Word: kitcheners
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...Reygadas sets Silent Light's agenda in the first moments. The film opens with a time-lapse shot of night sky, stars, dawn slowly breaking, finally full daylight, as the? sound track comes alive with loud crickets, braying, mooing and breathy, muffled screams. Brilliant sunshine bathes the family's kitchen as they take morning prayer in a silence broken only by the loud ticking of the clock. Esther raises her eyes, Johan says, "Amen," and the children dive wordlessly into their cereal. After the meal, Esther leaves to shepherd the kids on errands, returning briefly to tell Johan to take...
Heady stuff, but Turkey has a history of fusion food. The imperial Ottoman kitchen prided itself on blending recipes and ingredients from across its vast territories: Circassian chicken and Arabic hummus, to name two. For Ottoman flavor, head for Asitane, www.asitanerestaurant.com, in the Old City, which re-creates dishes served at a feast given by Sultan Suleiman the Magnificent in 1539, based on archival research. The sumptuous menu reflects Greek, Persian, Arab and even North African influences. The Sultan, it turns out, was an early fan of fusion...
Fried admits the 37signals team is stretched thin handling its users' demands. He insists that the bigger a staff gets, the slower it moves. "A lot of teams have problems with overcollaboration," he says. "Too much teamwork, too many cooks in the kitchen, too many people making decisions...
...American he looks. He's clean-shaven and handsome--at 42 he bears a passing resemblance to Antonio Banderas. He speaks English with only a slight accent; he has the kind of calm, even voice that must come in handy for delivering bad news to patients. Lounging in the kitchen of the large, neat house he shares with his wife and two children, he wears a cable-knit sweater and a baseball cap that says Miller High Life on it, which he keeps on even inside...
Each dish is tested in a pressure-, temperature- and humidity-controlled kitchen that simulates the conditions of a plane at 39,000 ft. (High altitude dulls taste buds, so flavors must be intensified.) Menus are revised every four months on the basis of a plane's route and its passengers' profiles. The key is robust, flavorful cuisine. "Everything is reheated," Freidanck explains. "So mild foods don't work. Fragile fish fall apart. Fresh goose liver bleeds...