Learned by Reading
In the ICWSM 2009 Weblog Corpus:
Next, I folded the edged of the galette over, towards and middle and glazed the edge with one beaten egg to make the crust brown and shiny.
(Parse)
(S1 (S (ADVP (RB Next)) (, ,)
(NP (PRP I))
(VP (VBD folded)
(NP (DT the) (VBD edged))
(PP (IN of)
(NP (DT the) (NN galette) (IN over)))
(, ,)
(PP (IN towards)
(NP (NP (ADJP (CC and) (JJ middle) (CC and) (JJ glazed)) (DT the) (NN edge))
(PP (IN with)
(NP (CD one) (VBN beaten) (NN egg)
(S (VP (TO to)
(VP (VB make)
(S (NP (DT the) (NN crust))
(ADJP (JJ brown) (CC and) (JJ shiny)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
I served raw fish (fluke crudo with radishes) and I seared scallops with a little brown crust.
(Parse)
(S1 (S (S (NP (PRP I))
(VP (VBD served)
(NP (NP (JJ raw) (NN fish)) (PRN (-LRB- -LRB-) (NN fluke)
(ADJP (JJ crudo)
(PP (IN with)
(NP (NNS radishes))))
(-RRB- -RRB-)))))
(CC and)
(S (NP (PRP I))
(VP (VBD seared)
(NP (NP (NNS scallops))
(PP (IN with)
(NP (DT a) (JJ little) (JJ brown) (NN crust)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Bake the galette for 25 minutes, or until the crust is brown and the fruit soft.
(Parse)
(S1 (S (VP (VB Bake)
(NP (NP (DT the) (NN galette))
(PP (IN for)
(NP (CD 25) (NNS minutes))))
(, ,) (CC or)
(SBAR (IN until)
(S (NP (DT the) (NN crust))
(VP (AUX is)
(ADJP (JJ brown) (CC and) (DT the) (NN fruit) (JJ soft)))
(. .)))
In Wikipedia:
This edible mesocarp is composed of a purplish – brown smooth outer crust and a pulpy yellow inside.
(Parse)
(S1 (S (NP (DT This) (JJ edible) (NN mesocarp))
(VP (AUX is)
(VP (VBN composed)
(PP (IN of)
(NP (NP (DT a) (NN purplish)) (: -)
(NP (NP (JJ brown) (JJ smooth) (JJ outer) (NN crust)) (CC and)
(NP (DT a) (JJ pulpy) (JJ yellow) (NN inside))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Next, I folded the edged of the galette over, towards and middle and glazed the edge with one beaten egg to make the crust brown and shiny.
(Parse)
(S1 (S (ADVP (RB Next)) (, ,)
(NP (PRP I))
(VP (VBD folded)
(NP (DT the) (VBD edged))
(PP (IN of)
(NP (DT the) (NN galette) (IN over)))
(, ,)
(PP (IN towards)
(NP (NP (ADJP (CC and) (JJ middle) (CC and) (JJ glazed)) (DT the) (NN edge))
(PP (IN with)
(NP (CD one) (VBN beaten) (NN egg)
(S (VP (TO to)
(VP (VB make)
(S (NP (DT the) (NN crust))
(ADJP (JJ brown) (CC and) (JJ shiny)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Bake until the crust is brown and the juices are bubbling and beginning to thicken, about 40–50 minutes.
(Parse)
(S1 (S (VP (VB Bake)
(SBAR (IN until)
(S (S (NP (DT the) (NN crust))
(VP (AUX is)
(ADJP (JJ brown))))
(CC and)
(S (NP (DT the) (NNS juices))
(VP (AUX are)
(VP (VBG bubbling) (CC and) (VBG beginning)
(S (VP (TO to)
(VP (VB thicken))))
(, ,)
(PP (IN about)
(NP (CD 40)))))
(: -)
(NP (CD 50) (NNS minutes)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Cook the sandwiches for 2 to 3 minutes, until a golden brown crust forms, then carefully turn them over and cook for 2 to 3 minutes until golden brown on the second side.
(Parse)
(S1 (S (S (VP (VB Cook)
(NP (DT the) (NNS sandwiches))
(PP (IN for)
(NP (QP (CD 2) (TO to) (CD 3)) (NNS minutes)))
(, ,)
(SBAR (IN until)
(S (NP (DT a) (JJ golden) (JJ brown) (NN crust))
(VP (VBZ forms)))
(, ,) (ADVP (RB then))
(VP (VP (ADVP (RB carefully)) (VB turn)
(NP (PRP them)) (PRT (RP over)))
(CC and)
(VP (VB cook)
(PP (IN for)
(NP (QP (CD 2) (TO to) (CD 3)) (NNS minutes)))
(PP (IN until)
(NP (JJ golden) (JJ brown)))
(PP (IN on)
(NP (DT the) (JJ second) (NN side)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
(to check for doneness stick a tooth pick in and if it goes in easy it is done, if you meet resistance then the apples aren’t done and it needs to cook for a few more minutes) * If you want a pretty brown crust on top you can brush lightly with egg before cooking.
(Parse)
(S1 (S (PRN (-LRB- -LRB-)
(S (S (VP (TO to)
(VP (VB check)
(PP (IN for)
(NP (NN doneness)))
(VP (VB stick)
(NP (DT a) (NN tooth) (NN pick))
(SBAR (IN in)
(S (S (CC and)
(SBAR (IN if)
(S (NP (PRP it))
(VP (VBZ goes) (PRT (RP in)) (ADVP (RB easy))
(SBAR (S (NP (PRP it))
(VP (VBZ is)
(VP (VBN done)))))
(, ,)
(SBAR (IN if)
(S (NP (PRP you))
(VP (VBP meet)
(NP (NN resistance)))))
(ADVP (RB then))
(NP (DT the) (NNS apples))
(VP (AUX are) (RB n't)
(VP (AUX done))))
(CC and)
(S (NP (PRP it))
(VP (VBZ needs)
(S (VP (TO to)
(VP (VB cook)
(PP (IN for)
(NP (QP (DT a) (JJ few) (JJR more)) (NNS minutes)))
(-RRB- -RRB-))
(SBAR (NP (NNP *)) (IN If)
(S (NP (PRP you))
(VP (VBP want)
(NP (DT a) (JJ pretty) (JJ brown) (NN crust))
(PP (IN on)
(NP (NN top)))
(NP (PRP you))
(VP (MD can)
(VP (VB brush) (ADVP (RB lightly))
(PP (IN with)
(NP (NN egg)))
(PP (IN before)
(NP (NN cooking)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
The crust will be too brown if you do not.
(Parse)
(S1 (S (NP (DT The) (NN crust))
(VP (MD will)
(VP (AUX be)
(ADJP (RB too) (JJ brown))
(SBAR (IN if)
(S (NP (PRP you))
(VP (AUX do) (RB not)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Bake for 15 to 20 minutes just until the crust is lightly brown.
(Parse)
(S1 (S (VP (VB Bake)
(PP (IN for)
(NP (QP (CD 15) (TO to) (CD 20)) (NNS minutes)))
(SBAR (RB just) (IN until)
(S (NP (DT the) (NN crust))
(VP (AUX is)
(ADJP (RB lightly) (JJ brown)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
F. Take them out of the oven, top your pizzas, and cook at the same temperature until the crust is brown and the cheese is bubbling, about 15–20 minutes.
(Parse)
(S1 (S (LST (LS F) (. .))
(VP (VP (VB Take)
(NP (PRP them))
(PP (IN out)
(PP (IN of)
(NP (DT the) (NN oven)))))
(, ,)
(VP (VB top)
(NP (PRP$ your) (NNS pizzas)))
(, ,) (CC and)
(VP (VB cook)
(PP (IN at)
(NP (DT the) (JJ same) (NN temperature)))
(SBAR (IN until)
(S (S (NP (DT the) (NN crust))
(VP (AUX is)
(ADJP (JJ brown))))
(CC and)
(S (NP (DT the) (NN cheese))
(VP (AUX is)
(ADJP (JJ bubbling)) (, ,)
(PP (IN about)
(NP (CD 15))))
(: -)
(NP (CD 20) (NNS minutes))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
He sits up, damp sand sticking to showing skin? neck, elbows? in a brown crust that is slow to crumble.
(Parse)
(S1 (S (NP (PRP He))
(VP (VBZ sits) (PRT (RP up)) (, ,)
(S (NP (JJ damp) (NN sand))
(VP (VBG sticking)
(PP (TO to)
(S (VP (VBG showing)
(NP (NP (NN skin)) (. ?)
(NP (NN neck) (, ,) (NNS elbows)) (. ?))
(PP (IN in)
(NP (NP (DT a) (JJ brown) (NN crust))
(SBAR (WHNP (WDT that))
(S (VP (AUX is)
(ADJP (JJ slow)
(S (VP (TO to)
(VP (VB crumble))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Bake about 20–25 minutes or until the crust is brown and filling is bubbly (I slightly overcooked mine – Even I mess up these easy to cook recipes sometimes!
(Parse)
(S1 (S (VP (VB Bake)
(PP (IN about)
(NP (CD 20)))
(: -) (UCP (NP (CD 25) (NNS minutes)) (CC or)
(SBAR (IN until)
(S (S (NP (DT the) (NN crust))
(VP (AUX is)
(ADJP (JJ brown))))
(CC and)
(S (NP (VBG filling))
(VP (AUX is)
(ADJP (JJ bubbly)) (PRN (-LRB- -LRB-)
(S (NP (PRP I))
(VP (ADVP (RB slightly)) (VBD overcooked)
(NP (PRP mine))))
(: --))
(SBAR (RB Even)
(S (NP (PRP I))
(VP (NN mess) (PRT (RP up))
(NP (DT these) (JJ easy))
(S (VP (TO to)
(VP (VB cook)
(NP (NNS recipes)) (ADVP (RB sometimes)))))
(. !)))
In the ICWSM 2009 Weblog Corpus:
The picture with the recipe looked quite normal for a baguette, but the end result had absolutely no trace of the brown, flaky crust.
(Parse)
(S1 (S (S (NP (NP (DT The) (NN picture))
(PP (IN with)
(NP (DT the) (NN recipe))))
(VP (VBD looked)
(ADJP (RB quite) (JJ normal)
(PP (IN for)
(NP (DT a) (NN baguette)))
(, ,) (CC but)
(S (NP (DT the) (NN end) (NN result))
(VP (AUX had)
(NP (NP (RB absolutely) (DT no) (VB trace))
(PP (IN of)
(NP (DT the) (JJ brown) (, ,) (JJ flaky) (NN crust)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
The crust will be brown, the tart shell will fill with bubbling juice, and the plums will still hold their shape.
(Parse)
(S1 (S (S (NP (DT The) (NN crust))
(VP (MD will)
(VP (AUX be)
(ADJP (JJ brown)))))
(, ,)
(S (NP (DT the) (JJ tart) (NN shell))
(VP (MD will)
(VP (VB fill)
(PP (IN with)
(NP (NN bubbling) (NN juice)))
(, ,) (CC and)
(S (NP (DT the) (NNS plums))
(VP (MD will) (ADVP (RB still))
(VP (VB hold)
(NP (PRP$ their) (NN shape)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents.
(Parse)
(S1 (S (VP (VP (VB Bake)
(PP (IN for)
(NP (CD 10) (NNS minutes)))
(PP (IN in)
(NP (DT the) (JJ preheated) (NN oven))))
(, ,)
(VP (ADVP (RB then)) (VB reduce)
(NP (DT the) (NN heat))
(PP (TO to)
(NP (NP (CD 350) (NNS degrees))
(NP (NP (NNP F)) (PRN (-LRB- -LRB-)
(NP (QP (CD 175) (NNS degrees)) (NN C)) (-RRB- -RRB-)))
(CC and)
(VP (VB bake)
(PP (IN for)
(NP (DT an) (JJ additional) (QP (CD 30) (TO to) (CD 35)) (NNS minutes))))
(, ,)
(SBAR (IN until)
(S (S (NP (DT the) (NN crust))
(VP (AUX is)
(ADJP (JJ brown))))
(CC and)
(S (NP (DT the) (NN juice))
(VP (VBZ begins)
(S (VP (TO to)
(VP (NN bubble)
(PP (IN through)
(NP (DT the) (NNS vents)))))
(. .)))
In Wikipedia:
It is the chemical process responsible for the formation of the golden – brown crust in foods prepared by those methods.
(Parse)
(S1 (S (NP (PRP It))
(VP (AUX is)
(NP (NP (DT the) (NN chemical) (NN process))
(ADJP (JJ responsible)
(PP (IN for)
(NP (NP (DT the) (NN formation))
(PP (IN of)
(NP (NP (DT the) (JJ golden)) (: -)
(NP (NP (JJ brown) (NN crust))
(PP (IN in)
(NP (NP (NNS foods))
(VP (VBN prepared)
(PP (IN by)
(NP (DT those) (NNS methods)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
(Parse)
(S1 (S (VP (VP (VB Put)
(NP (DT the) (NN brisket))
(PP (IN in)
(NP (DT the) (NN roasting) (VB pan))))
(CC and)
(VP (VB sear)
(S (VP (TO to)
(VP (VB form)
(NP (DT a) (JJ nice) (JJ brown) (NN crust))
(PP (IN on)
(NP (DT both) (NNS sides)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Bake about 45–60 mins, then raise to 425? to brown crust.
(Parse)
(S1 (S (VP (VP (VB Bake)
(NP (NP (QP (RB about) (CD 45)))
(: -)
(NP (CD 60) (NNS mins))))
(, ,) (RB then)
(VP (VB raise)
(PP (TO to)
(NP (CD 425)))
(. ?)
(PP (TO to)
(NP (JJ brown) (NN crust)))))
(. .)))
And 79 more sentences.