Word: dough
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Restaurant critics usually have no background for judging for quality of fare. Home economists never learned to cook in graduate school, and as teachers they carry the convenience food torch. (Everyone learned how to make doughnuts from refrigerator biscuit dough in Junior High.) Cookbook writers generally glean their material from their predecessors, in the process often introducing shortcuts which result in a poor subversion of the original classic. They also normally forget to give credit where credit is due--perhaps out of embarassment, for many of their chefs d'oeuvre were lifted directly from similar collections or, alternatively, from magazine...
...more, was disbursed in a way that guaranteed us access in some extremely sensitive and useful areas. O.K., call it buying friendship. But that's what overt aid is too, isn't it? I know what we got for that dough, and it was worth every goddam cent...
...most important showcase in the world," says Gucci's Cagliarini. Aliquo of Ginori says: "We decided to come because of the prestige, just to say we had a branch on Fifth Avenue." "Angelo Rizzoli just wanted a bookshop on Fifth Avenue," says Robert Supree. "With his dough [an Italian publishing empire with $500 million annual sales], he couldn't care less if he makes money...
...difficult to work for because he spends most of his time in Columbus with Senate work. Forman heats up when he talks about this particular campaign-manager headache; he and his boss have a running battle over Celebrezze's absence from his district. "We don't have the dough to run a slick media campaign," laments Forman. "It's all personal contact--but Tony has to be here." Getting Celebrezze's name in the local news takes more calculation than for other candidates who hold local positions--what goes on in Columbus often loses out in competition with local news...
...rims of his feet with the tipsy gait of a fat man, spits out a profane nightmare in response to Peter's plea for a dream: "When the world is full of kitchens, you get pigs." But the pastry cook meekly figures someone has to roll out dough, assemble cars and take coal from the ground, anyway. The Kitchen's Italian cook will be all right as long as he can change women every month. Max, a muscle-bound American butcher, likes to take it easy with a Schlitz and a good cock joke; still, the way those waitresses...