Word: bacons
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...Ersters en Brochette. Dey take dem salty ersters, wrap 'em in bacon, fry dem up. Sounds good to me! But the breading? Too heavy! And je ne peux pas gouter the ba-cohn! Menieure sauce real good, though. Gimme more uh dat. I tell...
Among the unwelcome additions are anorak, or parka, which the dictionary carefully attributes to Eskimos, not Anglophone backpackers. Other offenders: auto-stop, auburn and bacon. To those who cannot abide Franglais, as English words used in French are called, each such entry is a babelisme, which the new dictionary defines as the "degradation of a language by the invasion of foreign words...
...purpose cleaner, a can of Bush's Best whole-kernel golden corn, a can of Shurfine early harvest sweet peas, a can of La Choy meatless chow mein, two jars of Ragu Chunky Gardenstyle 100% Natural spaghetti sauce, a can of Trappey's jalapeno navy beans (flavored with slab bacon), a can of New Orleans French Market chicory coffee, a bag of garlic cloves suspended from the ceiling, a cold box full of sandwich meats, boudin and cheeses, a teakettle and a coffeepot, four fire extinguishers, three boxes of Raid mosquito coils, a can of Hot Shot fly and mosquito...
...created a growing New York social institution, the power breakfast. One favored spot for early morning conferences is the Loews-owned Regency Hotel on Manhattan's Park Avenue, where the rich and famous, along with people who merely aspire to be, can be found eating two eggs and bacon (price...
...good but disappointingly unvaried seafood (often cooked unappetizingly rare) and perfunctory service. Such shortcomings have not discouraged a host of devotees that includes several influential food critics. Among Le Coze's better dishes is the poached halibut with a warm vinaigrette dressing. Less appealing is monkfish with cabbage and bacon, which muffles the fish's own fresh flavor. So far, Gilbert has tended the fires in New York, leaving the Paris kitchen to his chef of several years, but Maguy commutes. "We know that to run a restaurant of this level, one of us has to be in New York...