from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A tough outer covering such as bark, the skin of some fruits, or the coating on cheese or bacon.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. tree bark
- n. A hard, tough outer layer, particularly on food such as fruit, cheese, etc
- n. The gall, the crust, the insolence; often as "the immortal rind"
- v. To remove the rind from.
- n. An iron support fitting used on the upper millstone of a grist mill
from the GNU version of the Collaborative International Dictionary of English
- n. The external covering or coat, as of flesh, fruit, trees, etc.; skin; hide; bark; peel; shell.
- transitive v. To remove the rind of; to bark.
from The Century Dictionary and Cyclopedia
- To take the rind from; bark; decorticate.
- n. A thick and firm outer coat or covering, as of animals, plants, fruits, cheeses, etc.; a thick skin or integument; specifically, in botany, same as cortex: applied to the outer layer or layers of a fungus-body, to the cortical layer (see cortical) of a lichen, as well as to the bark of trees.
- n. The skin of a whale; whale-rind: a whalers' term.
- n. Edge; border.
- n. Synonyms Peel, etc. See skin.
- n. See rynd.
- n. A strip of cloth placed under the leather on the handle of a golf-club to thicken the grip.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the natural outer covering of food (usually removed before eating)
It has a relatively thin rind, which gives a little when the squash is ripe.
The Johnson's spoon with pork rind is great for casting the grassy areas for northerns.
Throwing in a cheese rind is an old trick the Italians used when doing minestrone.
The rind is very thin and so the cheese is usually wrapped in foil.
They are smaller than the one I cooked, and the rind is not as hard.
A strip of white or red pork rind is traditionally added to bucktails for extra action, but white twister-tail soft-plastic grubs in 3 - and 4-inch sizes do the same thing more easily.
Pineapple rind is soaked in sugar water until it is fermented then served chilled.
"I have to lock up the cheese in the sideboard; if it goes into the kitchen only the rind is left the next day – a big piece of Gruyère costing nearly three kroner."
The rind is nearly half an inch in thickness; gently press it and it opens, disclosing the pure white fruit lying in a fleshy fibrous-streaked bed of rose-pink.
¼ cup heavy cream 1. Cut the rind from the cantaloupe, cut the melon in half, and remove the seeds.
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