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Game's a speciality – the kitchen really understands the difference between, say, roe, fallow and muntjac, and uses them in different ways, to showcase each deer's best points – as is offal: I love the goat keema with diced brain stirred in at the last minute.
As I seasoned it on the chopping board, the bright, almost glowing red chunk of placenta was more attractive than many cuts of offal I've dealt with, and looked quite appetising.
I stop off to eat some beans and offal (I'm not sure which animal's) in the shack of a lady who stares and smiles at me looking a bit confused.
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I like to write about offal because I love to eat it, I want more people to enjoy it and, frankly, I still feel I need to remind you, once in a while, that it's out there.
The consecutive detection of O157 from fecal and offal samples (i.e., isolates #1 3, 5) suggested that these isolates might be originated from identical sources.
It was this I elected over the offal, and I was rewarded with pork tenderloin, veal breast and a loose pork sausage wrapped in caul fat.
"We were talking one day about offal and I mentioned some blood macarons I had at Mugaritz in Spain to Elisabeth Paul, who's a meat scientist, and that got her thinking".
The table was groaning with dim sum, much of it featuring offal, which I adore.
Most butchers would be glad to part with pig's offal these days, I'm sure.
If I'm shelling out for finest offal in cold jelly, I want some bang for my buck.
I love offal, the gutty, messy smells of things like kidneys.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com