Sentences with phrase «own chalky»

After a year of trial and error, Woolverton finally had a product that satisfied him, even if it was temperamental: Straight from the freezer, the ice cream could still be chalky and hard as a rock.

Reflecting on the physical complaints she hears from other mothers about their children, she thinks, «There is, after all, strong brown soap for poison ivy, iodine for cuts and bruises, mud for bee stings, honey for sore throats, chalky white casts for broken bones.

Ritual worship in general appears to the modern transcendentalist, as well as to the ultra-puritanic type of mind, as if addressed to a deity of an almost absurdly childish character, taking delight in toy - shop furniture, tapers and tinsel, costume and mumbling and mummery, and finding his «glory» incomprehensibly enhanced thereby: — just as on the other hand the formless spaciousness of pantheism appears quite empty to ritualistic natures, and the gaunt theism of evangelical sects seems intolerably bald and chalky and bleak.

I tested a few different recipes but the cookies either spread too much or had a chalky taste from huge amounts of cornstarch.

PlantFusion isn't chalky either.

What's even better is that, in my opinion, it tastes the best (least chalky) of all the ones I've tried.

Ok... I know it's «powder», but I don't want to drink a chalky smoothie: / Yuck.

It seems to work best surrounded by cookies, or things that are supposed to be a little crispy.Otherwise, there have been complaints that it tends to add certain aftertaste noticeable more in other bakes like a chalky taste.

This is a serious pet peeve of mine, I can't stand chalky powders.

It has an after taste that combined with the gritty chalky texture makes me want to puke!

The unflavored was always a little too chalky for me... I bet the cacao nibs helped give it a better texture!

I make these millet muffins regularly, and like how toasting the millet makes them a little more fragrant and less chalky: http://www.girldetective.net/?p=3477 So consider toasting the millet while you're preheating the oven.

It gets its creaminess from condensed milk and is thickened with arrowroot powder, which has a silkier, less chalky... read more

I still ate them, only difference is that they were a little chalky.

not too creamy but not too chalky.

You can add a bit more ground turmeric, but it's more potent than the fresh stuff and too much of it can give your food a chalky taste.

Upon arriving product looks all dried up, chalky and tastes stale.

To me, this mix is a little chalky or grainy but it's not unbearable and it might just be how I taste it, so I would definitely say give it a try.

The only reason it doesn't get five stars from me is the chalky sensation as it's going down.

Finally I didn't have to take giant pills or hide chalky powder in something.

because the nutella jar warns to not refrigerate as crepe cakes typically require, i decided to build and shoot this sucker without chilling for fear the nutella would harden into a scary, chalky mortar between the crepe layers.

Most that I'd tried were chalky and had a funny taste that I didn't want ruining my smoothies.

Tastes like a tiger's milk bar (for anyone that matters to) but better and not as chalky.

It can definitely be tricky on the GF front because a lot of recipes end up chalky or just odd..

The commercial GF loaves (even the reasonable ones) are generally dry and chalky, so the possibility of a quick to make bread maker loaf of this quality is incredibly exciting in our house!!

Just be sure to add slowly and don't add to cold food or beverages, as it won't mix in and will have a chalky taste.

But, aside taste, they mix well and don't have a chalky effect.

Some of the products out there that are using a lot of milk protein concentrate can taste a bit chalky and the [taste of the] erythritol can come through quite prominently, which is not great.

Even a tbsp extra can make something chalky I've noticed.

This one is quite chalky but the shaker with the metal thing in mixes up really well.

I knew that under - ripe Custard Apples are bitter, almost chalky, but I had no idea about over-ripe ones.

When under - ripe they are bitter and chalky, and when over-ripe they almost melt as you eat them.

I've attempted a few versions of my own homemade nutella in the past, but they always turned out gritty, or chalky, or too thick for what I remembered: a perfectly silky, pillowy, melty spread with a hint of chocolate and mostly hazelnut aroma.

The big problem with coconut flour, in my opinion, is when you add too much rather than too little, since it becomes so chalky it's unpleasant to eat.

When it cooled though it became... Chalky.

If you are impatient, you can refrigerate them to firm them up but this may cause the chocolate to have a dusty or chalky appearance.

We've all puzzled, after following someone's can't - fail advice, over less - than - perfect hard - cooked eggs — the eggs with rubbery whites, chalky yolks, and that tell - tale green - gray film between yolk and white.

A decade ago, the words «healthy eating» would make some people wince because it immediately brought to mind images of bland tofu, sprouts and chalky protein bars.

Once I added in the cocoa powder and the honey it got even more dry and I ended up putting just about a full quarter cup more coconut oil in just to make it slightly spreadable and it still felt grainy and chalky in my mouth.

The flavor doesn't pan out though: it's all sort of a muddled jumble and the cookies have an unpleasant, chalky finish.

The powder also blended really well into the smoothie, it wasn't lumpy and the flavour wasn't chalky or overpowering.

Coat them in sweet maple and a few pinches of salt, let them caramelize in the oven, and give them a good blitz in the food processor to mask their chalky peanut origin and transform them into that sweet peanut crunch of my dreams.

Staleness aside, some of the almond butters were gritty and chalky, others gummy and unpleasantly sticky.

I poured it over the popcorn and it was almost clear, when it set it was all chalky and grainy and WAY too sweet, like eating straight sugar.

That being said, I have tried quite a few different gluten free baked products and have found that there always tends to be a chalky, grainy aftertaste to them.

Loads of protein, but it is a little chalky and still tastes more like protein powder than it does like a cookie.

Even though it tastes really good it can be a little chalky and powdery compare to other powders.

If the fish produces chalky white somewhat tough flakes, you've overcooked it.

I forgot to also add, I have a protein drink every morning for breakfast, and it's been hard to find a protein powder that I like that isn't overly sweet, or chalky.

It is not like Hershey's baking cocoa which can taste dry and chalky.