How to pronounce “rind” in English

The rind of the orange is like an all over body suit just under your skin.

bloomy rind on it it's very young and soft something like this is months or

should I eat the rind is always you should try the Rind it's often a very vital part of the whole

like putting the Rind back on food is meant to breathe and so she invented this product where you wrap an avocado

The Parmesan rinds themselves, try and fish them out.

So certainly without rinderpest around, that could explain the growing buffalo populations.

And then I just removed the rind.

And you see him squeeze the rind on there and twist it around the rim glass, you guys seen that before?

to is called a washed rind cheese.

So that has the orangish kind of rind.

And it's a disease called rinderpest or cattle plague.

And we were inspired by our grandmothers rubbing watermelon rind on our skin when we were growing up when we had heat rashes all over our backs and arms.

There's a bunch of the essential oils inside of the rind of the orange.

And I just run my knife along the rind.

tell you whether you should eat any more of the Rind or not yeah all right so just to finish up this

were gone all that was left was a shattered watermelon rind scooped

now Mercy looked down again at the Left Behind rind Onida decided to tell Mercy her own

But we all throw away the outside, the rind.

a good amount of salt to it so Lee just cut the Rind off of this

later so I'll just get to it now should I eat the rind and um beautiful rind

just old mold right mhm Yep this is what we call a natural rind so there's literally nothing on the outside of this

and if it's not for you don't eat any more of the Rind it's not going to hurt

and it stays green for three days it's like putting the Rind back on the cheese or whatever it's all breathable um just

Let me just put that on a cracker and just eat the rind while you're making the cheese.

But Tony also knew there was one other species that was affected by rinderpest, and that was the wildebeest.

So that's the kind that has the white, bloomy rind.

I know that because I can just look at that white , so-called bloomy rind, and I don't care that I don't read

That's one of those cheeses, when it has a rind like that, you want to cut that off because that doesn't melt in the same way.

I'm glad to hear you say that because so many people are so afraid of the rind.

not so much your plums and figs, maybe a little citrus/orange rind.

your food it helps you use more of that lemon than rather just squeezing the juice so take advantage of that rind as

God that's wax it's not going to hurt you so don't be shy about rinds try them give them a chance and let your palette

A Mexican hamburger is a burrito of beans and chicharrones, pork rinds, with a hamburger patty right in the middle.

That's one thing I don't have an idea for, the cheese rind.

Yeah, because the Parmesan rind gives it a lot of saltiness.

So if you ever go to a cool cocktail bar, and you get an old fashioned or something with a little rind of orange or lemon or whatever on it.

Not of a tree, but of the bark, the outside rind of the cortex.

This one has the rind of Seville

Some of the microorganisms we do eliminate, like smallpox, like rinderpest, like the very solid efforts to almost get rid

Oh, actually, just there's some dirt on the walls that's sort of dripping down, and I just wound up put coffee rinds and a little bit of oil

with wine or whatever, and you're left with little ends, and it's like, what am I going to do with this, and you're not going to put them out again, cut off the rind.