Sentences with phrase «inch thick as»

The football bar should be 2 inch thick as well watsongymequipment sells this specialist bar someone should do a emg study comparing all 3 reverse angled football bar incline cambered bar pronate and reverse grip and the neck press done on the bench and the floor, would be very interesting it someone out there could do this.

Otherwise, simply roll each piece as close to 1 / 8 - inch thick as possible, as evenly as possible.

Not exact matches

Yes, it's known that most higher brain functions (such as perception, memory, and intelligence) are centered in the cerebral cortex, that 0.1 - inch - thick infolding of neuron - rich gray matter overlaying both the right and the left hemispheres that would cover some 1.5 square feet if it were laid out like a tablecloth.

«16 Thus, Lindsell posits that the cock crowed six times for Peter (in order to harmonize the Gospel accounts); he concludes that «about 23,500» people died on a certain single day (in order to account for Numbers 25:9 citing 24,000 as the figure while Paul asserts in 1 Corinthians 10:8 that it was 23,000); and he hypothesizes that the «molten sea» described in 2 Chronicles 4 as being ten cubits in diameter and thirty cubits in circumference (although we know that C = BD, I. e., the circumference of something ten cubits in diameter is actually 31.4159 cubits) can be understood if the vessel is considered to have sides that are four inches thick, and if the measurement for diameter is taken from the outer edges while the measurement of circumference is taken from the inner edge.17

Using additional tapioca starch as needed to avoid sticking, roll out the dough to roughly 1/4 inch thick.

Optionally, you can cut your vegetables into any uniform shape as desired, such as 1/4 inch thick rounds.

I roasted the veggies for a few minutes first, then added fish, the almonds and removed veggies and covered fish for last few minutes as my fillets were 1.5 inches thick.

Dust lightly with all purpose flour and roll the dough into a 12 - inch x 5 - inch rectangle, a bit more than 1 / 8 - inch thick (no thinner), sprinkling lightly with flour as necessary to prevent sticking.

I think if you made the cupcake recipe as written (without doubling) it would make one fairly thick 9 - inch round cake.

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

The Belgian waffle iron makes waffles 1 - inch thick, and there's lots of crust, so... BUT I tried some of the leftovers in the toaster the next morning as waffles with real maple syrup, and it was a delicious breakfast.

Semi-Pro Tip # 1: Rather than struggling to roll out the dough as thin as 1/8 inch before cutting rounds, roll it out 1/4 inch thick.

It's helpful to have a ruler to measure the thickness of the meat, but as long as it's the same thickness all over (about 1/2 inch to 1 inch thick) and you can roll veggies inside of it, you're golden.

Get pounding with a kitchen mallet and make those steaks about 1 / 2 - inch thick and they will grill up to same size as the medallions on the original dish.

In those instances, I slice the zucchini thicker, perhaps 1 / 8 - inch, and let them drain as long as possible, sometimes overnight refrigerated.

Dust the surface and the dough with more flour as you flatten the dough with your fingers to roughly 3/4 inch thick.

gently gather the scraps into a ball, flatten to 3/4 inch thick oval and cut more biscuits, repeat as necessary.

Flour a flat surface and a rolling pin with lots of flour (as the almond butter makes the dough very sticky), then roll out the dough to about 1/4 - inch thick.

Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients

When ready to bake, defrost the dough for 20 minutes, cut it into 1 / 2 - inch - thick slices, and bake as directed.

Peel sweet potato and cut, lengthwise, into strips that are just under 1/2 inch thick, as if you were making sweet potato fries.

Roll out dough until it's about 1 / 8th inch thick, or as thin as you can get it without tearing.

(You can make these as thick as 1/2 inch or as thin as — but no thinner than — 1/4 inch.)

Try to make the dough as even as possible (about 1/3 - inch thick).

Peel sweet potato and cut, lengthwise, into strips that are just under 1/2 inch (1.30 cm) thick, as if you were making sweet potato fries.

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1 - inch strips (about 10 cups packed)

Try to make the dough as even as possible (about 1 / 3 - inch thick) so that it cooks evenly.

2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)

Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.

Using a pasta roller, roll out half of the dough, using flour as needed, into a ⅙ - inch - thick sheet.

As you can see from the photos, it's not super thick, but definitely thicker than an inch.

As expected, did not turn out well, it's only about half inch thick and very, very dry.

4 tablespoons olive oil 2 large onions, peeled and sliced into rounds 1/4 inch thick 1-1/4 cups green or brown lentils, sorted and rinsed 1 cup long - grain brown or white rice (such as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley

Using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes, making a thick 2 - inch cap on top.

Ingredients 1/2 cup peanut oil, or other vegetable oil1 / 2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such as Tabasco) to taste.

Pour batter into cake pans so that your 9 inch layers are of equal thickness and your 6 inch layer is about twice as thick as the 9 inch layers.

2 1/4 pounds assorted apples (such as Pink Lady, Pippin, and Golden Delicious), peeled, quartered, cored, cut into 1 / 2 - inch - thick wedges

Wash the sweet potatoes and cut into wedges, as thick or thin as you like, for best results I would suggest about an inch thick.

3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil

Use a rolling pin to roll the cracker mixture about 1 / 8 - inch thick, or as thin as you'd like your crackers to be.

Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed.

1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1 / 2 - inch - thick semi-circles

for the topping 2 large fennel bulbs — sliced into 1 / 4 - inch (6 mm) thick slices, fronds reserved 1 tablespoon olive oil sea salt and pepper to taste about 4 - 5 small to medium sized apples, such as Pink Lady, Honey Crisp or Granny Smith ground cinnamon — to taste

I tested it this weekend before the big event on Thursday — I think I used too big of a spring form pan as my batter was only about 1/4 inch thick — ended up more like a piece of fudge.

Cut 4 to 6 marshmallow cubes into 1/4 - inch thick strips and layer them randomly with the ice cream as soon as the ice cream comes out of the ice cream maker.

french toast 1 ripe, 8 - inch banana (about 2/3 cup mashed) 1/2 cup plain plant milk (I used soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick slices of sturdy bread (such as whole grain sourdough)

1 medium sweet potato - peeled and cut into 1/2 - 3/4 inch thick sticks (cubed in the photo, as it was already roasted for a different recipe)

6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish

Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1 / 8 - inch thick and 2 - inch wider than tart pan.

BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.