Word: heatedly
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Dates: during 1990-1999
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...food, which Miller dubs "modern Western," is steeped in the same pioneering spirit. His eclectic menu ranges from neo-Tex-Mex tidbits like chipotle chile breadsticks to fresh-baked buckwheat cinnamon bread, smoked duck and buffalo jerky. "Smoking is a natural by-product of heat," Miller says, launching into an aria of poetic exaltation. "There's an intensity of wildness, of untamed flavor. It's loaded symbolically with a primordial sense of fire and man. I read a lot of meaning into food. I think it's one of the last experimental frontiers...
Inspired by -- and also instigating -- this heat wave are such adventurous and widely known chefs as Mark Miller of Washington's Red Sage and Josefina Howard of New York City's Rosa Mexicano, who regularly experiment with chile- flavored dishes like duck tamales with herb salsa, roasted oysters with green jalapeno strips and chile-laced chocolate cake. Amateur cooks have joined the craze with the help of more than 20 cookbooks devoted exclusively to hot and spicy Mexican, Thai and Cajun foods. Mail-order outlets like Hot Stuff in New York City, Mo Hotta Mo Betta Co. in San Luis...
...more of those, entirely your decision of course, those Vulture 13 heat-seeking fighter planes with the can openers attached. You could use 'em, right...
...eliminate the problematic wind-tunnel effect in the winter, a heat curtain will be set up on the Mass. Ave. entrance and glass doors at the Mt. Auburn St. end, she said...
Thank you, Sir Ross, for demonstrating some hearty moral and ethical values to our younger generation. This champion of Texas' sweltering summer weather couldn't survive the heat of the press--and now he thinks he can come and go at his will to try to salvage some pride...