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...main ingredient in Khmer cooking, lending its pungent and musky taste to nearly every dish. Its strong aroma permeates the room at Floating Rock, but prahok’s bark is worse than its bite; the smell and taste is familiar to anyone who’s eaten the fish sauce-laden cuisines of Thailand and Vietnam. Much like these cuisines, Cambodian food uses an abundance of aromatic herbs for vibrant flavor, fresh chiles for heat and spices for complexity. Dishes are often augmented with a pinch of sugar, supplying a characteristic sweet and sour taste...

Author: By Helen Springut, CRIMSON STAFF WRITER | Title: Rock Solid | 3/6/2003 | See Source »

...tried, cooked in a paste of blended spices and peppers. But for a true taste of Cambodia, go for prahok in all its forms. Long Bean Salad, with crisp beans and heavy use of fermented fish, is one of the most unusually flavored things I’ve ever eaten and quickly becomes addictive. For Cambodian comfort food at its best, Prahok with Coconut Milk, a concoction used as a dip for fresh vegetables, is absolutely unforgettable. The smell may take some getting used to, but the salty, spicy, milky taste is astonishing...

Author: By Helen Springut, CRIMSON STAFF WRITER | Title: Rock Solid | 3/6/2003 | See Source »

Aside from the surprise lunch specials, the Tea House does serve some familiar Chinese dishes. Dim sum ($3.50) is available, although the selection is limited compared to most Chinese restaurants. The steamed dumplings, a part of the dim sum menu, were unlike any others that I had eaten before. Inside the sticky wrapper sat ground tofu, finely minced bok choy and tiny pieces of vermicelli. Served with soy sauce, the dumplings were a light and refreshing addition to the meal. Our other dim sum order of turnip cakes was also equally delectable. Two pan-fried squares of rice flour, turnip...

Author: By Vanashree Samant, CONTRIBUTING WRITER | Title: A Buddhist's Delight | 2/27/2003 | See Source »

...went into the service area and there were two freshmen talking and laughing about how they have never eaten in Annenberg,” he said. “It was just really frustrating...

Author: By Ebonie D. Hazle, CRIMSON STAFF WRITER | Title: Fed Up Adams Residents Ban Interhouse Diners | 2/24/2003 | See Source »

This has sitcom and drama writers praying for the reality bust. "The networks only have so much time and resources," says Amy Sherman-Palladino, creator of Gilmore Girls. "Rather than solely focusing on convincing the Olsen twins to allow themselves to be eaten by bears in prime time, I wish they would focus on coming up with something that would really last." TV does seem to be in overkill mode, as the networks have signed up dozens of dating shows, talent searches and other voyeurfests. And like an overheated NASDAQ, the reality market is bound to correct. But unlike earlier...

Author: /time Magazine | Title: Television: Why Reality TV Is Good For Us | 2/17/2003 | See Source »

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