Word: frozenly
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...want to understand the disconnect between watching cooking shows and wanting to cook, get this: Schwan's Home Service is offering Top Chef--branded frozen meals. The idea that hard-core fans who study contestants' knife skills every week would choose to order from a giant company that's been delivering frozen food to rural America for 57 years doesn't surprise Harry Balzer, who tracks food trends for the market-research firm NPD Group. "You're going to eat four to five times today, and the one thing I know you're going...
...Wong, who, as a contestant in Season 1, created the chicken in red curry sauce that Schwan's is now eager to pack in dry ice and leave on people's doorsteps. "We're going to film with [French culinary legend] Joël Robuchon and then put out some frozen dinners?" asks Wong, who has just finished her fifth season as a culinary producer on the show. Her honesty about Bravo's branding deal may have something to do with the fact that neither she nor the five other Top Chef contestants whose recipes and faces are being used...
...three turkeys arrived today, shrink-wrapped in red, white and blue plastic. Our Afghan staff handled the packages gingerly, unsure what to make of our enthusiasm for frozen food. When they buy turkey from the local market, it usually comes body-temperature, fresh from slaughter. Also in the goody-bag was a ham, contraband in this Muslim nation, but for me a Thanksgiving staple. It was crying out to be scored, studded with cloves, slathered with honey and mustard and slowly roasted. A friend with connections to the American military food supply business had been good to us this year...
Each year, too, we try to outdo ourselves with ever more ambitious offerings. Last year we produced a turducken - a southern classic consisting of a turkey stuffed with a duck, stuffed with a chicken stuffed with oysters. We couldn't find oysters so we substituted frozen shrimp miraculously procured from the local fishmonger. Two years ago we encased one of the turkeys in clay and roasted it over coals for several hours. The result was extraordinary - fall-off-the-bone tender, but with a crispy skin. This year, Turkey a la Istalif, so named after the pottery village where...
...grown stronger. But this new isolationism will only make things worse. With limited interaction between expatriates and Afghans, misunderstandings will increase. If foreigners are not part of the local economy, they are more likely to be considered occupiers. They will become the equivalent of my imported turkeys - shrink wrapped, frozen and alien to the people they came here to help...