Word: flavorings
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Many Britons are familiar with that routine, which Johnson has honed in parliament as MP for the affluent constituency of Henley in southeastern England and as the occasional presenter of a TV game show. Readers not yet acquainted with his signature style will get a flavor of it from this verbatim response to TIME's question about whether he considers himself a conviction politician. (For full impact, the passage must be declaimed in the poshest of English accents.) "I certainly have a range of convictions. Not for anything serious. God. I don't have convictions actually...
...contains. All too often, unwitting consumers splurge on a steak dinner and end up with shoe leather. Thanks to anti-BSE measures and rising feed prices, most cattle are slaughtered at less than 30 months; they're too young and too crowded in feedlots to develop profound beef flavor. Too many consumers have been led to believe that bright red, moist, plastic-wrapped meat will yield a succulent steak. The lives of cattle and humans alike would improve if people applied the golden rule of intelligent consumption to beef: less but better...
...Black can either be strikingly beautiful or a complete disaster," says Clark Frasier of Arrows Restaurant in Ogunquit, Maine, who has grown black carrots in the restaurant's sprawling garden. "Because they have less chlorophyll, they take longer in the ground and achieve a more intense flavor." And, of course, they look cool...
...from 2005, and Sidel expects to break even this year with revenue of a little more than $1 million. "Sake is transitioning from the image of being cheap, hot and in a little carafe that gets you hammered to one of a fine wine with a lot of complexity, flavor and craftsmanship," he says...
...restaurants revamp their sake lists for increasingly refined palates, it is clear that demand for premium sake goes well beyond Asian food. "Sake has the ability to be molded to what you want--to adapt to the flavor of the dish," says Tanguay. "You can't do that with wine." Haute-cuisine restaurants--from New York's Per Se to Chicago's Charlie Trotter's to Rubicon in San Francisco--are increasingly looking to sake pairings to satiate--and educate--diners. This fall, in the custard-colored dining room of Chanterelle, an icon of French cuisine in Manhattan, the restaurant...