Word: foie
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Dates: during 2000-2009
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...icons: go to Victoria Peak, have tea at the Peninsula hotel, get invited to someone's box at the Happy Valley races. Loaf around the lobby of Jardine House, which appears in the series as Struan & Co.'s headquarters. Partake of shark-fin banquets and black-tie suppers of foie gras and lobster. Travel only by limousine, yacht and helicopter. As you conduct this princely progress, adorn your speech - as the characters are all wont to do, even if nobody in Hong Kong ever does - with copious references to "joss" (luck, from the Portuguese deus, or "god"), face...
Bacon works in dessert for the same reason peanut butter works with chocolate, or sea salt with caramel. Salt brings out the depth of flavor in desserts (try eating a salt-free brownie), and fatty foods are often cut by sweetness, like foie gras with Sauternes or fried chicken with honey...
...chefs get their own restaurants, ingredients that had been on one side of the menu are showing up on the other. And some chefs are starting to branch out from bacon and put other meats in sweets. José Andrés of Washington's Minibar and Los Angeles' Bazaar serves foie gras surrounded by cotton candy. Ramon Perez, the pastry chef at L.A.'s Sona, added shrimp to his salted caramels for a sweet brininess--and a fear-factor thrill. Perez, who also serves apple lasagna with crispy bacon, is delighted by the mainstreaming of meat for dessert. "It means diners...
Restaurateur Danny Meyer expects to sell more French fries and less foie gras. Meyer, who owns seven New York City eateries, says lines are longer than ever at his Shake Shack. But business is off 5% at two of his nearby, higher-end eateries, both of which are on the first floor of the New York headquarters of financial firm Credit Suisse. One of the restaurants, Eleven Madison Park, features a duck-liver terrine with pineapple and pearl onions on a rum-raisin brioche. The appetizer costs an additional $20 on top of the restaurant's normal $88 tasting menu...
...Richey was still ambivalent about whether the state should impose a ban. “Even though I don’t use trans fats myself, I am still uncomfortable with the government legislating what we can or cannot eat.” Richey alluded to recent bans on foie gras in cities such as Chicago and Los Angeles. The French delicacy remains controversial because geese and ducks are force-fed to enlarge their liver. Augustus co-sponsored a similar state ban on foie gras in Massachusetts, but the issue has yet to gain sufficient traction. Students at Harvard said...