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...graybeard T.G.I. Friday?s (founded 1965) - business-traveler dining was different. I like to imagine that a gentleman in a Cary Grant suit stepped from his plane (itself stewarded by a pillbox-hatted attendant who had served gin martinis) and drove to a local place to eat crunchy fried chicken and flaky blueberry pie. I like to imagine the gentleman then retreated to a downtown hotel where he ordered whiskey in a heavy-bottomed glass cold from a surfeit of ice cubes...
...Probably not, but today it is much, much worse. Driving into Jamestown today is much like driving into any American city of less than a million people: the outlying Comfort Inns are soon followed by an onslaught of billboards with ensorcelling pictures of the steaks and pastas and chicken Caesars available at the fungible establishments calling themselves O?Charley's or Olive Garden or, if you?re very lucky, Carrabba's Italian Grill. (Check out the July issue of Consumer Reports for detailed ratings on 103 U.S. restaurant chains; Carrabba?s was named top Italian chain, and it tied...
...STINKING ROSE ANDREA FRONCILLO The original Stinking Rose in San Francisco is renowned for its use of garlic, even in cocktails. This book presents simple but sublime recipes for pungent pastas, garlic-encrusted baby back ribs, creamy garlic-spinach fondue, chicken with 40 cloves of garlic and, right, pizzas. The faint of heart or palate, however, may want to skip the garlic ice cream...
...legally block sites promoting hate speech, terrorism or pornography, but in reality, sites are rarely banned. And, as Indian ownership of computers skyrockets, new sites are blooming: Blogspot.com, one of the affected hosts, lists over 40,000 Indian bloggers, discussing everything from India-Pakistan relations to recipes for chicken biryani...
...coffee ceremony, a half-hour ritual where the beans are ground and roasted in front of you. "We make coffee to satisfy all the senses," says manager Foster Sanga. "You can see, smell, hear, touch and taste it." But it's the food that truly satisfies. Subtle spicy chicken, lentil, lamb and chickpea sauces, are served, as is customary, on a giant communal injera (pancake) and washed down with honey wine. "It's difficult to know how strong it is," says Sanga. "Every bottle is homemade-each one is unique." A bit like Addis...