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All sourdough begins with a starter: a mixture of flour and water that is left to ferment for days – and in some cases years – at room temperature, creating a bubbly, sour mixture of wild yeast and bacteria.
Just last week, bartender Loki Patterson from Australia, made a cocktail using infused eucalyptus, Bombay Sapphire gin and a sour mixture to compete in a cocktail competition.
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In its place was an Asian sweet-sour mixture with a peppery aftertaste.
But other dressings work perfectly well, including vinaigrette, yogurt, sour cream and those made with a mustard base or a sweet-and-sour mixture with ketchup.
So Go Relish (subtitled fruit chutney), above left, is a bright sweet-and-sour mixture that throws off a touch of heat.
Classic dishes include sali boti, stewed mutton with tomato gravy and fried potato straws; and chicken berry pulao, a sweet-and-sour mixture of rice, nuts, cranberries and spices.
On a Saturday, post-Hamptons exodus, the scene was calmer, the patio populated by just a handful of diners under orange umbrellas, enjoying white-wine-steamed mussels with herb-flecked golden fries and cocktails like the Rialto — a sweet-and-sour mixture of dark rum, tea syrup, pineapple, and bitters.
It would be hard to choose the best of the starters, perhaps two aromatic corn cakes (arepa) supporting pulled duck and a sunny-side-up quail egg, or maybe empanadas in a flaky pastry enfolding a light, sweet-sour mixture involving ground beef, raisins, olives and onion.
Splash a little of the sour mix over the mixture and then 75 mL of pineapple juice.
Serve with sour cream mixture.
Gently spoon sour cream mixture on top, and spread evenly.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com