Word: cooked
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Many children decide on their own to become vegetarians and are declaring their preference at ever more precocious ages; it's often their first act of domestic rebellion. But a youngster is at a disadvantage insisting on a rigorous cuisine before he or she can cook food--or buy it or even read--and when the one whose menu is challenged is the parent: nurturer, disciplinarian and executive chef. Alicia Hurtado of Oak Park, Ill., has been a vegetarian half her life--she's 8 now--and mother Cheryle mostly indulges her daughter's diet. Still, Mom occasionally sneaks...
...Martha Stewart. Most Americans-72% in the TIME/CNN poll-fear that they see not a few isolated cases but a pattern of deception by a large number of companies. In one survey, more than half of corporate chief financial officers said they had been pressured by their bosses to cook the books, if not to a full boil then at least to a simmer...
...exactly, did WorldCom cook its books? By treating routine expenses as capital investments. Normal operating expenses must be subtracted from a company's revenues in the year they occur. But capital expenditures can be subtracted from revenues a little at a time over many years. In the short term, that lets money flow to the bottom line and boosts financial results. It's the oldest trick in the book, and mind-numbingly simple. Dennis Beresford teaches Accounting 101 at the University of Georgia and says what happened at WorldCom is "plain vanilla" trickery that he covers on the second...
...also make a stew out of venison chunks rolled in flour and cooked in pork fat, to which we add water and pearl onions. This is really good--thick and hearty and richly gravied, the onions adding a sweetness to the tender chunks of venison. I fry up some trout rolled in cornmeal and flour in a mess of pig fat: awesome--crisp on the outside and soft and buttery inside. We put some grouse coated in cornmeal in a pan of pork fat: a winner. We find some morels on the property, which we combine with onions and cook...
...sits on, the consensus is that establishments with three stars, Michelin's highest rating, are extraordinary. At these restaurants, says Derek Brown, director of the Michelin Red Guides, diners should be "astonished by what they find: the very best products and people who have mastered the art of cooking." This year, Michelin elevated five European chefs - Spain's Martín Berasategui, Cees Helder, of the Netherlands, and Frenchmen Jean-Georges Klein, Christian Le Squer and Guy Savoy - to the three-star ranks. Their restaurants join just 37 others in Europe that hold the top rating. As this year...