Word: breading
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...capitalist. Starting with a single Whole Foods store in Austin in 1980, he took 12 years to expand to five outlets. But after taking his firm public in 1992, he steadily opened new stores and used his equity to swallow competitors, buying 15 regional chains, including New England's Bread & Circus and California's Mrs. Gooch's Natural Foods Market...
...health values are eating healthy vegetarian or low-meat diets. But there is a whole group of students who decide to become vegetarians and do it in a poor way. The ones who do it badly don't know how to navigate in the vegetarian world. They eat more bread, cheese and pastry products and load up on salad dressing. Their saturated-fat intake is no lower than red-meat eaters, and they are more likely to consume inadequate amounts of vitamin B12 and protein. They may think they are healthier because they are some sort of vegetarian and they...
...essentially really, really fatty unsmoked bacon--for a stew, using a split log as my cutting board. I don't know exactly how this stew will taste, but I am pretty sure it will include toothpicks. While I am chopping, I take my first bite of hardtack, the unspoilable bread substance the corps took with them. It's whole wheat flour, salt, water and a drop of butter, baked very crisp. And it's delicious, like a health-food-store wheat cracker. It would go great with goat cheese or pate. This last comment doesn't endear...
...Parkheuvel, his Rotterdam restaurant, where the menu features more elaborate dishes, including ravioli stuffed with shoulder of pork and grilled turbot with an anchovy cream. Escoffier would be proud. "You can get so much pleasure from very simple things," says Savoy. "This morning, I feasted on a slice of bread and salted butter." Visit his Paris restaurant (also called Guy Savoy), and the dishes will be more sophisticated (and more expensive) than your basic baguette and beurre. But they'll be created in the same spirit. Savoy likes to work with a single ingredient, emphasizing the multiplicity of flavors...
...David Sedaris, to whom fate hands interesting twists--he is gay, he has a wacky family, he lives in Paris--all of which then become comic material. Dan Zevin, author of The Day I Turned Uncool: Confessions of a Reluctant Grown-up, is firmly in the latter category. His bread and butter is the Seinfeld-ian nothingness of everyday life...