Word: floured
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Dates: during 1980-1989
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When Jeno's Inc. built a frozen-pizza plant in economically depressed Wellston, Ohio (pop. 6,100), last March, city officials were delighted. But they found it hard to stomach the consequences. An estimated 300,000 gal. of pizza waste, made up of excess flour, cheese, pepperoni, tomato paste and meat particles, backed up in Wellston's sewage-treatment plant. The sludge filled one of two 250,000-gal. holding tanks and began to flow into the other. The waste, high in acid content, could not be buried in its gooey form, and the city lacked the equipment...
...elaborate ingredients are needed, so you won't be left with half a bag of flour of a barely used bottle of corn syrup. Some ingredients can even be picked up in the dining hall. It doesn't really matter if you don't finish all the ingredients anyway, since leftovers such as chocolate chips are guaranteed to disappear in any room...
...over the city, and trucks carrying water toured every district. Much of the water was unclean and carried with it a risk of typhoid and cholera, according to U.N. health officials. People had little choice but to drink it anyway. Fresh fruit and vegetables were no longer available, flour was in short supply, and lines formed at dawn outside shops that were lucky enough to have any bread to sell. The siege came at the height of the torrid Mediterranean summer, increasing the general distress. When available at all, a $3 case of bottled water was selling...
...billion Ibs. of pasta, about 9 Ibs. per person, propelling the U.S. to second place in the world as a pasta consumer; Italians down some 60 Ibs. each annually. Virtually every city of any size has specialty stores selling freshly made pasta, as well as hard durum wheat flour for knead-it-yourselfers, and imported cheeses, sauces, oils, olives and herbs to anoint each dish. A sophisticated caterer can offer whole pasta dinners, starting with pisarei e fasoi (bean soup with gnocchi and prosciutto) through bigoli all'anitra (Venetian wheat pasta with poached duck) and baked spaghetti pie with...
...espresso machines in 1977, now sells 24 models, ranging in price from $500 to $70,000. Still, many purists prefer the ritual of making pasta fresca, fatt'a mano (freshly made by hand). At classes like the one taught by Arlene Battifarano at Manhattan's New School, flour-smeared students happily echo, "Fold, push, press, turn! Fold, push, press, turn!" as they attack alps of dough. Says Expert Marcella Hazan: "The warmth of the hand makes for elasticity and body more than any kind of machine...