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The Wiener schnitzel barely seems fried, as if whoever prepared it was scared it would come out greasy (there are flashes of its former glory in the accompanying lingonberry chutney, in which you can make out the individual berries, like a tapioca).
And there were the various "why is this so good?" Sichuan eggplant recipes (answer: they're fried) as well as the perhaps overrated Turkish classic imam biyaldi, which translated means "the priest fainted," and my first baingan bharta, which I made myself at home, from a Julie Sahni recipe, and in which the eggplant is roasted in precisely the same way as it is for baba ghanouj.
Something I wasn't expecting to find in Warsaw was a plate of pierogi, the little stuffed dumplings, not boiled or lightly fried as I have had them before, but with a baked crust, like a pasty.
More restrained choices include camarones chipotle, which are shrimp in a tomato, chili and cilantro sauce, given a rich, smoky note by the chipotle peppers, and crisp, tangy chicharones de pollo, the classic Dominican dish of chicken pieces marinated in lime, soy and spices, served not fried, as is traditional, but broiled.
Flavor Flav's chances of being a restaurant entrepreneur may soon be "fried" as his Sterling Heights, Mich.
Maybe he could tell I was fried as fuck, but rather than growing paranoid, I started to laugh for no discernable reason.
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But Cody and Reitman have other fish to fry as well.
The trick here is to blast all the cancer while frying as little healthy tissue as possible.
Be careful when frying as the oil is extremely Hot.
Use only small leeks for frying, as frying can make larger leeks tough.
Be carefully while frying as you don't want to spill the sausages and eggs all over the stove.
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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