Word: chickening
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Dates: during 1980-1989
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...survey responses, which have been sent to the Harvard Food Services, also included recommendations that the food service serve chicken less often and "avoid serving two less popular entrees at the same meal." The other top requests were to serve pasta or vegetable entrees more often, remove seafood salad and the reuben sandwich from the menu, and alter the cold breakfast schedule...
...hopes for so much from a chicken and is so dreadfully disillusioned," wrote Sherwood Anderson in 1921, in a celebrated short story titled The Egg. Anderson's melancholy view is more apropos than ever. The poor egg, already condemned by heart specialists for its high cholesterol content, was blamed in last week's Journal of the American Medical Association for yet another scourge: food poisoning. Illness due to the bacterium Salmonella enteritidis -- vomiting, stomach cramps, diarrhea, fever and headache -- has increased sevenfold in the northeastern U.S. during the past decade, according to the Centers for Disease Control. And during...
...Well above average. You eat more chicken than Wade Boggs...
...accustomed to such entrenched take-out sources as Balducci's, Grace's Marketplace and upscale supermarkets. Raley's in Northern California, out to trim fat profits from local Chinese restaurants, placed five chefs at a hot-wok counter to stir-fry such wonders as Peking ribs and kung pao chicken...
...negatives. No longer will family members come home to the warmly reassuring aromas of dinner simmering on the stove. And diverse though the array of take- out foods may be, inevitably there seems to be a sameness -- the endless curls and squiggles of cold pastas, the curried or dilled chicken salads and the pans of wilting zucchini and string beans swimming in oil. Then there is the dominant flavor -- call it take-out -- owing perhaps to bottled dressings or sauces underseasoned to appeal to the mass palate. Gone are the idiosyncratic subtleties of family recipes...