Word: feta
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...book's heavy-handed preachiness. Rustem Bey darkly announces: "If a war can be holy, then God cannot." What's unmistakable is the lesson for today. Muslims and Christians? Holy war? The message is loud and clear - play nice. But with a narrative as lumpy as melting feta, that's not enough to hold our interest. Ten years of tinkering have resulted in an overlong book with trademark flashes of high emotion splattered among a disjointed cast of characters - sensibility without much sense. It may be hard for any author to hear, but what we truly want from De Berni...
...tasty, healthy cheese. High in protein and low in fat, the delicacy?which can only be made during the May-to-September milking season?comes in three varieties: one similar to a Camembert, the other blue like a Gorgonzola, and the third moist and slightly sour like feta cheese...
TIME reported that in upcoming international trade talks, dozens of generic food names, such as feta cheese, basmati rice and Budweiser beer, may be restricted to their regions of origin [NOTEBOOK, Aug. 11]. Say it isn't so! What about French fries, Spanish omelets, Bermuda onions, Danish pastry and Belgian waffles? Will hamburgers come only from Hamburg? And frankfurters from Frankfurt? And what will become of Mom's apple pie? ESOR BEN-SOREK Rishon Le-Ziyyon, Israel
...FETA CHEESE Greece has stopped Danish and German imitators from using the name and wants others to do the same...
...savvy diner would stop there, and proceed directly to dessert. After the meze, the entrees seem oversized and repetitive. The Melkha ($12.95), an eggplant stuffed with olives, spinach, and feta cheese, is aggressively salty. No one at our table would take more than a bite. Grilled meat is just that—grilled, plain, boring. The couscous ($8.95) is just acceptable, surprising since this is the staple of the Maghreb. Ideally, each grain of couscous should be distinct and fluffy, having been steamed and re-steamed over water (but never submerged) in a couscousière, a special implement designed...