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Word: charcoaling (lookup in dictionary) (lookup stats)
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...reheated. When friends -raved over a dish of Franey's sweetbreads in champagne sauce, without realizing that it had been frozen, Franey and his staff of 15 Howard Johnson chefs went into the quick-freeze business in earnest. Today Howard Johnson, along with its fried clams and charcoal steaks, turns out 24 gourmet dishes in one giant kitchen. Such meals represent a growing part of the chain's $200 million annual sales...

Author: /time Magazine | Title: Restaurants: Vive les Surgel | 10/28/1966 | See Source »

...Lesson is a real loser. Admittedly the repertory form limits expanse as well as expense, but a charcoal-black flap can make a pretty ugly stage. Still, everything in its place. The Lesson is a competent, funny production -- everything, in short, that its companion one-acter...

Author: By James Lardner, | Title: Double Bill at the Loeb | 7/22/1966 | See Source »

...scene was worthy of Daumier's pen. Discreetly dressed bourgeois bid ders hid all signs of buying fever, ex cept for a lady who offered $1,600 for a charcoal drawing, Buffoon and His Monkey, in a Landscape, then protested that she did not mean to get that one. The auctioneer rebuked her: "Madame, that's impossible. You've been bidding for five minutes and the object is right in front of you. I regret it, but it's yours...

Author: /time Magazine | Title: The Market: 12 Francs, Plus Interest | 6/24/1966 | See Source »

Pantherlike, vain and arrogant, Othello first appears sniffing a rose. His skin is dark as charcoal, his bass-toned speech richly thickened in a kind of classic calypso rhythm. Rolling his r's and his hips, he swaggers into an epic drama of a husband's jealousy reinforced as the story of a black man married to a white woman...

Author: /time Magazine | Title: Cinema: One Man's Moor | 2/4/1966 | See Source »

...most drinkers are kidding themselves when they claim that they can taste the difference between competing brands of liquor. Moreover, though most people can taste the difference between Scotch and bourbon on the first drink, Bishop claims that most bourbon drinkers cannot distinguish between different types of bourbon (straight, charcoal-filtered, sour-mash) after the second drink. After the third, he says, they cannot tell bourbon from Canadian rye, and after the fourth they cannot distinguish bourbon from Scotch. After the fifth, presumably, they couldn't care less. Bishop also adds a note on something that many a hard...

Author: /time Magazine | Title: Books: Through a Shot Glass Darkly | 1/28/1966 | See Source »

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