Word: cooks
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...working class. Spike Milligan, Peter Sellers and Harry Secombe, the Goons whose wild radio comedy enthralled all classes (Prince Charles was a particular fan), had never gone near a university. That changed with Beyond the Fringe, a comedy revue written by and starring four recent graduates from Cambridge (Peter Cook and Jonathan Miller) and Oxford (Alan Bennett and Dudley Moore). Quite a few shapers of the national smile over the next decade or so were Oxonians, like the creators of the influential satirical magazine Private Eye, who had first convened at at Shrewsbury, Palin's private school. And Palin...
...place to be seen was on the stage of Cambridge's Footlights Club. When Cleese and Chapman entered the Footlights around 1960, it had a glittering comic cachet. That was due largely to Peter Cook, who was a god to the younger members, his monologues passed down by oral tradition in the pre-tape era. David Frost, a Footlights secretary, would soon launch himself as a TV comedy mogul with That Was the Week That Was and The Frost Report, for which he drew on Oxbridge grads, including all five British Pythons, as writers and performers. (Later Footlighters included Emma...
...chef's impressive training than with an unlikely sounding machine called the Gastrovac. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in which they are poached, is not much to look at, but Torres is thrilled with what it does. "Look at the skin," he exclaims, pulling the hake out of the Gastrovac and plating it with a caper and red pepper broth. "It has the same sheen as it did when it was raw!" Call it the Blumenthal-Adrià effect. Ever since Europe's two famously...
...apples can last days without turning brown. Thirty-five chefs have already purchased their own Gastrovacs, including Wylie Dufresne, Joan Roca and - no surprise - Adrià. The €2,900 price tag puts the device out of the reach of most nonprofessionals, but Marc Calabuig, director of International Cooking Concepts, which markets the Gastrovac, notes that one home cook has made the investment, and he expects more to follow. "The line between professional cooking and home cooking is blurring all the time," he says. Although the Gastrovac clearly has show-off potential (Martínez admits his team has already...
...still can't do without your spinach, cook it. E. coli 0157 on fresh produce can be killed by heating at 160 F for at least 15 seconds...