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"Bad grass," he explains, "equals bad steaks".
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Almost anybody can tell the difference between a good and bad steak.
And for the next 30 minutes, over bad steak and worse salmon, I sought, and got, a lively tutorial.
As I say, this really wasn't a bad steak, but they didn't do right by it.
He must have eaten a bad steak, drunk too much Jack Daniel's, or had someone drop a tablet in his beer.
"Someone doesn't want to lose $30,000 and then get a bad steak," Mr. DiPietro said, so the food has to be high quality even for a road trip.
OK, I can tell the difference between a bad steak and a good one - which, let it be said, is often about the cooking more than the quality of the meat - but I can't then go up another level to the carnivorean grand cru.
Well, he went to an Abbotsford steakhouse and ordered a bad steak and determined that his server and the manager were "stoned".
Well, he went to an Abbotsford steakhouse and ordered a bad steak and determined that his server and the manager were "stoned".
He is not bad at the steak either.
They warn we could be expecting shitty carrots, bad pizza dough, gross steak, more expensive Vegemite, and less beer and wine.
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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