Sentences with phrase «meat and bones of»

So let's get into the real meat and bones of the iPhone X.

Or, if you'd rather get into the meat and bones of it all, click on the tabs at the left to estimate your future income and retirement spending.

We are Embodied Heads when our thoughts are the meat and bones of our body and we are living out our idea of a different world.

Tour is basically the meat and bones of the entire mode, it is the barebone single - player racing experience and it is a set amount of races and events that you need to finish to earn upgrades and unlockables and they are all judged by the amount of stars you earn in set race.

Disappointing as it may be, however, the game's campaign is not the main draw here for most and, as you would expect from a Call Of Duty title, it's the multiplayer that forms the real meat and bones of the package.

With a franchise that prides itself on difficulty and gameplay being both the meat AND bones of the game design - to completely disregard it is the same as destroying the game itself, might as well give it a 1.0.

Once you've determined where you want your story to go, focus on the meat and bones of the story itself.

Before jumping into the meat and bones of the package, the German tuner didn't fail in giving the 1 - Series M Coupe a nice aerodynamic kit that includes a host of new components, including a hand - made carbon front splitter, a carbon hood with air vents and snap closures, carbon fiber mirror caps, a new rear diffuser, and a new trunk with a ducktail spoiler.

Salmon meal is another protein source made from the meat and bone of salmon.

Not exact matches

Meat byproducts and meat meal are the parts of a carcass (like bones or viscera) deemed unsuitable for humans to Meat byproducts and meat meal are the parts of a carcass (like bones or viscera) deemed unsuitable for humans to meat meal are the parts of a carcass (like bones or viscera) deemed unsuitable for humans to eat.

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And even though I didn't find it difficult to eat the meat and spit out the bones, some of it did feel naive and New Agey and I found those sections challenging to take in striAnd even though I didn't find it difficult to eat the meat and spit out the bones, some of it did feel naive and New Agey and I found those sections challenging to take in striand spit out the bones, some of it did feel naive and New Agey and I found those sections challenging to take in striand New Agey and I found those sections challenging to take in striand I found those sections challenging to take in stride.

I will take the word quite literally as «side» and have it refer to a chunk of meat and bone from Adam's side... indicating that Eve is Adam's equal (but different) partner.

So here are the bare bones of it and I'll put some meat on them over the days...

Was going to King's College, London and studying theology, you trying to put meat on the bones of the Christian faith you'd rediscovered?

Are we prepared to deal with psychic life that is associated with metal and wires instead of meat and bones?

So in light of the cartoon yes encumbrances and symbols, chewing on the meat and spitting out the bones?

He is chastened also with pain upon his bed, and the mult.itude of his bones with strong pain: So that his life abhorreth bread, and his soul dainty meat.

1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?

I typically remove the stock and some meat, leaving some meaty, cartilage - y bones behind, then add more water and make another round of stock to stretch it further.

Try and get organic versions in cartons instead of cans and watch out that the only ingredients are the vegetables (maybe meat bones) and sea salt.

To make meat stock, use meaty, bone - in cuts of meat like whole chickens (read how to make a poached chicken for meat stock here), chicken thighs, drumsticks, and wings, whole wild - caught fish, and steaks or roasts.

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.

Taking one short rib at a time, use two forks to shred the meat off of the bone and excess fat.

After boiling, to ensure that as much of the goodness from the bones had been leached out, the little bits of meat still adhering to the carcase would be picked off and added to the stock.

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

I drink bone broth regularly, and I choked down liver in the form of pate for a while in my early days of healing, but as soon as I started feeling better organ meat got dropped out of my regular meal plan.

Dump the bones, skin, and any scraps of chicken meat into an 8 quart stockpot.

As you can imagine their necks are very thick with lots of yummy lean meat, and just enough gelatinous meat and bone to make this cut perfect for slow cooking and braises.

Now I have plenty of meat, bones and trimmings for stock at less cost and the frozen breasts and thighs for later basically for little or nothing.

when the meat starts to shrink from the end of the bones and you have the right color or caramelization, THEN wrap them in foil, (this is the best time to cut them if you'd like) reduce heat to 275 - 300ff for 2hours.

The fat rib bones have a lot of meat and are enough to make a substantial meal out of them.

Even though I saw my health completely come back (my two autoimmune disorder symptoms disappeared, as did my acne, my IBS and my hair grew back) after removing gluten, dairy, and grains and adding in fermented foods, bone broth, organ meats and eating far less processed food, still all of those «frees» feel funny at times.

Then place a meat thermometer in the deepest part of the thigh (careful not to touch the bone), and pull the turkey out of the oven when the thigh reading reaches about 175 degrees (160 in the breast).

I normally strain my meat or fish stock using a fine sieve before adding to my stew, because I don't like seeing bits, pieces and tiny chips of bone in my stew, this is totally optional.

It's tempting to serve it up as soon as the chicken is out of the oven, but waiting allows the juices to seal and makes for more tender fall off the bone meat.

When cooking a whole brisket, the flat is done before the point usually is, so a lot of people pull the brisket when the flat is done and cube the point and put it back into the smoker until the meat is fall off the bone tender.

Dinner at my in law's place was pretty standard Chinese dishes: lots of stir fry veggies with meat, pork bone soup, roasted duck, roasted pork, oyster omelets, fish noodles and tofu.

In addition to fat analysis, Eagle FA systems simultaneously measure weight (critical for batch and recipe management) and perform x-ray inspection of meat for a wide range of physical contaminants including metal, glass, stone and calcified bone.

Different from other methods of fat analysis and CL testing, Eagle FA systems are not limited to boneless, ground meat and are capable of inspecting all forms of meat — whether fresh or frozen, hot - boned, loose bulk or frozen blocks, vacuum - packed or packaged in cartons, or conveyed in plastic crates.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

The bison (buffalo) section alone has 54 cuts of meat listed, everything from bone - in rib eyes and short ribs to buffalo bull fries.

Quality control technology is showcased by a checkweigher and three X-ray models, one of which is capable of detecting even the smallest bones in meat and poultry fillets, and another which can spot both metallic and non-metallic contaminants within products packed in PET bottles, tetra packs, carton brick packs and doypack style stand - up pouches.

Throughout the years, San Joaquin Valley of California had seen a large influx of minorities who were accustomed to certain company profile meat products that were prevalent in the dishes of their home countries — such as pork feet, skin, ears, Golden Valley Industries www.goldenvalleyindustries.com snoots and tails; beef marrow bones; turkey necks Headquarters: Stockton, Calif. and smoked turkey parts — but were not readily availEmployees: 50 - 150 Specialty: Variety meats able in the mainstream American supermarket.

It is particularly appropriate for foods where the density of the product and the potential contamination is similar, for example the bone and meat of a chicken which have almost the same density.

Four years later, the company expanded to begin producing bone - in and boneless ham, sausages, bacon and a variety of sliced luncheon meats.