Word: creaming
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This did not faze Kerkmans, who was sure he'd have me loving beer by the first afternoon. We started by trying some nonlight American lagers over lunch at the hotel bar to figure out what I like, which definitely included a beer float using vanilla ice cream and an ale called Tommyknocker Cocoa Porter Winter Warmer. What I liked, Kerkmans determined, was rich, toasty malt over biting hops, ales over lagers and anything with a Belgian yeast. I also seemed to like beers more when I drank a lot of them...
...costs the same as 110 nights at the Ritz, 640 Lacoste polos, or two matching Mini Coopers? A year at Harvard. Next year, it will be 3.5 percent more expensive. Here are some ways that FM thinks we will see a return on the increase. 1) Stockpiles of scabies cream at UHS. After this year’s little incident, they can’t risk another potential outbreak with the Class of 2012’s unclean members. 2) The MAC will close another six months for renovations. For what improvements? They’re not really sure...
...spectacular. And the homemade fusilli is fantastic.” But be warned: according to Altin, the fusilli goes fast–by eight o’clock, the kitchen runs out. The pasta is served al dente; its taste is robust, dressed with the perfect amount of cream sauce and a sprinkle of fresh basil. I spend an extra dollar-fifty for the homemade fusilli with no regrets. Luckily, the portions are so large that unless you are particularly ravenous (or a football player), you’ll be sure to head home with enough left-overs to satisfy...
...Zealand natural's ice creams go down a treat in China. The popularity of flavors like Chocolate Ecstasy and Green Tea has helped the company build 43 outlets in the People's Republic in two and a half years. But a 19% tariff on imported ice cream takes a giant lick out of the profits. "It's an awful margin that just goes to the Chinese government rather than allowing us to make a better return," says CEO Shane Lamont. When 150 New Zealand trade officials and businessmen take off for Beijing this weekend, Lamont's hopes of seeing...
...deeply creamy, almost more like cheese than butter. And Manicardi's 25-year-old balsamic vinegar, $145 for a 100-mL bottle, was so sweet, thick and smooth that it finally made me understand what all those other balsamics have been going for. I drizzled it over ice cream and felt like a mean rich kid in an '80s movie...