Word: beef
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...coordinated a literacy program for students in kindergarten through eighth grade at a public school in Roxbury for Americorps to beef up her employment history...
...natural smells that we can use,” says Dickerson. “So blueberry pie might actually be a blueberry pie. And let’s just say that there might be an actual piece of meat going up and down the aisle when you smell roast beef. So vegetarians beware: if you don’t want to smell it, don’t come to Smell-O-Vision.” Hinkle says he’d like to make the experience an annual occurence, presenting a variety of films that lend themselves to aromatic enjoyment...
This brings us to another supermarket paradox: moist raw meat means dry, tasteless steak. Fresh is certainly not best. Beef has to be hung to lose excess water, develop complex flavor, and break down tough fibers, but for how long? Experts disagree, sometimes violently. With all due respect to Zaldúa, two weeks is not enough for full-on flavor. Nor does youth yield tenderness. After encountering a steak at Etxebarri in Axpe from an old retired dairy cow as tender as a veal calf and infinitely more flavorful, I was also ready to challenge the received wisdom that...
...Capricho's private underground dining room, the meat came practically raw and boneless to the table, where we cooked piece after piece on earthenware platters sprinkled with salt. We gorged ourselves on the deep, primordial flavor of beef as it was meant to be, full of days spent in the goodness of open fields. Somehow in the cholesterol-induced euphoria, my brain noted that the perfect steak seemed to be in the center rib section, aged for 90 days, of a 16-year-old Rubia Gallega...
Dean for the Social Sciences David M. Cutler ’87 has some beef with...