Word: flavorfully
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Dates: during 2000-2009
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...heard about it, so my other expatriate friends talked me into doing this," Fred Bauer, 46, an engineering designer who moved to the country a year ago from Texas, told me. "I'm from the South so I know what Mardi Gras is like. Here, it's a different flavor. Everybody's involved...
...also invented a custom grill with a pulley system that allows precise control of oxygen intake, levered grill surfaces that can be kept meticulously clean for a light smoke, and a mesh-bottomed pan that grills such refined foods as caviar and the tiniest baby squid. Ordinary grilled flavor comes mainly from soot, but here exceptional-quality ingredients are barely enrobed in a gossamer smokiness. Ask for the daily menu, about six stunningly minimalist dishes. You may get incredible homemade txorizo or lobsters sacrificed live, martyrs to gastronomic ecstasy. There's even a smoked ice cream, made by first cooking...
...what’s up’ in Harvard?” he said to the audience’s laughter. Mixing analysis with self promotion, he talked about his recent attempts to break into the American music market and Hallyu’s increasingly international flavor. “One of the artists I’m releasing this year is actually black,” he said, “I don’t think we should call him Hallyu.” Jin-Young Park denied that his work was even part of the wave...
...balls the NBA unveiled and dumped this season after players complained about cutting their fingers on them. "I hope he never goes to a party where there's cocaine dust in the air," says Drew Cleary, the strength and conditioning coach for the Wizards. "If he ever gets the flavor for it, he's so obsessive-compulsive, that will be the end of his career...
...takes only 30 seconds to bake to blistered perfection in the woodburning oven, and he expertly spins and lifts the pizza with the long wooden paddle. He has the alchemist's touch that turns mere dough and a minimal amount of the simplest toppings into a cavalcade of flavor. The secret to eating a thin-crust Neapolitan pizza is to slash the pie into four pieces on the spot, fold a slice in half, and wolf it down before the crust deflates and the sauce makes a Vesuvian lava flow down your front. With every passing fraction of a second...