Word: beef
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Cloney is remembered for backing many of the marathon’s quirky traditions—such as the noon start time and the beef stew served at the finish...
People have been traveling to Scotland for centuries - but never for the food. While Scottish beef, game, salmon and shellfish are prized by top chefs the world over, you are more likely to enjoy the best stuff in Madrid than in Edinburgh, because the lucrative export market consumes the best produce. The nation's cooking has long been a source of dismay to food-loving visitors and locals alike. But now a new generation of culinary bravehearts is transforming Scotland's gastronomic landscape. The notoriously sniffy Michelin guide awarded a star to two new restaurants in 2002, bringing the total...
...open-air markets - from Modena's balsamic vinegar to Parma's prosciutto to Piacenza's soft pork sausage. While absorbing the best of the rest, Bologna is considered the birthplace of several staple products and inimitable dishes. The Bolognese sauce (other Italians call it ragù) is chopped beef or veal with just a light touch of tomato sauce, a bit of pancetta, onion and a splash of milk and wine; it is served over tagliatelle pasta or as the filling of a lasagna. Proud locals also say tortellini, the small triangle-shaped meat-and-cheese-filled pasta, were invented...
...this combative, litigious industry, both sides are waging the battle as furiously in the regulatory arena as in the marketplace, sparking debate about the very nature of competition. Scott Cleland, CEO of the Precursor Group, an independent investment-research firm in Washington, thinks the Bells have a legitimate beef. "Do we want a marketplace of forced reallocation of wealth," he asks, "where shareholders pay consumers?" Certainly investors don't. The Bell stocks are widely held, and some Americans end up saving less on their phone bill than they are losing in their mutual funds...
...Pern says. "Nine out of 10 times fancy descriptions are just trying to cover up ordinary food." The only thing ordinary about Pern's pub is the language on the menu. The lunch card changes daily and might include pressed foie gras terrine with a gooseberry relish, carpaccio of beef with crackling and sour cream dressing, or just a comfort-food combo of home-baked bread and 15 British cheeses. The dinner fare gets a bit more sophisticated and includes warm salad of pigeon, crab with green herb mayonnaise, spiced pork belly, and cod and lobster stew. Desserts such...