Word: coconuts
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More than 170 diners feasted on coconut flan at the “Juban Celebration” jointly sponsored by Harvard Hillel and the Cuban-American Undergraduate Student Association (CAUSA) last evening. The “Kosher Taste of Cuba” dinner, which also included Cuban-style brown rice, mojo chicken, and Havana black bean soup, led into a multimedia book discussion with author and University of Michigan professor Ruth Behar. The meal drew a “really excellent” turnout, according to Associate Director of Harvard Hillel Michael A. Simon. Elena C. Casta?...
...those involving noodles—after all, the place is masquerading as a noodle bar. The ramen noodles, which are served in a traditional large bowl with a mini-ladle, swim in various soups that make them wonderfully conducive to slurping. The kare noodles, which come in a coconut-based soup, are uneventful but satisfying. Your best bet is the moyashi soba (whole wheat), #27. It’s $10, vegetarian, and good for you, despite the blatant lack of seasoning. The rice dishes are dubious at best, and overall, the food looks better than it tastes. However...
...decidedly campy (blueberry lollipops with edible scorpion centers). I purchased crisp toast as a receptacle for the foie gras, spicy cranberry and wasabi jam, and balsamic-cherry syrup. I made a final stop at the budget-friendly Shalimar India Food & Spices Store in Central Square for crushed red chilies, coconut milk, bamboo skewers, and coriander (cilantro)—all for under $10. Back in Lowell House, I plugged in my faithful George Foreman Grill, cut the halloumi into wedges, and sliced figs in half. I browned the cheese wedges on the grill and caramelized the figs the same...
...surprising similarity to Cognac--the complex flavors and aromas of oak, caramel and vanilla, the hints of tobacco and leather--is what first grabs most enthusiasts. But because rum is fermented from sugarcane juice, syrup or molasses, it offers a sweet bonus: tropical essences like banana, pineapple and coconut. Known as ron aejo in Spanish and rhum vieux in French, aged rums are blends of stock as old as 30 years, stored in oak. (Solera on the labels refers to the blending process.) The Caribbean climate accelerates aging, giving the rums more tannins and spice. Retail prices are usually...
...also proved to be more than a mouthful for contenders in the pie-eating contest, which featured apple, blueberry, coconut, and custard flavored pies...