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After a few glasses it becomes difficult to distinguish one flavor from another—or, for that matter, up from down. Curiously, even though I don’t care for the flavor of licorice in food or candy, I find essentially the same flavor unobjectionable in pastis.
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itotd.com/articles/248/pastis/
itotd.com/articles/248/pastis/
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Key here is to flambé the pastis at two stages; when the mushrooms are cooking (they'll absorb a LOT of pastis flavor) and when the shrimps are sautéing (they absolutely suck the stuff in, it's incredible) but to be careful -- hair and eyebrows are at risk.
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montrealfoodblog.blogspot.com/2009/02/crevettes-marseil...
montrealfoodblog.blogspot.com/2009/02/crevettes-marseillaise-pastis-au.html
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I don't often use large quantities of absinthe in cocktails (due to the expense of the good stuff), but I do enjoy the flavor of pastis-type liquors, particularly Herbsaint, the pastis-type liqueur d'anis that's made in New Orleans.
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www.gumbopages.com/food/beverages/pastis-drinks.html
www.gumbopages.com/food/beverages/pastis-drinks.html
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What kind of meat is sold at a boucherie-chevaline? ... What nut is sold hot on the streets of Paris in winter? ... What is the flavor of pastis?
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www.vcsc.k12.in.us/lincoln/foreign_lang/JeopardyQuestio...
www.vcsc.k12.in.us/lincoln/foreign_lang/JeopardyQuestions/French/French_Food.htm
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After a brief history and description of pastis (with the helpful pointer that, despite its pronounced flavor, pastis is about so much more than simply anise), Darcy suggests two drinks from pastis’ native region, the South of France, which present ways to explore and enjoy the liqueur: the Perroquet (or...
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www.cocktailchronicles.com/2006/04/24/mixology-monday-i...
www.cocktailchronicles.com/2006/04/24/mixology-monday-i-roundup-pastis/
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Pastis is a French bistro located in Manhattan's meatpacking district opened by Keith McNally. ¶ Executive Chefs Riad Nasr and Lee Hanson and Chef de Cuisine Pascal Le Seac'h prepare a menu that combines hearty Provençal dishes with moderately- priced bistro fare.
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www.pastisny.com/
www.pastisny.com/
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Pastis is a similar liqueur to absinthe and was also originally made with wormwood. However, the dominant flavor in pastis is licorice (rather than the star anise of modern Pernod or HerbSainte). Pastis brands include Ricard, Duval, Jeannot, Casanis, and Henri Bardouin.
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The taste was familiar, because the pastis flavor is similar to tarragon, an herb commonly used in French cream sauces. In fact, if you really don't want to invest in a bottle, a little fresh tarragon thrown in with the shallots might work just as well.
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www.seriouseats.com/recipes/2008/05/shrimp-with-pastis-...
www.seriouseats.com/recipes/2008/05/shrimp-with-pastis-cream-sauce-recipe.html
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More Flavor ... MORE FLAVOR: Party ; BK Meatup ; @ The Bell House ; MORE FLAVOR: Discussion ; Matthew Broderick with Kenneth Lonergan ; @ 92nd Street Y (92Y) ; ... MORE FLAVOR: Festival ; ITP 30th Anniversary Celebration ; @ The IAC Building ; MORE FLAVOR: Conference ; The Feast ; @ The Times Center ;
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flavorpill.com/newyork/issues/current
flavorpill.com/newyork/issues/current
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