Word: fishing
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Dates: during 1950-1959
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...magnificent. (Best scene: a mistily magical sequence in which the fishermen of the Kwei valley, winged like big birds in their bright wet coats of bark, glide out upon the morning waters on their slender rafts and dance them on the current to attract the fish.) But the film as a whole has no shape, makes only a cursory attempt to describe the vast revolution that lies before its lens...
...week offered song (Perry Como Show) and adventure (R.C.M.P., a realistic serial on the Mounties, which cartoonists are fond of lampooning), but gave equal time to Live a Borrowed Life, a sprightly historical quiz, and Explorations, a well-filmed exposition of the odd migration habits of animals, birds and fish...
...Have you ever looked at Fannie Farmer's Cook Book," asks Mortimer, "to see what was mapped out for a young bride who wanted to serve fish? 'To clean fish: Remove scales that have not been taken off. This is done by drawing a knife over fish, beginning at tail and working towards head. Incline knife slightly towards you to prevent scales from flying . . . Wipe fish thoroughly inside and out with a cloth wrung out of cold water, removing any clotted blood which may be found adhering to the backbone. To skin fish: with sharp knife remove skin...
...What does it say on a package of frozen fish sticks? 'Heat and serve...
Answer from a Fish. The chief credit for triggering the great change in U.S. eating habits belongs to a man named Clarence Birdseye, a fur trader, biologist and Yankee tinkerer from Gloucester, Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat that he froze quickly in the -50° temperature tasted just as good and fresh when he cooked them six months later, while food frozen by the old, slow method lost much of its quality and flavor. Birdseye persisted until he found out why: quick freezing prevents formation of large...