Word: doughed
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...went along by increasing the money supply) or an interest-rate squeeze and a U-turn back into recession (if the Fed held fast). They also were wrong. They overlooked the new globalization of credit markets and the willingness of foreigners to step in and supply the dough. The Cassandras have been updating their scenarios throughout the 1980s: the overvalued dollar will destroy American industry; or, the undervalued dollar will hand American industry to foreigners; or, when the foreigners get tired of spotting us, interest rates will shoot up, and we'll have a recession; or, as the trade deficit...
...Dough Brown's overtime goal in the Boston Garden Wednesday brought the Devils one step closer to ripping up the Bruins' ticket to the Stanley Cup. Waiting in the background as a prospective opponent in the finals for the "Mouseketeers" are the Edmonton Oilers. And Gretzky...
...mass-merchandised, however, the bagel has been altered to broaden its appeal. As a result, there is a very real question of whether many of the versions now being sold are spiritually and aesthetically still worthy of the name. So far, all are made of the conventional yeast dough, and most are boiled before being baked, thereby taking on the characteristic moist chewiness. But because the classic bagel had a grayish color, was tough to chew and had a shelf life of about two hours, bromate dough conditioners and softeners have gradually been added to new products in the past...
...even cinnamon and raisin. The Big Apple Bagels shops in the Chicago area offer among their variations, incredibly enough, one with banana and nuts. Lender's has just introduced Big 'n Crusty, 50% larger than its regular product and looking like a sort of dimpled Superdome modeled in dough. Brothers Murray and Marvin Lender have recently expanded their Connecticut-based chain of bagel restaurants, S. Kinder (a play on the Yiddish Ess, Kinder ((Eat, children))), into Manhattan, where they offer a blueberry-studded bagel. Says Murray Lender, son of the company's founder: "The Brooklyn traditionalist would probably break...
Under the hard-driving Abdic, Agrokomerc grew from a tiny milk-processing plant to a conglomerate with 13,500 employees, 1985 sales of $183 million, and products ranging from chicken parts to frozen dough. The rapid expansion transformed the firm's hometown, Velika Kladusa, from an impoverished peasant village to a prosperous community of whitewashed brick homes. But it turned out that Abdic had financed much of the expansion through a type of fraud that has become common in Yugoslavia's byzantine financial system...