Sentences with phrase «sort of texture»

When I started making a plan to update our downstairs bathroom, I knew that I wanted some sort of texture on the walls.

I'm a fan of the hard yet crumbly, chalky sort of texture and the flavor was just nice and sweet and the tiniest bit tangy (it's ramune - flavored, after all).

This Kurgo Tru - Fit Dog Harness is well - recognized among those dogs are suffered for wearing any sort of texture.

I can not live without dresses, and I love wearing dresses with boots and / or booties so much, so I would definitely take advantage of it before it feels like... an oven in LA =P Most of the time, I think it's hard to find a cute white dress that has some sort of texture or design on it that's settle and unique.

The plain kombucha tastes much more like classic jell - 0, for those who are interested in that sort of texture.

I did fine that it needed some sort of texture after the first night, so I added chopped peanuts with my leftovers.

«They have the same sort of texture as a rat, much the same feel, and the same sort of weight,» says Paul Sanders, the managing director of B&K Universal, a company in Hull licensed by Koken to sell the rats in Britain.

It adds a sort of texture that is unexpected and wonderfully pleasant.

The pudding has a liquid jelly sort of texture, and basically takes on the taste of the liquid / ingredients that it is mixed with — in this case vanilla and cinnamon and milk.

You know how it turns into that ooblecky sort of texture when you put water into it?

Could you tell me what sort of texture the chickpeas should be?

On the other hand, I've been adding all sorts of texture and flavor pops over the top of the silky soup, like garbanzos or lentils, spiced seeds, and this genius savory pistachio granola, which kicks up just about anything it's added to to the best degree.

It has got those deep and rich thyme and wine flavors, different sort of textures and a hint of sweetness.

11 to 12 months By the time he's a year old, your baby's exploring all sorts of textures — hard, soft, cold, wet, sticky, and squishy.

Remember that seafood has all sorts of textures and flavors.

You can also bring in all sorts of textures to turn your space into a sensory overload!

Not exact matches

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.

Mine is separating into a liquid layer and then a layer of thicker, sort of chunky texture.

Hi Becky, I imagine that the Vitamix wouldn't work well as it need some sort of liquid to function and wouldn't be able to create such a smooth and creamy texture.

:) I'm thinking that using oats in place of all of the oat bran might not be a good idea - but what you could try is using some homemade oat flour, which would give you more of the texture of oat bran (and which can be used in all sorts of baked goods).

Mmmmm... I was in a bit of a dilemma first, since we get millet in two variants: in a husk and without it, but without it, there would be no crackely texture, so that sorted it.

This is a very cakey sort of bananabread — it's much lighter than the damp - textured banana bread I'm used to.

But as they thawed, they got a delicious thick and chewy texture sort of like a Tootsie Roll.

The texture is somewhat indescribable — sort of eggy, sponge - like, yet a little gritty.

I'm sure you have noticed, but I sort of like to keep building upon flavors and textures until I can't go anymore.

It also had a chewy, sort of plastic - y texture.

It definitely has a unique texture, sort of chewy, yet in a good way.

A salad should be packed with all sorts of different flavors, textures and colors.

The Starbucks pumpkin spice muffin is more like a pumpkin cupcake and has a cream cheese filling inside, which, while a good idea, has sort of an odd, gelatinous texture.

I made those and my muffins came out really dense and sort of doughy, not like regular muffin texture, is this how they are supposed to turn out or did I do something wrong?

I'll admit (because honesty is sort of the theme here) that the texture of the actual cake was slightly different from the wedding cake... mine was a bit more dense than the one I had on that fateful day in May.

It should still taste great when replaced with any other sort of bean, the texture just might change a little.

Personally, I like the texture of the «bread» - whatever - mine came out sort of chewy.

Works great and adds a wonderful flavor and texture to all sorts of pizza dough

Pour in the melted butter and mix until all the crumbs are moistened and the texture is sort of like wet said.

The texture of the duck freaks me out, but what a great thing for people who miss that sort of thing!

It remains my favorite (excepting, of course, the fact that I haven't tried the gums) because it produces the richest flavors and textures, especially with some sort of animal fat as a thickener.

The potatoes are perfectly textured and I use it to make spaetzle, jam, and all sorts of soups.

I'm imagining this recipes as having a sort of Cracklin Oat Bran flavor and texture... that cereal I used to love back in the day.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

Also, I'd tried soups out at restaurants that had a sort of «sticky» texture to them but never quite figured out how they did it.

If you can do a little veggie bullion (maybe 1/2 tsp or half a cube) and a little extra flaxseed meal, the taste / texture would probably be similar... or a nice dry nut flour of some sort would work well too:) If veggie bouillon is a no - go, then I would think omitting it and adding some extra spices would be great too!

And, by sticking with the green theme, adding in a green tahini instead of a tomato based sauce and cheese still satisfies the creamy texture but in a much more «still kind - of bathing suit season» sort of way.

It's a great ingredient on all sorts of fronts - quick - cooking, interesting texture, strong nutritionally.

This Vegan Carrot Cake is packed with all sorts of goodness, texture and flavors.

The texture is sort of like Play - Doh.

It's got all sorts of low acid ingredients that add to its flavor profile, texture and even color!

I have a serious infatuation with polenta, I adore the creamy texture, but I especially love how versatile it is, whether its served simply on its own with a touch of butter and parmesan cheese or acting as a side to some sort of protein.

With these apricot, almond, and flaxseed meal homemade energy bars, I got to include all sorts of my favorite flavors and textures.

I chopped my blackberries up pretty finely (part of my weird cooked fruit texture aversion) but you could also leave them more chunky, if you're into that sort of thing.