Word: dish
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Dates: during 2000-2009
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...early '30s that was Dick Tracy, Chester Gould's city cop with an FBI agent's love of forensics and gadgetry (the Crimestopper's Textbook instructed kids on how to catch bad guys). What's striking today about the strip is its sanctified sadomasochism. No question, Tracy could dish it out, as in this sequence from 1947: "Like a whip, a piece of chain flies through the air - a chain attached to Tracy's cane handle. AGAIN AND AGAIN, the chain slashes! Tiny pieces of glass fly through the air." More often, though, Tracy was on the receiving...
...members of the family. And they feed them accordingly. Today, even table scraps are not good enough-which means that the nation's 3,000 dog- and cat-food makers and marketers contemplate 1968 sales of over $900 million, up $300 million since 1965. At that price, the doggy dish runs all the way from chicken croquettes to chunks of pure beef. Pet-food makers insist that there is a little of the gourmand in every dog and cat, and last year they spent $52.5 million to advertise their argument-more than 80% of it on television ... The basic pitch...
...Siberia, one pit stop should be high on your list: Café Fiesta, tel: (7-3952) 20 30 33. For a start, customers enjoy free wi-fi access. Add to that friendly servers (by local standards), ease of ordering (just go to the counter and point at the dish you want) and comfortable banquettes for snuggling away from the cold, and you've found the sweetest spot in the town center-especially if you're a non-Russian speaker...
Brangelina monopolized the paparazzi. Vinnifer had the gossips geysering. The celebrity world gasped when Justeron (or Camberlake) split up. But if you want to know who's a real movie star, check out the latest Harris poll. It's weirder dish than you'll find in the Weekly World News...
...behalf of nature and artisans, they were still hungry for technological novelty. Seiji Yamamoto, of Tokyo's Ryugin, got an ovation of his own for the squid-ink "barcode" he silk-screened onto a plate, which, when scanned, leads the PDA-toting diner to a website that explained the dish's ingredients. Juan Mari Arzak used a nifty device to puff up cellophane 'papillote' with herb-scented air that would then infuse the lobster cooked inside. Quique Dacosta created mushroom "papers"; Dani Garcia used liquid nitrogen to turn olive oil into butter lingots ; and Eneko Atxa centrifugally pulled apart broths...