Word: cutlet
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Dates: during 2000-2009
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...usually talk between 12 p.m. and 12:30 p.m. on Sundays. This isn’t, I hope, some sort of cod philosophical practice; I’m not trying to clear my mind (you can never really do that); I’m eating a chicken cutlet sandwich. Barbeque sauce, bacon, and melted mozzarella is how I take them, a little honey mustard if I’m feeling...
...nearby kitchen door swings open. But for John Elkann, the 30-year-old vice chairman of both Fiat and IFIL, the Agnelli family's €6 billion holding company, this is the perfect place for a power lunch. After ordering his favorite Vittoria dish - a lightly fried veal cutlet with fresh tomatoes - Elkann leans in to better explain his choice. "You know why I really like this place?" he says, lowering his voice and widening his eyes. "Because it's fast." Those are the words of a young man on the move. It's been nine years since...
...visitors who don't venture beyond the hotel and museum districts may wonder what all the fuss is about. Despite our best efforts to find local gems serving traditional Catalan fare, we couldn't shake dishes of gluey paella, watery gazpacho, oversalted cod and lamb scraps advertised as cutlet. In Madrid, where Moroccan food is in vogue, we ordered a salad at a trendy place called Mosaiq and received taco filling. A dollop of wasabi next to a greasy piece of fish was the chef's idea of fusion...
...many Japanese, the idea that it's obviously wrong to eat whale smacks of cultural bullying, whether or not they personally like a cetacean cutlet. And at a time when Japan is becoming ever more assertive on the global stage, it's not likely to stop doing something just because foreigners disapprove. "If other people don't want to eat whale, that's fine," said Onishi. "But we should be allowed to do what we want. Leave us alone...
...edition of his guide, he strikes back, skewering pubs for misleading customers with fancy names and elaborate descriptions like "fresh tuna on a futon of leaves" for a salad garnish or "fried pork pojarski served on a bed of rocket with a cordon of sauce smitane" for a pork cutlet in cream sauce. "Good pubs rely on the quality of their cooking, not the quality of their verbosity," says Aird. That could easily be Andrew Pern's mantra. The owner and head chef of The Star in the village of Harome, Yorkshire, runs one of the few pubs to have...