Sentences with phrase «did cook most»

All traditional cultures did cook most of their food especially the plant food.

I do cook most things from scratch, mainly for taste and health reasons, and do try to be at least reasonably health - conscious, but some things are worth breaking the rules for.

Not exact matches

According to Cook, these days the mark of a great CEO has to do with your ability to retain your most valuable employees.

There are a lot of ways that one can describe Martha Stewart — cook, television personality, editor - in - chief and more — but most of us probably don't think of her as the founder of a massively successful company.

With an election nearing, the thing Joe needed to sell most this afternoon was Joe, and so far he might just be reading from Tim Cook's playbook: Don't break anything.

Cook argues that augmented reality is preferable to virtual reality for many applications, because «most people don't want to lock themselves out from the world... With AR you can, not be engrossed in something, but have it be a part of your world, of your conversation.

Today's hobby 3 - D printers ring up for anywhere between $ 500 and $ 3,500, and those don't even cook up edibles, let alone the most perfect taste bud tickler on earth.

«Our data shows that Apple Watch is doing great and looks to be one of the most popular holiday gifts this year,» Cook wrote.

He noted that the switch to cooking when ordered added only a few seconds to customers» wait times and that most didn't notice the increase.

In America most self - employed people do grunt - work in highly conservative industries: construction, landscaping, car - repair, restaurant and truck driving for men and cooking, cleaning and beauty salons for women.

I had roommates, cooked my own food and brought my lunch to school, and but did go out with friends most weekends.

What you'll find is that your best and most productive days are when you are in a fasted state because you don't have to think about what to eat or how to cook it.

Wingstop's made - to - order cooking approach, doesn't use the the hot lamps used at most fast food chains that tend to dry out proteins and weaken flavors.

Yes people did put it on the shelves at the grocery store and yes they did sell it to me and Most definitely the did cook it for me.

Sharing the recipes too but also making something like this into a business, not for personal gain necessarily, but because I think most people eat less healthily because they don't have enough time to cook.

They don't need any fancy accessories to cook up the most delicious and beautiful meals.

Hi Ella, I'm very busy during the weekdays so I have to get most of my cooking done for the week in the weekend.

Cooking apparatus wise I don't use specific stuff at all, and I've found most department stores / kitchen shops stock all the basics.

Preserved lemons are traditionally used in this recipe, but since most cooks don't stock these delicacies, lemon juice and lemon zest have been substituted.

My wife does most of the cooking.

I often guestimate with most my cooking and don't measure a lot but for something new like this I get a bit nervous that my guestimating will be off and I'll ruin it!

Personally I find it has a VERY strong flavour and I can understand what some people mean when they say it tastes like «dirt», although I do actually like the taste in most things (although the other day I used some of the water from cooking soba noodles in another recipe and it was gross!).

You don't see most of what I eat online and most of my meals are far from beautiful, I often eat quick cook porridge for dinner, jars of peanut butter with a spoon for breakfast, tubs of hummus with slightly stale rye bread on the tube for lunch and a few too many trays of not - quite - right brownies when I'm recipe testing.

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

I'm quite sure Ella does cook those recipes herself, and the amount of praise you can read in the comments will show you that most people who tried it loved it.

Kraft Macaroni Salad (copycat) Print Copycat Kraft Macaroni Salad Prep Time 18 mins Cook Time 12 mins Total Time 30 mins I don't know about you, but one of my most favourite parts of summer is when I go to the grocery store and -LSB-...]

I knew when I saw this recipe in Cooking Light that I would most likely love it and I did!

Turn your slow cooker to high, add your stock (make sure most of the meat is cover, if not do nt be afraid to add more stock, we will be reducing this off later.)

Jerk Chicken is everywhere and whenever I am envisioning a recipe to cook let alone blog about on Kitchen Belleicious I like to keep it new and fresh and do something that most people wouldn't think about.

Once the beef is done cooking, you'll have the most amazing, tender, juicy meat!

Anyway after a change in circumstances in 2015 (and my ever increasing frustration at the levels of poncyness in the food industry) we decided that we really should do something about it and started producing cooking sauces but they had to be «healthy, exceptionally tasty and made from the minimum of ingredients for the maximum taste and most importantly Nowt Poncy!

does most paleo cooking take this degree of dedication?

It's so interesting because in the little bit of research I did on raw eggs in cooking, it only seems to be we Americans who are concerned about them, most of the rest of the world eats raw eggs in certain dishes without a second thought.

Much like Thanksgiving, I haven't been doing most of the holiday cooking.

Most nights we don't do anything to our veggies besides cook them.

The goal of most vegans is to reduce animal suffering and cooking your veggie burger on a different grill isn't going to do that.

Luckily, I love to cook, so I don't rely on restaurants for most of my meals.

It was rare that he did any cooking, but when he did he always made the most delicious rice in the classic Persian way, complete with tahdig.

And I get to do what I love most — cook to my little heart's content.

Most of my cooking in this style is kind of thrown together, which is why I don't often post it, but I will make an effort to really document what works, why I did this, that, and that other thing, and will keep on making food that tastes great and makes you feel great!

of cooking (most of the time you do not need this, so don't put it in until the last of the cooking if you find that you need a little more) 1 1/2 tablespoons of pinto bean seasoningPut all this into the crock and put on high and cook for four hours.

The most important part is to stir well the filling mix when you pour in the eggs, so that they don't cook immediately.

Oh, and I used chicken thighs as I do with most slow cooker chicken dishes as it doesn't dry out.

I didn't have a problem adjusting to cooking most things.

Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili powder or paprika or no extra spice and roast the seeds in the toaster oven until they get crunchy while the squash cooks.

All the cooking is done in a SINGLE pan and truly, the most difficult part is just making the noodles — and that, is BREEZE.

I am thankful that I don't have to «wait - list» clients anymore and can spend more time on the projects I am most passionate about: helping others find their healthiest food relationship, mindful eating, and vegetarian cooking.

Actually, most cooks don't like cups and spoons.

Although I do most of my recipe research on the web - there's nothing like a classic cook book!