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Word: dished (lookup in dictionary) (lookup stats)
Dates: during 1950-1959
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Usage:

While all Chile watched for a week, 140 politicos poured into Coihueco to electioneer. The supply of fowl for the favorite local dish, cazuela de pava (turkey casserole), quickly ran out. and the wineshop had to replenish its stocks three times. The two spinsters who own Coihueco's only telephone took to their beds with aspirin, while reporters endlessly cranked the phone's old-style bell magneto. Business boomed. "Ah, to have elections every month!" said the merchants...

Author: /time Magazine | Title: CHILE: Buy-Election | 7/6/1953 | See Source »

...next to uranium, is zirconium. Reason: it is one of the few metals yet found which will not absorb atomic neutrons. But it is a frightening metal to process; in powder form it is so unstable that it will ignite from the motion of just being transferred from one dish to another. Its ores are more plentiful than tin, but the metal itself is still scarce...

Author: /time Magazine | Title: Time Clock: *THE WONDER METALS | 6/15/1953 | See Source »

Movies try to "can" dramatic events and dish them out later for distant audiences. They can never be perfect reproductions of reality, but the margin between the original scene and the projected one has narrowed step by step. The new devices-3-D, wide screen, stereophonic sound-are further steps toward reality...

Author: /time Magazine | Title: Cinema: HOW REAL CAN MOVIES BE? | 6/8/1953 | See Source »

...most solid dish in a meal, some form of beef should be eaten. Either with pea pods or bean sprouts, the sauted slices of beef have a rich accompanying oyster sauce made from an extract of oysters and imported from China. The contrast between crisp green vegetables and tangy cooked meat is both delighteful and surprising...

Author: By Robert J. Schoenberg, | Title: Sauce for the Coolie | 5/7/1953 | See Source »

...salty content of the meal, there should be an order of sweet and sour pork. Chunks of pork, deep fried in a light batter, are covered by a sauce of sugar and vinegar, producing a sweetness laced tingling tartness. Although it lacks the body to stand as a separate dish, the sauce is also excellent with rice, and after the pork is gone, makes a fine semi-dessert...

Author: By Robert J. Schoenberg, | Title: Sauce for the Coolie | 5/7/1953 | See Source »

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