Word: crusts
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Dates: during 1980-1989
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...Clifford's critics. But last fall, while surveying the underwater site, Rob McClung, a former Aspen, Colo., police chief, caught his finger on the rounded rim of a large object. It proved to be a 200-lb. concreted ship's bell, which, when cleaned of some of its heavy crust, revealed the words THE WHYDAH GALLY--1716. Says Clifford: "There's a lot of crow being served out in copious portions...
...Geological Survey in the Gorda Ridge off the coast of California and Oregon. Descending to 13,000 ft., it will enable scientists to get a close-up look at nodules of manganese and other metals that build up near geologically active breaks in the earth's crust. In the future, even more versatile undersea craft will be used to mine these minerals and bring them to the surface...
...frighten the visitors. These early "happenings" (artist as cannibal, artist as criminal) were subtexts to the main theme of artist as primitive, untrammeled by conventions of any kind. O.K.'s letters were full of nostalgia for the innocence and vitality he felt had been lost to Europe under the crust of bourgeois sublimation. As an expressionist, he was one of the last children of Rousseau, and he idealized the noble savage within himself. That this savage was the cultural artifact of the middle classes whose values he longed to escape was no mean irony. Kokoschka's shenanigans failed to throw...
They first brought back three bodies found at about 8,300 ft., encased in ice, too cold to be revived. Rescuers speculated that the three had left those in the cave and met death in their descent. The snow cave? Searchers probed the ice crust where Summers thought it was but found no sign of the eight climbers still missing...
...Soltner feels, Americans have become more sophisticated and know about food and products, and he finds that rewarding. Yet a surprisingly large number of specialties remain from the original menu, among them the creamed pea soup, creme Saint-Germain, the mignonettes of beef in puff pastry, the salmon in crust, and snails in tiny terrines with shallot and garlic butter. Recently Soltner worked out a new and delectable variation on those snails, combining them with the traditional herb butter and Riesling wine and baking them inside crusty brioches...