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No foams.
My little bite had neither emulsion nor reduction, no foams, nary a garnish.
Apart from the already-legendary Meat Fruit – chicken liver parfait disguised as a perfect-looking mandarin – a disorientating, but utterly delicious, sight-gag of a dish, there was nothing Willy Wonka-ish about anything we ate, no foams or liquid nitrogen.
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Those were the days when a side-street takeout order was more likely to be a corned beef sandwich and an egg cream than a Kathleen's cookie with a double mocha skim latte (no foam).
We may take a stand each morning when it comes to ordering a tall, nonfat, no-foam latte, but for the most part, we tend to consume what's put in front of us.
Women I know in New York and Washington debate whether to order Israeli vs. Marine Corps gas masks, and half-hour lightweight gas masks vs. $400 eight-hour gas masks, baby gas masks and pet gas masks, with the same meticulous attention they gave to ordering no-foam-no-fat-no-whip lattes in more innocent days.
Ukuleles might be adequate to the task of amusing your pals as you nestle on a rough-hewn bench while you're waiting for the barista to craft your no-foam soy lattes, but as a vehicle for political protest they are inadequate, silly, borderline risible.
It has been noted that proper design of the foam can lead to significantly higher heat transfer rate and reasonable pressure drop compared to no-foam cases.
This, of course, begs the modern etiquette question: Is it OK to charge your cubicle-mate to pick up a "tall, 4-pump no-foam no-water 190-degree chai tea latte," at Starbucks?
"Nonfat, no-foam latte!" the barista called out to a crowd awaiting its caffeine fix.
As always, all praise to the oversensitive one, who drinks his half-caf-soy-no-foam-2-pump-latte at the right hand of the helicopter father, in his kingdom furnished by Restoration Hardware.
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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