The home of the Baltimore Orioles offers a bacon pork rind chipper, a pulled pork rind chipper and a crabmeat pork rind chipper.
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Even though cantaloupe has a thick rind, called the netting, that rind is porous.
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Working with the rind, cut off the hard outer green "skin" so you're only left with the white rind.
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If you just ate the rind and creamline, it would taste like eating a Brie rind that was buried in wet soil for a bit.
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Following the curve of the melon, cut away the rind.
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Orange and lemon rind likely made regular appearances, as well.
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Make the Taleggio sauce: Remove the rind from the Taleggio.
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It's a soft cheese with a flowery rind all around.
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One lemon's rind looked scratched, but it was still juicy.
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Add broth, water, cheese rind, bay leaf, and remaining ½ teaspoon salt.
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Add a dash of beer and/or cheese rind if desired.
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Have you noticed the writing on the side of the rind?
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Within its tender white rind, it's pure satin with deep flavor.
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Aunt please tell grandmother to make vegetable dip and pork rind.
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Rind from one half of a five-pound watermelon (approximately 1 lb.)
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It featured house-made basil-mint syrup and a lemon rind garnish.
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The National Watermelon Promotion Board suggests stir-fried, stewed, or pickled rind.
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Within the cheese's ruddy, slightly tacky rind is a pale, satiny interior.
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When did we as a society become afraid of rind-to-hand contact?
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Then, he chops off the rind and sticks a skewer into each piece.
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Pierce the grooved, burnt sienna rind to start the glossy, liquid gold running.
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Finally came a local spatola fish baked in breadcrumbs spiked with orange rind.
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It's a bright orange, fantastic, over-the-top thing with an odd rind.
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Uncle, please tell Grandma to cook some crispy pork rind with a spicy dip.
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Morals or messages cannot be squeezed from his stories, like juice from a rind.
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In France, they dip Maroilles, the stinky, washed-rind cheese, into their morning café.
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At Camden Yards you have three choices when it comes to pork rind dishes.
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It's similar to how a pappadum or dried pork rind react in the fryer.
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Stir in the butter, lime juice and rind, and allow them to cool slightly.
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Most of the sweets made in Sardinia use oranges—the rind or the juice.
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The rind has a moist, visible granularity reminiscent of sunscreen smeared over sandy skin.
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That gives way to a whisper of jasmine and something citrusy — tangerine rind, maybe?
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He has a rind of old cheese, a sausage, little water and no plan.
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There are two sold in New York: Urdang, a buttery, tawny washed-rind block of satiny cheese, with alluring floral notes and a nice nuttiness; and Cowles, a smaller soft-ripening square, with a bloomy ash-tinged rind and a tart bite.
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Baaf told me I could chop the parsley while he cut the rind into cubes.
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To make watermelon pickles, you need to trim the tough green skin from the rind.
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You'll want a bit of the pink fruit still on the white rind as well.
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These bubbles become trapped in the cheese rind and form holes (also known as eyes).
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Raw, unseasoned, the slivers were mouthwatering and faintly alcoholic, like a ripe, washed-rind cheese.
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Look for cheese that has puncture holes and the phrase "Parmigiano-Reggiano" on the rind.
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The fruity jam went perfectly with the tangy cheese, which had an IPA-washed rind.
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He taught her to make cheese with an edible rind, as local lore tells it.
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That rind — composed of layers of densely packed neurons and glia — is the cerebral cortex.
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Beneath an outer rind is a segmented seed, the most common being ones with five segments.
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His characters happily consume ceviche and tripe and pork rind sandwiches with onions and chili peppers.
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They're all smoking Luckies and drinking Martinis with green olives and a twist of lemon rind.
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The cheese is aged in hay, bits of which cling to its sturdy, herbal-scented rind.
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No sandwich crust or orange rind went unclaimed from the gutter, and banana peels were chewed.
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So if you're going to the store, pick cheese that was cut closer to the rind.
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Brie is the perfect cheese for this because the rind is sturdy and it melts super quick.
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Gently rotating it into the rind, she removed an amber sample, like a core of glacial ice.
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"Actually, my thoughts were drifting back," he says, plucking away at the shiny rind of the doum.
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There was a single watermelon, rind patterned like a snake, but no one could find a knife.
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Unlike the flash-fried pork skin or pork rind of the same name, Salvadoran chicharrón requires time.
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The rind of that last ingredient, a citrus fruit from Bangladesh, gives the dish a slightly sour flavor.
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"That is expensive by the way most people value things," said ICER's chief medical officer, Dr. David Rind.
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Each cheese can be identified by its bacteria, as well as a bespoke cheese number on the rind.
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Flaeskesteg, the Christmas dinner of Denmark, is pork with a rind that's been roasted to a crispy crackling.
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Add in the shredded meat, tomatoes, parmesan rind, and 13 1/2 cups of the reserved stock. 5.
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Pleased with the glint he has managed to give the maroon rind, he clicks on his projector pad.
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At Ms. Mnouchkine's table, a wheel of cheese with a mottled rind appeared, a gift from a supporter.
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I am a Muslim, first generation American, who is now pitching a vegan pork rind on 'Shark Tank.
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ICER Chief Medical Officer David Rind said that pricing drugs based on new benefits could help slow hikes.
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The best ones are prized for their juicy sweetness, perfect spheres, extra smooth rind and T-shaped stalks.
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At six months, the rind darkens to brown, the texture firms up and the cheese becomes more robust.
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The stately rind stood several inches off the table unmarred; no one had yet succumb to its siren call.
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Over a low flame, grill the cheese, coated side down, for 5 minutes or until the rind is soft.
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She's like one of those elite magicians who can make a playing card pierce the rind of a watermelon.
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I had a tough time with this one, because I kept hitting speed bumps like ORANGE RIND at 3D.
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Creamed codfish is served in a cone and topped with orange rind shavings, like a fragrant, savory ice cream.
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Vulto Creamery announced a recall of its Ouleout, Miranda, Heinennellie and Willowemoc soft wash-rind raw milk cheeses on Tuesday.
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Once all the meat was cleaned, it was added to the mixture of rind, parsley, bread crumbs, and porcini mushrooms.
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Its flavour is deeper and more buttery than the usual French Reblochon, its washed rind providing an almost Bovrilly taste.
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At Relæ, the artichoke skins are now fried and served with a melted Danish red rind cheese called Rød Løber.
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The Great British Cheese Company has released a new pink Wensleydale with a red rind and a decidedly trendy aesthetic.
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This blessed bath encourages the development of funky, meaty flavors, and gives Scharfe Maxx its coral pink, minerally-tasting rind.
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The meat stuck a bit to the skin underneath the glaze, but the whole back side was extremely crispy rind.
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This is one of those cheeses where you must eat the rind—it's a crucial part of the overall flavor!
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Before roasting, I like to marinate the chicken with citrus rind and rosemary to increase the savoriness of the dish.
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Throwing a rind directly into your pasta sauce, pot of beans or soup can also add a more subtle flavor.
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Brillat Savarin is a French triple crème bloomy rind (you know what all this shit means now!) made from cow's milk.
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The key is getting the heat high enough so that you char the rind of the cheese without it totally melting.
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Here, the same species has been bred instead to be small, uniformly round and to be comprised almost entirely of rind.
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Now, washed rind cheeses can be made from many different milks and come in all shapes and sizes, tastes, and textures.
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Here, we've got a neon-green shirt and shorts acting as the rind, while a bandeau stands in for the flesh.
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"However, it is very difficult to stop a suicide bomber in a big crowd," Mr. Rind told the local news media.
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They are just slices of watermelon that have a little hole in the rind, so you can put a stick in there.
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As they age, this groovy mold blooms into a wavy, psychedelic, brain-like rind that softens the cheese from the outside in.
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A sharp knife is the best way to accomplish this: simply shave down the side of the melon, keeping the white rind.
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After curling up and writhing around for a while … he then goes back to scavenging the rind for any bits he missed.
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Remove the rind from the cheese block, and then place the cheese into the hollowed-out circle in the bread round. 5.
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When you're ready to dive face-first back into the cheese, reach for some other cream babies in the bloomy rind family.
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The crabmeat pork rind chipper has a base of pork rinds topped with cheese sauce, crab meat, Old Bay seasoning and scallions.
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Traditional French Brie is a soft, bloomy rind cheese that's made from raw cow's milk and usually aged for under two months.
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Eating a stracciatella dish recalled spelunking, its glopping texture giving way to sharper, brighter edges: cubes of fennel and Meyer-lemon rind.
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Maroilles is a semi-soft (my nickname in Hebrew school), cow's-milk, washed rind cheese from the very northern tip of France.
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It's a firm, smooth tomme-style cheese with a blue-gray rind, a fruity aroma and a full-bodied, slightly tangy flavor.
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I found the errands to be an optional grind for folks who would rather eat the rind than see food go to waste.
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Some folks swear by the so-called watermelon thump test, knocking on the rind of the melon to hear what sound it makes.
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Vanni ceremoniously removed the pot lid, the dishtowel, and then, the top rind of the cheese, revealing the squirmy surface of the marzu.
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You can see this process in action by looking at a cheese's "cream line," the gooey section you sometimes find underneath the rind.
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Cut the rind off of the remaining blood orange and the cara cara orange, taking care to remove the white pith as well.
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The delicate rind of geotrichum bacteria develops over the course of a few days/weeks as the goat cheese ages in humid caves.
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The room gently purrs at the optimum 18 degrees Celsius, while a comforting odour of cheese-rind hangs in the slightly damp air.
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If you care to try the bloomy rind (not everyone does), you'll discover that it provides a slightly salty tang on the finish.
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"Johnson spoke well when he said that life is hard enough to swallow without squeezing in the bitter rind of resentment," said Munger.
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Within it, you'll find: duck confit, sausages from Toulouse, pork meat and pork rind, salted bacon, onions, carrots, and hundreds of white beans.
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First up, there's everyone's favorite fancy-pants shower gel, the Geranium Leaf Body Cleanser, which has notes of refreshing mandarin rind and bergamot.
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Cheese at center of the wheel, which wouldn't have any of the rind on it, will be more plastic-y, cleaner, and mild.
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We lose about two-thirds of the rind this way so that once it's rendered down, it's only got about 2 milimetres of fat.
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What's in instead this summer is a sunny tone the approximate color of a lemon rind that had a baby with a marigold flower.
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There are towers and towers of copper-skinned Rollrights, each one needing its rind brushed with brine every day, as well as careful turns.
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They swabbed the rind, as well as the shelves where the cheeses are kept, and they took samples of the inside of the cheese.
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A quick cross-section reveals a sick textural trifecta: the thick outer rind, the gooey creamline, and the flaky, cakey, and unmistakably dank insides.
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Small citrus-flavored clouds made from cotton candy and dried yuzu rind will hang from the ceiling for diners to reach up and taste.
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On your way out, you can buy some cans of that gently spicy, floral witbier, brewed with orange rind and local honey, to go.
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In addition to hydrating your skin, it has a subtle grapefruit and orange rind scent that is a true treat to use every day.
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"It's like the high-altitude cousin to passion fruit," she said, cracking open the yellow rind as if it were a plastic Easter egg.
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Wasn't everyone out there watching cooking shows then turning off the TV, getting out their mason jars, and whipping up Alton Brown's watermelon rind pickles?
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But next time you're trying to smash some cheese, grab a bloomy rind worth your love, like this week's oopy, gloopy, buttery blessing: Brillat Savarin.
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Mold added to the milk eventually develops into a soft white rind as it ages, and begins to ripen the cheese from the outside in.
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Bonne Buche is ash-ripened, which means that there is ash that is dusted on the exterior of the cheese before the rind is developed.
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Once you're down to just the rind, toss the whole thing in a simmering tomato sauce to give it an extra punch of savory richness.
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Generally, treatments that cost between $100,000 to $150,000 per QALY are considered a good value, though that can stretch higher for rare diseases, Rind said.
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Front Burner Rind, a new fruit snack that includes the peel, is a treat suitable for a cheese board or a nibble on the go.
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Samsung on the other hand decided to put the camera in the top right, and keep a worthless little rind of screen all around it.
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Here, Chef James Briscione of their School of Culinary Arts gives PEOPLE insight into unique and delicious ways to use an entire watermelon – even the rind.
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Although the corer worked without creating much of a juicy mess, quite a bit of the melon meat was still left attached to the outer rind.
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The only thing similar really is it's wash rind, and the pastures here are wild flowers and grass herbs on limestone, not too unlike mountain meadows.
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So, if you have scraps of cheese rind taken every week for a year, you can build a map of how those microbes change over time.
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In a medium saucepan, bring the vinegar, sugar, salt, and orange juice to a boil with 1 cup water, then stir in the watermelon rind strips.
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There are seven 'caves' for soft and washed-rind cheeses that are ripened separately to keep their flavors distinct, and an entire room dedicated to brie.
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Maybe because some of them have newer clues, like EDAM, which I am used to seeing with a clue having to do with its red rind.
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Once you've sliced down to the hard outer rind, do as countless nonnas and experienced chefs have always done, and stockpile your rinds in the freezer.
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What is remarkable is that despite its penetrating barnyard aroma, this double cream, washed-rind wheel from the Roth cheese company tastes fruity and rather mild.
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But everything somehow jives, down to the floral-print fabric covering displayed jars of homemade candied Buddha's hand, kumquat with star anise, and pickled watermelon rind.
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The second product in the duo is the The Rind Concentrate Body Balm — in other words, the perfect post-shower compliment to a luxe body wash.
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If you want to make a meal of it, complete the above steps through scraping the flesh into strands, but leave the flesh in the rind.
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So, you've conquered kombucha, and maybe you've even trained your nose and palate to accept the distinct foot-like quality of the dankest washed rind cheeses.
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Unfortunately, floss isn't strong enough to slice through a watermelon's rind, but if that prep work is done ahead of time, this is a pretty useful hack.
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What makes these stories radiant, rather than merely prickly, is how invested Mr. Jackson is in peeling off the rind of life, in getting to the juice.
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Biting chunks off the melon—one, two, three, four, and done—he barely has time to swallow before throwing the chewed rind into a rusting iron pail.
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Its rind takes on a mottled, almost silvery patina as the flavor of the pale cheese becomes more buttery, exhibiting hints of tangy horseradish in the aftertaste.
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Waylly starts around there, then adds a mix of Gruyère and a soft-ripened cow's milk cheese from Vermont, even throwing in part of the bloomy rind.
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Consider Asian pear in beef tartare, gnocchi made with rice in a béchamel sauce with fried pork-rind crumbs, and gochujang mayonnaise on a chicken-waffle sandwich.
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The Camembert's soft, bloomy rind wrinkles like an old knuckle and turns a rusty orange in places, following the pattern of the surface where it was rested.
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Gather a selection of picnic supplies, perhaps some speck, graukäse (a pungent Tyrolean cheese named after its gray rind), apple cider and a loaf of crusty rye.
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This blend of grenache, cinsault and syrah is lithe and racy, with aromas of cherries and spice, and a lovely hint of grapefruit rind on the finish.
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An amuse bouche of smoked pork-rind chips with loyrom (vendace roe) and sour cream previewed Mr. Myhre's palate, which is at once sophisticated and proudly Norwegian.
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With offerings like Beets, Rhymes and Life (a beet saison) and Rind (a mixed culture Gose with watermelon and rhubarb), Fonta Flora has always offered something different.
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The formula also includes pineapple ceramides to "boost luminosity" and even out texture, pro-vitamin B5 for additional hydration, and a watermelon rind, apple, and lentil complex.
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" Jebb adds: "The rind for scratchings is taken from the shank, the shin of the forelegs, and it starts out with about 5 milimetres of fat on it.
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Limonene takes its name from the lemon, as the rind of the lemon, like other citrus fruits, contains considerable amounts of this compound, which contributes to their odor.
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He used washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeños to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles.
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Soon thereafter Ms. Bligh decided to name cheeses after Ruth Bader Ginsburg (Cheddary, enrobed in black) and Josephine Baker (Sardo-style, with a natural rind and slightly sweet).
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Vulto Creamery, which produces Ouleout, said it was recalling the product, and, as a precautionary measure, three other soft washed-rind raw-milk cheeses: Miranda, Heinennellie, and Willowemoc.
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A cross-section of a preserved human brain looks like a slice of gnarled squash, with an undulating cream-colored interior outlined by an intensely puckered gray rind.
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As excited as we are for the final bite – that glorious mix of bread crust, excess ketchup, sloppy onion niblets and gnarled bratwurst rind – we fear its inevitable end.
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Once you finally make your way to the counter, look for a lighter intro to the washed rind family, like Taleggio, an italian classic, or the highly buttery Montagnard.
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It lost its earthy rind, got addicted to bad drugs, and spawned hellish offspring bearing its hallowed name: powdered cheese, Cheez-Its, Goldfish... the list goes on and on.
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In another room, two workers deftly wrapped and hand-tied reeds around wheels of pungent Livarot, the traditional method to help the soft, washed-rind cheese retain its shape.
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Hussein Rind, who runs a British memorabilia shop in West London, said he had sold a record number of St. George flags that fans can fly on their cars.
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For a fresher taste, whiz fresh cranberries, a whole orange (rind and all), a handful of pecans and honey in a food processor for a crunchy cranberry orange relish.
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This way, we can feed the rind of the cheese and make it a little softer, and we can also slow down the process of the cheese drying out.
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Originally, the balls of cheese were scalded in hot whey in order to developed a tough, durable rind, a necessity given that there was no packaging at the time.
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The floral rind tends to be on the pungent side and mushroomy, so if you find it too strong, trim it away — there'll be enough paste to keep you happy.
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An obsession with their soft tender crumb, fragrant spices and candied orange rind, and the strangely satisfying chewy texture of the doughy cross, is a cross I have to bear.
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Pablo's wife, Candelaria Sales Garcia, greeted me outside the family's hillside shack, where a duck pecked at a watermelon rind and a little dog called Dollar slept in the shade.
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They're not nose-to-tail, but the dried fruits from Rind follow the notion of no waste, as the oranges, kiwis, apples, peaches and, unusually, persimmons still have their rinds.
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To make the juice, simply cube or scoop out the watermelon's pink flesh, making sure to not scoop too close to the rind—the light colored flesh has very little flavor.
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And since most people won't be able to find true sour cherries in their local grocery store, she's added lemon juice and grated lemon rind to add a touch of sourness.
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Watermelon Boy, you see, is a kid who was attending a cricket match in Melbourne, Australia, Saturday, when he was filmed in the stands consuming an entire watermelon, rind and all.
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This practice was once used to protect the rind from flies and such, but is now more of a traditional thing, kinda like marriage or circumcision, but less painful and barbaric.
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And, every now and then, it reaches out a robotic arm, grabs hold of one of the stalks, and stabs it with a probe to measure the thickness of the rind.
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Carve out a plug of rind, patiently feed the melon a bottle of vodka as if you were giving baby formula to a pet pig, then stopper it up and refrigerate.
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Gabriel: What we do then is, when the cheese has sat for two months, we clean off that mold and we coat the rind in a layer of virgin olive oil.
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When you first open the jar, the product smells like marmalade (saccharine and citrusy) and even looks like marmalade (laden with chunks of orange rind) — and this is what gave me pause.
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"This drink is tangy and very dry, with the lemon oil from the citrus rind and herbaceous quality from the gin igniting the appetite — it's a perfect aperitif cocktail," Brown tells PEOPLE.
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Apparently, you can't let citrus fruits sit in alcohol for too long, or the rind will impart a bitter flavor, which is why I didn't put them into the sangria last night.
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One of the best-tasting mandarins in the world, Daisy SL, has a gorgeously smooth, red-orange rind, firm, intensely sweet-tart flesh that melts in the mouth, and complex, lingering aromatics.
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But was there a local triple crème, the cream-enriched cheese of my dreams, with a sky-high fat content (at least 26 percent butterfat) and a milky-white, soft-ripened rind?
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The cheese, made from the unpasteurized milk of black and red-faced sheep and aged for six months, has a pale amber rind and delivers a toasty brioche scent with herbaceous notes.
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Few outside Oaxaca knew about the pleasures of tamales packed with chicken in black mole, chiles stuffed with picadillo or giant tlayuda tortillas topped with pork-rind paste, chorizo and fresh cheese.
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As it ages, the exterior of cheese is heavily salted and wrapped in foil, preventing the growth of a rind, and leaving the outside moist, bright white, with a deeply earthy aroma.
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Tvarůžek's name comes from the Czech tvaroh, a curdled milk product resembling cottage cheese (sometimes called "quark" in English), which tvarůžek manufacturers salt and air-dry until it develops a waxy yellow rind.
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As you mash it around your mouth, this little squished out smusher starts to deliver on the brassica vibes—steamed cauliflower, buttered asparagus, and a light, bitter, white mushroom feel from the rind.
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And then there's Durrus, made by the amazing Jeffa Gill since the late 70s: a fudgy, earthy wonder with a peach-hued rind that contains hints of smoked ham and fresh spring water.
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"We believe it's a scientific milestone, but that for the majority of patients being treated, the cost is not in line with what's considered cost-effective," ICER Chief Medical Officer David Rind said.
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There's some English-style cheddar, a cave-aged semi-firm cheese, a mild and salty blue, and a bright rind cheese, so she can stick to what she knows or try something new.
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A thin layer of cream develops just under the silken rind, and the center develops a velvety density, just waiting to be smeared on that fresh, young root vegetable I was talking about earlier.
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When it's a point (the preferred stage of maturity), it's a little assertive and very runny, and when you slice through the white bloomy rind, the paste will escape in a delicious, oozing mass.
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Brushing or washing in order to control the growth of certain microbes on the rind while promoting the growth of certain others (and that all depends on the style of cheese you're working with).
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Let your jarred sauce simmer in a sauce pot (and maybe add a bay leaf and a parmesan rind for flavor while you're at it) and let it thicken up just a bit more.
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Arsenal are the wasteful ketchup, Manchester United are the lukewarm onion shavings, any one of Tony Pulis, Sam Allardyce and Mark Hughes is the knotty bratwurst rind while, naturally, Leicester are the foamy sausage meat.
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It is seedless and has excellent sweet flavor, with good acidity, but the rind is rough, with abundant oil that makes it difficult to pick and pack, and comes off on the hands when peeled.
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Filmed on location by Roth Rind with a DJI Mavic Pro, the tour of South Africa takes you from precarious cliff sides to the majestic Kruger National Park, one of the world's largest game reserves.
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What you could not have ignored, if you came close, was the 46-centimetre bicep that rippled under his shirt, and the perfect V-shaped chest that gleamed as he tossed the waste rind aside.
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Authentic recipes (hint: throw a "couenne de lard" — raw pork rind — in that "daube de boeuf"), spare passports, children who can bounce between two languages without ever once having drilled themselves on first-group verbs.
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In the most recent episode the Food & Wine series of "Mad Genius Tips," culinary director Justin Chapple showed off how to use a large piece of unscented floss to cut along the rind of the watermelon.
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But more often, a wheel of casu marzu is a happy accident—happy, if you like maggot cheese, that is—that results from a random fly laying her eggs before the cheese rind is fully formed.
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But if you're not up for making a broth, you can throw a rind directly into your pasta sauce, your pot of beans or your soup, and simmer them all together for a more subtle flavor.
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If you're not using the watermelon itself as a punch bowl, simply remove the rind and thinly slice or roughly chop the watermelon, place it on a parchment paper-lined baking sheet, and freeze for 4 hours.
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A gouda style cheese with a dull green color (and even darker green rind), the Guacamole Cheese is made with a blend of avocado, lime juice, chili, tomato, onion and garlic—essentially, all the flavors of guacamole.
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But—their unfamiliar or surprising appearance aside—they remain popular for breakfast, dinner, and snacks in-between, and their flavor is something like a particularly aromatic hard-boiled egg combined with a semi-stinky soft-rind cheese.
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Like Appenzeller, Scharfe Maxx is a washed rind cheese, which means that as the cheese ages, the outer surface of the wheels are repeatedly washed with an herbed brine, the way I used to tenderly bathe Mother.
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With a texture that will crumble when you need crumbles and spread when you need spreading, the bright grassiness of its fudgy paste and tender rind remind you why we just can't stop talking about goat cheese.
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The natural rind looks like the rugged surface of a groovy, stank-ass planet: Its brown surface, the color of oiled almond skins, is pockmarked and mottled with extraterrestrial molds of ashen grey and occasional mustard yellow.
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Once you've munched your way all the way down to Roomano's wax rind, you might be so turnt for cheese that you text "sup?" at 3 AM to that cheese you ghosted a month ago on Gratr.
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" COURSE THREE THE WINE: 2014 Caduceus Nagual de la Naga, Sangiovese Blend, Cochise County THE DISH: Crescent Duck with Broccolini, Orange, Spaghetti Squash Ragan: "I really love Sangiovese's tart, orange rind, kind of bitter sort of thing.
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Khadim Hussain Rind, a senior provincial police officer, said that more than two dozen police officials had been deputized for security at the event and that closed-circuit cameras had been installed for surveillance of the shrine.
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To finish the meal, Stone served something few guests had tasted before, a kind of bread pudding called portokalopita that involves taking shredded phyllo pastry and baking it with yogurt, eggs, sugar, olive oil and orange rind.
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Of particular note are Atlantic Mist, a soft-ripening Camembert-style that becomes creamier as it matures, and Mecox Sunrise, an assertive washed-rind cheese, with a firm but satiny texture and some sweetness in the aftertaste.
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In Vietnam, a country he returned to over and over (once dining with Barack Obama for his CNN show in 2016), he described the carnal pleasure of a bowl of rice, sweet clams, peanuts, chiles and pork rind.
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For a store-bought sauce, what you could do is just take a chunk of Parmesan cheese, or Parmesan cheese rind, and throw it in the sauce while you are heating it — it gives it a velvety, cheesy texture.
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I know it in snow, those rare days of undifferentiated grey when the turnstones face into the white whip of thin flakes thrown down from the Baltic, when each pebble wears a rind of snow, locked together by ice.
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Then, the little guys are sprayed down with what will become the light, pillowy rind, and then left to age out for a bit so the paste gets all super gooey and dank and mushroomy, and so freaking good.
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Apart from a fried pork rind the size of a dish towel, the items on the evening menu are generally wispy: a single, wonderful tempura shrimp with slices of yuzu-scented pear; an octopus croquette under streamers of bonito.
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For instance, today's bitter orange, whose rind is used to make marmalade, is a mix of two ancestral species: wild mandarins, which are typically small, sour, and easy to peel, and wild Pomelo, which are large and have extremely thick rinds.
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"These treatments will be covered by U.S. insurers regardless of the pricing, but the ripple effect of pricing decisions like these threatens the overall affordability and sustainability of the U.S. health system," said ICER Chief Medical Officer Dr. David Rind.
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Whatever you've resolved to do, I can promise you are not doing it nearly as well as this kid is tackling his 2016 dreams, which, as you can see, is to devour a whole goddamned watermelon, skin, rind, and all.
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Typically, we favored the Camemberts — creamy and full of flavor — but an unexpected contender emerged when we tasted a Deauville, a rich cousin of the Pont-l'Évêque with an orange-hued rind and a powerful aroma that belied its balanced flavor.
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The off-menu cheese course, which anyone can ask for, will remind you that feta can be just as slouchy as any washed-rind French cheese, as long as you buy the right stuff and put it on something hot.
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In a programme about kung fu that was broadcast on state television in 2015, Mr Wei demonstrated that he could keep a dove standing on his hand with an invisible force-field and smash the inside of a watermelon without damaging its rind.
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Yet a few of the biggest advances also came in the United States in the 1950s and 1960s, when crop scientists helped breed varieties that were resistant to disease and had a thicker rind — allowing watermelons to be grown all over the country.
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Brillat Savarin straight up looks like a poorly frosted birthday cake melting in the sun (shout out to my fifth birthday, I love you, mom) The rind is so fluffy that even the lightest touch leaves fingerprints, and boy, does it feel squishy.
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Over the four to six months that it ages, these bacteria slowly consume and transform the cheese from the outside in, turning the once chalky insides into a half-inch thick, fudgy "creamline" between the rind and main interior of the cheese.
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Front Burner So much time, care and attention have been lavished on this single tiny cheese, a 4-ounce goat button from Coach Farm in Pine Plains, N.Y., that has a velvety rind enclosing a creamy layer with a soft paste inside.
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I knew it had to be ORANGE something, and I wanted it to be ORANGE PULP because I was thinking about the inside of the juicer where the pulp gets left over, but yes, the RIND gets left behind on the outside.
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If you want to preserve food that is about to go bad a little longer, freeze it or check out this guide for turning browning bananas into banana bread, using watermelon rind to make soup, and making tea from apple core and peels.
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At breakfast, a bowl of congee, thick with squid, char siu, and translucent curls of pork rind and topped with peanuts, is so hearty it will leave you with room for little else, which is just as well—the dim sum is better elsewhere.
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"It is unfortunate that Novartis chose a price that is so far out of line with (Mayzent's) benefits to patients with active SPMS, particularly with it entering a crowded field of disease modifying therapies," ICER Chief Medical Officer David Rind said in a statement late on Thursday.
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If you slice it open and let it come to room temperature, you can watch the texture of the insides turn from cream cheese to soft butter to a full-on puddle, seeping out of its fuzzy rind like the incredible Alex Mack oozing through a doorway.
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Makes: 3 ½ cupsPrep: 10 minutesTotal: 20 minutes 3 avocados, peeled, pitted, rind removed 2 medium serrano chiles, stem removed ½ poblano pepper, core removed 5 tomatillos, washed and halved 2 tablespoons|30 ml fresh lime juice 1 cup|250 ml water 8 sprigs cilantro kosher salt, to taste
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As winter started to creep in, later than usual, and hardy greens took over the market stands in Brooklyn, I turned increasingly to McFadden's suggestions for what to do with collard greens (stew them with beans and chiles and an old, dried-out rind of cheese).
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Ouleout, a soft washed-rind cheese that is aged for 60 days, "requires real craftsmanship" because it needs to retain a good amount of moisture even as it matures, said Carlos Yescas, program director at Oldways Cheese Coalition, a nonprofit organization that promotes artisanal cheese making.
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Like velvet pants with pockets made of silky kisses, Coupole is a texture-lover's dream—from crust to core, it's got a thicker, slightly gummy rind that gives way to a goopy cream line, that furthermore gives way to the dense, cakey, almost dry-cream-cheese-like insides.
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The Flavor Experience: Named for its shape, a log, that promotes the ideal ratio of ripe creamline and flaky center, and is just the right form to slice off big slabs, Bucheron is the bloomy-rind goat cheese that taught you to love, perhaps obsess over, this style.
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She had cooked my favorite meal—shrimp curry, a signature Tulu dish, tangy with just a hint of bitterness from lime rind—and the house smelled of the heady mixture of boiled shellfish, lime, and the floral brand of hair oil that both sisters preferred, my private madeleine.
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Weeks later, I looked up a familiar song on Spotify and blasted the volume as I sang along: "I was sittin' there sellin' turnips on a flatbed truck, Crunchin' on a pork rind when she pulled up, She had to be thinkin' this is where rednecks come from…"
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Kim Sauder, a disability scholar and advocate, notes that people with disabilities may not want to be forced to wait for help with tasks like peeling oranges; there's something very dehumanizing about the thought of just wanting a snack and being stymied by a rind you can't remove on your own.
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As little nugs break off under your dull chompers and dissolve easily onto your tongue, the interior's acidity (which is citric, like preserved lemon) combines with the serious savoriness of the rind (fresh mushrooms) and the almost latex-y aroma, curiously culminating in a taste not too dissimilar from a rich milk chocolate.
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Photograph by Eric Helgas for The New Yorker The chicken in pastella—dredged in sourdough batter, fried until supremely crunchy, and finished with a sticky agrodolce glaze—is as indulgently satisfying as fast-food sweet-and-sour chicken, but elegant, too, draped in preserved-lemon rind and served with a puntarelle salad.
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Three women hustled out to lay the lunch spread on a table on the covered porch: fried eggs with runny yolks, fried plantains two ways — one ripe and sweet and the other not-quite ripe and starchy; red beans; and chicharrón, strips of fried pork rind crunchy on the outside and chewy inside.
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It's funny and more than a little bittersweet to consider that at the same time that Maeve is interacting with Sakura, a version of Clementine, her ward, that same host is staring at another version of herself, programmed to take over her role as the greeter of newcomers with hardly a rind on them.
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But she dreamed of being a detective, and when she was 8 formed a spy club with cousins and friends devoted to investigating puzzling occurrences: an incongruously placed cheese rind, say, or a suspiciously misfiled LP. One day, their play led her to a box in her father's study that contained an identity card.
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In a preliminary analysis of cost-effectiveness, I.C.E.R. concluded that if the Amgen drug cost $8,500 a year, the price would be reasonable for the expected improvement in quality of life for patients with a migraine at least 15 times a month and no other options, said Dr. David Rind, the institute's chief medical officer.
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Whereas from October to May Gamalost fra Vik is crafted at the dairy by 12 dedicated employees who handle each rind of cheese no fewer than 11 times before packing and shipping, during the Gamalostfestivalen, says Flateby, they honor the cheese by preparing it using a traditional, open-air method and sharing it with the crowd.
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Lou, Sal, Marie and Jessica are behind the counter selling an astonishing array of wonderful Italian cheeses (my favorite: a pungent blue with a rind made of cranberries soaked in port), cured meats (I love the mortadella with pistachios), pasta, small-batch olive oils and aged balsamic vinegar so thick you can spread it on bread.
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GERMAN APPLE CAKE 1 cup milk, scalded, cooled to lukewarm 1 cake or 1 tablespoon dried yeast 3 tablespoons honey 3 tablespoons oil 4003/2 teaspoon salt 3 eggs, beaten rind of 1 lemon, grated 1 teaspoon cinnamon, ground 2 cups whole wheat flour 6 large cooking apples with skins, sliced thin Soften yeast in milk.
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It's a bit of a mystery what pickled carrots, peanuts and a date wrapped in a soft crepe were supposed to do for a slab of Dorset cheese from Consider Bardwell Farm, but a good first step would have been allowing the washed-rind cow's milk cheese to warm up to a buttery softness; served cold, it was rubbery and flavorless.
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Servings: 4Prep: 10 minutesTotal: 35 minutes Ingredients for the chicken-fried Wagyu2 Wagyu beef steaks, butterflied and tenderized1 tablespoon butter, melted, for brushing1 teaspoon fresh thyme73 box Shake 'N Bake½ quart cooking oil (canola, vegetable) for the sautéed onion topping:2 tablespoons butter½ white onion, sliced1 tablespoon fresh thyme¼ cup beer (optional)cheese rind (optional)kosher salt and freshly ground black pepper, to taste Directions 1.
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Legend has it that Dongpo, also a gastronome, invented the slow-cooked dish by accident; but no matter its origins, it eventually emerged as a popular Chinese delicacy — one so beloved that nearly 200 years ago, an anonymous Qing dynasty artist working for the emperor immortalized its oil-slicked form, sculpting a piece of jasper into a fleshy lump meticulously finished with wrinkles, dimples, and even a soy sauce-marinated rind.
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This lightweight, fragrance-free cream is packed with caffeine and Brazilian ginseng root to reduce dark circles and puffiness; horse chestnut and an unusual flowering herb called acmella oleracea (also known as "electric buttons," for the way it makes your mouth tingle when used in food) to smooth fine lines; antioxidant-rich lutein to strengthen the fragile skin in the eye area; and cocoa butter, Shea butter, watermelon rind extract, and sodium PCA to condition, hydrate, and plump.
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Servings: 6Prep: 15 minutesTotal: 45 minutes 6 cups|43 ml vegetable broth 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter 8 ounces|23 grams sweet Italian sausage 21 (22-inch) sprig fresh rosemary 23 garlic cloves 24 23/183 cups|218 grams rice for risotto, such as arborio or vialone nano 220 cup|24 ml hearty red wine 1 3-inch square piece parmigiano reggiano rind (optional) 1/2 cup|76 grams freshly grated parmigiano reggiano cheese plus more for serving sea salt and freshly ground black pepper 1.
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Take five half pints of thick cream, half a pint of Rhenish wine, half a pint of sack, and the juice of two large Seville oranges; grate in just the yellow rind of three lemons, and a pound of double-refined sugar well beat and sifted; mix all together with a spoonful of orange-flower water; beat it well together with a whisk half an hour, then with a spoon take it off, and lay it on a sieve to drain, then fill your glasses: these will keep above a week, and are better made the day before.
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