Word: cheddar
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...deadens the volume's central message. Healthy new comestibles are described in terms that instantly subvert the appetite: "The Pfizer Company has produced a product called Sure-Curd that is made from the parasitic fungus Endothia parasitica, a crystalline enzyme that . . . cuts in half the maturation time for Cheddar cheese." Moreover, the book's glossary of labels for meatless-dieters is as discouraging as mock chopped liver: "ovo-lactarians" supplement their plant food with eggs and milk; "granivores" eat only seeds and grains; "fruitarians" consume only fruits; "vegans" refrain from utilizing any animal product whatever...
...license that Kroc promised him. McDonald's also pays close attention to suggestions from behind the counter. Several of the chain's new products have originated in the minds of low-ranking employees. Among them: Egg McMuffin, a 63? breakfast item made from fried egg, melted cheddar cheese and a slice of Canadian bacon, all on an English muffin...
...Cafeteria opposite the Brattle Theatre, Buddy serves an awesome 1/4 pound Big Hamburger for $.95. Its chief distinction is that it is charcoal broiled rather than deep-fried in the remains of someone else's Hot Pastrami. The Big Cheeseburger ($1.05) is topped with a big scoop of soft cheddar cheese, a welcome and novel departure from the usual flimsy slice of American...
...very unfortunate--that's all I want to say. It's very unfortunate indeed. And it's not going to help Harvard Square in the least," noted Mario L. Bonelio, the manager of As You Like It, as he artfully diced cheddar cheese for an omelet...
...recipes. The essays offer detailed information about the properties of each food and how it reacts to mixing and heating. The would-be cheese cook who achieves Silly Putty instead of a creamy liquid is told among other things to avoid several common varieties and to buy others, notably Cheddar, only when aged. The section on the mysterious ways of chocolate might have been written by a scientist. In fact, after finishing Field, the reader may feel more like a chemist than an alchemist, but the results are reliable, as they are intended...