Sentences with phrase «is the texture like»

IF ANYONE HAS TRIED FREEZING THEM: what was the texture like, in comparison to one kept in the fridge?

What was the texture like by using coconut flour and rice flour?

What is the texture like of it in the morning?

Ensured to give your lips a finish that is textured like velvet matte, these are the pinks tailored for every woman.

If anyone has tried this with olive oil or avocado oil, what was the texture like?

It's textured like a speaker should be, and available in white and black.

The power button again has been textured like HTC One A9 which makes it easier to differentiate from the volume rocker.

What is the texture like for the new counters and how do they look close - up?

My walls are textured like your sons» room and I really need to do my LR and kitchen.

Not exact matches

Personally, I like a little texture & roughness so that it feels like it's actually doing some cleaning and scrubbing instead of just sliding over the gunk.»

Canadians also like plenty of texture, leading to tortilla chips being sprinkled in a «fiesta» version.

It's cool to snap off the tablet and use Windows app like Texture (for magazines), Skype, sketching and design apps like Photoshop with the Surface Pen, or just watch Netflix.

The back is textured and rubberized, so it's not prone to slipping out of your hand like other purely smooth phones.

Cons: Some cats don't like the taste or texture, large pieces need to be broken up by hand, small amount of sugar added — should be used as an occasional treat

Some cats don't like the taste or texture, large pieces need to be broken up by hand, small amount of sugar added — should be used as an occasional treat

So if you are right - handed like I am your thumb will be perpendicular to the texture making an excellent grip on the handle.

The only real problem this razor has is that the handle is not textured like so many others.

At first glance it looks like the gritty metal texture that is found on multiple merkur safety razors such as the 34c.

It's like the vivid blue of the sky, the song of a bird, the smooth texture of an ocean washed rock.

Its surface is finished with what looks like a textured aluminum spray — the sort of glitzy finish you also might expect to find in an airport terminal.

You could try almond or macadamia nut oil although I've not tried this myself before so I'm not too sure what the texture and taste would be like.

They don't come out like a cake texture as they are raw so they naturally should still be quite sticky and soft from the dates, but solid enough to be able to hold its shape.

I'm a little hesitant on oat milk as I tried it once and ended up with such a goopey slimey like texture... But perhaps I soaked the oats too long.

Only the more dry ones that do nt have the right sticky texture, and the only ones i do find come in a pack of about 8 for like # 4 which is quite expensive, do you know where i can buy some at a decent price!?

I would liken the texture more to fudge and I have been eating them by chopping them into little squares like fudge and savouring every mouthful!

The texture of amaranth reminds me of poppy seeds, which is one of the reasons I like it so much.

Should it be a dryish cake - like texture?

Mine tastes disgusting — like weirdly textured sweet potato (and I love sweet potato, I love all the ingredients listed actually), and almost like it is uncooked, although I left it in for the correct amount of time and the fork came out well.

Not sure where i went wrong, followed recipie to the letter and have had to leave it for a good hour and a half and it still was like bread and butter puding, it just wouldnt set to a cutable like texture.

I noticed some of your other recipes require a cup of almonds to be put in the food processor until it achieves a flour - like consistency / texture.

That was already strange, and the texture was gummy - like.

Texture is a bit like eating very tasty mud:) but I just added some toasted nuts and seeds on top for the crunch.

Hi, I've just tried this being a very novice cook can you help mine — is very slightly doughy in the middle but nice and crisp outside and holding together — tastes nutty — is the inside texture meant to be soft or hard and coooked like the outside?

I stuck to the recipe and it was fine, I found the blue berries and banana kept it moist but it wasn't the same texture as normal pancake batter, much more like a wet peanut butter prior to cooking.

Can I use powder instead, like you do in this recipe or will it be a very different texture?

I have to be honest that I wasn't totally convinced on these before I made them, the idea of roasted leaves being totally delicious seemed a little far fetched, but they're surprisingly crispy and I like adding them to meals for the texture.

I discovered the texture was not to my or my husband's liking (the dates made it pasty, not smooth like a mousse usually is)!

I really like the taste but the texture is dense and wet.

They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.

He found that the Fuji and Pink Lady apples were best at keeping their firm texture and sweet - tart flavor, but instead of using refined sugar like Grandma Hoerner did, he used natural juice concentrate, which maintained the original recipe's sweetness and provided additional health benefits.

I like to add walnuts too for a little crunch, it's nice as it spices up the texture a little to give you a bit of everything!

I made these, they are nice but texture very soft, almost like a moose rather than a brownie which makes them difficult to handle other than using a fork or spoon to eat..

I like the runny texture of the chia that have soaked and expanded but it isn't really very jelly - like.

Hi, I think in this case the recipe definitely needs a juicer otherwise it would be more like a soup - texture.

If you mash the beans too much, the patties will be too mushy, having a paste - like texture.

You can't taste the pumpkin any more than you can taste applesauce as a substitute, and the texture is much denser (more like a real brownie!)

If you are one of those people who isn't a fan of the «frog spawn» like nature of the chia pudding then simply place in your food processor for a good 5 minutes until it resembles something much more like that familiar pudding like texture we all used to love as kids.

I know a lot of people don't like the texture of it when it's just left mushy but it's lovely when crisp on the outside.

Since brussels sprouts are like little cabbages, they take on a kind of mushy texture when braised, boiled, or steamed... which is why most people hate them.

Sometimes I will sneak in just a little whole wheat flour because I like the flavor, not more than a quarter of the total amount of flour so the texture isn't messed up.