There are two fresh pastas, a floury wooden tray of fettuccine and a metal one of ravioli sitting in a cold cabinet. |
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I smiled at her flashy red sundress she wore under her floury apron and the studs lining her ear lobes. |
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The main point of concern beyond suspension is to ensure that no floury or chalky mouthfeel is induced in the final product. |
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Marie hurried out into the main room, dusting her floury hands off on her apron as soon as Hoss' voice called her name. |
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Mark had ham ravioli, which I found floury, and then a great big boring piece of steak with pepper sauce. |
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Its filling was light and puffy with cubes of tender ham and floury peas, both with an appealing sweetness to them. |
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One hand wiped itself on her floury apron while its mate attempted to smooth the flyaways circling her face. |
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Over the last century face powder has undergone a revolution, but at times it still looked caked or floury on mature skin. |
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Maris Pipers are preferable, but other floury types such as Pentland Dell, Fianna or Record work well. |
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King Edwards, for example are a dry floury potato that will disintegrate around the edges when boiled, so makes excellent mash, roast and chips. |
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Charlotte is creamy with a hint of sweetness that is good in salads, while Edzell Blue is very floury in texture with a deep flavour. |
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The Asante's maize-fed army expanded tribal reach into neighboring savannahs, adapting floury maize to the drier climate. |
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The Yorkshire was superb, the vegetables flavoursome, the roast potatoes crunchy, fluffy and floury. |
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They came out dry and floury, like something one would expect from a wartime ration. |
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Put some potatoes, nice floury old ones rather than new, on to boil before you start to cook the pork. |
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We ordered new potatoes, but a single, huge floury potato appeared instead. |
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Whatever happened to good old bacon and cabbage and floury spuds topped off with a lump of pure butter? |
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The widespread availability of the floury spud, the British Queen, was also hailed yesterday. |
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Smaller peas are more tasty than the big ones which tend to have a more floury flavour. |
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Renewed interest was kickstarted around 1994 with the introduction of new disease resistant Irish potatoes such as Colleen, a firm, floury potato. |
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The root is round, seldom larger and often smaller than a small carrot, grey outside and yellowish white within, with a mealy texture like a floury potato. |
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As the new potatoes are less floury, they remain firm and distinct. |
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It was before frozen peas, Robbo, Professor Robertson, who taught me botany, perfected shipping of apples and freezing of peas so they don't go floury. |
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The chicken was tasty and well-cooked, leaving me to mix up concoctions of guacamole, sour cream, salsa and grated cheese in the warm, floury fajitas. |
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Achieving the perfect fluffy-centred, crispy-skinned potato starts with a large, floury tattie such as Cara, Desiree, Maris Piper, King Edward or Golden Wonder. |
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Sweet corn harvested too late, is gluey and floury, shrinks and loses sweetness and taste. |
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The traditional daily bread of Val Müstair is made from rye, but here it is a lighter version with a soft floury crust and dark brown crumb. |
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A perfectly ripe peach in the height of summer bears little resemblance to the hard, bland, floury things found in winter. |
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Other organoleptic characteristics include a crunchy and not very floury texture. |
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The flesh is whitish, with a firm, floury texture, a sweet and lingering taste and a slight smell of chestnuts. |
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The flesh has a floury texture and whitish colour. When cooked, it becomes crunchy and flavoursome. |
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The whole malt falling in these subheadings is characterized by a floury, white, crumbly kernel. |
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Then the accompanying bouillon, a spicy broth scented with chilli and cumin with the customary soft, but not mushy, root vegetables and a sprinkling of firm, floury chickpeas. |
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Not only does their floury heartiness inherently make them a comfort food, but they lend themselves to a variety of simple dishes and rarely require much hassle. |
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During pasteurization, a restraint too long or too high a temperature, a heating or cooling too slow to cause destabilization of the fat and tend to promote a floury texture in butter. |
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Once cooked, chestnuts acquire a sweet flavour and a floury texture similar to the sweet potato. |
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It is better to undermix than overmix. If you undermix, the floury spots will probably moisten up in baking. |
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It will add a special taste to your blend, both floury and bitter. |
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The values vary according to variety: Charlotte or Victoria potatoes only become floury with a much higher starch content than Agria, Bintje or Lady Felicia. |
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As expected, starch proved to be the central factor for determining the cooking properties of a potato: the higher the starch content, the more floury the cooked potato. |
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These are beautiful objects, no doubt, but it is difficult to imagine the home cook with sticky, floury hands working from one on the kitchen table! |
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The objective of milling is separation of the floury edible endosperm from the various branny outer coverings and elimination of the germ, or embryo. |
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Unlike a rustic bloomer, slumped languorously across its baking tray, or a batch of misshapen floury baps, or even a proud sandwich loaf in its tin, bagels don't seem like the kind of bread that could be made at home. |
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Waxy ones such as new Jerseys are good for salads and gratins, while floury are best for baking, roasting and mashing. |
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Their tender floury flesh makes them perfect with stewed red meat. |
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The floury bedbugs are an important group of insects, in which there are many plagues worldwide recognized, for the serious affectations that they cause on cultivations of agricultural interest. |
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