Word: butter
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...being labeled enemies of the state. Who cares about uranium enrichment when you spend your days and nights fretting over whether you're a potential target of arrest? "Do you think you're followed?" he asked, barely audible over the air-conditioning. I had to stop crunching on a butter cookie to hear him. "Hmm, maybe? But I don't think so," I said, wishing for a James Bond gadget-watch that would beep if I was. My answer must not have been reassuring, because when it came time to leave, he avoided walking out with me. "I'll just...
...four short legs, Giltsharp's Cheese Bug is one insect you'll welcome into your kitchen. Drag a block of cheese along the freestanding Bug's concave face plate and the gratings accumulate in an egg-shaped receptacle underneath. giltsharp.com Strip Show Love fresh corn, but hate having a butter-covered face and a smile full of niblets? Kuhn Rikon's Corn Zipper, which resembles a happy metallic stingray, allows you to strip kernels from raw or cooked ears without chopping off a finger. Holding the gadget in one hand, simply rub it down the ear and - voilà! - corn...
Harvard University Dining Services (HUDS) has been very active in its efforts to eliminate trans fats from dining hall food. All products made from scratch by HUDS no longer have trans fats after the company switched from partially hydrogenated oil in 2003. Dining hall margarine, peanut butter, muffins, cookies, and even chicken fingers and french fries all no longer contain trans fats. Of the desserts, only German chocolate brownies, Oreo cake, congo bars, and chocolate truffle do not qualify...
...article.”This is unlikely to be the last word, unless Yau decides to shrink back instead of continuing to actively try to discredit the story. Most likely, though, he will keep fighting for his reputation. Only time will tell whether he is a frog whipping butter or an antelope sinking into quicksand. In the end, it will all depend on how they tell the story when it’s over...
...pushing a button on the Gastrovac that breaks the vacuum, the device essentially turns the food into a sponge, sucking the poaching liquid into the pores where oxygen used to be. The result is a deep, penetrating flavor, without the need for a lot of butter or oil. And because food prepared in a Gastrovac has most of its oxygen removed, it oxidizes at much slower rates; sliced Gastrovac'ed peaches and apples can last days without turning brown. Thirty-five chefs have already purchased their own Gastrovacs, including Wylie Dufresne, Joan Roca and - no surprise - Adri...