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But acquiring culinary gadgetry was easy compared with creating it, and Arnold quickly proved himself a gifted inventor. There was his immersion blender with an 18-volt battery and a trigger borrowed from a DeWalt high-speed drill, for starters. He began writing about equipment and technology for Food Arts...

Author: /time Magazine | Title: Mad Scientist in the Kitchen | 2/21/2008 | See Source »

Whether the students ate chips before or after sardines or chocolate, it made no difference. Rather, eating a potato chip was an experience unto itself. "It's the taste of that crackily, greasy, salty, crunchy, fried potato flavor - it's the consuming experience you're having and your attention collapses...

Author: /time Magazine | Title: Can You Predict Happiness? | 2/19/2008 | See Source »

Once, in a tiny eatery on Roat?n Island, Honduras, the young boy who came out to take my order was wearing a T-shirt from my hometown - a purple Wellesley softball shirt that looked identical to the one my family had recently donated to charity. Excitedly, I tried to explain...

Author: /time Magazine | Title: Where New England Won the Super Bowl | 2/15/2008 | See Source »

Answer: Anything salty and fried. My weakness.

Author: By Gracye Y. Cheng and Nicole G. White, CRIMSON STAFF WRITERS | Title: The Love-SATs! | 2/13/2008 | See Source »

I was midway through savoring sizzling Chorizos braised in Asturian cider, anchovies on a bed of oven-roasted eggplant, braised octopus with smoked paprika and extra virgin olive oil, and langoustines à la plancha. And I felt like a hypocrite.At a Harvard University Dining Services (HUDS) meeting earlier this...

Author: By Rebecca A. Cooper, CONTRIBUTING WRITER | Title: Savoring the Flavor, Without the Guilt | 2/7/2008 | See Source »

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