Sentences with phrase «cool side of»

This is the cool side of sweet.

My bet's on La Nina predominating during the cool side of the Atlantic Multi-Decadel Oscillation (~ 60 yrs) and just began the 30 year falling side of it.

And regardless, even if you look at just the spaghetti monster graph it is quite clear that we are running completely on the cool side of the model ensemble and to increase confidence we need better models (current best guess is they should be less sensitive and less attributive, to say the least).

On the island's southern shores, the city of Honolulu draws tourists who seek the cosmopolitan - cool side of Hawaii.

Quiet location with nice ocean view from lanai and on cool side of building.

Since reptiles can't regulate their own body temperature, it's important to set up a hot and cool side of the habitat with temperatures at around 100 °F at one end and around 70 °F at the other.

The picture is not especially high - contrast overall, but dynamic range is well preserved from the highlights down into the shadows, and the colours, pushed way to the cool side of the palette, have been lovingly managed to retain the look of celluloid.

Pair them with other fun prints and graphics, but keep the base color the same for everything to ensure you stay on the cool side of kitsch.

It's time to celebrate the relaxed and cool side of footwear.

Here's another casual and effortless outfit that helps show the cool side of yours.These shoes are perfect for beach.

I love this edgy and cool side of London and in particular the Spitalfields market.

Its lightweight, aerated design also keeps users from continually tossing and turning throughout the night to get to the cool side of the pillow.

With SHEEX ® Pillowcases, you'll never have to find the cool side of the pillow again.

This comforter combines with the BedJet Climate Comfort System to actively heat or cool each side of the comforter separately.

«The cool side of comfortable is what I always recommend,» Mindell says.

Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.

I grill regularly — pretty much any meat I can think of — but I'm having trouble picturing hot grill + bacon without either an intermediary pan or moving the bacon over to the cool side of the grill to cook more slowly.

Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack.

Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes.

Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160 ˚F.

Shake off the excess marinade and place the mushrooms bottom side down on the cool side of the grill to soak up the smoke flavor and yes, these will be reverse - seared Portobello mushrooms:

To make these on the grill as I did, simply place the dish alongside whatever you're grilling on the cool side of the grill with the lid down to heat through and melt the cheese (20 - 30 minutes).

I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1.5 hours.

Char on both sides and then place the wedges on their backs (rind side down) on the cool side of the grill to bake until they wedges are soft all the way through (about 20 minutes)

Grill till a char is achieved then move to the cool side of the grill to bake till the pineapple core is soft or a knife glides through it easily:

Place the marinated (and soon to be) grilled pineapple wedges over the hot coals, but the stem should be on the cool side of the grill

Using a grill: Set up a charcoal grill for indirect heating and place the salt block on the cooler side of the grill.

The conical shape of the lid allows the steam that is produced by cooking to re-condenses as it hits the cool sides of the lid and, instead of evaporating, flows back down to the food keeping it moist.

Place tofu on the cooler side of the grill and cover it.

Arrange the wings skin - down on the cooler side of the grill.

Move the portobello caps to the cooler side of the grill grates and top with a good melty (is that a word?)

Meanwhile, place avocados cut side down on cooler side of grill and cook until lightly charred, 3 to 5 minutes.

The hands - off approach works best because stirring can cause hot caramel to crystallize when it hits the cool sides of the pan, and that can set off a chain reaction that ruins the sauce.

If that happens, move the chicken to the cooler side of the grill until the flames subside.)

Move the burgers to the cooler side of the grill; cover them and cook them another three or four minutes or to the desired degree of doneness.

Meanwhile, grill the eggplants until charred on both sides and tender, about 5 minutes (if the eggplants get too dark too quickly, move them to the cooler side of the grill).

Transfer the swordfish to the cooler side of the grill and continue to grill until the fish is cooked through, 5 to 8 minutes longer for a 1 1/2 - inch - thick steak (if your piece of fish is thinner or thicker, adjust the grilling time accordingly).

Move the burgers to the cooler side of the grill, cover, and cook them another three to four minutes or to the desired doneness (the USDA recommends all ground meats be cooked to an internal temperature of 165 degrees F.).

Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer.

Move to the cooler side of the grill and continue to cook for another 10 mninutes.

Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium - rare.

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

Prepare a grill for indirect cooking and place the lamb pieces on the cooler side of the grill.

Place the chiles on the cooler side of the grill.

Put the jalapeños on the cooler side of the grill.

Warm the pitas by placing them on a cooler side of the grill and turning them frequently, do not burn them.

Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer.

If a flare - up does happen, just move the steak over to a cooler side of the grill until the flames die down — then keep on grilling.

Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.

When I wear this with gold, the warm cherry tones really shine, but toss on some silver and the cooler side of this color comes out.