Word: chickening
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...House dining hall is an integral part of the Harvard experience, but due to the friendships that are formed and the ideas that are discussed, not the art of eating. Over the chicken of General Wong (whomever he may be) or a slab of fried cusk (whatever that may be), Harvard students have plenty of writers and scientists to discuss, but meals are often structured around class sections, rehearsals or publication meetings. The result is that dinner, for example (which must fall between 5:00 and 7:15), becomes more of a chore than a welcome interruption where the business...
...Roast chicken, covered in the juice from a squeezed lemon, generously garnished with tarragon, thyme, salt, pepper and a touch of crushed garlic, roasted potatoes, Bass Ale; linguine with pesto; leafy Romaine lettuce, green, red, yellow peppers, carrots, tomatoes exploding with color and taste covered in a homemade balsamic vinaigrette; steak with inserted garlic cloves, New Jersey corn on the cob, fried and sauteed mushrooms and onions, baked potatoes--dinner for Chrissakes...
...things we can do is let students know that staff will make anything they want on a special order," Mayer said. For example, on a night that HDS serves fried chicken, a student could request grilled chicken as a replacement...
...Chicken king DON TYSON, long one of independent counsel DONALD SMALTZ's prime targets in the investigation of former Agriculture Secretary MIKE ESPY, has been thrown a bone. Summoned before a grand jury last week, Tyson, the retired chairman of Tyson Foods, was planning to take the Fifth when he was corralled in the hallway and offered immunity by Smaltz's team. It's a deal, replied the astonished Tyson. For two days he testified about his few contacts with Espy and the small favors, like tickets to a Dallas Cowboys playoff game, he provided for him. Smaltz...
...specialty hardwood chips with the charcoal: buttonwood from the Florida Keys, for example, gives meat and fish a woody flavor less sweet than mesquite. "It's like picking out a wine," says Scott Fine, editor of On the Grill magazine. Nor is barbecuing limited to meat, fish and chicken anymore. Bobby Flay, restaurant owner and host of Lifetime's The Main Ingredient, likes to put corn bread on the grill, as well as pineapples and peaches. Daniel Liberatoscioli, president of the Restaurant School in Philadelphia, grills grapefruit slices brushed with honey and thyme. Still, if no one is looking...