Word: choppings
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Mayer says that the CSG has improved efficiency by centralizing preparation. “You had nine kitchens doing the same thing, everybody had to chop their onions,” he says. The centralized system has allowed HUDS to save money by rehiring fewer staff at the end of their nine-month contracts...
There’s less confrontation between the impossibly tender roasted veal breast with herbs de provence and the extraordinary Mouvedre, Grenache and Syrah blend. Instead, the flavors work together for a complex interplay of lavender hints. The meal concludes with a loin lamb chop and an earthy Syrah wine, by which point only the most zealous eaters can even look at lamb...
...dominant tandem of senior Enrique Roy and sophomore Danil Rybalko swept the top-two places on the one-meter boards to chop off another 38 points...
...Huang also commends the service, because “they don’t rush you like in Chinatown, where they try to turn tables around.” If transferring from bus to bus discourages you, head to Royal East in Central Square. Order the Zheng Jiang Pork Chop, a sweet and sour tasting dish, which avoids artificial coloring and flavoring and instead uses real aged rice vinegar...
...secret is out, thanks to the growing popularity of restaurants where the customer is the chef. Long a staple of immigrant communities in big cities, restaurants where diners chop, grill, boil or dip their food are hot in the heartland. St. Paul, Minn., has Thai hot-pot cooking. Indianapolis, Ind., has Japanese shabu-shabu (another type of hot pot). A pizzeria in Las Vegas lets customers roll the dough. Do-it-yourself s'mores are big in Houston. A national fondue chain is booming...