Word: chef
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...Case of the Danish Prince, clocking in at under 15 minutes, sends Sherlock Holmes (James Andreassi) on the trail of the many murderers who have shown up in Shakespeare's work. The intrepid detective joins the hunt when Hamlet, sporting a Scandinavian accent worthy of the Muppets' Swedish chef, hops in to voice his suspicions regarding his father's untimely death. With Watson (Samuel Sifton) at his side, Holmes hardly gets to the bottom of things, but the game is afoot for the much sharper play to follow...
...that the company has been slow to offer such low-fat fare as baked potatoes and salad bars. But McDonald's is finally starting to cater to the salad set. Right now the company is testing prepackaged, freshly assembled salads in about 40% of its U.S. outlets. The flavors: chef's, shrimp, garden or chicken oriental...
...avoid disappointment a visitor should have realistic expectations about the restaurants in China today, most of which are below standards set in Hong Kong, Taipei and New York. Despite the country's ancient traditions of cuisine, most chefs now are out of practice when it comes to fine and careful cooking, and few dining-room staffs know how to serve in anything like first- class style. War, revolution, poverty and a Maoist regime that considered embellishment a manifestation of bourgeois decadence have taken their toll. "We lost the thread of our culinary tradition," says Hu Yulu, the retired chef...
...stroll down a supermarket aisle would surely beguile George Crum, the chef at Moon's Lake House in Saratoga Springs, N.Y., who in 1853 is said to have devised "Saratoga chips" to placate a cantankerous customer who complained that the fried potatoes were too thick. But if Crum were to taste chocolate-coated chips, a salt-sweet, cloying aberration priced from $6 to $18 per lb. (the latter from Yuppie Gourmet in Racine, Wis.), he might be sorry he started the whole thing. As a good chef, he would be the first to recognize that even the best idea...
...accepted the invitation of the Japanese chef Shizuo Tsuji, a friend of 35 years and the founder and president of a cooking school for professionals in Osaka, to come to Japan and write an introduction to his cookbook Japanese Cooking: A Simple Art. She took along her sister and recalls the darker side of being a woman in Japan. "I would work all day long in the school, thinking only of going out in the evening and how I would be able to get up off the floor after dinner. My sister and I were the only women...