Word: meals
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Dates: during 2000-2009
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Brunch has always been something of a social meal, one reserved for lazy weekends - something to do when you have extra time and, more importantly, extra cash. So why at a time when the number of dinners that Americans are eating out is at an all-time low, and the economy has more and more people turning to their kitchens to (gasp!) cook for themselves, is this niche meal on the rise? Brunch traffic was up 8% during the first eight months of this year compared to the same period in 2008, according to market-research firm NPD Group. Brunch...
...chief industry analyst Harry Balzer doesn't attribute the meal's increasing popularity to its social aspect, but to its promise of large quantities of food for a startlingly low price. "People are not going out without a deal, and brunch is the No. 1 deal," Balzer says. Nationwide, the average brunch eater's check is $6.48. (See the top 10 TV chefs...
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
...inspired to create these dishes with the idea that parents cook one meal instead of two. A lot of times, they're making one meal for the adults, and one for the kids. I think you can find dishes that can do both. Dishes like green beens with aioli and some toasted almonds, or a piece of French bread covered with cream cheese, mayonnaise and white cheddar topped with some hot Italian sausage and mushrooms - they're flavorful and they're easy. And most importantly, anybody in your family...
...never wake up in time for breakfast. Every morning, I set my alarm for 9:30 a.m., yet I still sleep right through Currier dining hall’s breakfast hours. Despite my own inability to appreciate the first meal of the day, as the Undergraduate Council president, my past six months have been defined by discussions of hot breakfast. When I ran for the position one year ago, I never thought that over half my time on the council would be spent talking about one meal of the day. Since last May, students have been asking me to fight...