Word: flavorfully
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...Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor. I mean, listen - what's the best part of chicken? The skin, right...
...Delis that are owned by large corporations tend not to have that same soul. And two, delis that make as much of their food from scratch as possible. You know, Ben's here - pickles or corned beef and tongue, all on site. And that makes a difference in the flavor because you have control over it. There are a lot of places that sell pastrami and corned beef that they get shipped in from hundreds or thousands of miles away, and that's the difference between a deli and a Jewish delicatessen...
...John Keells Holdings, the largest publicly traded company in the $10 billion market. The market fell 1.6% on Monday, the first day of trading after the Rajaratnam arrest. Brokers said the slide was a knee-jerk reaction to the arrest and could be weathered. "Sri Lanka is the flavor of the month and a lot of first-time international investors are coming in," says Murtaza Jafferjee, managing director at JB Securities, referring to the inpouring of investment brought on by the end of the island's decades-long civil war in May. (Read about Sri Lanka's postwar tourism boom...
...today, Green Mountain was giving away free cups of coffee, including a seasonal Pumpkin Spice flavor, and BestBuy was handing out free tote bags. There were free organic fruit bars, organic juice and granola, Israeli chocolate, Cholula hot sauce, and samples of amazing kettle corn. One vendor offered free appointments with dermatologists from Harvard Medical School; the vendor for Sketchers announced that you could try on shoes for free. Maybe they need to work on their pitch...
...Bhushi do most of the cooking themselves. (Both are accomplished home cooks; Bhushi also worked as a part-time caterer while studying for a Ph.D. in anthropology at the University of Chicago.) They do not cook in bulk or cut corners, so each dish has a distinct array of flavors. Idukki pork (named after a district of Kerala) is fork-tender and bathed in coconut gravy, while the toddy-shop fish (another dish native to Kerala, made with lots of chili and tomato) is dense with flavor. The semiya payasam - often a bland, milky pudding - is creamy, toothsome and studded...