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Chelo— n. Indian. Chelo is a rice dish made of basmati rice (long grained, nutty-flavored rice), that is commonly found in Iran. Chelo is made with butter and saffron, and in exceptional cases, raw egg yolk. i.e.: Iskendar often enjoyed eating at Spanish restaurants like Dali or Tapeo, as their ample poritions of tapas and paella reminded him of Iranian meze and chelo...

Author: By Food GODDESS Angie, CRIMSON STAFF WRITER | Title: Food Term | 11/21/2002 | See Source »

...newly ordained Father Amaro (Gael Garcia Bernal) immune to scandal: In Los Reyes there is dirt on everyone and always a slimy gossipmonger surreptitiously on hand to dig it out or dish it out. On his first day at the church he meets Amelia, a devout yet promiscuous girl who first falls in love with him and then gives herself up, body and soul, for him. Away with celibacy, with chastity, with the Church—or perhaps...

Author: By Tiffany I. Hsieh, CRIMSON STAFF WRITER | Title: The Sins of the Fathers | 11/21/2002 | See Source »

...steamed over water (but never submerged) in a couscousière, a special implement designed for this purpose. I spied a couscousière in the kitchen, but our couscous was nearly soggy and overladen with vegetables. The specials change daily, and are hit-and-miss, but every lamb dish I’ve had has been wonderful, imbued with a slightly gamy flavor that is so often lacking in farm-raised meat...

Author: By Helen Springut, CRIMSON STAFF WRITER | Title: The Sweetest Thing | 11/21/2002 | See Source »

Extra-virgin olive oil, with its intense fruity taste and low smoke point of 250, should be added for flavor after cooking a dish, mixed into dressings or drizzled on bread. Use plain olive oil (smoke point 410) for cooking...

Author: /time Magazine | Title: Demystifier: Cooking Oil: Masterpieces Start with Oil | 11/18/2002 | See Source »

...menu is American in the main, freshened up by Italian and Mexican accents and one or two playfully errant Oriental items (Vietnamese spring rolls, Thai crispy noodles). We start with sesame-crusted scallops with “My Favorite Stir Fry Green Beans” ($12), a rather pointless dish, ineptly executed. The scallops are parched and petrified by over-zealous heat, and the beans make a dubious accompaniment, sitting forlornly in a thin gingery broth. The other starter, however, is sensibly composed—the slick fatty warmth of grilled duck sausage and bruschetta slathered with...

Author: By Darryl J. Wee, CRIMSON STAFF WRITER | Title: A Sashay Through Sonsie | 11/14/2002 | See Source »

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