Word: butter
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Dates: during 2000-2009
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...wrong: This is no butter-not-guns, spend-it-all-on-education whine. It's about hard-nosed assessments of U.S. security, and the spending priorities that result from those. It's certainly worth noting that while the Pentagon is more than happy to back National Missile Defense, it opposes diverting any money from the defense budget to pay for it. In other words, in Pentagon thinking, the threat of Intercontinental Ballistic Missiles is not great enough to displace any of the existing spending priorities directed towards defending America. That's not to say missiles are no danger - far from...
...Across from Byron's house is Château d'Ouchy, a restaurant serving one of the most popular local specialties: perch from the lake. Lightly sautéed in butter, the tender fillets are served with parsley potatoes and consumed with chilled white wine from terraced vineyards surrounding Lausanne. No true Lausannois would drink anything with a perch but a local white...
...perhaps American food has become Japanese. Undoubtedly the greatest effect Japanese food has had on American cuisine is to ease its reliance on fat as a taste booster. So it's ironic that the Japanese influence came to the U.S. by way of France, home of butter and foie gras. It all began around the '60s, when Japanese students at the great French cooking schools divulged their own trade secrets. Soon Parisian chefs had adopted such Japanese techniques as arranging food artfully in tiny portions. "The minimalism and simplicity, the sophistication of presentation appealed to chefs in three-star restaurants...
Chefs say one key reason to poach is the healthfulness of Japanese cuisine. Homing in on Americans' increasing attention to their bodies, restaurateur Nieporent tapped Michel Nischan to create a menu for his swanky Heartbeat restaurant in the W Hotel using no butter, cream or foie gras. "I was nervous," Nischan says. "Without those ingredients, people presume food won't taste good...
...black glide around the three-story space, carrying lacquered trays of fanciful sushi combinations no Japanese diner would recognize. The sushi chefs, young Japanese expats, add to the din by shouting orders in unison. A Hispanic chef creates the hot entrées - like soba risotto in smoked-trout butter under a mountain of shaved bonito flakes. "You see," says Moore proudly, "it's nothing like those places in midtown...