Word: dished
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Dates: during 1980-1989
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...future bears a marked resemblance to the present. Plowing through the void, crew members of the spaceship Universe sit back to enjoy their in-flight film, Gone With the Wind, and Floyd informs a colleague, "They're relaying a lot of material back to Earth through the big dish on Ganymede . . . The networks are yelling for news...
MOST CONFUSING FISH DISH Dubbed Skin Caviar by its maker, La Prairie, and packed with a silvery spoon, this chemical anti-aging goop looks good enough to eat. It raises the question of whether these tiny pearly grains are meant to be spread on toast or on one's face. The latter is the answer, of course, but if stored in the refrigerator, Skin Caviar, at $65 for two ounces, could lead to some surprise snacking...
...nothing of his fine nose for moral rot. Of all the witnesses who have written memorably of Nazi evils, this retired chemist at a Turin paint factory was the most discriminating. His books Survival in Auschwitz, The Reawakening and Moments of Reprieve read as if revenge (a dish best eaten cold, advises the proverb) were a matter of patient qualitative analysis. In The Periodic Table (1984), Levi even used the known basic elements as metaphors for human characteristics. His Jewish ancestors from the Piedmont, for example, resembled argon: "Inert in their inner spirits, inclined to disinterested speculation, witty discourses, elegant...
...favored Texas-style chili con carne, lamb hash and deer sausage), through Gerald Ford (lusty, German-influenced fare like sweet-and-sour stuffed cabbage, apple pancakes and a revolting curried tuna casserole), to Ronald Reagan (hamburger soup, roast-beef hash and, in more sophisticated moments, the Italian veal-shank dish called osso buco). Haller presents some macabre juxtapositions of historic events with personal reminiscences. To get through his difficult final hours in the White House, Richard Nixon requested a breakfast more substantial than his usual wheat germ and coffee. Haller rustled up corned-beef hash with a poached egg. Nixon...
There is not much that is down-home about microwave cooking. In fact, that odorless, near instant preparation may take all the romance out of the kitchen entirely, obviating as it does the appreciation of a dish that cooks long and slowly, filling the house with its perfume as the ingredients develop. Nevertheless, Microwave Gourmet, by Barbara Kafka (Morrow; 575 pages; $19.95), should help those who have bought these electronic miracles and now wonder why. A restaurant consultant and food columnist, Kafka stresses cooking in a microwave, not heating. She emphasizes dishes made from scratch, many of them traditional...