Word: buttering
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...predict who is prone to anaphylaxis and who isn't. Many people who develop anaphylaxis previously suffered only a mild reaction after consuming peanuts. Couple that with the fact that it is increasingly difficult to avoid peanuts--which, in addition to obvious sources like peanut butter and peanut oil, may be found in plain chocolate candies, sunflower seeds and other foods because of cross-contamination in processing--and you can see why doctors are eager to find better treatments...
...holiday that celebrates survival, the hamantaschen appear too simple a sweet. The outside is not more exciting than shortbread, and the recipe calls for ingredients that can be found around the house: flour, eggs, sugar, baking soda and butter. But let nouveau cuisine invent zany combinations; tradition looms along Brookline’s Harvard Street, where the bakeries continue the age-old tradition of shaping Haman’s malice into scrumptious cookies...
...third. He went some $5 million into debt expanding the 18th century Cote d'Or building in the tiny village of Saulieu. He transformed French cooking with his cuisine a l'eau style, which uses water to bring out flavors and eschews the French penchant for cream and butter. In 1991 Michelin granted him his third star at last. Business shot...
...taps his cigarette.) I do that. I don't drink because of asthma. I've never been that perfect-idol guy. For me, there is no perfect. When you get a piece of bread, you find out there's toast. When you get toast you find there's butter, then peanut butter, then jam. Oops, then you find smoked salmon. Then someone passes you a club sandwich. Do you think that's perfect? No. You clear the whole damn table and someone says 'there's caviar.' There's always something better...
...went nearly €5 million into debt expanding the 18th century Côte d'Or building in the tiny village of Saulieu. He transformed French cooking with his cuisine ? l'eau style, which uses water to bring out flavors and eschews the French weakness for cream and butter. In 1991, Michelin granted him his third star at last. Business shot up by 60%. And still, the sparkle thrown off by the three étoiles was not quite enough. "Bernard was pretty much a manic depressive," says Chelminski. He once told a fellow chef he would kill himself...