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Word: fleshings (lookup in dictionary) (lookup stats)
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...filming. Did you find yourself thinking, What would I do if this ship went down? That's what art has been doing for thousands of years, allowing people to vicariously drown, get eaten. Me? I would probably hold babies in front of me and strangle people and claw their flesh...

Author: /time Magazine | Title: People: May 15, 2006 | 5/7/2006 | See Source »

...wasn't just thumb luck. The Cabinet Door Shop is one of 1,800 companies that use a new kind of power saw, the SawStop, that is designed to stop as soon as the blade makes contact with flesh. Its inventor, Steve Gass, an amateur woodworker and patent attorney with a Ph.D. in physics, came up with the idea in 1999. Says Gass: "I was tinkering around in my shop and looked over at my saw and thought, I wonder, if you ran your hand under the blade, if you could stop it quick enough, then you wouldn...

Author: /time Magazine | Title: SMALL BUSINESS: An Edgy New Idea | 5/7/2006 | See Source »

Division I-A programs like Boston College, Vanderbilt, and Pittsburgh showed interest. Pilconis readied himself for the college camps and combines where scouts could see the 6’5 wideout from the videotapes in the flesh...

Author: By Emily W. Cunningham, CONTRIBUTING WRITER | Title: Tall Target to Follow Brother | 4/19/2006 | See Source »

...Prince lets the NPG cut loose with some old school funk workouts. The album’s lead single, “Fury,” is vintage purple-funk: Prince’s wailing guitar takes center stage, a gospel organ provides counterpoint to the melody, and a flesh and blood drummer keeps sick time in the background.“Get On the Boat”, the album’s closer, does “Fury” one better in the funk department. Prince channels the spirit of James Brown and delivers a gritty call...

Author: By Bernard L. Parham, CRIMSON STAFF WRITER | Title: Prince | 4/6/2006 | See Source »

...fresh? You got it. Fish at this Rose Bay restaurant, tel: (61-2) 9327 6561, are killed by the Japanese practice of ike jime (or driving a point through a fish's brain to kill it instantaneously, minimizing stress to the creature and so optimizing the flavor of its flesh). Staff also advise diners to eat "from the thin end" as the fish is still cooking when it arrives at your table. But chef Greg Doyle's dogmatic insistence on freshness and barely-there cooking pays divine dividends in such dishes as tuna belly with wasabi and sesame seeds...

Author: /time Magazine | Title: Fishing for Compliments | 3/26/2006 | See Source »

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