coarse texture in a sentence

Examples

1. In addition to adding the pinkish / grey coloring, Dom P�rignon knew that the skins imparted different flavoring and coarser textures than he wanted in his high quality wines.
2. Texture can be made to appear more realistic when it is drawn next to a contrasting texture; a coarse texture is more obvious when placed next to a smoothly blended area.
3. The drawings were printed in black ink on the same cream-colored paper used for the text, and had to use specific techniques to avoid blotting on the coarse texture of the cheap pulp.
4. Add the butter, egg and salt and pulse the machine on and off a few times until the mixture has a very coarse texture and the pieces of butter are about the size of small peas.
5. It produces medium to large fruit, with attractive skin of golden yellow background which is flushed and striped with orange red, The interior flesh is cream yellowish, with a rather crisp and coarse texture, still fairly juicy.
6. "' Morio Muscat "'( also known as " Morio-Muskat " ) is a white wine grape that was created by ripeness to avoid producing wine with a " mousey " flavor, a coarse texture and overabundance of acidity.
7. The gun found in Foster's hand, a . 38-caliber revolver, " is consistent with " the one that killed him, and, largely because of the coarse texture of the handle, it is not unusual that no fingerprints were found on the weapon.
8. Red meat is never afaik anything like white meat ( as in chicken ), it's got a stronger flavour and coarse texture, and kangaroo is stronger still so that the flavour's described as " gamey " which means strong tasting, slightly tougher and lean ( very low fat ).
9. The bread crumbs, called " panko ", are specially dehydrated and have a coarser texture than other bread crumbs . " Katsu " are usually served with Japanese Worcestershire sauce or " tonkatsu " sauce ( a variant of Worcestershire thickened with fruit and vegetable purees ) and sliced cabbage.
10. One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars ( gourmet cooks ) to evolve a more refined seekh kebab.