Word: extraness
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...garlic and cumin?both of which make food seasonings. Recipes are available at puhoicheese.co.nz. FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned - by no less than 13,000 New Zealand farmers - and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy the Japanese market); the egmont (somewhere between Gouda and Cheddar, semi-hard and rindless, with a smooth body and nutty flavor); or the colby (a washed-curd, rindless cheese). Read more at fonterra.com...
...understand not only what poor consumers can afford but also what they want and can use. Motorola's Burnes says the company went through four redesigns to develop a low-cost cell phone with battery life as long as 500 hours (for villagers without regular electricity) and an extra-loud volume for use in noisy markets...
...start thinking about those features when you first sit down to draw up plans for your new dream home. You'll save yourself plenty of cash if you widen the hallway in the blueprint phase rather than after the house has been built. "It costs $6 a door extra to put in a wider, 36-in. door in new construction, but if you remodel, it costs $650 per door," says Susan Mack, a universal-design consultant in Murietta, Calif...
...Thomas of Jupiter, Fla., a CAPS-trained interior designer. "There is a certain amount of denial," says Thomas dryly. Instead of convincing his 50-plus clients of the benefits of universal design, Thomas' firm automatically includes accessibility in the specifications. "I'll just order a higher toilet or add extra-strong plywood behind the bathroom walls so someday a grab bar can be installed," he says. "But we don't tell them anymore. We just go ahead and do it. It's part of an effective design package...
...FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned-by no less than 13,000 New Zealand farmers-and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy the Japanese market); the egmont (somewhere between Gouda and Cheddar, semi-hard and rindless, with a smooth body and nutty flavor); or the colby (a washed-curd, rindless cheese). Read more at fonterra.com...