CURDS


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CURDSCentre for Urban and Regional Development Studies (UK)
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So, so," said the gentleman to himself at this; "our worthy knight has shown of what sort he is; the curds, no doubt, have softened his skull and brought his brains to a head.
The keeper obeyed, and Don Quixote, fixing on the point of his lance the cloth he had wiped his face with after the deluge of curds, proceeded to recall the others, who still continued to fly, looking back at every step, all in a body, the gentleman bringing up the rear.
The first part of his history had not yet reached him, for, had he read it, the amazement with which his words and deeds filled him would have vanished, as he would then have understood the nature of his madness; but knowing nothing of it, he took him to be rational one moment, and crazy the next, for what he said was sensible, elegant, and well expressed, and what he did, absurd, rash, and foolish; and said he to himself, "What could be madder than putting on a helmet full of curds, and then persuading oneself that enchanters are softening one's skull; or what could be greater rashness and folly than wanting to fight lions tooth and nail?
Since its inception, among other achievements, CURDS has gone on to: | Generate around PS35m in research income from a wide range of national and international sources | Involve more than 160 staff, many who now occupy leading policy and academic positions | Award more than 50 PhDs for research, with 100 graduating from its Masters programmes | Be ranked one of the most influential places globally for the study of economic geography | Be designated as a centre of excellence by the Economic and Social Science Research Council CURDS is based in the School of Geography, Politics and Sociology at Newcastle University.
STEP 4: When the milk registers just over 100 degrees, either lift curds from the whey with a slotted spoon or line a colander with cheesecloth and strain curds into a sink.
It was more significant in the 5% and 10% curds ghee compared to controls.
The Cheddar Cheese Curds are made fresh weekly; the mix of white and yellow curds is ideal for snacking or adding to summer salads.
Feta is made of pressed fresh curds that have been brined.
Line a colander with the muslin and strain the curds until all the whey has gone, add the remaining salt.
Ladle curds into the cloaked colander to drain for 30 minutes.
When the developing curds form a dense, tightly packed area that looks full size, cut it off just below the base of the head retaining some of the outer leaves for protection in transit.
You do this by bending the inner leaves over the curd and tying them with string, or by pegging them together to secure them to keep the cauliflower white and delay the time when the flowers will open up.