Sentences with phrase «just mushy»

The way voice chat is being handled at launch (up to 3rd parties, only with GamePad) is just the mushy, wrinkled up cherry on top.

They taste wonderful but just mushy.

Not exact matches

But mushy typically just means «I find this stuff difficult.»

I know what I believe, I just don't feel like I have to explain most of it to anyone, since really, love is what it all boils down to, and not the romantic or mushy love... love the verb, love the committment, love the question and the answer, love the embodiment.

(2) Pablum Just in case some readers skip over words they don't know a miss something in the cartoon: Pablum means «something bland, mushy, unappetizing, or infantile, and thus (paradoxically) with little worthwhile content.»

I'm just thinking if I used cooked and have it on low for 3 - 4 hours, the rice will get real mushy.

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.

The most common method of cooking Khichdi is using just the two key ingredients rice and lentil and cooking the same till it becomes mushy, hence the name Khichdi (means mushy in Hindi).

That's been my problem with Italian bread salads — just don't do mushy bread!

Mine just makes the shreds too short and mushy so I did mine by hand.

It's just so mushy

When I need them I just pull out the amount I need and by the time they defrost they are basically in the mushy shape you need them anyways.

Delicious and Granny Smiths just get mushy, so avoid using them.

I made the mistake of making it last night for lunch at work today, and it's not the most appetizing thing — the radishes turned everything a pink color, the green beans became mushy, and everything just tastes old and not fresh.

Known for it's unfortunate gummy, slimy, and mushy texture, when roasted at a high temperature, you're left with a finger food that has just the right amount of crunch, chewiness and flavor.

They get all mushy and crunchy at the same time, and the flavor just explodes with a little hint of sweetness.

I made pretzels from a paleo kids cookbook, then this bread (which looked beautiful and knifed clean after 90 minutes in the oven), but when I cut it open it was a mushy mess, just like the pretzels.

I usually have a hard time picking out avocados from my grocery store, as they're either too mushy, too hard, or just plain gross.

I just made this bread today and as I was cutting it there was a hole in the middle of the loaf and it was mushy.

I think veggies are best grilled just until they're tender, not overdone and mushy.

Then just dot the top with chunks of pear (you'll want to use one that's ripe but not mushy) and scatter on some cranberries.

(Don't «stir» it, just fluff it with a fork so it doesn't get mushy.)

The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20 - 25 minutes.

Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy roasted apples, so I just rolled the dough out to a big rectangle, dropped the apple pieces over it evenly, rolled it up into a tube and arranged the tube in a 9 ″ round cake pan.

You don't want them mushy, so maybe add the kale and cream when the potatoes are almost done / just done (depending on what your preference is), then simmering just long enough to cook the kale to your taste.

About your grandmother: Forgive me but I just can't think of an answer other than, make all her food totally mushy so she can ingest it properly (grind fish, grind chicken, grind veggies etc....!)

When you cook it in that way, it just gets soft and mushy — which is okay if you are sautéing with onions for a side dish, but for this, I needed them to hold their shape.

Thanks for posting the recipe... so far my paleo bread efforts have been pretty average as I usually bake with just almond meal and the bread comes out mushy and crumbly this time it's turned out perfect with the coconut flour!

Storage: Place these in the fridge for at least 8 hours, and be sure to eat them within 2 days as I find after that point, they turn a little mushy and just aren't as good.

No matter how it's prepared, no matter the promises of a crispy result, I just can't get past the mushy marshmallow - like texture of tofu.

I did add an egg and as a final step I dumped in about a cup of flour to the recipe just so the dough wasn't too mushy.

we could not discern any grittiness — it was soft and spongy (but not mushy)-- just like other clafoutis» I have known and loved thank you so much for the inspiration, it's a keeper.

Choose fruit that is just ripe, but still firm (too soft and it will be too mushy to shave easily).

I just made another batch, and for some reason the skins were harder to get off, like the chick peas were mushier, so I resorted to swirling them around in water to help loosen the skins.

But I've just opened soo so so so so many brands of terribly mushy, peeling, flavorless beans that I hope to help others avoid the headache.)

I totally thought strawberries would be a good idea, and they're far less expensive but they just turned out kind of mushy and flavorless: / I have confidence in most other berries though!

Personally i've just added a bit of water to the pot, out of fear of my fruits getting burned, and my compote not getting «mushy» enough.

Just choose pears that are very ripe but not mushy to use in this compote.

Mine always turned out mushy, and it just doesn't have the right texture in my opinion.

But I found the oats would get kind of mushy, or they'd just absorb all the water but still not be completely cooked.

The cauliflower would take a shorter time to cook, remove the bowl of cauliflower and continue to steam the potatoes until just tender, not mushy.

Cooked, they felt too mushy, raw they felt too snappy and I could never figure out just how I could sneak carrots into my life.

If for some reason you just bought bananas and they aren't ripe enough yet (they should be mushy), then put your oven to 350F and put the bananas inside on a baking sheet until they turn black.

The rapid boil cooks them just enough, but then the ice bath stops the cooking so they aren't mushy and maintain their pretty green color.

Drizzle with 1/2 to 1 cup vegetable stock or water — just enough to moisten the crumbs without making them mushy.

I like the turkey just cooked, and I like my sweet potatoes well done and mushy.

Some reserved liquids came out post baking that can add a mushy texture to the bread — just my observation.

It comes together in just 10 minutes and the oats come out tender, not mushy.

This helps to avoid mushy vegetables or having to keep an eye on the clock to add the vegetables at just the right time to cook them without overcooking them.

They were just very flat and broke very easily is that normal For the second pancake I made sure I spread the batter on nicer and thinner but I couldn't tell if they were supposed to be mushy inside or rise a bit?