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I found the awesome rib chop, looking like a blunt weapon on the plate, awfully fatty, but the swaggering porterhouse came through in a big way, seared aggressively to achieve a deep crunch, all rubescent tender meat within.
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As Chop and Barber waited for the crew to set up, Chop looked around the office.
To your body, protein from pork chops looks and acts the same as protein from peanuts.
If he is very hungry and says cheerfully that the lamb chops look very small and that he could eat all four of them himself, his wife can only conclude that he intends to dine alone, afterward.
More interestingly, after the Philadelphia Inquirer ran a review last year, of a steakhouse called Chops, that criticized a "tough and fatty strip steak," Chops looked into its receipts and claimed that the newspaper's reviewer had actually not ordered the expensive strip steak served at dinner, but rather the fifteen-dollar lunchtime steak sandwich.
But after Martin's memorial service, which was attended by 2,500 people, and the alumni reunion at the regular-season finale that drew 80 former Sabres, the current Sabres players decided to pay homage and revive the mutton chop look.
There was a hippie with lamb chop sideburns, looking around as if he was somebody's nephew.
I was staying at Lorca's and I was chopping onions, looking out of the kitchen window, and I just saw this man with the most beautifully cut suit and a fedora.
The lone kitchen disaster was a double-cut pork chop that looked terrific but was dry and overcooked.
At high speeds, the boat's momentum and tilt forced him to hold tight to the backs of our seats by his fingertips — in one area of intense chop, I looked back to see him grimly taking continual facefuls of spray, as if someone offstage were sloshing him with prank buckets of water.
The exceptions were a special, veal Valdostana, a thin-pounded chop that looked spectacular on the plate but was overbreaded and overloaded with melted cheese; and branzino, the snapperlike Mediterranean fish, which didn't benefit from a dry crust of potatoes and a sauce that was far too sweet.
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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