Word: livered
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...days of foie gras as a simple exercise in gastronomic luxury are over. Foie gras - French for the fatted liver of a duck or goose -has come under increasing fire in the U.S., where it is a $17 million business. Chicago has banned the sale of it and California law will make it illegal to sell or raise foie gras by 2012. The fiercest battleground right now is in Philadelphia, where City Councilman Jack Kelly has proposed a ban and animal rights group Hugs for Puppies has been demonstrating outside the homes and businesses of chefs who serve the delicacy...
...can’t be so bad, I suggested. You booze until your liver begs for mercy, hobnob with some of Harvard’s most distinguished surnames, and leave early enough to catch dinner in the dining hall...
...after he graduates from medical school: Sandel: “Now consider a second case: This time you’re a doctor and transplant surgeon. You have five patients each in desperate need of an organ to survive. One needs a heart, one a lung, one a liver, one a kidney, and the fifth a pancreas. But you have no organs and you’re about to see them die, until suddenly you remember that in the next room there’s a healthy guy who came in for a checkup, and he’s taking...
...history of his native Sparta and in the making, extolling and drinking of large amounts of the well-known (and in my limited experience, best-avoided) pine-resin-laced traditional Greek wine retsina. Trained by decades of exposure to the resinous brew, Nick's brain and liver now presented us with an unusual difficulty: they had become so good at detoxifying his system that it was nearly impossible to sedate...
...about 6 million bottles of wine a year - is one of the world's smallest producers. But its wines are smooth and tasty, and a few of the country's dozen or so commercial labels are internationally renowned. For a recent dinner of frogs legs, thick yogurt, and saut?ed liver, Ramzi invited a TIME correspondent to drink a Massaya classic red, not one of his fanciest, but one that best reflects the region, with a peppery taste and smells of mint and thyme. The humble cinsualt grape he uses doesn't have a strong personality of its own, but absorbs...