Sentences with phrase «texture of these we knew»

«We hunted high and low for tiles but the second we saw the shade and texture of these we knew we had to have them,» they say.

Not exact matches

A simple effect that scientists have known about since the 1950s, electro - vibration tricks your fingertips into sensing texture when you touch a layer of insulation encasing a metal surface that's conducting an alternating electrical current.

Pink Slime For better or worse, lean, finely textured beef — otherwise known as «pink slime» — has been an additive in most ground beef in the U.S. for the better part of a decade.

To this day, although I know that the scriptures are peopled with characters of texture and nuance, I think Bible people and see pastel paper figures pressed...

They can not exist in the substance of bread since the bread is no longer present and they can not have their existence in the substance of Christ's body because the substance of a human body is not the proper substance for the accidents of bread: human bodies simply do not have the texture, colour, and so on, of bread.

With Abrams» Star Wars, you know exactly what you're getting yourself into, he's totally nailed the feeling and texture of the original trilogy.

Time, we know now from physics and astronomy, is woven into the very texture of things.

Murray once wrote, «The American Proposition rests on the... conviction that there are truths; that they can be known; that they must be held; for if they are not held, assented to, worked into the texture of institutions, there can be no hope of founding a true City.»

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!?

Through out my many stages of sweet eating blueberry muffins have remained a favourite, they're just so succulent and moist with their big juicy berries, sweet soft sponge and melt - in - your - mouth texture — and luckily these muffins are no different!

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured desserts!!

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.

I know how easy it can be to give into their constant requests for sugary snacks or chocolate, but maintaining a culture of real - food variety; continually exposing your youngsters to different colours, textures and flavours of real, unprocessed, fresh of wholefoods is bound to build a long term appreciation and openness to healthy food.

Even before I made my first veggie burger, I knew that beans would be one of the main ingredients because the texture of beans is perfect for making tender yet hearty patties.

If you ignore the slightly green hue they leave (which I think is kind of fun...), you would never know that these delicious and moist muffins actually get their flavor and texture from avocados!

I didn't really know how using fresh, juicy blueberries would affect the look of the bread or the texture.

Discovering tastes, textures and ingredients we never knew existed and learning the wonderful alchemy of delicious gluten - free cooking.

One pot pasta dishes have a kind of heavy texture compared to when you cook the pasta separate and this dish was no different but the ease of the recipe was worth it and it was totally delicious and filling.

Many of the well known cheeses such as Brie and Mozzarella come in low fat or even fat - free varieties although many consumers complain that these really have little of the taste and texture of their full - fat varieties.

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.

I don't like the texture or the (lack of) flavor, but when the husband said he wanted squash, I knew this was the recipe I had to try.

There was a certain something, texture, thickening and binding of flavours that I missed once I no longer started a recipe with sautéing onion and garlic.

When I made that recipe the texture of the cake reminded me of sponge cake and I knew I wanted...

The taste and texture of it straight is not my favorite, though I do know of others who think it is wonderful.

If you didn't know better, it might be a bit difficult to place the flavor of these cookies as being specifically cashews, but it would surely be easy for you to recognize a depth and richness to their taste — and with their famously (well amongst my family) soft texture, well, let's just say you might not look at other cookies the same way again

The cupcake flavor itself is wonderful but I'm just not a big fan of the texture of these cupcakes and would like to know what you think it could be.

I know this whole chia seed pudding concept may not be anything new for some of you guys, but I'm just now discovering it's textured deliciousness.

If you're expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different.

For interesting texture and a little hit of spicy sausage flair, I've added vegetarian chorizo sausage, which — and I know this is being a little sneaky — should visually satisfy your skeptical carnivores that you're not just trying to pass off something that's less of a meal, and more of a side dish.

Finally, you stir the risotto during the last 3 to 5 minutes of the cooking process to help produce that creamy texture that we know and love.

I don't know what it is but the texture of the oatmeal I make at home is always watery and not nearly as creamy as if I make it in Munich.

If you've been reading through any of my smoothie / nicecream / raw recipes, you know that I'm big on having different textures in a bowl.

How do I make what is essentially an Indian pancake without using any grains??? All I could think of was a nut flour, but I knew that would not come out to a pancake - like texture.

Hi Cathie, You can experiment with different types of salt, but know that the flaky sea salts, such as fleur de sel and maldon, will dissolve more readily into the sauce, so you won't be left with a gritty or crunchy texture.

There's no right or wrong here, but the important thing to remember is that your preference not only influences the texture of the matzo balls but the flavor.

If I know that I am going to serve all the salad warm, I cook the noodles slightly longer (~ 2 - 3 minutes) until they are a softer similar to the texture of pasta noodles.

All I know is that it had the texture of chicken — I am not going to say it tasted like chicken, but the coating was delicious and the dipping sauce was super spicy.

Typically spinach gnocchi is made with just spinach, a touch of flour and ricotta cheese but we really like the texture the potato brings to the table so to speak, so instead of doing it the typically way (you know I like to break the rules) I added a spinach puree mixture to the potatoes instead.

Superfine sugar, also known as caster sugar or baking sugar, is used to ensure that all of the sugar is dissolved, giving a smooth texture.

I know the type used can affect the texture of the loaf, so seeking your guidance for types / brands.

Since mason jars worked so well for me, I knew I wanted stackable, clear glass jars that would show off the colors and textures of my favorite dry goods.

I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT ON.

No, baking powder and baking soda do not provide texture of any kind.

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

If you're familiar with raw food, you'll know that a dehydrator is a magical device that enables you to make foods which are still 100 % raw and which therefore retain all their natural goodness and flavour, yet have the texture of cooked foods: Raw cookies, breads and crackers, tart crusts, pizza bases, kale chips and other veggie chips, burgers, fruit leather... the list goes on.

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 tofNo 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 tofno matter the promises of a crispy result, I just can't get past the mushy marshmallow - like texture of tofu.

I have baked countless Paleo banana cakes from all the best known chefs, each with the promise of a traditional banana cake flavor and texture.

I left these muffins in a zipped baggie on the counter for about 5 days before the texture of the muffin was no longer as delicious as it should be.

Try it out either way, and let me know what you think of the texture (s).

Richard Weisinger, senior brand manager for Cadbury Singles, notes, «With our focus on the Cadbury singles range entering year two, we aim to show consumers that no matter what taste experience they're looking for, Cadbury has a variety of tastes and textures meaning there is a chocolate bar for every occasion.»