As folks move and the older you get, the smaller and crustier the scene gets.
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Or they can try crustier, less common breads like Alexander's pain levain, a sourdough that is less acidic than the standard version.
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Prior to August 2018, Tomatometer-approved critics were almost exclusively staff writers from existing publications, who tended to be whiter, maler, and crustier.
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Self-compassion is precisely the kind of New-Agey trend some of my crustier relatives might have called piffle, a way to brush off mistakes instead of owning them.
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The combination is reminiscent of Iskra (with a lot more death metal acumen), but also brings to mind a crustier Nightfell or blacker Winds of Genocide, or an all-around more metallic Provoked.
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Others are resolutely simple, based on whole grains and vegetables, and reverse-engineered with ingredients like yeast extract and barley malt to be crustier, browner and juicier than their frozen veggie-burger predecessors.
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I like my rice squares even crustier than those I tried at Shiraz Kitchen, but on a recent evening they were full of flavor, with a pleasant sour note that characterized many of the restaurant's offerings.
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Mr. Cohen and Ali G first broke out on the British Channel 4 late-night comedy series "The 11 O'Clock Show" (also an early showcase for the comedian Ricky Gervais), where the character took on other, older, crustier British politicians.
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They caught my attention in a way no other hardcore-adjacent band since G.L.O.S.S. has managed to pull off—I usually prefer my tunes blacker, or doomier, or crustier, but please believe me when I tell you that Sickshit is some good shit.
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Oryx's latest effort follows 2014's Widowmaker LP, and pairs them with Arizona's Languish on a full-length split LP. While the former stick to shades of stoner-friendly desert sludge, Languish's take on doom is cut from crustier (abnd more grindcore-heavy) cloth.
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With a couple of notably lowbrow exceptions (looking at you, IOU), the tone of the clues and the quality of the entries was less trendy than we've seen of late, the cultural references (VERE, SOREN, LE CID) a bit more academic, and the jokes a bit upper crustier.
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McAleer was fired at the close of the season. Browns owner Robert L. Hedges, a Cincinnati carriage maker, replaced the "affable" McAleer with the "crustier" Jack O'Connor, who was expelled from the league in 1910 for seeking to influence the outcome of the annual batting championship.
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It is a close cousin to the Cuban sandwich, the chief difference being that a medianoche is made on soft, sweet egg dough bread similar to Challah rather than on crustier Cuban bread. Like the Cuban sandwich, the medianoche is typically warmed in a press before eating.Taste of Cuba In Jeff Lindsay's Dexter novels, Dexter names the medianoche as his favorite food.
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In Sinaloa, they are called torcido and birote. In Central America, especially in El Salvador, it is also known as pan francés. In Panama, a similar but longer type of bread is known as flauta (flute) while pan francés refers to the thinner, crustier French baguette. In Brazil, a similar bread is made and known as pão francês or pão de sal ("bread of salt").
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As it moves away from Cuba, the fufú's core is less a gelatinous dough and more of a consistent mass. Puerto Rican mofongo, in keeping with the creolized cuisine traditions of the Caribbean, tends toward a fufú of much higher density and robust seasoning. While keeping a conspicuous African character, mofongo has borrowed from the island's Iberian culinary tradition, to create a dish made of fried green plantains, yuca or breadfruit. Unlike the mushier Caribbean and West African fufús, mofongo is generally firmer and crustier.
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The precursor of pan de sal was pan de suelo ("floor bread"), a local Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven (a pugon). It was made with wheat flour and was harder and crustier than pan de sal. Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable inferior flour resulting in the softer, doughy texture of pan de sal. Pan de sal flourished during the American colonial era in the early 1900s, when cheaper American wheat became more readily available.
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