Add water, and it once again becomes soft and detaches.
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Over the phone, Mr. Ashby explained how flannel becomes soft.
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When simmered over heat, the skin becomes soft enough to eat.
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He becomes soft-spoken and looks down to avoid eye contact.
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Cover and cook for 10 mins, or until the spinach becomes soft.
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In the presence of water, PHEMA becomes soft and conforms to the microscopic nooks and crannies of a surface.
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The comal setup benefits the meat, too: Tripe becomes soft from boiling and crisp from contact with the steel, all of it fragrant from its bath in the bubbling fat.
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Let the mixture steep for a few minutes, until the ginger becomes soft ("I poke the slices with a fork to open them up and release the flavor," says Kamali). 5.
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The cervix becomes soft, high, open and wet during the fertile window.
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The mangoes are peeled and sprinkled with salt and turmeric, then fried in oil along with spices. Water is added and heated until the mango becomes soft.
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Wild oranges are a tasty bush tucker food. Indigenous Australians made frequent use of it long before European arrival. It is green when unripe. When it ripens, it becomes soft and has a fragrant smell.
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Prior to consumption, chenpi is soaked and rinsed with cold water until it becomes soft; the soaking time is recommended to be no longer than half an hour with a view to retaining its flavor. Afterwards, the white pith is gently scraped off from the softened peel.
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Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine.
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Hapalonychia, is a condition in which a toenail or fingernail (or multiple nails) nail becomes soft and thin, causing it to easily bend or break. This can result from an inherited condition, James, William; Berger, Timothy; Elston, Dirk (2005). Andrews' Diseases of the Skin: Clinical Dermatology. (10th ed.). Saunders. .
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Thermoplastic refers to a plastic that has heat softening and cooling hardening properties. Most of the plastics we use in our daily lives fall into this category. It becomes soft and even flows when heated, and the cooling becomes hard. This process is reversible and can be repeated.
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Akpu is a popular Nigerian food. Requiring several days to make, akpu is a wet paste made from cassava, often eaten with egusi soup. Akpu is traditionally made by peeling and washing raw cassava until it is white. Left in water for 3-4 days, the cassava ferments and becomes soft.
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The Coast Salish made a decoction to treat venereal disease, kidney trouble and scrofula sores. The dried spiky fruit can be soaked in water so that the spikes can be easily removed. They are difficult to remove otherwise. The hard fruit becomes soft in water and once the spikes are gone, the fruit makes a very efficient loofa.
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The cap is convex to depressed and is coloured a distinctive bloody red, pink, crimson or purple. Sometimes it may show a yellowish or orange tinge in the centre. It may measure between 6 and 20 cm in diameter. The flesh is white with a mild taste and without scent; it quickly becomes soft and spongy and also greyish.
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In this state the material becomes soft so processes that are usually used on plastics can be applied, such as: thermoforming, blow forming, and vacuum forming.E. Degarmo, J. Black, and R. Kohser, Materials and Processes in Manufacturing (9th ed.), 2003, Wiley, . Inert gas pressure is applied on the superplastic sheet forcing it into a female die.
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Upon ripening the fruit becomes soft and fragrant, eventually splitting to reveal a sweet, edible pulp surrounding the seed. The fruit was used as food by Aboriginal people throughout its range. A concoction from the bark was used as a treatment for animal bites and stings in the Broome region. Farmers could use the leaves as fodder for livestock in periods of drought.
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The female Calyptraeotheres garthi exhibits certain adaptations that are probably associated with its parasitic way of life. The invasive stage has a compact body shape, a hard carapace and large setae (bristles) on its swimming legs. At its next moult it loses these traits and becomes soft bodied with a rounded carapace and slender legs and claws. After several more moults it regains its hard carapace and more robust legs and claws.
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Once the beef becomes soft after being simmered for about four to five hours, the radish is taken out of the pot. It is flatly sliced into a 3 cm length. The ribs are also taken out of the pot and seasoned with minced scallions, garlic, and pepper powder, sesame oil, a mixture of sesame and salt, and soy sauce. As the soup is chilled, fat floating on the surface is removed.
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Northern crayfish, P. planifrons Koura, like all crustaceans, moult their exoskeletons to increase in size. During moulting, the carapace becomes soft with calcium being resorbed and the remaining outer shell shed. The new carapace forms underneath, where it takes a number of days to harden. Calcium for this new outer shell comes from gastroliths that line the stomach wall of the koura, and these produce around 10–20% of the calcium needs for exoskeleton production.
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Hikaru is a delinquent who has been expelled from several schools, but becomes soft to Michi after she talks with him. Hikaru has a strained relationship with his overprotective mother, who expects him to eventually take over the hospital she manages. Michi finds herself drawn to Hikaru because they desire a world of freedom from their issues. Hikaru makes his feelings known when he tries to kiss Michi, but she rejects him.
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However, in Japanese bondage (shibari), only ropes made of hemp or jute are usually used. In Japanese bondage, the rope is usually well prepared before it can be used, so that it becomes soft and easily bendable. Between bondage sessions, the rope is cleaned by washing it. Regardless of the type of rope used for bondage, temporary superficial damage to the skin can appear where the rope has applied pressure, this is called "rope burns".
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The Vienna amber factories, which use pale amber to manufacture pipes and other smoking tools, turn it on a lathe and polish it with whitening and water or with rotten stone and oil. The final luster is given by friction with flannel. When gradually heated in an oil-bath, amber becomes soft and flexible. Two pieces of amber may be united by smearing the surfaces with linseed oil, heating them, and then pressing them together while hot.
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At one juncture Dadoo arrives from Dubai, who is a greater don and actually made Nandalal a don of Kolkata. he suddenly becomes soft as he came to know that Haripada Bandwala is an artist whose CD album he bought—the one person who bought his CD—and he listens to it everyday. Nandalal is frustrated as his plan for harassing Haripada fails, and Dadoo promises him to help Haripada make a video album along with Hari's dream star Sweety.
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Smithing process in Mediterranean environment, Valencian Museum of Ethnology Blacksmiths work by heating pieces of wrought iron or steel until the metal becomes soft enough for shaping with hand tools, such as a hammer, an anvil and a chisel. Heating generally takes place in a forge fueled by propane, natural gas, coal, charcoal, coke, or oil. Some modern blacksmiths may also employ an oxyacetylene or similar blowtorch for more localized heating. Induction heating methods are gaining popularity among modern blacksmiths.
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Saint Columb's Rill supplies all of the process water required by Bushmills Distillery. Mashing is the first process and this requires the water to be heated and mixed with the malted barley grist., The Institute of Brewing & Distilling, Glossary of Terms Through heating, the water loses its temporary hardness (alkalinity) and becomes soft (acidic). This is because the hydrogen carbonate ions (HCO3–) decompose to form carbonate ions (CO32–) that react with the dissolved calcium to form precipitates of calcium carbonate.
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'Paulared' apples are bright red with some yellow and tan spots; the skin often has a dusty sheen. They have a sprightly taste, not too sweet and not too tart, vinous and slightly reminiscent of strawberries. It has a firm white flesh that becomes soft and mealy extremely quickly as its season declines. Paula Red apples are suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce) and not others (pies).
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This lichen can be used in the making of aquavit, and is sometimes used as decoration in glass windows. The lichen is used as a traditional remedy for removal of kidney stones by the Monpa in the alpine regions of the West Kameng district of Eastern Himalaya. The Inland Dena'ina used reindeer lichen for food by crushing the dry lichen and then boiling it or soaking it in hot water until it becomes soft. They eat it plain or, preferably, mixed with berries, fish eggs, or lard.
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The red rice is ground on a grindstone until broken into smaller pieces, the selected herb is also ground in a similar manner until the juice is extracted. Approximately three cups of water are added to the broken rice grains and boiled,and then milk obtained from the grated coconut and garlic is added. The mixture is stirred until the rice becomes soft. The herbal extract is added last with salt and removed from the heat to avoid destroying the nutrients from the herbs.
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The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying. It contains large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content.
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Ye Olde Pepper Companie, original shop, Salem Ye Olde Pepper Companie continues to sell the candies, apparently using the original recipe as "Gibralters"[sic] and lists sugar, water, cream of tartar, cornstarch, and oil of lemon as ingredients. They are cut into the shape of a rhombus about 1½ inches on a side.Gibralters [sic], Ye Olde Pepper Companie Ltd. A 1947 cookbook gives a recipe using sugar, water, vinegar, and either vanilla, peppermint or cloves for flavoring; it is boiled until hard then pulled like taffy, and becomes "soft and creamy" in several days.
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Ghapama () is an Armenian stuffed pumpkin dish, often prepared during the Christmas season. It is prepared by removing the guts of the pumpkin (known as դդում in Armenian, pronounced dtum in Eastern Armenian and ttum in Western Armenian) and stuffing it with boiled rice and dried fruits such as chopped almonds, apple, cornel, apricot, plums, dates, prunes and raisins. It is also common to pour on honey and mix in ground cinnamon or sugar. The pumpkin is then baked until it becomes soft, then brought to the table where it is cut up and served.
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Gonjaeng-ijeot (곤쟁이젓) or jahajeot (자하젓, 紫蝦젓) is made with very small shrimp-like Neomysis awatschensis, one of the opossum shrimp family which is called gonjaeng-i or jaha (자하, 紫蝦) in Korean. The shrimp used for it is the smallest among all saeujeot. They are harvested in August and September in small amounts where freshwater mixes with seawater of the abyss of the Yellow Sea. As it ferments, the jeot changes from transparent to light violet or brown in color and becomes soft in texture.
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To prepare Kondowole: 1) First peel the cassava and soak it for up to four days, depending upon the climate it is in, so that it ferments and becomes soft (it may take only two days if in very humid climates). 2) Remove from the water, remove the vascular bundle from the center, squeeze some of the excess water, and then pound with a mortar ("mtondo" in the local Malawian language chichewa) and pestle ("musi"). 3) After pounding allow the cassava paste to dry in the sun. It is not meant to be placed in a heap but in small portions separated evenly.
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In 1993 Mayes joined MIT as an assistant professor in the Department of Materials Science and Engineering. In 1997 she became the first female professor to receive tenure in the Department of Materials Science and Engineering at MIT. Mayes research led to breakthroughs in many topics, including the development of polymeric electrolytes for lithium-ion batteries, cell-signaling biomaterials, membranes for water purification, block copolymer films for nanolithography, and weak polyelectrolyte multilayer assemblies. One of her major development was “baroplastics,” a plastic that becomes soft under pressure, which allowed for recycling with less energy and without degradation.
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Suillus grevillei is a mushroom with a 5-10 cm (2-4 in) cap colored from citrus yellow to burnt orange, that is at first hemispherical, then bell-shaped, and finally flattened. It has a sticky skin, short tubes of yellow or brownish which descend down to the bottom of its cylindrical stalk (6-10 x 1–2 cm) which is cream-colored turning to reddish brown with a cream-white ring. It has a thin meat which has consistency at first but then quickly becomes soft. It has an odor reminiscent of rumpled Pelargonium geranium leaves.
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Clipping as opposed to stripping results in a loss of the wiry texture and some of the fullness of the coat. Dogs with clipped fur no longer ‘blow’ their coat but the coat loses its wiry texture and becomes soft. The fur of clipped dogs tends to be more prone to tangling and knots, particularly when long, and is duller in color than that of stripped coats. In the case of the salt and pepper Schnauzers, the characteristic banded color of the hair is completely lost when maintained through clipping; each shaft of hair becomes entirely gray rather than being banded with multiple shades of gray, white, and black.
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Upon arrival in the US in 2007, fresh mangosteens sold at up to $60 per pound in specialty produce stores in New York City, but wider availability and somewhat lower prices have become common in the United States and Canada. Despite efforts described above to grow mangosteen in the Western Hemisphere, nearly the entire supply is imported from Thailand. Before ripening, the mangosteen shell is fibrous and firm, but becomes soft and easy to pry open when the fruit ripens. To open a mangosteen, the shell can be scored with a knife, pried gently along the score with the thumbs until it cracks, and then pulled apart to reveal the fruit.
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His impressions of the moving to a new country inspired Shishkin to write Russian Switzerland / Русская Швейцария, a nonfiction literary-historical guide. In 1999 it was published by PANO-Verlag in Zürich (in Russian). This book was translated into German and French and received the award of Canton of Zürich (Werkbeitrag des Kantons Zürich 2000). In 2002, Limmat Verlag in Zürich released Shishkin's book written in German Montreux-Missolunghi-Astapowo: Tracing Byron and Tolstoy, a literary walk from Lake Geneva to the Bern AlpsMichail Schischkin Montreux-Missolunghi-Astapowo, Auf den Spuren von Byron und Tolstoj Limmat Verlag, Zürich, 2002 which received the literary award of Zürich (Werkjahr der Stadt Zürich 2002). In 2005, Shishkin published the novel Maidenhair, receiving the ]National Bestseller award 2005 and Big Book Award 2006. Maya Kucherskaya, a critic, described Shishkin's novel in the following manner: „Maidenhair is a great novel about a word and a language that becomes soft and obedient in the hands of a Master.
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