Word: hams
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Dates: during 2000-2009
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...that he had been more hunchbacked, more creepy, more disturbing. Given The Æthiop’s ridiculous story line and risible characters, the play can only be pulled off if there’s some great character acting. If the actors don’t ham it up, it can—and, in this production, did—get a little boring...
...minutes was pumping Lou Reed through the sound system in our playroom. When lunch rolled around, I volunteered to make Monte Cristo sandwiches--first paying a quick visit to google.com to search for a recipe. The sandwich turned out to be your basic French toast with some turkey, ham and cheese. It would have been no trouble at all if it hadn't been for the splatter from the frying egg--drenched toast that laid a coating of grease on my wife's clean white laptop. This time she was on the scene and watched it happen. I'm Jewish...
...doubt. Paralysis only sets in when it comes time to choose the meat that will complete your sandwich. Viewing the marinated pork or chicken (shredded to little bits and a veritable festival of unidentifiable components), teriyaki chicken or beef (in slabs and almost painfully boring) and a combination of ham, pate and headcheese (“Originally made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue and heart”) introduces a profound dilemma. If you’re anything like me, you will...
...your item on the efforts of some countries to protect the trade names of regional foods [NOTEBOOK, Aug. 11]: The issue is not protectionism but food quality and the years of experience that produce masterpieces like Parma ham and Parmesan cheese. I cannot expect to find an appreciation of food culture in a country whose biggest contribution to cuisine is the Big Mac, but Americans should understand why our food is so region-specific. Parmesan cheese owes its unique taste to conditions found only around Parma, Italy, and to the grass that is eaten by local cows. Americans will never...
...inspection. If enough restaurants sign up, the results will be published by mid-2004 in a guide to certified restaurants. Finally, Trombetta begins writing his report. Benedetto has passed, with the condition that he fix one "minor nonconformity." He lacks sufficient evidence to prove that his salami, pork and ham are really Italian. Once he supplies this, he will receive his certificate - the same conditional approval received by about 60% of the 40 restaurants that have so far been assessed. Almost all have since complied and won the plaque. Only five or six have backed out. None has failed outright...