Word: friedli
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Dates: during 1980-1989
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Nutritionists still say the burger chain should offer a much more balanced menu because of the burgeoning amount of fast food that Americans now eat. Annual per capita french-fry consumption alone, for example, has increased from 2 lbs. in 1960 to 14 lbs. in 1984, according to Michael Jacobson...
Most enticing of all for the truly adventurous eater are the humble and succulent street snacks sold day and night in markets like those off Dongda Street in Xi'an. Here one can choose between the round, steamed, pleated dumplings known as jiaozi (or, in the larger size, baozi) that...
Gradually, he says, "I came to realize that the key is not to do anything radical but to modify." Today he eats lots of chicken, lobster and conch, usually simply prepared but sometimes fried. Also fruits and salads. He sips watered-down Crystal Light, but has an occasional glass of...
"Regionality is very important," acknowledges James Green, a vice president of N.S. Khalsa, the Oregon producer of the decent if not distinctive Kettle Chips. "Oregonians like the fact that they are eating chips made from potatoes grown in this state." In Pennsylvania Dutch country, said to be the capital of...
A stroll down a supermarket aisle would surely beguile George Crum, the chef at Moon's Lake House in Saratoga Springs, N.Y., who in 1853 is said to have devised "Saratoga chips" to placate a cantankerous customer who complained that the fried potatoes were too thick. But if Crum were...