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" ... * Mollejas Blancas. A “white” sweetbread (there are other sweetbreads), and the only non-intestine cut on the menu. Insanely delicious chunks, with a distinct sweetness and nuttiness. Kind of like the land equivalent of a fried clam belly. ... "
" ... A meal at this trendy East Village spot is a fun way to spend any night, whether you’re with friends or on a date. With Chef Sujan Sarkar at the helm, who’s responsible for India’s first artisanal cocktail spot in New Delhi called Ek Bar, the traditional flavors of the subcontinent are modernized with inventive dishes like veal sweetbread koliwada with lemon aioli and pickled onions and vegetable pulao with cashews, currant and avocado raita. The cocktails are just as one-of-a-kind: the Hyderabad Collins, for example, named after the Indian city, uses gin with young turmeric, Chartreuse Jaune, in-house made orange syrup and ice infused with mace. ... "
" ... Marlow has been put firmly on the map in terms of its food. Neighbouring the Compleat Angler you’ll find both the new Ivy and Tom Kerridge’s celebrated Hand and Flowers serving world-class dishes and packed every night of the week. The Compleat Angler has two well-appointed culinary offerings, The Riverside Restaurant and Sidhu, serving Indian dishes created by Michelin-starred chef Atul Kochhar. There’s also the welcoming Walton bar -featuring a hefty list of gins and whiskeys to choose from, as well as a menu of more than 20 fresh cocktails. Contemporary British is what defines the menu at The Riverside, including highland lamb served in a decadent crust, not unlike a classic French beef Wellington, paired with a side of sweetbread and smoked mash; or the beef tartar with dehydrated yolk, parmesan and an ale tapioca cracker. The dessert menu is no less inventive with a spin on a classic tarte tatin, swapping out the quintessential apple for pineapple and a creamy honeycomb ice cream. Don’t neglect the Indian offering if you have time. Here they specialise in tasting menus, the top billing being the 10-course menu, which is traditional Indian with a twist. Expect typically Indian flavours like tandoori and spiced yoghurts but these expected menu items are given a twist - instead of chicken it’s a tandoori-grilled rack of lamb and a chickpea and yoghurt amuse-bouche to start off the evening. The hand-dived scallops are also a must try. ... "
" ... Olive oil, sweetbread, fish, shellfish, fennel, artichoke… and many other things. ... "
" ... Parmentier royale, a chicken, sweetbread, foie gras, truffle and mushroom stew topped with potato... [+] puree ... "