Listen to native speakers pronounce “pucker” in real conversational contexts with synchronized timestamps and subtitles.
Not myself, but Chef Laurence goes, because I don't have enough time.And kind of like sour and puckery in the mouth.
And the figures were very high, because you were talking about pretty advanced and quite excellent patents, moving towards AI, and developments linkingthe blockchain to developments in artificial intelligence in a way that was pretty pucker, and certainly fresh.And those patents-- many of them have been established, or registered, anyway.
and assortment of sweats and mesh.Their hollers would last until 9 PM, when the lights shut off with an ear-splitting pucker.The fields diamond was on the opposite side of where the bus stopped and Harit's house stood.
And in Russia I know they're using it as a cancer drug-- the jury's still out how effective it is.But it's very, very tart-- it's really puckery.And it's made into a juice and also into a jam.
You just stir them with sugar-- because you really do need sugar, they're very, very tart.And I'm starting to salivate as I think about their tartness, just that puckeriness.But you just stir them with the sugar and they don't spoil.
So when we move on to the next beer, which is going to be the AleSmith IPA, think about some of those aromas that I just talked about.And then recognize that at the end, when you get a little bit of that bite, that pucker, that bitterness on the end, that'll
If you're thinking back to the words and music, a dichotomy that you had up, there was a moment where I realized that--But that's, that's a business model, is to pucker, somehow.
But you can buy bigger salt packed anchovies from Italy, you can buy the ones like these, which are salt packed and thenThank you. The vinaigrette is really beautiful, it's got a puckeriness.
T-shape, and tie a string and then just hang them from a tree and when they dry, they're really good. We had this, this fig tree in Tarzana, I mean a persimmon tree, and thepersimmons, I couldn't stand them because when they're hard, they just have a horrible alum, your mouth puckers; they're inedible. Or, you can let them get soft, like a custard,but it's kind of goopy. And so what you do, is you just wait until they're bright red and then peel the skin off and let them dry, and then it's really great. Somehow, some
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