Word: beef
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Dates: during 2000-2009
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...Should Americans be aware of potential terrorist activity? Of course. But we must understand that it is the policies of our government, not the mindless jealousy of fanatics, that make us the object of attacks. Sure, let's beef up domestic security, but let's also have some dialogue about the reasons we need it. Diatribes about irrational enemies feed unthinking fear and obscure any hope of real solutions. Patricia Davis Culver City...
Isaac T. Kohlberg’s appointment as associate provost and chief technology development officer comes as Harvard attempts to beef up “technology transfer,” a practice by which universities license technologies stemming from their research to companies who develop them. Kohlberg currently heads up technology transfer efforts for Tel Aviv University...
...different meals in turn. Rip and go for the begeeh mloukhiya, tender pieces of lamb in a red pepper sauce that’s faintly reminiscent of a sloppy joe. Rotate the platter for asmara tibsy, one of the house specialties. The small sautéed cubes of beef melt in your mouth amid a swirl of onions, green peppers, chilies and unidentifiable spices. Spin it again for some alitcha ahmilti, a brightly-colored vegetable stew in yellow curry-esque sauce, or for chicken marinated in garlic and herbs and bathed in a flavorful red pepper stew...
...more common today. And a 1950s recipe for niu moa ai that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze...
...1950s recipe for niu moa ai (a Hawaiian chicken dish) that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze. One disappointment: despite coming from a magazine famed for tempting photos that verge on gastroporn, The Gourmet Cookbook contains no photographs. Instead, the book is illustrated with detailed drawings that explain everything from proper siu mai assembly to the best...