Word: beans
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...that the food at the First Street Cafe is bad. Judging by this week's reception, it will probably be quite good. Green tomato salsa was pleasantly tongue-tingling, the ripe tomato salsa delicately flavored with cumin. A ginger and sesame spiced chicken salad crunched with bean sprouts. The squid in the calamari risotto salad was tender, though the rice itself was overcooked. But while crab quesadillas might be an innovative idea, they turned to be both greasy and cold...
...retrospective of 138 garments, which opened last month at New York City's National Academy of Design, is an eye-popper. The interplay of color and fabric is, as usual, dazzling. Heavy-duty industrial zippers are used with both leather and lace; effulgent Hudson's Bay blankets from L.L. Bean are trimmed with satin and turned into evening coats; a snazzy sequined evening dress is shaped and decorated like a football jersey. Vintage cartoon characters such as Felix the Cat and the Little King undercut and complement the high seriousness of a swank evening gown. The revelation of the show...
What is this -- Woody Allen meets L.L. Bean? The American Jew is supposed to be an urban creature, not a New England rustic. Most synagogues are in cities and their environs. So are Neil Simon and the diamond district. "Our ghosts aren't there," explains Publisher Eno about the country. Rabbi Daniel Siegel of Hanover, N.H., recalls, "If someone wanted to have a garden, people would say, 'So go to Israel...
...safe with any of the above and shrimp in hot black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...safe with any of the above and shrimp in hot black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...