gooiness

Of forging connections and telling the truth and dropping the anhedonic mask and opening yourself up to the emotional gooiness that may result.

Infinite Jest #10: On Endings « Gerry Canavan 2009

Of course it doesn't have the gooiness of cheese but it's a wonderful substitute.

"Vegveeta" Cheese Dip Dreena 2009

I'll quote Laura here: This recipe makes you understand why meringues were invented in the first place: they crunch on the outside but there's just a membrane-like crust of that crispness, like thin ice, then you sink through a stiffly foamy limbo into a centre of marshmallowy gooiness.

Archive 2007-06-01 Sara 2007

I'll quote Laura here: This recipe makes you understand why meringues were invented in the first place: they crunch on the outside but there's just a membrane-like crust of that crispness, like thin ice, then you sink through a stiffly foamy limbo into a centre of marshmallowy gooiness.

Food TV.ca Cooking Club - I messed up my merengues. Sara 2007

The Company by Max Barry: A glazed donut, per se, is not necessarily a bad thing, except of course when a photographer is foolish enough to get an extreme close-up of its transfat gooiness complete with drop shadow!

The Worst Book Covers of 2006 : Edward Champion’s Reluctant Habits 2006

It worked really well, successfully cutting through the rich gooiness of the cheese.

IMBB: We're living in the Seventies! Niki 2005

Sandra Oh uncomfortably clears her throat at all of this gooiness.

grey’s anatomy recap : eleanor rigby is not an island (season 2, episode 11) | Seattle Metblogs 2005

Mr. Hornby has always come dangerously close to too cute, but he's generally sharp enough to rescue the whole thing from gooiness.

Four Jumpers Who Flop: Hornby's Latest Falls Flat 2005

It worked really well, successfully cutting through the rich gooiness of the cheese.

Archive 2005-08-01 Niki 2005

The other key point is that at 325 F, cooking time is normally 10 to 12 minutes, but you can vary the time depending on your desired level of gooiness versus cake.

The Globe and Mail - Home RSS feed Chef Rob Feenie 2010