Word: foamings
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...with that phrase, the Malkin Athletic Center was transformed into a rowdy elementary school gym, ready to play host to the second-ever Harvard Dodgeball Tournament. Light-hearted invective and lewd witticisms flew across the basketball court with as much charge as the seven-inch rubber-covered foam Nerf balls. Tempers rose and egos clashed—but for the second year in a row, athletic prowess and strategy won the day for Dunster House. The tournament, well on its way to becoming a beloved Harvard tradition, offered the chance for each upperclass House, as well as University Hall...
...terminal is the country?s fifth largest, no serious disruption to gasoline supplies is expected as emergency plans to draw from other depots kick in. Fire chiefs said they had extinguished a fire at a nearby warehouse caused by the explosion, but were waiting to assemble enough equipment and foam from nearby districts before tackling the main blaze-which may not be controllable until it burns itself out. They do not expect the blaze to spread beyond the depot; the main danger to people in the area comes from the vast amounts of smoke being generated...
...think that might be, unconsciously, one of our best defenses against terrorism.” Sennott cautioned that American-born Islamic terrorists still pose a real threat, but he said he believed that the America’s religious dialogue “acts like a retardant foam that snuffs out fire.” When he first described this theory, Sennott noted aloud the looks of skepticism on some faces in the audience, which was composed of Harvard affiliates and local residents. Sennott went on to flesh out his claim. “My time in the Middle East...
...Bulli, two hours north of Barcelona in the seaside town of Roses. A food alchemist, Adri has inspired a generation of chefs with his scientific approach to cooking: rendering gelatins out of seaweed powder, combining flavors like salmon and coffee, using nitrous oxide gas to create sauces airier than foam. Unfortunately, Adri, 43, closes shop for half the year (to run food experiments in his lab) and can honor just 8,000 of the 100,000 table requests he gets annually...
...window blinds. The wait staff is all business (as is most of the clientele). The food, accelerating in flavor and intensity through a meal, seems conjured in Adri's lab: breaded fois custard cream with apricot jam, baked skate with clam aioli, smoked beef with "ancient mustard" foam. In cooking as in science, not all lab experiments succeed: an unappealing appetizer of Iberian porkpie with truffled duck liver consisted mostly of morsels of fat. But considering the rich and varied fare dished out, the fact that we didn't feel bloated at the end of this meal counts...