Word: caviar
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Dates: during 2000-2009
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...years old, St. Pancras railway station is London's new, hip gateway to Europe. Thanks to a recent billion-dollar refit, passengers awaiting high-speed trains to Paris or Brussels can sip champagne at the continent's longest bar, or eat oysters and caviar at a fine-dining restaurant. With the value of the pound plummeting, though, Britons heading to Europe are not exactly in a celebratory mood. Trips to Paris used to involve "a stroll around the shops to see if I could pick up some nice Parisian fashion," grumbles Jemima, a 35-year-old sales professional...
Even More Sparkly. For people you really like, Dom Pérignon, the name that has become synonymous with champagne, is releasing three special vintages this holiday season: Dom Pérignon Vintage 2000 ($150), with toasty, mineral notes; Oenothèque Vintage 1995 ($400), which "is killer with caviar," according to Dom's Chef de Cave, Richard Geoffroy; and Rosé Vintage 1998 ($450), which, with notes of salt and fruit, is rare and sold in limited quantities and goes well with everything...
...discovery of new textures - particularly the magical uses of hydrocolloids and liquid nitrogen to give foods shapes they'd never assume without the intervention of innovative physics. The crowd exhaled collective "aaaahs" as if they could almost taste the bejeweled concoctions being assembled on video before them - perfect little caviar-like spheres made of melon essence, translucent ravioli, a caipirinha sorbet. These innovations, he explained, were part of his new vocabulary of eating, opening new ways of communicating through food. Adria said he was excited to be at Harvard because he was looking for new ways to recharge his kitchen...
...being a bondage babe wasn't much of a distinction to the mass audience of the '50s, who didn't know Bettie Page existed. Back then, Bettie was caviar only to the purchasers of girlie mags, tatty titles like Wink, Whisper and Flirt, where she was the preeminent pinup queen of her day. In January 1955 she was also the 13th model to grace the centerfold of a new slick magazine called Playboy...
...Melon caviar, spherical lemon tea, transparent pasta, and ham consommé are some of the foods that can be found at elBulli, Ferran Adrià’s three-Michelin-star restaurant in Catalonia, Spain. The world-renowned chef, known for mixing food and science, spoke about his novel creations to a packed audience last night in Jefferson Hall. Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques?...