Word: chili
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Dates: during 1980-1989
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Kelly's friends know him for his French-fries frenzies and chili-dog cravings. But beware of stereotypes. A Redskins cap planted on his head, the designer can also be found at his favorite restaurant, L'Ambroisie, over a $150 lunch of scallops and Sauterne, waxing eloquent on the merits of white vs. black truffles. Anyone who refers to Kelly's origins as "poor black" is quickly set straight with a portrait of working-class warmth. "They expect that you come off some family that picked cotton with holes in their shoes," he says. "My grandmother worked for rich white...
...many, and Chicago Frank's seems to offer most of them. Beside the flagship dog are many other offerings: the Franko Bueno (a dog inside a tortilla shell with salsa and mozzarella cheese), the bagel dog (that's a hot dog wrapped in bagel dough), and the ever-present chili dog, corn dog and cheese dog. All were a delight to try, with the hot dog always superbly flavored and properly cooked, the toppings fresh and lively, and the fries crisply done to perfection...
...those who still shy from one of the world's finer pleasures (besides Grey Poupon mustard), Chicago Frank's also presents a wide lineup of other meals. Besides hot dogs, Lamberti and Gianchristiano also serve up hamburgers, various sausages, roast beef, chili, clam chowder, onion rings, and fried dough. These, unfortunately, were not up to par--it's obvious that Chicago Frank's is meant to do one thing, cook hot dogs, and nothing else...
...falsified papers to make sure their source of cheap migrant workers remains available. While the extent of fraud is debatable, its existence is not. "We had applicants flying in from New York," says Mariela Melero, Houston district INS spokeswoman. Some supposed farm workers, when interviewed by INS, described picking chili peppers with ladders or stooping to harvest grapefruit...
American regional cooking remains well represented on the nation's bookshelves. But now, as palates tire of the green chili, blue cornmeal and black beans of the Southwest, attention is turning to the vivid and ethnically mixed cuisine of the Pacific Northwest -- with its salmon and oysters, wild berries and herbs, tree fruits and game. The best culinary guide to the region is Northwest Bounty by Schuyler Ingle and Sharon Kramis (Simon & Schuster; $18.95). The enticing recipes should inspire Americans across the country to try piquant specialties like pickled Walla Walla sweet onions and such cross- cultural inventions as Sichuan...