Sentences with phrase «enough meat on»

1) A good wholesaler would have some backup buyers and possibly a BIG (nation - wide) buyer who could come through regardless, as long as there is enough meat on the bone.

Of course going this route you have to make sure you have enough meat on the bones to make it a profitable deal for you and your end buyer.

I left enough meat on the bone for all parties to eat, and all was closed in under 2 weeks.

and enough meat on the bone for people using private money or HML.

It is missing some features to becoming a simulation such as the clipping through A.I when you fall off your bike and the environments not being implemented enough but for a straight up motorbike racing game there is more than enough meat on it to keep fans of the sport or if you are like me, a fan of racing games in general entertained for hours on end.

It might be fun with friends, but Let's Tap doesn't have enough meat on its bones to justify its price.

Even things like pork spines, lamb necks, buffalo tails can SORT OF be considered raw meaty bones but they often don't have enough meat on them to form the appropriate meat / bone ratio for a good meal — so you need to add meat to the meal when feeding body parts that are low in meat.

A happy, cared for dog looks alert with bright open eyes, walks with energy and has enough meat on his bones so you would not think he was too thin.

That bone has enough meat on it to raise the credit scores by as much as 40 points.

Here's where we get into the «rumored» movies that still have enough meat on the bone for us to take them seriously.

There isn't enough meat on the bones here to send potential readers in search of the novel that this disappointing movie is based.

However, there's definitely still enough meat on this very timely and controversial subject to hold your attention and leave a lasting impression.

Some of the set - pieces are superb, but there isn't enough meat on the bones to turn this into a classic.

There's a tighter, better film within this 122 - minute version, but there's more than enough meat on the bones of it as is to consider it a success, even just as a conversation - starter, a category which has been under - populated this Sundance.

It might be fun with friends, but Let's Tap doesn't have enough meat on its bones to justify its price.

Admittedly un-scientific, its got enough meat on its bones to re-state the obvious: Women rule on online dating sites and men are just along for the ride.

State Sen. Shirley Huntley (D - Jamaica) announced a new plan last week she hopes will solve the health crisis that has been gripping southeast Queens for years, but health advocates want to make sure the proposal has enough meat on its bones to make a change.

There's enough meat on the bone for Klopp to work his magic and make him an even better player, and it's something that bodes well for the Reds.

Not exact matches

Like much of the research on how diet affects health, the research on the link between meat and cancer has enough ambiguity that it's possible to cherry - pick a research list that supports either position, but many reviews of research on the best - established link between meat and cancer — colorectal cancer — find, as this 2014 review published in the American Journal of Clinical Nutrition does, that there is a convincing association between meat eating and colorectal cancer.

Changes to visa procedures mean nearly half of crab houses on the East Coast don't have enough workers to pick meat, The Baltimore Sun reported Thursday.

Many Catholics, they wrote, «have begun to ask themselves if going without meat on Friday is penance enough.

It is not the mission of the church to preach and teach about love and grace all the time (although it happens A LOT now because people just don't seem to understand or get the message the first time they hear it, or the second time, or the third, and they don't involve themselves with the word of God enough) because people need to be founded on meat.

Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.

The meat sauce portion of the recipe makes enough for a double batch so you can make extra and freeze them, or store it in the freezer for another dinner on a different day.

Cook the sausage in a large saute pot on Med - High, so all the meat is cooked and long enough for the morels to be cooked.

Enough sopes and salsa for 4 servings ~ you will have enough meat for at least 8, depending on the size of your cut ofEnough sopes and salsa for 4 servings ~ you will have enough meat for at least 8, depending on the size of your cut ofenough meat for at least 8, depending on the size of your cut of pork.

Yield: Enough sopes and salsa for 4 servings ~ you will have enough meat for at least 8, depending on the size of your cut ofEnough sopes and salsa for 4 servings ~ you will have enough meat for at least 8, depending on the size of your cut ofenough meat for at least 8, depending on the size of your cut of pork.

If we are having smaller pieces of meat on the bone (eg chicken thighs, lamb chops etc) then I freeze the bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I tend to use just enough sauce to lightly coat the meat, then serve the remaining buffalo sauce on the side so that the spice lovers can douse their sliders in it (I'm in the dousing category).

I was eating at one of those vegetarian restaurants in johannesburg and they used a paste very similar to this on a soya mince curry wow tasted amazing even my meat loving husband couldn't get enough of it.

Also, depending on how much meat you buy your crockpot may not be large enough, so using the oven may be best.

We're both huge sushi fans, which may sound odd for cooks who focus on vegetarian cooking, but we consider ourselves flexitarian: our diet is flexible enough to eat meat on occasion, though we mostly eat vegetarian at home (see this post about why we eat what we eat).

I actually kept out enough meat mixture to make two big meatballs, which I'm planning on using with a pasta recipe.

While some people rave on and on about how you need «x» amount of protein to build muscles, become lean, pick up buildings, etc. it's important to note that you don't need to eat meat for every single meal to get enough protein.

Made this tonight but 5.5 hours on high was not enough for my 2.5 pound chuck t for fall — apart meat.

I've paired the patty melt with a mushroom stroganoff soup, which is a riff off beef stroganoff, but I don't add meat in it because although we love beef, the sandwich is hearty enough on it's own.

And I don't reheat the meat for sandwiches, it gets warm enough on the grill.

• 105 billion gallons of water will be wasted on producing turkey meat that people will never eat — that's enough to supply New York City for more than 100 days.

Top up with some stock or water if there isn't enough liquid, then bring to the boil and cover to simmer for 1 1/2 hours or until the meat is tender but not retains its structure on the bone.

Pour over enough fat to cover them, place over heat and when you see the first bubble, set it on a rimmed baking sheet in the oven and bake uncovered until the meat is very tender and shrinks away from the bone, about 4 hours.

I've never left any comment here, though I've been following your blog since post 2 and about three quarters of the recipes I found here have grown to become ultimate favorites at home (actually all those I tested have been adopted right on the spot, and God knows the man of the house loves his meat and fat - filled meals, so I really can't thank you enough!!

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn't stop you from putting them on soft Italian bread, either.

My favorite technique is to baste with fruit juices and sprinkle on enough rub to cover the meat.

Start the bird skin side down, liberally baste its top side with pineapple juice, and sprinkle on enough of a sweet rub to completely cover, but not cake on the meat.

Cook the meat to desired smokiness (in a good smoker, meat often gets enough smoke flavor before it's through cooking), then pull it off the pit and season it again with a much heavier sprinkling of rub on all sides.

In order to do the sear at the end, I would have to take the meat off the grill, remove the grill grate and then remove the place setter, putting the grill grate back on and then the meat, all while everything inside the grill is hot enough to blister in an instant.

When cooking meats you plan on using for leftover creations, stick with simple seasonings so the flavors are subtle enough to pair with whatever lunch concoction you're creating.

Thank you, Sabrina, the shanks are so tender and there is probably enough juicy meat on one shank for two servings.;)

I wonder if Hexy decided in the beginning of the year that it was more important to showcase Weise and / or Lehtera in hopes of them playing well enough to entice a GM somewhere to give up something to take one of them off our hands than to have a slightly better player in Meat on the roster but now that we are within striking distance of actually making the playoffs, Meat is getting the playing time while Weise is appropriately relegated to watching from afar and Lehtera would be if it weren't for Raffl getting hurt.