stringiness

There is a quality of stringiness and gaminess in "long pig" that is just impossible to replukate with "Rafter Deer" you call them "skwerlz", road aged possum or skunk or other pretty much un-ID'able critters.

Department of Book Reports: PNBA Tradeshow re-cap SeattleTammy 2009

The cheese ingredients continue to be a subject of much debate: one faction claims that the texture of the cheese (stringy) means there must be mozzarella involved, while the other faction insists that mozzarella, if ever used in an OFWP, is an adulterant, and that the gooey stringiness must come from the use of deli-counter American provolone.

Stephencooks 2006

Charitably put, natto is fermented soybeans that have a sort of nutty flavor -- as well as a suspicious brown color, the stringiness of airplane glue and the musky odor of lightly rotted vegetable matter.

Where the Slimy Things Are 2008

The cheese ingredients continue to be a subject of much debate: one faction claims that the texture of the cheese (stringy) means there must be mozzarella involved, while the other faction insists that mozzarella, if ever used in an OFWP, is an adulterant, and that the gooey stringiness must come from the use of deli-counter American provolone.

Stephencooks : 2006

Also, while I have a gut feeling that it is premature to look for stringiness in Nature in so much detail that will rule in or out the whole enterprise, it does not hurt to keep a dialogue going between string theory and phenomnology in case we get lucky.

Two cheers for string theory Sean 2005

Though many people have a hard time getting past the stringiness and distinctive smell of natto, once you do, it is really quite tasty and nutritious.

Natto bad! » Japundit Blog 2005

There are several ways to avoid the stringiness, lumps, and fat separation that result when the cheese proteins are allowed to coagulate.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

• Avoid using a cheese that is prone to stringiness in the first place.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

If you want a cheese topping to brown, then pick a robust cheese that resists fat loss and stringiness.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

This entanglement also creates long aggregates of amylose and granules that can give the impression of stringiness.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004