Word: custards
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...letting the heat from inside the food come out in the form of steam and finish the cooking." Once food is prepared, it should be eaten within an hour or refrigerated. Among the most dangerous foods to leave out are those containing eggs, such as mayonnaise and custard. Cooked poultry filled with stuffing is also likely to grow bacteria quickly...
...Harvard psychiatry professor who is a consultant on Cosby's TV show. And if the kvetching starts to grow wearisome, Cosby manages to end on a note of uplift: " 'Dee-fense!' I am crying to joints that need 3-in-One Oil, to intestines that are begging for custard, and to eyes that are proud of their ability to distinguish day from night. However, I am also counting my blessings and not my time with a pointless pining for yesterday because I keep telling myself, 'The older I get, the luckier...
...with 33 in each case. That's 3,300 kiwis," he marvels in disbelief. "The yuppies will buy items that are different, regardless of price." Pointing to a Mexican green-skinned cherimoya ($6.50 each), which resembles a large hand grenade and tastes like a creamy apple (hence the , nickname custard apple), Seybert says, "I sell 80 lbs. a week. My head is not trained for this...
...good deal of old English charm remains. More than 30,000 public houses continue to offer wayfarers in England an inimitable hospitality, glowingly captured in Photographer Andy Whipple's color pictures. Pub exteriors may go from Tudor austerity to Victorian baroque, and the signs swing from the Cat and Custard Pot Inn to the Parson's Nose. But the good ones all offer similar pleasures indoors: a friendly host, welcoming bar and foamy pints that are still worth sampling. This book slakes nearly every sense except thirst...
...prices ranging from 75? for a 4-oz. soft-whipped portion to $2.49 for a hard-packed pint, Tofutti is selling briskly from pushcarts and at custard shops and specialty stores almost all the way across the country. Strangely, it has not caught on yet in Southern California, normally a hotbed of food fads. But Tofutti is moving smoothly at chic Neiman-Marcus in Dallas and at Bloomingdale's in New York City. Haagen-Dazs, the designer-ice cream folks, will begin nationwide distribution to retailers later this month. On Wall Street, stock in Mintz's Tofu Time...