Word: chowdered
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...electric clock had stopped and the giant soft-drink cooler was turned off. At Arthur and Alice Somers' huge Victorian manse on the edge of nearby Lake Garfield, the cavernous, antiquated kitchen was bathed in the soft glow of kerosene lamps and candles. Alice Somers heated corn chowder on an 1887 Rollhaus wood stove, meanwhile keeping her eye on the mulled cider that simmered near by. In the barn behind his parents' 230-year-old colonial home, John Maycuk, 17, helped his Jersey cow give birth to a heifer by the light of a kerosene lantern...
...ragout of kid, or "mountain chicken," crisp, fried legs of bullfrog. A dish unique to Anguilla is a brochette marinated in pineapple juice and dark molasses; a Creole specialty of St. Barts is a casserole made with cassava, calalu and other tropical vegetables. Conch (pronounced conk) fritters and chowder are delicacies anywhere. The drinks are equally exotic. On Statia, a kind of tea called mauby is made from the bark of a tree; when mixed with rum, they say, it makes "an old man young and a young man younger." Sabans serve a rum-based liqueur called Spice that would...
...England clam chowder ($1.75) is a serving so small it's hardly worth calling it a bowl. The chowder consisted of pasty lukewarm stock with a few chunks of clam miserably clinging to the bottom. There weren't even many potatoes...
...dishes from his repertory of 600: coulibiac, the Russian hot fish pie; osso bucco; paella à la marinara; veal cordon bleu; fillet of grouper oursinade (with sea urchin roe); smoked shad-roe pâté mousse; mussels à la poulette (with a veloute sauce); octopus al amarillo; conch chowder; and numerous other marvels. McPhee also reported the chefs irreverent comments on several New York restaurants, including Lutece, which Otto accused of serving frozen turbot...
...tournament commenced from idyllic Mateghan wharf with the Crimson venturing out in a lobster-fishing rig named the Mary Jane, skippered by a one-armed graybeard named Melbourne. Melbourne and his crew of two prepared an al fresco fish chowder for the Crimson fishermen's lunch. "They would pull a fish out of the water, filet it, and throw it in the pot," Purdy says...