Word: comeing
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...here's the thing: you, watching the show, have the tools to come to that conclusion. You've held a job. You know how companies work. And one thing reality TV has trained people to do is to be savvy about its editing. That's how people watch reality TV: you can doubt it, interrogate it, talk back to it, believe...
...Strip has another king now. Since 1993, with the opening of Mystère, the Montreal-based Cirque has come to dominate Vegas entertainment with such theatrical extravaganzas as the water show O and the martial-arts epic Ka--pieces that in scope and technical éclat are to the typical Broadway show what Avatar is to the 1933 King Kong. In 2006, Cirque pulled off a Beatles homage, Love, but that was sedate stuff next to this audiovisual-balletic-acrobatic explosion from director Vincent Paterson and "director of creation" Armand Thomas. They've concocted an experience that's both symphonic...
...books too. Percy hates school, has a lot of attitude and is given to back talk. His first supernatural act in the book is to make a toilet violently discharge its contents over an adversary--an episode that was, probably wisely, omitted from the film. Even the gods come off hipper, and enhanced by mnemonic imagery. Who could forget that Apollo is god of the sun after he turns up in a flying red convertible Maserati Spyder...
...sesame-seed bun. McDonald's serves the Mac Wrap for only $1.50; it has just 330 calories, 210 fewer than the Big Mac. The wrap offers a familiar taste without the guilt, but that's not to say it's good for you. More than half its calories come from fat, and a single Mac Wrap has 690 mg of sodium - almost as much as in an entire Quarter Pounder (730 mg). One Mac Wrap contains 46% of your recommended daily allowance of salt...
...corporation. Coudreaut may be a chef, but his employer is no restaurant. McDonald's Corp. is largely a holding company, a middleman that works between restaurant owners and food suppliers. It provides franchisees with inexpensive, processed ingredients and - this is where Coudreaut's team and other development people come in - a guarantee that new menu items have been tested and tweaked and retested so they can come out looking and tasting roughly the same in every McDonald's in every part of America. (Teams led by other chefs work on other continents; that's why McDonald's has used rice...