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Word: flavorfully (lookup in dictionary) (lookup stats)
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...process begins in huge vats, where water is mixed with the coarse- grained durum wheatmeal called semolina that gives Italian pasta its uniquely toothsome texture and flavor. The resultant crumbly paste is then extruded through bronze bar molds pierced with openings to produce the desired shape. For the long strands of pasta that have holes in the center (so they will cook more evenly), the paste is forced through ring-shaped openings around center cores that make the final product hollow...

Author: /time Magazine | Title: Food: Pasta: a Matter of Form | 2/3/1986 | See Source »

...Alaska to get 50 trumpeter swan eggs. In one of the more elaborate wildlife trades to date, Idaho sent 50 chukar partridges to North Dakota, which sent 150 sharp-tailed grouse to Kansas, which sent 50 wild turkeys to Idaho. The trading has even taken on an international flavor. Michigan made an across-the-border swap with Canada: wild turkeys for moose. "It's like trading baseball cards," says Steven Gray, an Ohio wildlife official. "Say I have a Pete Rose and you have a Dwight Gooden. Arkansas has wild turkeys and wants ruffed grouse. We've got ruffed grouse...

Author: /time Magazine | Title: Environment: Animal Swaps: Anybody want a grizzly? | 12/30/1985 | See Source »

...pizza--than-crusted, and served in a large square pan--represents a perfect balance of dough, sauce, and spice. The flavor is imperfectionable...

Author: By David A. Shaywitz, | Title: The Unofficial New Haven Gourmet Guide | 11/22/1985 | See Source »

...pizza itself is reasonably good, though it tends to be a bit oily. To play it safe, always order a large; the flavor is invariably better...

Author: By David A. Shaywitz, | Title: The Unofficial New Haven Gourmet Guide | 11/22/1985 | See Source »

More smalltown life, more downhome flavor and more down and dirty in America's backwaters. North Carolina bootlegging is an intriguing subject and Garland Bunting may be one of the most fantastic Americans alive...

Author: By Nick Wurf, | Title: Melts in the Hand, Not in the Mouth | 10/31/1985 | See Source »

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