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Located in a prewar Chinatown shophouse, the Majestic Bar, www.majesticbar.com, sports a menu that includes black-pepper crocodile puff, perfectly fried oysters accompanied by four sauces, and squid-ink spaghetti tossed in spicy XO sauce - a Cantonese condiment made with dried seafood and chili, but containing none, incidentally, of the...

Author: /time Magazine | Title: In Singapore, they're making a meal out of gastrobars | 7/9/2008 | See Source »

Luckily, two experiences in the heart of China showed me how rewarding it is to risk an episode of culture shock. At dinner in a small restaurant in the city of Xi'an, which my friends and I found only by deliberating avoiding the shopping mall, we discovered that a...

Author: By Robert T. Hamlin | Title: Creating My Own Culture Shock | 7/9/2008 | See Source »

After languishing for decades in county fair pie-eating obscurity, the sport rediscovered legitimacy in the mid-1990s when two brothers, George and Richard Shea, took over Nathan's publicity. They increased the hot dog contest's attendance from the hundreds to the thousands, and other restaurants jumped on the...

Author: /time Magazine | Title: A Brief History Of Competitive Eating | 7/3/2008 | See Source »

Until now, that is. Chicken biscuits rule at Bojangles, Chick-fil-A and even, quite recently, Wendy's. A McDonald's representative told me the company added this breakfast item in an attempt to "increase the chicken portfolio in our menu." Because people think chicken is healthy, McDonald's has...

Author: /time Magazine | Title: Chicken for Breakfast | 6/26/2008 | See Source »

Yet I still don't feel that it's breakfast. (After all, McDonald's slaps that exact same chicken patty on a roll with pickles and sells it at lunch as the Southern Style Chicken Sandwich.) I need to be eased into my day with something comfortingly soft or sweet...

Author: /time Magazine | Title: Chicken for Breakfast | 6/26/2008 | See Source »

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