Word: ducking
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Dates: during 2000-2009
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...never have enough butter." A devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a European restaurant influenced by the cuisine of the Indian subcontinent. Think lashings of ghee, and opulent, rib-sticking dishes like duck confit murtabak served with honey-thyme aioli (murtabak is Indian fried bread traditionally filled with minced meat, egg and onion), pork-belly tikka and spice-rubbed tenderloin finished in the tandoor. (See TIME's Global Adviser for exotic, beautiful and interesting getaways...
...China also faces a tough choice on its currency regime. The government is under increased pressure from the U.S. and European Union to allow the yuan to appreciate, though policymakers remain nervous about the negative effect that could have on its struggling export sector. China "is like watching a duck swim," says Giles Chance, author of the recently published book China and the Credit Crisis. "On the surface it seems fine, but underneath it's quite chaotic." (Read "How Wall Street's Bust Threatens Dubai's Boom...
...That metaphor could describe the entire world economy. The emerging recovery is masking a whole lot of chaos. Let's hope the duck keeps swimming...
...black bass into the lake's waters believing that hotels and restaurants could lure more tourists if they could offer freshly caught lake fish on their menus. Over the years, however, the bass ate through nearly the entire food chain, including the the young of the rare Pato Poc duck. Their consumption disrupted the ecosystem and destroyed the organisms that would have kept the bacteria...
Each year, too, we try to outdo ourselves with ever more ambitious offerings. Last year we produced a turducken - a southern classic consisting of a turkey stuffed with a duck, stuffed with a chicken stuffed with oysters. We couldn't find oysters so we substituted frozen shrimp miraculously procured from the local fishmonger. Two years ago we encased one of the turkeys in clay and roasted it over coals for several hours. The result was extraordinary - fall-off-the-bone tender, but with a crispy skin. This year, Turkey a la Istalif, so named after the pottery village where...