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For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
At one dinner at Per Se, I had a torchon of moulard duck foie gras from Élevages Périgord in Quebec, served with a crystallized apple chip, some celery-branch batons (taken to 11 on the flavor scale by some compression and sous-vide cooking), Granny Smith apple marmalade, candied walnuts, frisée and juniper-balsamic vinegar.
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Château Haut-Corbin Saint-Émilion $22 ** [Rating: Two Stars] Floral aromas, fruit and mineral flavors; small scale yet elegant.
Then, they rated the soups on equal parts appearance, creativity and flavor from a scale from one to five.
People are drawn to the neighborhood for its historical flavor and intimate scale, he explained, "but the development kills those qualities that drew them in the first place".
Today granola is fully mainstream, with countless flavor iterations and scales of production.
It can serve as both a research platform for simulating precise environments at scale (see Flavor, environment, and the phenome), and a production unit for any specified crop of interest.
Overall and color liking were measured using a 9-point hedonic scale, and flavor, chewiness, level of sharpness measured using a 5-point just-about-right (JAR) scale (with 1 being not enough, 3 being just about right, and 5 being too much of the attribute).
Next up the scale of flavor are El Rey Del Mundo, Jose Marti from the Dominican Republic, Flor de Farach, Belinda and Baring, with the last two representing particularly good value for money.
-At the end of each heat three judges will rate each dish on a one-through-five scale for flavor, appearance and creativity.
Cultures are unique to each company, like their own fingerprint and represent a unique mix of flavors on various scales.
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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