Word: broth
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Talk about spoiling the broth. Imagine trying to prepare dinner with 199 cooks watching every move. Something like that is happening on Capitol Hill, where a mammoth conference committee is trying to reconcile differences in the omnibus trade bills passed last year by the House and Senate. Under the direction of two Democratic leaders -- Representative Dan Rostenkowski of Illinois and Senator Lloyd Bentsen of Texas -- the 199 members of the committee, along with 300 or so staffers and 100 briefcase carriers sent over by the White House, have been meeting in 17 subgroups in an all-out effort...
...cost twice as much as comparable cuts of raw chicken, but they are about one-third less expensive than fast-food counterparts. And though there are minor differences in preserving, cooking and packaging techniques, both companies follow roughly the same procedures. Chickens are injected with water (Holly Farms) or broth (Perdue), along with seasonings and such preservatives as dextrose, sodium phosphate, malic or citric acid; many of the Farms products also contain vegetable or coconut oil. Though several samples from both processors were bloody, the meat is generally cooked until well done to kill bacteria...
...handsome dining rooms in two 1870 town houses. The most popular spot is the rambling garden with flowers and yellow umbrellas. The moderately priced food has a homemade freshness, with such creations as prettily garnished salads, bright carpaccio of beef, or steamed clams, oysters and mussels in a chive + broth. Moist Dover sole, broiled with bread crumbs, and grilled squab nested on pecan-studded wild rice are fine main courses, and there are outstanding desserts, among them a little box of chocolate wrapped around framboise- moistened chocolate cake...
...eater are the humble and succulent street snacks sold day and night in markets like those off Dongda Street in Xi'an. Here one can choose between the round, steamed, pleated dumplings known as jiaozi (or, in the larger size, baozi) that are filled with pork and aromatic hot broth, or the juicy, half-fried, half-steamed, pork- stuffed crescents called guotie. Breakfast purchased on Shanghai street corners can be the big snowy puffs of yeast buns filled with sweet red-bean paste. All day long there are noodles made of rice, wheat or mung beans, served hot, cold, with...
Such colorful eating brings a bonus in human contacts. Waiters and waitresses are especially solicitous, offering to show foreign guests exactly how to convey a jiaozi from plate to mouth with chopsticks so that the dumpling remains intact with no loss of broth. The Westerner who can master the technique may be rewarded with a free meal, plus a tour of the kitchen, where workers grinningly pose for pictures and shyly call, "Hello," the one English word they seem to know...