In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
1(flour-coated)(hands/clothes/face) lleno de harina(face/hands/clothes) enharinado(roll/loaf) cubierto de harina
- The bhajis were small, tasty and not too floury.
- It came with a hunk of floury, earthy bread - my only complaint being the absence of butter, which I had to ask for.
- ‘Hello, Tale,’ Tamber wiped her brow with the back of her floury hands.
- There are two fresh pastas, a floury wooden tray of fettuccine and a metal one of ravioli sitting in a cold cabinet.
- Marie hurried out into the main room, dusting her floury hands off on her apron as soon as Hoss' voice called her name.
- I smiled at her flashy red sundress she wore under her floury apron and the studs lining her ear lobes.
- One hand wiped itself on her floury apron while its mate attempted to smooth the flyaways circling her face.
- Skinny held two floury fingers to his forehead in a salute.
- His quest for salvation could only be aided by her loving, floury hands, and her suburban lifestyle and conservatory existence would welcome a hip - swivelling injection of true rock and roll.
- The chicken was tasty and well-cooked, leaving me to mix up concoctions of guacamole, sour cream, salsa and grated cheese in the warm, floury fajitas.
- The floury glob hit a surprised Adam squarely in the face.
2(in texture)(potatoes) harinosothe sauce tasted floury — la salsa sabía a harina
- It was before frozen peas, Robbo, Professor Robertson, who taught me botany, perfected shipping of apples and freezing of peas so they don't go floury.
- So too was a chunky lamb chump chop with flageolet beans, skins still intact, but gloriously floury within, all mixed up with creamy goats' cheese and surrounded by rich brown rosemary gravy.
- I'm always on the look out for new ways to prepare late-summer potatoes, which are usually varieties described on the bag as floury or all-purpose, most waxy varieties now being out of season.
- As the new potatoes are less floury, they remain firm and distinct.
- You will need floury potatoes such as King Edwards that break down during the cooking, and you may need to mash a few of them at the end to thicken the liquid into a sweet, soupy stew.
- Put some potatoes, nice floury old ones rather than new, on to boil before you start to cook the pork.
- The Yorkshire was superb, the vegetables flavoursome, the roast potatoes crunchy, fluffy and floury.
- The root is round, seldom larger and often smaller than a small carrot, grey outside and yellowish white within, with a mealy texture like a floury potato.
- Renewed interest was kickstarted around 1994 with the introduction of new disease resistant Irish potatoes such as Colleen, a firm, floury potato.
- Its filling was light and puffy with cubes of tender ham and floury peas, both with an appealing sweetness to them.
- The texture was slightly floury but tasty nonetheless.
- King Edwards, for example are a dry floury potato that will disintegrate around the edges when boiled, so makes excellent mash, roast and chips.
- Good chips need the right potato: a dry, floury potato is what you're after.
- Maris Pipers are preferable, but other floury types such as Pentland Dell, Fianna or Record work well.
- Whatever happened to good old bacon and cabbage and floury spuds topped off with a lump of pure butter?
- We ordered new potatoes, but a single, huge floury potato appeared instead.
- Charlotte is creamy with a hint of sweetness that is good in salads, while Edzell Blue is very floury in texture with a deep flavour.
- It is important to use good floury potatoes such as Agria.
- Achieving the perfect fluffy-centred, crispy-skinned potato starts with a large, floury tattie such as Cara, Desiree, Maris Piper, King Edward or Golden Wonder.
- The widespread availability of the floury spud, the British Queen, was also hailed yesterday.
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