Word: gourmandes
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Dates: during 1960-1969
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...tweed for young man, deek for look at. Still other words were borrowed from the Porno Indians, who moved off to a reservation after an early settler set up his general store in the middle of their camping ground. A few words are corruptions of French, like gorm (gourmand...
Father Damien's own resolution of the risks was in favor of the transplant, which he received May 12. Last week, building himself up on a gourmand's menu of pepper steak and Beaujolais, with a midnight snack of lamb chops among his five daily meals, he was busy correcting the proofs of his latest work-on St. Thomas Aquinas, who, says Father Damien, also believed that individual conscience, in individual circumstance, could and must override other rules in order to refer to the unwritten...
...food makers insist that there is a little of the gourmand in every dog and cat, and last year they spent $52.5 million to advertise their argument more than 80% of it on television. Accounting for some 75% of the advertising dollars were: General Foods (Gaines and Top Choice-$11.5 million), Ralston Purina (Chow-$11 1 million), Quaker Oats (Puss 'n Boots Ken-L Ration-$9,000,000), Carnation (Friskies-$4.2 million), and Liggett & Myers Tobacco Co. (Alpo-$4,000,000). Ten years ago, the entire industry spent only $21.2 million on advertising...
...Largo, who possesses, among other things, "a behind stuffed with the golden fleece of erotic dreams for the Mediterranean peoples," and shoulders so flawless that they "reminded Swedish men of winter nights in boarding schools, and English women of golden hockey captains." Their director, Albert McCobb, is a grotesque gourmand who is devoted to Roquefort cheese but spurns Danish blue because it is "non-ewe." McCobb may remind some readers of Alfred Hitchcock-just as an actor named Chuck Moses may be reminiscent of Charlton Heston. But the similarity is coincidental; there are no such persons as Alfred Hitchcock...
...flesh has the pink color and high fat content of a saltwater salmon, the delicacy and firmness of a fresh-water trout. Stuffed with onion, lined with bacon strips, drenched in tomato sauce, wrapped in foil and roasted over an open fire, the steelie is enough to make a gourmand out of a gourmet. But it is the sport, not the stomach, that makes a steelhead fisherman. Snorts one oldtimer: "Catching a steelhead for food is like visiting the Louvre to go to the men's room...