Word: mccutchen
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After one splendiferous night last week, about as many living, breathing citizens remained unaware of Marine Captain Richard S. McCutchen, 28-the first man to dare "The $64,000 Question"-as there are whooping cranes left on the North American continent...
...million televiewers who saw him conquer an adman's dream of Everest, Dick McCutchen proved a perfect dish. Shaken well, he had the drawling deference of a vintage Jimmy Stewart, the nerve of a riverboat gambler, and the Montezuman morale of a Marine. Not the least, he had an astronomical gastronomical education, inherited from his globetrotting naval-officer father, who has spent years accumulating exotic recipes...
...Paris With Hunger. Now a 55-year-old retired captain (Annapolis '23), father John McCutchen first invaded his wife's kitchen in San Francisco in 1932; between "fiddling with cake-baking," he roamed the city's fabled restaurants, pored over cookbooks. For Dick's tenth birthday party he whipped out a succulent Lobster Newburg ("not exactly for a kid's stomach, but that's what he wanted"). Permanently intrigued, Dick thenceforth stirred while "The Skipper" mixed the local delicacies of Manila, Tsingtao or New Orleans. In Panama, on lazy Saturday afternoons, the gourmets caught...
...command the U.S. embassy guard, a plush detail enabling him to swallow new wines and sauces at great restaurants, while adding and subtracting their stars in the Guide Michelin. After a hitch in Korea (where raw spider crabs caked in crushed red pepper failed to thrill him), Captain McCutchen went to Ohio State University to teach naval science...
...Amos 'n' Andy had so many Americans waited so breathlessly for an evening broadcast. The question "Will he go for it?" was self-explanatory, whether asked in taxi, train, hotel lobby or on a city street. The he in this case was Marine Captain Richard S. McCutchen. The 28-year-old naval science instructor at Ohio State, father of three and amateur cooking expert, had reached the $32,000 mark on The $64,000 Question by breezily describing the ingredients of five desserts: bombe, zabaglione, olycook, flummery and pfeffernuss...