Sentences with phrase «as grainy»

In low light, the Pixel 2 is better, but not by much — Google is doing a better job with post-processing, since the above photo, taken in almost total darkness and lit only by the street lights and my wife's phone screen, is ISO4800 on the Pixel 2 but not as grainy as the iPhone's ISO2000.

With Beekeeper and Plateaux, this crust registers as a grainy quality from a distance; with Dead Flag Blues, on which Ochmanek used a squeegee, it looks more like a tight weave.

Here are the provocative posters and Artforum advertisements through which Robert Morris and Lynda Benglis waged gender war, as well as grainy 1972 Super 8 footage of Vito Acconci performing his autoerotic «Seedbed.»

The Street says Apple has had a working prototype of the tablet for over a year, and yet we haven't seen so much as a grainy photo of this rumored fab pad.

This even became a concern when Kane was reissued in a «restored» version last year; actually the only changes were in the brightness of some shots, so that the opening newsreel wasn't as grainy and the projection - room sequence wasn't as dark — both obvious efforts to bring the movie closer to Hollywood norms.

Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).

Bought to try it out, not impressed with the grainy texture, however, it does make a good substitute and isn't quite as grainy when adding other flours to it.

Replace highly refined carbohydrates such as white bread, sugary treats and crispy puffed cereals with less processed carbohydrates such as grainy bread, pasta, legumes, fruit and vegetables.

Plus it didn't get as grainy as the almond and pecan milks I've made since.

Not nearly as grainy and course as all nut flour muffins I've made in the past.

Keep stirring until the sugar dissolves and isn't as grainy.

They're great, except that their POD services do have a few things lacking — such as the grainier, more texture - rich cover - paper quality for paperbacks that seems to be in vogue among paperbacks by big houses.

Not exact matches

Pirates sometimes sneak compact video cameras into early screenings to capture grainy video of the movie, complete with audible popcorn - munching, a practice known as «camming.»

I'm trying to make but butters in my kenwood mixer and after the initial breakdown the butter just ends up underneath the knife so the consistency remains grainy (as described by others below) no matter how long I blend it for.

I totally agree that the texture is a little grainer, I think that's inevitable as the ingredients are so different but the stronger the food processor you use the less grainy they become

They were moist, fudgy — very fudgy, actually — and tender, and though they don't have quite the same texture as «real» brownies (if you've ever used brown rice flour, you might have noticed that it can give a very slightly grainy feel to some baked goods), they're very good for a quick and gf fix.

They do have a tiny bit of a grainy texture, as most GF desserts do, but it didn't really bother me.

Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture.

This method won't work when a smooth, creamy texture or a uniform light color is desired; the flax seed particles will make soft ingredients such as frostings and sauces grainy and light colored baked items will have golden flecks.

I once tried to make a vegan version for friends and as I didn't have any margarine on hand I just used sugar and water, and that was pretty grainy.

Rich texture, high whole grain content and fiber content are among the particular qualities B.B.U. is emphasizing as it introduces Extra Grainy.

The batter may look a little «grainy» and almost as if it's separated, this is okay.

By all means, do not discard the grainy butter; Keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!

To bump things up a couple of notches, you can use other breads — thick French bread slices are yummy, as are more grainy homemade breads.

I've used chestnut flour back when we lived in the U.S., and really liked working with it — a medium weight flour, not too hygroscopic, a light flavor, not grainy at all — I think I'd put it between buckwheat and sorghum as far as texture.

Photo 1 shows the thick, slightly grainy combination of pecans and dates as they look after being taken out of the food processor.

What this nine minutes buys you, however, is a world of difference, hummus that is as far from the grainy, beige beleaguered paste a lot of recipes have led me to as it can be — all pillows and plumes of the softest chickpea - tahini - lemon - garlic puree.

Definitely going to try this as I, too, have been plagued by slightly grainy hummus.

The consistency can be buttery - think goat cheese, fontina, or Gorgonzola - to hard and grainy, as in fine Parmesan cheese or other aged cheeses.

One time, it was a bit grainy & I think the difference was that I used a fork to mix it instead of a whisk as you noted above..

Coconut milk can also have a slightly grainy - texture from the desiccated coconut, so don't expect the coconut milk yogurt to be quite as silky - smooth as dairy - based yogurts are.

Next time I will make a shortbread base as I didn't care for the oatmeal crust as I found it very grainy.

As always, when working with chocolate, obey the rules that keep it from being grainy and keep it shiny and silky.

Although I don't enjoy this honey as - is, there must be a good use for it and I'm wondering if it could work in this recipe or whether the caramels would be grainy too.

I think the sprouted brown rice sounds fantastic as does the yummy grainy bread.

I have left it slightly grainy as I like it better that way.

It did get a little grainy, but, as this was also my very first attempt EVER at making caramel or any other candy, for that matter, it was a very tasty addition to the bread pudding.

So I was thinking this would work well in these as it would give that slightly grainy texture I seem to remember these having.

It is not a good idea to use chocolate chips in recipes than call for melted chocolate as the chocolate chips when melted become chocolate that is thick, muddy and grainy that is very difficult to use.

Because you aren't cooking the starch out completely, the cheese sauce gets a little grainy as it cools.

The result was grainy, as if the oil in the coconut butter had solidified in tiny pieces.

As for the grainy part, did you soak your cashews long enough?

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

Sure, it's not as healthy as oat flour but it creates more of a nutty / grainy flavour.

I pulsed the pecans in the blender first until they were grainy like flour so as to hide the fact that there were nuts inside.

i feel as if almond meal is too grainy to bake with.

It is a bit grainy though as I find the oats didn't completely breakdown.

I personally don't prefer quick oats for some recipes as I like a little grainy texture for my breakfast cookies.

You will probably get a slightly grainy texture (pecans are not as creamy as cashews) but I think it will still taste yummy.

Melting chocolate can be a difficult process as if it overheats (over 65 ⁰ C) or comes into contact with moisture the chocolate can «seize», forming an unusable, grainy - solid substance.