How to pronounce “crust” in English

And in the 19th century, they made it taste like a sweet French bread, what we now think about as the French bread version of a delicious,crusty loaf, but not sour.If it came out sour, you had done something wrong.

your eyelashes and freezes so I work up to find that my eyes were actually frozen shut my eyelashes all sort ofcrusted up with I so I to defrost my eyes you um anyway we took the tent down pack rewind um packed the sledgesstarted moving we were pulling 115 about 117 kilos uh each at the start of this trip I'm trying to think what that works

a compact Ye Old you know compact ipack plug the photo in we had some software to shrink it down because the bandwidthcrusty old explorers and and and and here I'm able to to get people actually engaging with what I'm doing in real

still looks the same like two days ago and I saw this illustration in a medical book where you see all the things that are actually happening underneath thenumb crust and it is reorganization. it is attracting cells that could help fix this or really finding new structures of patching things up. And in that moment,suddenly I felt at ease again with myself and I was able to cry because I realized it's just that I have to do all this reorganization with this person

It's stretched out and topped with a thick layer of sediment accumulated over thousands of years.Continental crust is thicker and more buoyant than oceanic crust, so it “floats” higher on top of the mantle.Combined with the thick layer of sediments, the ocean is shallower on the shelf, usually less than two hundred meters deep.

OK fine, you don’t have to share.The crust is made of solid, rocky slabs, mostly composed of oxygen and silicon, along with other elements, like aluminum, iron and calcium.These slabs—known as tectonic plates— slam into, slide against, and pull apart from one another over time, forming continents, mountains, and trenches up top.

These slabs—known as tectonic plates— slam into, slide against, and pull apart from one another over time, forming continents, mountains, and trenches up top.The crust is thickest under mountains, where it can be around 70 kilometers deep— about the distance between Times Square and the middle of Long Island, New York.But oceanic crust forms differently and is much thinner than continental crust; it’s typically only 5 to 10 kilometers thick.

You don't have to be great at everything.Our crust tastes like cardboard.

This is literally the zit that formed on the face of planet Earth as this magma plume rose up and pushed beneath it and then started to rip, tear openthe crust of the planet.It's this characteristic Y shape of the Red Sea that ripped so deep that it then filled with the ocean, the Gulf of Aden over here.

I've just shown for you here the plate boundaries-- those orange lines, the fractures in the skin of our planet where these great, big chunksof crust, the tectonic plates, are moving and drifting around relative to each other in a very, very slow timescale from a human point of view,but scudding across the surface of the earth when you look at the whole history of the planet.

Right on. Classic Neapolitan chef.salted crust and I like them. Wow. Those were surprise answers. I'm there about

The French really love vegetable tarts.The crust, if you just think about the ratio that you are used to working with, and trying to convert it to gluten-free flours, sometimes it is crumbly, doesn't stay together.So it's just basically, I had to learn to create a lot of formula for what I knew how to cook before.

So, I'm going to season this with salt. Whenever you season with salt any meat, you want to let it set for a few minutes, like, I'd say, five or ten minutes because it helps withthe crust on the outside, it absorbs the salt going to the meat. Okay?And when you have a spiced crust from the outside, you want to be careful that your pan doesn't get too hot. You know, sometimes when you do steaks, you want the oil to be

and this is a kind of Vortex that goes like that Cloud forming at the top kindof crust of it um and then the highest School 55points it is of course the Kelvin hel

make this everyday at the store, and everyday I walk by it and I go, hmm, is anybody looking, and I like grab-- because the best part is like thisreal crusty. And then that's it.You just put it in the oven.

it. But what it does is it makes that whole chewing experience, that one bite captures everything that I want to say about the potential for beef's flavor. And it's because I saltedand crusted it on the outside, I cooked it right, I let it rest, and then I finished it with a different kind of salt. And that's the understanding of salt. And so, I wouldsay you need Kosher salt, and that's also for your pasta water, you need a big crunchy sea salt that you put in a salt grinder, or a pepper grinder to put over things when you

It's like tissue being ripped from your skin. And then there comes this crust just covering it like in the first few seconds to just they cover it up andit's a non crust just like how I was feeling. And sometimes I know you look down on it after a few days and you're like even anything happening there itstill looks the same like two days ago and I saw this illustration in a medical book where you see all the things that are actually happening underneath the

Though the Kinder Egg one would be pretty neat huh!Earth’s crust—our planet’s outer rocky shell— is the layer we know best; it’s where we live after all.But it takes up just 1.4 percent of Earth’s total volume.

Team Mohole needed to figure out not only how to drill through kilometers of rock, but also how to get that drill to the bottom of the ocean,where the earth’s crust was thinnest.It was not going to be easy. Or cheap.

Team Mohole disagreed about the next steps: should they continue with small tests in shallow holes?Or go big—crust or bust?One geologist warned that the project would either be one of the “most rewarding scientific ventures ever carried out,” or a “foolish and unjustifiably expensive fiasco.”

The crust is thickest under mountains, where it can be around 70 kilometers deep— about the distance between Times Square and the middle of Long Island, New York.But oceanic crust forms differently and is much thinner than continental crust; it’s typically only 5 to 10 kilometers thick.You could basically do a fun run from top to bottom.

In 2023, a team on a ship called the JOIDES Resolution drilled about 850 meters below the ocean’s surface, and pulled up chunks of mantle from anunderwater mountain where the crust is especially thin.They observed how those rocks’ sparkling-green olivine reacted with ocean water to create the hydrogen required to form organic compounds—life’s basic ingredients.

And petroleum is largely made of the ancient remains of plankton that have been sequestered and cooked and compressed deepwithin the planet's crust.And that's really what fossil fuels are.

that tahdig crust, it's the thing that will constantly scare the heck out of me.

So the crust is a Parmesan cheese crust.

And on the crust, you have that little burnt bubble on the end.

Now the crust of that jelly donut, think of that as being subcutaneous body fat.

So starting with the crust, I've got oat flour and sugar and a little rice flour.

And if the crust is uneven, the thin places are going to get over-baked before I get that full toasting on the rest.

This type of crust, this type of dough, and many of these whole grain doughs benefit from at least a couple hours of rest if possible,

Let it form a crust.

A weird double crust situation going on.

So the top crust is buckwheat, sheep's milk fromage blanc underneath.

Do you make the crust ?

Is it Chicago thin crust or Chicago deep dish?

You guys like the crust?

this whole wheat crust with this guy in class and we ended up, we were having a really hard time stretching without it just totally lumping and tearing up, so we took a rolling pin to

Siberian steppes the crust of black bread the acerbic aftertaste of

it's quite a difficult thing to do as I said it's in the middle of the sea so to walk there you've got to walk over theFrozen uh sort of crust of ice that is floating on top of the sea on top of the Artic ocean it's all get You' all heardit's getting warmer up there year on year so this this skin of pack ice is Getting Thinner with each year and it's

and Lattis crust cherry pie on the dinner table of a doll's house they

sorry to all the crusty old white men in the room-- but when you're told that that's what a rich person looks like,

So this kind of crustiness-- that's what you're going for, cause that's all of like the sriracha heat and the like, Bragg umami savoriness.

He was a crusty law-and-order Republican, who favored a lock them up and throw away the key approach.

Can't have no crusty shoes.

You want that nice crustiness on the outside.

the on the crustini we also have some delicious Laura Chanel

leading to crusty old empire that falls into the sea.

Are you crusting your heart?

Sort of crusty but benign.