Word: butter
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Dates: during 2000-2009
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...rain and finding your cook making a hot meal. Unless your cook is Sikkimese. Our cook-he never offered a name-made good tea and noodle soup. But the rest of his food was an appalling improvisation-exemplified by his signature deep-fried cheese-and-tomato-and-peanut-butter-and-jam sandwich...
...Butter-buying Americans used to have a simple choice: sweet or lightly salted. But over the past few years the average supermarket has begun stocking more brands, many with foreign pedigrees and costing $1 to $3 a pound more than mass-market butters. These gourmet, or European-style, butters have a higher butterfat content, making them creamier. There are cooking benefits as well: their lower moisture content makes for flakier pastries and less sputtering while sauteing. We tested a dozen of these butters from the U.S. and abroad. Here are our favorites...
PLUGRA, from Pennsylvania, ranked highest. Many chefs rely on this rich, aromatic butter for flaky piecrusts...
LURPAK, a Danish butter, has the right amount of salt and is rich, but not too rich...
...severe head injuries from a fall on an icy sidewalk on April 8; in New York City. He bucked convention in his 1972 best seller Dr. Atkins' Diet Revolution, which advised dieters to trash the fruit salad in favor of high-protein, high-fat goodies like bacon cheeseburgers and butter, arguing that without carbohydrates to burn, the body would burn its own fat. Many of the 30 million who have tried the diet swear by it. But his regimen rankled mainstream medical groups, which called it extreme and said it could have dangerous health consequences. The combative cardiologist breezily dismissed...