Word: flavors
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Dates: during 1990-1999
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...create subsets. Stereotypes are easier to digest in small chunks. There's the Eliot-Porcellian-white bread crowd. There's the Hasty Pudding "we take elitists of all sorts, crunchy and regular" crowd. There's the artsy type, in Crimson, Advocate or Lampoon flavor. (If these are too Old Harvard, try Indy, Quarterly, or Squid. If print is not your style, try a cappella...
...solo career. "I regard what I want to do next as an opportunity for gross self-indulgence," Cope said at the time, and spent the next four years fulfilling that promise. The songs here, happily, avoid the worst of the excess; the pleasantly catchy "An Elegant Chaos" captures the flavor of the period, and "Sunspots," Iyrically a doodle, is worth listening to if only to hear what a Jethro Tull flute solo over a Nirvana guitar break might sound like. With a tuba...
Actually, it might have been better to have presented The Importance of Being Earnest with an American flavor than to have created this harsh imitation of the upper crust English accent. It was one of the few flaws of this performance: this attempt to bridge the Atlantic gap was often wildly funny, but it was certainly not Wilde...
America's infatuation with the once humble (and often shunned) chile has been fueled by a proliferation everywhere of Mexican and nouvelle Tex-Mex restaurants over the past decade and a growing public appetite for new flavor sensations. Last year sales of salsa, whose main ingredient is chile, surpassed catsup by $40 million, making it the country's most popular condiment. The peppers are popping up in such mainstream products as Le Menu "Santa Fe style" frozen dinners and McDonald's chicken fajitas. Manufacturers are packaging chile pastas, chile jams and jellies, chile catsup, chile-spiced mustards, peanuts, potato chips...
...four-alarm fire is capsaicin, a chemical concentrated in the veins and seeds of the chile pod. A member of the nightshade family (as are tomatoes, potatoes and tobacco), the chile pepper is believed to have originated in South America. Incas and Mayans prized it for its vibrant flavor and curative powers, prescribing peppers for ailments as diverse as arthritis, epilepsy and the common cold. Pepper seeds carried back to Europe by Christopher Columbus eventually found their way to China, Korea, Thailand and India -- the last of which today leads all other nations in per capita chile consumption...