tasted

It was simply more of part of the meal than alcohol is today and may have tasted better.

Some would give me a bowl of what they called tonkotsu ramen and it tasted like ankake instead.

They also had pretty, resilient, cheap fruit that tasted terrible (looking at you red delicious!) early on.

All tasted excellent, even the cornish X which are what you would get at a grocery store.

Even the old roosters who's meat was so tough that you'd have to stew them for hours tasted better.

Anyway, they were about half the size of grocery apples, almost completely covered in insect bites, and tasted like ass.

I was indeed shocked by the amount of chlorine that I tasted in Californian water (I regularly work in Pasadena).

When he was 19 and recovering from a health crisis, he casually mentioned that he knew he was getting better because heno longer tasted colors.

I couldn't eat chicken for 6-9 months because it just tasted so bland and flavorless.

Tsujita was the only one that tasted anything like the kinds I like in Tokyo.

Humarsúpa, kjötsúpa, and plokkfiskur are some of the most delicious things I've ever tasted.

I've had standard cornish rock cross that were pastured and they tasted amazing.

But when you've tasted a 5" screen and multitasking, it really is too little...

This will answer your first question: "[b]So far the scientists have not tasted it[/b], but they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time."