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A manioc pancake forms a bed for the next dish – four prawns and a tender chunk of steak.
Amid the milking that was akin to chopping a a chunk of steak out of England's rump.
For example, a nonprofessional eater I know went to the Restaurant Pierre, in the Place Gaillon, a couple of years ago, his mind set on a sensibly light meal; a dozen, or possibly eighteen, oysters, and a thick chunk of steak topped with bone marrow, which M. Pierre calls a Delice de la Vilette the equivalent of a "Stockyards' Delight".
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After all, more than 2,800 Americans die each year from choking, and they are not all drunken men dining on large chunks of steak (the classic "cafe coronary").
The three or four chunks of steak, covered with corn, poblano peppers and slices of anemic tomato, were so tough we couldn't cut them, even with a steak knife.
A rich lomo saltado ($14.50), with chunks of steak mixed into a kind of stir-fry of tomatoes, onions and absolutely perfect French fries (which sadly appear nowhere else on the menu), is also worth the work to finish its enormous mass.
I sadly realized that my visions of carefully organized chunks of steak covered in a sweet glaze topped with baby corn were probably misguided.
Imagine stuffing chunks of steak in a balloon.
If you were to take mushed up chunks of steak and stuff it in a balloon, it wouldn't expand as much.
"I pulled out a big chunk of skirt steak and peeled off the charred crust.
Hugely popular is 'surf and turf' (a big plate featuring half a lobster, a chunk of fillet steak and nothing else) and chocolate souffle is still a dessert.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com