41 Sentences With "poured off" | Random Sentence Generator

When the horn sounded, Cleveland's players poured off the bench to greet him.

Instead, water poured off them in floods, eroding the ground as rapidly as in a time lapse.

There was a big whoosh as the water that had collected on top poured off the back.

Messi&aposs teammates poured off the bench to celebrate with him after the final whistle, forming a circle around him.

Cooking rice in extra water that is poured off before serving it can cut arsenic levels by up to 60%.

The sweat poured off my body until my mat was a slip and slide full of hard work and pain.

Nature poured off every point of the highway: massive emerald-green cliffs and the turquoise ocean below, the yellow California poppies, craggy pines, cattails moving in perfect rhythm.

On Soccer LONDON — As soon as they poured off the Tube at the Seven Sisters stop, the Victoria Line depositing hundreds of fans every minute, they were on autopilot.

As fans poured off commuter trains at Engenhão stadium in Rio de Janeiro on August 13th for the second day of track-and-field events at the Olympics, they flowed into human whitewater.

" But if parents are using rice-based foods, it is suggested that the rice be cooked in extra water "that is poured off before serving," which can "cut the arsenic levels by up to 60 percent, according to FDA studies (FDA 2016).

The prepared coffee is then poured off from the top.

Sweat poured off his body and the single sheet that covered him was damp and clammily cold around his neck.

Immunomagnetic separation involves purified antigens biotinylated and bound to streptoavidin-coated paramagnetic particles. The raw sample is mixed with the beads, then a specific magnet is used to hold the target organisms against the vial wall and the non-bound material is poured off. This method can be used to recover specific indicator bacteria.

The steel is further refined in the ladle furnace, by adding alloying materials to impart special properties required by the customer. Sometimes argon or nitrogen is bubbled into the ladle to make the alloys mix correctly. # After the steel is poured off from the BOS vessel, the slag is poured into the slag pots through the BOS vessel mouth and dumped.

The imbu can be eaten fresh or made into jams or other sweetened preserves like fruit cheese. In the Sertão, it is cooked down until the peel and the pulp separate. Then, the liquid is poured off, it is mixed with sugar and cooked for another two hours. After the pulp has been reduced to a glossy gelatin (called geléia), it retains a slightly astringent flavor.

Sowans or sowens (from ), also called virpa, is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or swats, is poured off and can be drunk.

A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, seasoned with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes.

A Quick Fuck is a layered shooter made from one part coffee liqueur like Kahlua, one part cold Midori liqueur and one part Baileys Irish Cream. The Baileys is poured off the back of a bar spoon so it "floats" on top of the Kahlua in a shot glass. Then slowly layer the Midori on top of the Baileys. Note that Baileys does not have to be used; any type of Irish Cream will do.

In 1965 T. W. C. Angove conceived and developed the first "bag in box", a world first for wine packaging. The original pack was a flexible plastic bag inside a rigid corrugated cardboard box that allowed the wine to be poured off the top while the plastic then collapsed onto the wine, so producing the airless flow system so vital to the concept. In time, technical advancement has seen the ‘bag in box’ revolutionise wine sales internationally.

Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Ghee is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown.

A mixture of copper and iron sulfides referred to as matte is treated in converters to oxidize iron in the first stage, and oxidize copper in the second stage. In the first stage oxygen enriched air is blown through the tuyeres to partially convert metal sulfides to oxides: :FeS + O2 → FeO + SO2 :CuS + O2 → CuO + SO2 Since iron has greater affinity to oxygen, the produced copper oxide reacts with the remaining iron sulfide: :CuO + FeS → CuS + FeO The bulk of the copper oxide is turned back into the form of sulfide. In order to separate the obtained iron oxide, flux (mainly silica) is added into the converter. Silica reacts with iron oxide to produce a light slag phase, which is poured off through the hood when the converter is tilted around the rotation axis: :2 FeO + SiO2 → Fe2SiO4 (sometimes denoted as 2FeO•SiO2, fayalite) After the first portion of slag is poured off the converter, a new portion of matte is added, and the converting operation is repeated many times until the converter is filled with the purified copper sulfide.

When Fothergill came to Navin's office in the winter to negotiate his contract, wearing a heavy overcoat to conceal the weight he had put on in the off-season. Navin figured out what Fothergill was up to and turned the heat way up in his office. Navin then sat back and engaged Fothergill in a long, drawn-out conversation about his family, hunting, and anything but the contract. As sweat poured off Fothergill, Navin suggested that he take off the coat, but Fothergill insisted he was comfortable.

In order to isolate noble-metalliferous materials, pyrolysis and/or hydrolysis procedures are used. In pyrolysis, the noble-metalliferous products are released from the other materials by solidifying in a melt to become cinder and then poured off or oxidized. In hydrolysis, the noble-metalliferous products are dissolved either in aqua regia (consisting of hydrochloric acid and nitric acid) or in hydrochloric acid and chlorine gas in solution. Subsequently, certain metals can be precipitated or reduced directly with a salt, gas, organic, and/or nitro hydrate connection.

Pomace in winemaking differs, depending upon whether white wine or red wine is being produced. In red wine production, pomace is produced after the free run juice (the juice created before pressing by the weight of gravity) is poured off, leaving behind dark blackish-red debris consisting of grape skins and stems. The color of red wine is derived from skin contact during the maceration period, which sometimes includes partial fermentation. The resulting pomace is more alcoholic and tannic than pomace produced from white wine production.

Uraró cookies from Liliw, Laguna in traditional papel de Japon wrapping Traditional uraró production is labor-intensive, starting with the harvesting of arrowroots. The roots are washed and then crushed with a stone on a slab of hardwood in a process known as pag-ilod. The liquid resulting from this process is collected and then undergoes a second process, the pinapatining, wherein it is allowed to sit until the water separates from the starch. The water is poured off and the starchy mass is kneaded to extract more water.

Water poured off Coogan's Bluff, situated above the Polo Grounds, swamping the field, which had poor drainage. The Titans' offense was less affected by the mud than that of the visiting Buffalo Bills. The Titans won the game 27–3 before a crowd of 9,607 (5,727 paid attendance). The following week New York played another home game, against the Boston Patriots. On the first of many occasions when the team would lose a game after taking a big lead, the Titans were ahead 24–7 in the second half.

The liqueur is poured off and the sloes discarded, or infused in white wine or cider, made into jam, or used as a basis for a chutney or a filling for liqueur chocolates."Recipe for Sloe Gin Truffles" The liqueur can be filtered, but it is best decanted back into clean containers and left to stand for another week. Careful decanting can then ensure that almost all sediment is eliminated, leaving a red liqueur that is not cloudy. Recipes for sloe gin vary depending on the maker's taste.

During the early-morning hours of October 5, 2005, the town was flooded in a landslide triggered by torrential rains associated with Hurricane Stan. Mud poured off the saturated slopes of the volcano that loomed over the village, burying people and buildings. According to one report, the flow was "four kilometers long and up to 12 meters deep in places " while another said it was a "half-mile wide mudflow as much as 15 to 20 feet thick ." Streets were inundated with mud, keeping rescue workers from reaching the area for two days.

Clarified butter at room temperature Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off or separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter.

The shop version explains the name Wurstebrei A slice of Stippgrütze is fried without fat Stippgrütze freshly served Stippgrütze, also called Wurstebrei, is a German dish from Westphalia which is similar to Grützwurst or Knipp. It consists of barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling.

Traditionally biltong was only made during the cold winter months when the risk of bacterial growth and mould would be at a minimum. Some recipes require the meat to be marinated in a vinegar solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then the vinegar is poured off before the meat is flavoured with salt and spices. The spice mix is sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen).

Using aglime or agricultural lime, a finely-ground limestone or dolomite, to change the soil from acidic to nearly neutral particularly benefits crops by maximizing availability of plant nutrients, and also by reducing aluminum or manganese toxicity, promoting soil microbe activity, and improving the soil structure. In 2006, 5.29 million tonnes of crushed stone (mostly limestone or dolomite) was used as a flux in blast furnaces and in certain steel furnaces to react with gangue minerals (i.e. silica and silicate impurities) to produce liquid slag that floats and can be poured off from the much denser molten metal (i.e., iron).

The acid was then poured off, the wax was removed, and the raised part of the plate covered with ink before finally being pressed onto the paper in the printing press.The exact method is described in great detail in Joseph Viscomi, Blake and the Idea of the Book (Princeton: Princeton University Press, 1993), chapters 4 and 18 This method allowed expressive effects which were impossible to achieve via intaglio.See Bindman (1978), Bindman (2000) and Viscomi (2003) for more specific information. The major disadvantage was that text had to be written backwards as whatever was on the plate would print in reverse when pressed onto the paper.

A Cocksucking Cowboy (also known as a Cowboy and Butterball) is a layered shooter made from one part cold Butterscotch Schnapps with two parts of Baileys Irish Cream,Cocksucking Cowboy shooter recipe making it 32 proof (16% ABV). The Baileys is poured off the back of a bar spoon so it floats on top of the schnapps in a shot glass. Some alternative recipes reverse the proportions, specifying 2 parts Schnapps to 1 part Irish cream.Cocksucking Cowboy recipe The drink is also known as a Buttery Nipple or Slippery Nipple #4, though the Buttery Nipple is often thought to be composed of Butterscotch and Irish Cream.

The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours). The spice mix traditionally consists of equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown sugar. The vinegar serves as a primary inhibitor of Clostridium botulinum bacteria, according to WHO (the World Health Organisation), while the salt, coriander, pepper, and cloves all have antimicrobial properties.

In the craft of gilding, shell gold is the product of collecting and processing flakes of elemental gold that have flaked away from a surface during the process of gilding it. Once the flakes of leftover gold (called "skewings") have been gathered, they are mixed with a small amount of honey and ground together with a mortar and pestle until they become a powder. The honey is then removed by placing this mixture in a bath of hot water, leaving the gold flakes to collect at the bottom. The upper layer of water is poured off and the process is repeated several times, the last few with deionized water.

Pork sirloin chop with cider pan sauce Fond left in a white enamel pot after browning pork bouillon in the process of preparation Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs, ), from the Latin word succus (sap). The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices.

It gives very precise and consistent shapes, and is now the most common technique used for commercial mass-produced pottery, although it began as a technique for fine pottery, especially porcelain. In a solid cast mould, ceramic objects such as handles and plates are surrounded by plaster on all sides with a reservoir for slip, and are removed when the solid piece is held within. For a hollow cast mould, for objects such as vases and cups, once the plaster has absorbed most of the liquid from the outside layer of clay the remaining slip is poured off for later use. After a period for further absorption of water, the cast piece is removed from the mould once it is leather-hard, that is, firm enough to handle without losing its shape.

The acid would then be poured off, leaving the design incised on the plate. The engraver would then engrave the plate's entire surface with a web of crosshatched lines, before pouring the ink onto the plate and transferring it to the printing press.Viscomi (2003: 37) Frustrated with this method, Blake seems to have begun thinking about a new method of publishing at least as early as 1784, as in that year a rough description of what would become relief etching appears in his unpublished satire, An Island in the Moon. Around the same time, George Cumberland had been experimenting with a method to allow him to reproduce handwriting via an etched plate, and Blake incorporated Cumberland's method into his own relief etching; treating the text as handwritten script rather than mechanical letterpress, and thus allowing him to make it a component of the image.

The acid would then be poured off, leaving the design incised on the plate. The engraver would then engrave the plate's entire surface with in a web of crosshatched lines, before pouring the ink onto the plate and transferring it to the printing press.Viscomi (2003: 37) Frustrated with this method, Blake seems to have begun thinking about a new method of publishing at least as early as 1784, as in that year a rough description of what would become relief etching appears in his unpublished satire, An Island in the Moon. Around the same time, George Cumberland had been experimenting with a method to allow him to reproduce handwriting via an etched plate, and Blake incorporated Cumberland's method into his own relief etching; treating the text as handwritten script rather than mechanical letterpress, and thus allowing him to make it a component of the image.Bindman (1978: 13) Blake's great innovation in relief etching was to print from the relief, or raised, parts of the plate rather than the intaglio, or incised, parts.