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Word: fillet (lookup in dictionary) (lookup stats)
Dates: during 1990-1999
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Usage:

...year-old honor student, sat stony- faced at her desk in English class, silently preparing to collect a couple of hundred dollars on a dare. She had settled on a simple plan. Just wait for the bell to ring, reach into her book bag, grab the 12-in. fillet knife she had brought from home and stab the teacher in the chest while Marlena, a 12- year-old accomplice, pinned her down. Then -- whoosh -- instant respect...

Author: /time Magazine | Title: The Knife in the Book Bag | 2/8/1993 | See Source »

...good hunting ground." One day he selected 19 different children he considered killing: 15 boys, four girls. One by one, he ruled them out, often because they were with an adult. He returned the next evening, bringing shoelaces to tie up his victims and a 6-in. fish-fillet knife that he hid inside an Ace bandage drawn tight around his ankle...

Author: /time Magazine | Title: The Devil's Disciple | 1/11/1993 | See Source »

...average 400-lb. bird. Ostrich meat is healthful as well: half the calories of beef, one- seventh the fat and considerably less cholesterol, and it even bests chicken and turkey in those categories. Huntington's, a posh eatery in Dallas' Galleria, serves, among other ostrich specialties, a blackened fillet, an ostrich tortilla pizza and a hibiscus-smoked ostrich salad. "Our customers thought we were kidding at first. Ostrich?" says restaurant manager Monika Cundiff. "But then they became fascinated by it." One out of four diners orders the lean meat. Even if ostriches don't become haute cuisine, investors are hoping...

Author: /time Magazine | Title: Is This Bird a TURKEY? | 7/13/1992 | See Source »

...menu is simple but nutritious: fillet of trout meuniere, accompanied by steamed red potatoes, glazed beets and stir-fried vegetables. Sixteen students clad in double-breasted white cook's blouses take notes as chef Kathy Shepard begins her lecture at one of eight stoves in the crowded kitchen. "I want to see lots of colors on the plates," she says of the stir-fry. "Put in garlic if you want. That will be your outlet for creativity today." Then she picks up a slab of fish and shows how to ready it for the saute pan. After the demonstration...

Author: /time Magazine | Title: Spooks? No, Good Cooks | 5/27/1991 | See Source »

...just how to butterfly a leg of lamb when, at the last moment, I have had to settle for the whole leg. Eight quick steps, each with its own picture, show how to debone the thing, and then it's an easy, two-step process to lay open the fillet so that it's ready for the grill. For the more adventurous, the book teaches the construction of a crown roast of lamb, which is fashioned from two racks of lamb, bent round and tied. A simple roasting recipe features the typical lamb seasonings of garlic and rosemary, accompanied...

Author: /time Magazine | Title: Books: Beyond The Perfect Pot Roast | 8/20/1990 | See Source »

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