Word: garlic
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...sauerkraut with “liberty cabbage;” for a time, “liberty fries” took up the flag. But don’t let it stop there. Not only have the French wickedly subverted the good ol’ fry, they also guzzle garlic, swallow snails, whiff wine and, worst of all, disrespectfully wolf down our friend Lassy...
...whale meat down 10% to 30% over the past year alone, it remains costly, at a wholesale rate that ranges between $3.70 and $70 per lb., depending on the cut. The marbled tail meat is prized by connoisseurs, as is whale sashimi, which is eaten with grated ginger or garlic to mask the odor. "I've had the meat," says Miki Ikari, 30, an account manager in Tokyo, "and I wasn't impressed. It could disappear from the earth, and I wouldn't miss...
Batali doesn't seem like a person especially interested in moving 10,000 garlic slicers before Christmas, but he enjoys his role in shaping the brand. "When I was trying to define Mario's brand, I came up with three things," says Purcell, his brand manager. "Authenticity, education and enjoyment. Except when I told Mario that, he said, 'Scratch that last one, Darcie. It's f______ hedonism.'" Batali's greatest gift may not be his ability to figure out a winning new way with a scallop but rather his understanding of how to use his image. Batali constantly projects...
...GARLIC AND SAPPHIRES RUTH REICHL When Reichl became the New York Times' food critic in 1993, she swiftly set about dismantling the work of her predecessors. To pages previously devoted to fussy French cuisine she introduced Japanese soba and Korean bulgoki, and she handed out stars to places earlier critics wouldn't have gone to wearing surgical gloves. She wore disguises so she could experience the service that ordinary people (i.e. non-food critics) get. Reichl writes dazzlingly about food, of course, but she also explores how liberating it can be to dress up as somebody else. She liberates...
...importer of men's clothing, have taken 15 trips with their three children, seven grandchildren and friends to such varied locations as England, Hawaii, Italy and Mexico since joining Exclusive Resorts in 2004. "The biggest complaint I had about one house was that it didn't have a garlic press," says Shirley...