Your English writing platform
Discover LudwigExact(3)
He tore off a sliver of meat and tasted it, then smiled.
Chefs across the country are showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish.
Grilled steak was a contender; the sirloin had a hint of heat from Mr. Kruse's five-pepper dry rub and was the kind of dish one nibbles past satiety — just one more sliver of meat, or another swab of cilantro-roasted red onion-red bell pepper tapenade with the grilled asparagus, or just a few more sweet potato fries, but only the crisp ones.
Similar(57)
Hamburgers are made out of scrap meat and our technology right now enables us to create small slivers of meat.
We nibbled, we talked, we tried slivers of meat and wedges of Spanish cheeses (Cabrales, Roncal, Garrotxa).
A version of Peking duck arrives, and there are puffy shrimp crackers along with the shards of skin and slivers of meat.
And then there is the pappardelle with short rib ragù: rustic homemade pasta tossed with earthy slivers of meat and strips of sun-dried tomato, and flecked with coarsely chopped garlic, fresh mint and goat cheese.
Celebrate this quintessential Texas dish at the second annual Chicken Fried Steak Festival, with new attractions like hot-air balloon rides adding to the vendor booths serving up the crispy, gravy-coated slivers of meat.
The risotto is substantial enough to be the main course, without so much as a sliver of red meat.
Rib lovers fall into two camps: the sparerib people, who like meat they can get their teeth into; and the baby back people, who prefer a lot of crust and just a sliver of tender meat.
I remember oily pilchards, a disgusting dish of tinned tomatoes and crumble, slivers of hard meat that resembled pieces of leather, scrambled egg made from powder, pink bacon with more fat than meat.
Write better and faster with AI suggestions while staying true to your unique style.
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