Word: doughed
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...Master’s Open Houses are incredible. House Master and resident physicist Howard Georgi '68 has worked his magic to create a mystical concoction of sugar and dough dubbed “monkeybread” that is sure to send you into a divine ecstasy. The palatial Master’s residence is also a good place to hobnob with other Leverites as you subtly but furiously jockey for a position in front of the monkeybread platter...
When I was young, my family would spend the summer in Long Beach Island (LBI), a half-mile-wide tourist haven in Ocean County, New Jersey. My memories of LBI are of miniature golf, of chocolate chip cookie dough ice cream cones, and of long walks along the sand with my parents. Consider this along with—though my Irish name does its best to obfuscate it—my Sicilian heritage, and I’m perhaps as entitled as anyone to be offended by MTV’s “Jersey Shore...
...thin that light passes through it. It is soft, the cornicione has an airy inner core. But it was not blistered in the least on my most recent visit.") Even frozen pizza is trying to be better. Pizzeria Romana, with its San Marzano DOP tomatoes and lovingly fermented dough, is better than conventional delivery pie. The famous line about pizza - that, like sex, even when it's bad it's still pretty good - is now as manifestly untrue about pizza as it is about sex. (See the best and worst Super Bowl commercials...
...likes of Domino's or Pizza Hut. There's a night-and-day technical difference between the crisp but pliable, barely yielding quality of fresh pizza crust, especially with the telltale little scorch marks that come from passing through a real oven, and the Wonder-bread-like dough of its assembly-line rivals. As someone who grew up in Atlantic City, N.J., no pizza mecca, I still love the traditional "low-moisture" (i.e., greasy) mozzarella we all remember, the kind that forms an appetizingly orange compound as it merges with the sauce. I couldn't care less what toppings...
Organizations within SAGHAH are already planning an upcoming joint initiative. The Harvard College Global Health Review and the Harvard College Global Health and AIDS Coalition will be holding a “dough-raiser” at Uno Chicago Grill this Friday evening, according to the Review’s Co-Editor-In-Chief, Michael T. Henderson ’11. Uno’s customers who present a coupon that will be handed out during this week will have 20 percent of their purchase donated to the “Harvard for Haiti” relief effort...