How to pronounce “strain”(verb) in English

If you go to a cocktail bar, and they're not shaking very hard, order a beer and a Maker's on the rocks.Strain that. You can fine strain it, if you don't want all the little seeds there.And that's it. This is the cocktail, if I were serving it at home, I could put a salt rim on it, I could add some Chile to the

workshop Nate what's going on we asked and he said ah business is a strain it's astrain why is it a strain Nate he said ah I mean I have been through five five vice presidents of sales in the pastthree years I have not been able to build an executive team to drive my business it's driving me crazy I part of

ever have a lemon and then throw it away the zest is one of the greateststrained the hot oil over it hot uh olive oil and if you want to come up later and smell this or taste it it's

Well, for 10 long laborious years, Einstein thought only of this paradox and thought experiment.Without straining for quick answers or simple conclusions, in a complete state of negative capability, considering every possibility, until it finally bore fruitwith his theory of the relativity in time and space.

See, I'd let it steep like this 20 minutes.And then you can strain everything off.If you want to season it with a little bit of soy sauce, to add a little salt to it, that's fine.

It tastes just like that.You're going to strain it or you're just going to leave it as it is.

Do you see what's happening there?Harder to strain a strawberry, you know what I mean?

with which to anagram.This six letter strain you can add a seventh letter to, and you can bingo for the tisane list.Now, it works for every letter except Q, Y, or J. It doesn't work for those.

And he said "We've just never heard that before.big sorta strain on the whole thing.

to a boil. Let it to a simmer. And let it cook until, just 45 minutes until all the liquid comes out. There should be more liquid than you started with, from the mushrooms.Then you strain it out and then taste it. If it's not strong enough reduce it slowly by half. Again in the beginning you put a little salt. Not a lot. 'cause you're gonnareduce it after. Mushroom stock. Great stocks. Always make a lot more than you think. Throw 'em in the freezer. Never underestimate. If you're gonna make stocks and you wanna cook,

Like it's got one-- what is it?to do that straining step.

And it was not just affecting the immediate parties, but their families, 150,000 employees of the company.It was even straining Brazil-French commercial relations.Anyway, so I sat down with Abilio.

It tastes just like that.So once this completely strains you're going get this cool looking stuff.

And we're depleting resources and increasing wastes.Ecological resilience is strained the utmost limits.And also, even if you want to handle wastes, then the cost is exorbitant.

When, in fact, there's many, many other grapes that do do well, here, and could do well.That the various yeast strains that you need to take a wine all the way through should fundamentally be available to you.

We have emotions we have to change. But the truth is that it is possible for us to use little interventions like this to help us change how we feel, to love what we hate,But it was obviously strained for a while. And there was a lot of question and answer as I tried to learn how to have a conversation. And ultimately, we've come through the rough

So we use our house ale strain to create Ground Control.

So a little does go a long way.And then when you do strain it off, really kind of press it.Try to get all the liquid and everything out of the shitakis once we're over.

And then I need to strain it.

And brotherly tempers start to get strained, and there's almost violence.

seeds don't wor worry about straining it at all so you can make nut milks in place of of um of dairy milk and have a

could clearly see the corded straining muscles though the rest of the face was

And I whisk it, strain it.

And then in a whisper they all had to strain hear, "Forgive me." The recorder beeped one more time.

Do you see what's happening there?Yes, absolutely you can strain.

when cold, strain off the water for use. It should be freshly made, especially in warm weather." So, it's not toast. It's just water that toast has been in.

Like making simple syrup, straining is never anything I do, because it's just another thing to wash.

So it doesn't happen like that because only to a certain extent nature will do that.Therefore, ecological resilience strained to a limit is a very interesting feature, because government is spending a tremendous amount of moneyto bring things under control.

the problem of increasing waste and decreasing resources could be solved, because we'll have a sustainable loop.Then, ecological resilience strained to a limit, if the waste becomes a resource, then you a reversible system which is very close to nature,because that's what nature naturally does.

ever have a lemon and then throw it away the zest is one of the greatestand then poured them mixed them with uh strained out strained it out and

water. And then I'll strain it. And you can use um a mesh strainer.

Boil it together and salt, and strain the kelp.

Deal with it. So I'm just gonna strain it through here, and what that does it it collects all the

So random. And it called for straining the mint leaves out of the ice cream.

in science fiction, because it's already straining credulity of most of the public.

And after that, after we cook it, we also strain it again just to make sure there's no grit.

I would have a pinch of salt in that pan, then strain them.

OK. You're going to shake it and then strain it?

You grind and render this with a little bit of water, and then strain it.

Christina: So we were talking about Hefeweizen, we were talking about the yeast and the yeast strain. Um, there are lots of, did we talk about how there is a yeast strain for almost

It was two months of unrelenting worry, sadness, and strain.

And we can all remember that chirping, beeping, and straining of the modem as it connected, and then the very frustrating, sometimes infuriating message

So just poke. And we won't worry about straining.

It squeezes, it crushes, it strains, it twists, it kills.

influence from wine culture. I think the biggest part of the influence is in the yeast strains. So. We in some ways -- if you talk to different

milk to come to almost a boil, and then we'll pour that into the egg yolk mixture, we'll strain it, and that's basically the crème brulee.

Smells amazing and it tastes good. Smells amazing and, um.Beautiful Alright, good. OK, so at this point we're gonna strain it. Into another pot. Because, or into a tureen.A soup tureen or a fancy pot. So I like to prevent the seeds and do it all tableside.

time it comes from either that, or it comes from the yeast, the specific yeast strain that they are using, the esters.

This is basically -- it's again another recipe. It's loosely based on a Stout, but it's fermented with a Belgian yeast strain. So we call it like a Belgian Stout, for lack