stringiest

So you can be subject to stringiest regulation and scrutiny.

The Volokh Conspiracy » A Religious, Cultural, and Personal Right To Eat Bacon — Even When Your Foster Parents Don’t Allow It in Their Home 2010

So you can be subject to stringiest regulation and scrutiny.

The Volokh Conspiracy » A Religious, Cultural, and Personal Right To Eat Bacon — Even When Your Foster Parents Don’t Allow It in Their Home 2010

So you can be subject to stringiest regulation and scrutiny.

The Volokh Conspiracy » A Religious, Cultural, and Personal Right To Eat Bacon — Even When Your Foster Parents Don’t Allow It in Their Home 2010

So you can be subject to stringiest regulation and scrutiny.

The Volokh Conspiracy » A Religious, Cultural, and Personal Right To Eat Bacon — Even When Your Foster Parents Don’t Allow It in Their Home 2010

The Devils, the league's stringiest defensive team, shut down the Eastern Conference's third-highest scoring offense, allowing very few quality chances when playing five-on-five.

USATODAY.com - Hockey - New Jersey vs. Pittsburgh 2006

He had some very nice cutting instruments, and after carefully considering the ethical implications, I took one of the nicest with me, a beautiful blade designed for cutting through the stringiest flesh.

DearlyDevotedDexter 2005

So the stringiest cheeses are moderate in acidity, moisture, salt, and age.

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

Cheeses are at their stringiest right around their melting point—which usually means right about the point that a piping-hot dish gets cool enough to eat—and get more so the more they are stirred and stretched.

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

So the stringiest cheeses are moderate in acidity, moisture, salt, and age.

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

Cheeses are at their stringiest right around their melting point—which usually means right about the point that a piping-hot dish gets cool enough to eat—and get more so the more they are stirred and stretched.

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