Sentences with phrase «texture thing of»

Jamie, I am so with you on the whole texture thing of eggnog.

how funny rum raisin does scream super classy, I could never get over the texture thing of raisins in ice cream.

Not exact matches

Though the phenomena of the lower world remain the same — the material determinisms, the vicissitudes of chance, the laws of labour, the agitations of men, the footfalls of death — he who dares to believe reaches a sphere of created reality in which things, while retaining their habitual texture, seem to be made out of a different substance.

He comments in Religion in the Making, «The fact of evil, interwoven with the texture of the world, shows that in the nature of things there remains effectiveness for degradation... the loss of the greater reality.»

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

The trick is to keep things interesting, like a hearty, flavorful salad loaded with lots of tastes and textures.

I'm not a fan of raisins in food (it's a texture thing... I don't mind them on their own).

For me the sweet spot texture is slightly shy of being able to hold shape, a very wobbly thing with a slight «bounce» when you cut through with your spoon:)

The thing I love about Mexican food is the variety of textures — crunchy, creamy, soft and gooey — and this recipe has them!

But by creating a caramel sauce with Swerve and using that in place of the corn syrup, you get a rich deep flavour and a gooier texture that is a lot like the real thing.

BUT I swear to you, these muffins are fluffy, they have the perfect amount of moisture and crumb to them, the sugar topping gives them the right amount of sweetness and texture on top, and the pumpkin spice is BASICALLY the most amazing thing ever.

Of course, I don't have a wood - burning oven, but the home oven does a solid job of blackening and shrinking the green beans until their flavor is condensed and their texture snackable (I can't totally credit Franny's for the green bean roasting thing — my immediate family is also obsessedOf course, I don't have a wood - burning oven, but the home oven does a solid job of blackening and shrinking the green beans until their flavor is condensed and their texture snackable (I can't totally credit Franny's for the green bean roasting thing — my immediate family is also obsessedof blackening and shrinking the green beans until their flavor is condensed and their texture snackable (I can't totally credit Franny's for the green bean roasting thing — my immediate family is also obsessed).

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

Medjool dates are a type of date that is exceptionally large and sweet; it is important to find the real thing for this recipe (other types of dates don't lend the right taste or texture).

Now you can reproduce the taste and crunchy breaded texture of the real thing with a brining process similar to that used by the huge fast food chain to create a moist fried chicken that's filled with flavor, followed by a double - dipped coating.

The texture of the finished bread is very moist, and a little spongy as a lot of breads are that use yogurt; this is not a bad thing, I like this in my breads.

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.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

The even greater news is that those little seeds are super good for you (as you've probably heard x100) so if you're missing out on eating them because of the texture thing, you don't have to any more!

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

The thing I love the most about using Fruit & Veggie Strips and Layered Fruit Bar pieces instead of dried fruit is the amount of flavor they pack and the melty texture they provide.

If you have leftovers the texture will change after a couple of days — as Harrison noted, «the great thing about this pie is that as it ages it turns into brownies.»

I did the same thing the first time I made a german chocolate frosting... mistakenly used condensed milk instead of evaporated — it's way better — better flavor, better texture!

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!!!

I might try my usual mix of rice and almond and maybe a little tapioca to smooth things out — I've actually come to love the slightly coarser texture of these flours but I know what you mean if it gets too gritty... I'll share my experiment.

Presentation-wise, it's a beautiful dessert, but the thing that makes it good is how the creamy cheesecake really contrasts with the rich chocolate flavor and texture of brownies.

I had similar feelings, I tried some kind of breakfast pudding thing (mixed with almond milk) from another website and I DID gagged when I tried to eat it, the texture was horrifying!

I LOVE the taste of hummus but I am one of those odd creatures that has a thing about textures and usually the grainy bits get me.

One of the really important things I wanted in these cookies was for them to be chewy & cookie - like in texture.

One thing I've noticed is that of course the texture is different and it is always more dense.

They're soft in texture but intense in flavor with * just * the right mix of spices to make things interesting.

I still miss the texture of the real thing, but it was delish (and I'm paleo, so I'll deal with it).

An overnight stay in the fridge enhances the texture and flavor of the buns by allowing the yeast time to do its thing.

These are the closest thing to taste and texture of bread product I've had!

Professional bakers also seem to prefer cane sugar due to the behavior of beet sugar in baking (apparently it gives a coarser texture in some things).

The only thing we can think of is to make the seitan ribz as thin as you can — that might help with the texture!

I used to hate seafood growing up, but in the last decade or so, I've come to love just about any type of seafood (except oysters — it's not a taste thing, it's a texture thing.

My favourite thing about it is its texture which is almost velvety and creamy on account of the sauteed potatoes and silky tofu.

It's a texture thing So I do enjoy tofu, and the flavors in this sandwich were really good (I love the tangy / creamy combo) but the texture of the tofu was a little off putting.

The texture of these is soft and chewy — although the first day fresh out of the oven they have a delightful crispness on the outside WHICH IS MY FAVOURITE THING EVER!

Everything about these Shrimp and Avocado Tostadas is super fresh and yummy, and they have the perfect combination of flavors and textures: Crunchy tostada shells with cream avocado, crispy bell peppers and juicy tomatoes, and of course — the shrimp and feta cheese add the perfect flavor to the whole thing.

If your icing breaks, the best thing to do is leave your food processor running until you reach a smooth texture — the heat of the blades melts the coconut oil and brings everything back together.

And in so doing, you're potentially going to be changing (for better or worse) some things: dough consistency and strength, fermentation time, keeping quality, and, of course, flavor and texture of the bread, to name a few.

Sneaking food ingredients is not usually my thing but I wanted to get around two hurdles — the taste and texture of liver.

The fun thing about these is that the texture varies widely with temperature — cold, the dough takes on a sandy consistency that I'm kind of addicted to — warm, the dough is soft, yielding and slightly sticky.

An over abundance of air can be a great thing, and will give your breads a nice, airy texture.

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.

It was one of the very few things that I made selfishly, and I loved it as much for its crunchy, sweet, nubby taste and texture as I did for the fact that it was mine, alllll mine.

An overnight stay in the fridge enhances the texture and flavor of any bread by allowing the yeast time to do its thing.

You can by all means use all coconut oil if that is more your thing, it will create a smoother textured chocolate without the slight grainy texture of the coconut meat content.