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...cleverness of the appetizers, the proof is in the meat. Salts provides the best meat-based meal I have had in all of Boston. The mixed grill of beef short ribs and pork tenderloin splits under the fork. The maple braising, sweet and salty, brings out the warm luxury of the short ribs, and the root vegetables and poppy spaetzle (small flour dumplings) add firmness and crunch to the textures at play...

Author: By Margot E. Kaminski, CONTRIBUTING WRITER | Title: Salts Brings the Perfect Seasoning | 12/4/2003 | See Source »

...Yuval H. Grill ’03 summed up his Yale visit: “I came, I saw, I drank a shitload...

Author: By Claire G. Friedman, CONTRIBUTING WRITER | Title: Kegs, Warmth Return for 120th Game | 11/24/2003 | See Source »

Snacks weren’t as easy to come by this summer, however, when their George Foreman grill was their primary cooking tool. Although it is hard to imagine how the grill could lead to unwanted mess, the offensive linemen insist that no amount of cleaning could rid their room of a mysterious smell...

Author: By Brenda Lee, CRIMSON STAFF WRITER | Title: Line and Dine | 11/21/2003 | See Source »

...freezer full of food, of all meat,” Mujalli recounts. “We would just grill up on a Foreman Grill. It knocked out the fat, but we put the fat somewhere where we probably shouldn’t have...

Author: By Brenda Lee, CRIMSON STAFF WRITER | Title: Line and Dine | 11/21/2003 | See Source »

...work and eat together. Bakken worked at Mellon Financial, Mujalli worked at a tech start-up and Traverso worked on a research project. They would meet up after work to lift, then ate at Uno’s (all-you-can-eat Tuesdays) or raced home to the Foreman Grill...

Author: By Brenda Lee, CRIMSON STAFF WRITER | Title: Line and Dine | 11/21/2003 | See Source »

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