Word: carcasses
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...emotionalism and obsessive anti- Semitic rantings, heaved a sigh of relief. His special enemy is ex- Solidarity activist Adam Michnik, editor in chief of Warsaw's Gazeta Wyborcza, whose paper noted two months ago how quickly Tyminski had supported the Soviet coup. The next day Tyminski sent a chicken carcass to the paper, characterizing it as carrion for carrion. Tyminski's political role is marginal in any case. The Poles' real concern is their economy, which has failed to rebound since the fall of communism...
What, then, to make of the legislative spectacle in Moscow last week during which a re-energized Gorbachev delivered the coup de grace to the mortally wounded carcass of communism? Working in concert with Yeltsin and the leaders of nine other republics, Gorbachev rammed through laws that both eradicated the final traces of authoritarianism and erected a shaky central structure to guide the republics toward confederation. After four days of acrimonious wrangling, the Congress of People's Deputies endorsed by a vote of 1,682 to 43 a sketchy transitional government that establishes an executive State Council and two subordinate...
...dominate Middle East skies, a big dogfight may be developing above the U.S. The gulf conflict has sent jet-fuel prices soaring and passenger travel plunging, creating brutal competition in the airline industry. Last week the big got bigger as American, United, Delta and Northwest all picked over the carcass of Eastern Air Lines. In a bankruptcy auction they divvied up 238 landing and takeoff slots, 48 boarding gates and four of the failed carrier's routes. The biggest winner: Delta, with 16 landing and takeoff slots, 21 boarding gates and three routes serving Canada for $157 million. The losers...
...seemed a strange, unsatisfying story: The Iraqi came down like a wolf on the fold (Kuwait). The posse formed and then spent 5 1/2 months announcing what would happen to the wolf if it did not stop gnawing on the carcass...
...star restaurant in most of the guides. No species brings out the temperament in a chef as salmon does. Bouley will not allow the Norwegian hothouse variety in his kitchen. "It cooks too fast and has a lingering aftertaste," he complains. "I couldn't even make stock from the carcass, because the bones have an oily taste." At Le Bernardin, considered by many to be New York City's best fish restaurant, chef Eberhard Mueller draws a somewhat finer distinction. "Wild salmon is much better for a marinade, as in gravlax. It also stays firmer and has great intensity...