Word: dished
(lookup in dictionary)
(lookup stats)
Dates: during 1980-1989
Sort By: most recent first
(reverse)
...only modern artist to make it to the common menu, with the Szechwan specialty Ta Chien chicken. Through menu notes I have learned over the years that Ta Chien is "the Chinese Picasso," living in South America, given to bright colors (hence the Gaugin green peppers of the dish), and a native of the Szechwan province. I do not think that I have ever seen a picture of Ta Chien, or understood the relationship between the painter and the entree...
...only modern artist to make it to the common menu, with the Szechwan specialty Ta Chien chicken. Through menu notes I have learned over the years that Ta Chien is "the Chinese Picasso," living in South America, given to bright colors (hence the Gaugin green peppers of the dish), and a native of the Szechwan province. I do not think that I have ever seen a picture of Ta Chien, or understood the relationship between the painter and the entree...
Orange flavor beef ($9.50) is different enough from the other dishes for contrast, but not enough of the dried tangerine peel comes through to lift it to the top of the class. It's a good serving and a good dish, but the best of these use a simpler sauce, with more red pepper to open special nasal passages that are then messaged by the citrus aroma...
Demme is tops at luring these confidences, these comic grace notes, out of his performers. And Pfeiffer knows how to dish them out with the generosity of an haut-monde hostess casting intimate glances at strangers. Both artists have made funky music before -- easy on the ears, with reverberations that jangle provocatively in a moviegoer's memory. But the violent mood swings Demme programmed into films like Melvin and Howard and Something Wild often kept viewers at a bemused remove. And once or twice Pfeiffer has been stuck in films she could ornament but not inform. This time, though, these...
...most often sample foreign cultures through their taste buds. After years of experimentation with burritos and Dos Equis beer, they are finally becoming a bit more sophisticated about Hispanic cuisine. The savory snacks of Spain known as tapas, the distinctive bite of cilantro (coriander) in a salad or seafood dish, and the fiery blast of salsa, Mexico's peppery condiment -- are now commonplace ingredients in the menus of non-Hispanic restaurants and, increasingly, in American home cooking...