Word: creaming
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...sits in J.P. Licks Ice Cream Shop in Harvard Square on a chilly Thursday morning, Kramer shows no preadolescent nerves when talking about his career...
...touch and screamed at him, “Reach farther, Timmy!”Similarly, every poignant moment became playful. Near the end of the story, after the park has fallen apart, the movie contains a scene in which the park’s founder, John Hammond, shares ice cream with paleobotanist Ellie Satler. In the play’s version of the scene, Satler (Rose Chase)—who has fluctuated from timid to nymphomaniacal to bloodthirsty—devoured a tub of ice cream with her bare hands. Hammond (Ed Schrader), a frequent fourth-wall breaker...
...smoker Larry Hagman (1981) to Mr. Potato Head, who was 1987's "Spokespud." (Some reports at the time said he turned over his plastic pipe to the Surgeon General in the process.) Throughout the Smokeout's history, other gimmicks have been employed, including free giveaways (apples or ice cream scoops in exchange for packs of cigarettes), friendly intimidation (volunteers dressed as smoke detectors blowing kazoos at smokers on the street) and slogans ("Kiss me, I don't smoke...
...Those who make it past the coast guard usually seek out the police anyway, and wind up in the state-run detention center located on a dusty hilltop two miles from Mytilene harbor. Conditions at the facility, a cream-colored converted warehouse, have human-rights advocates concerned. They say detainees don't always get proper medical care and that the warehouse is unhygienic, though Greek authorities claim to have improved the center recently, adding more bathrooms and introducing rules that allow for greater use of the outdoor area. Construction is also under way on several new centers...
Another molecular tome, The Big Fat Duck Cookbook (Bloomsbury USA; $250), includes recipes like nitro-scrambled egg-and-bacon ice cream that are probably out of reach for amateurs. But, says author Heston Blumenthal, whose Fat Duck restaurant in Bray, England, got three stars from Michelin, "we still have lots of little bits and techniques people can pull out and use at home," like poaching potatoes before frying for crisper chips. Blumenthal, by the way, is not fond of the term molecular gastronomy, which he thinks sounds litist. "Everything in cooking is chemical," he says. "Water is a chemical...