Word: beefs
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...swilling, video game-playing culture will soon enough make a fine target as well. The times are always changing. Walking into their ski lodge circa 1986 - just as the guys are beginning to realize that they have time-traveled, clued in by indoor cigarette smoking, a "Where's the Beef" T-shirt and Ronald Reagan live on TV - Nick grabs a woman and demands, "What color is Michael Jackson?" Her well, duh response - "Black!" - sends all four shrieking to the safety of their room. It's funny, but in the present, Jackson isn't of ambiguous color, he's actually...
...coaching inn, which sits on the edge of a desolately beautiful field, is run by husband-and-wife duo Geoffrey and Katherine Smeddle and has just been awarded a Michelin star. A recent meal had the rewarding combination of surprise (cannelloni of hare) and comfort (roast rib eye of beef in red-wine sauce). But the all-round experience is the real joy. (See 10 things to do in London...
...tenancy of its grand courtyard home, after the Japanese owner flees following liberation. The titular confidence man of "The Toad" is less sympathetic a creature. A perfectly satanic villain - a man of wealth and taste with oiled hair, a serge suit and breath that reeks of grilled beef, garlic and soju - he schemes with a skinflint landlord in Seoul to con a starving old buddy whose family appears to survive on an occasional sweet potato...
...Petropoulos, chairman of Petros Petropoulos, a $158 million firm that sells cars, automotive supplies and industrial equipment, has already diversified his business, inking a deal to distribute Shell lubricants in Greece and Cyprus, a move he figures will keep revenues flat and prevent them from deteriorating. He plans to beef up his portfolio further. "We will acquire businesses that we wouldn't have ever been able to consider in better times," he says. "We will come out of this a stronger company...
...error, the burger barons have learned that the old ways are the best. And yet, out there, some brilliant young chef is thinking of a way to make a better burger, not by piling weird things on top, adding locavore cheeses that nobody likes or using grass-fed beef with no more juiciness than a withered cadaver. No, that young man or woman - and they may be out there now, building a "Hallelujah" chorus on Yelp - will find a way to do for the hamburger what the Koreans have done for fried chicken, what the wood-oven movement has done...