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Just empty the jar into a crust or a baking dish, cover with another crust or crisp topping and slide it into the oven.
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Another upper crust customer commented: "Don't we already have a wine thermometer dear?" An accompanying Twitter account has over 4,000 followers and offers up further overheard titbits.
Roll another pie crust over the top of the berry mixture, crimping the edges or scalloping them all the way around to form a seal.
As a former pastry chef at the legendary, lamented Ryland Inn, Mr. Drake is entitled to take pride in a line of straightforward but delectable desserts: hot chocolate cake with fabulous raspberry compote and a scoop of Jefferson's vanilla; white-chocolate bread pudding, gooey and fine; and a Tatin-like apple tart with a glorious mahogany crust (another scoop of vanilla, please).
I looked at previous translations: one has "scallops" and thinks the soup is a "pie crust"; another has "cockscombs" in a "pasty"; in a third the "cockscombs" are in a "soup"; the fourth agrees about the soup but puts "croutons" in it.
Bake another 10 minutes, until crust is brown, and remove.
Not only does it look lovely once baked, but the crust adds another texture to the dish.
A pork chop with grits was sweet and flavorful one night, with a salty crust, but another time arrived tough and dry, with little flavor.
In most mountain belts, terrains have been elevated as a result of crustal shortening by the thrusting of one block or slice of crust over another and/or by the folding of layers of rock.
A lemon butter sauce complemented the caramelized pecan crust on another chicken dish, and an apple-and-port sauce cut through the dark flavors of a whole Cornish hen.
The formation of a plateau requires one of the same three types of tectonic processes that create mountain ranges volcanism, crustal shortening (by the thrusting of one block or slice of crust over another or by the folding of layers of rock), and thermal expansion.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com