Word: meat
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...Powell was firmly ensconced in a new career as a successful writer and celebrity foodie. But Powell's offscreen life didn't follow the script. With her marriage falling apart, she took a sabbatical from her New York City home to learn the advanced skills and techniques of cutting meat. The result is her second book, Cleaving: A Story of Marriage, Meat, and Obsession. Powell talked to TIME about the delicate art of butchery during crisis. (Watch a video with Julie Powell on how to butcher meat...
Once upon a time in the annals of women's stories, getting married was the fairy-tale ending. These days, marital ambivalence rules the literary scene. December brought Julie Powell's new memoir, Cleaving: A Story of Marriage, Meat and Obsession (Little, Brown; 307 pages), in which the Julie & Julia author tells the sad, sordid tale of the recent years she spent butchering pigs, cows and her husband's heart. Meanwhile, in a New York Times Magazine story, writer Elizabeth Weil detailed her efforts to subject her "perfect union" to every kind of therapeutic scrutiny available in Northern California...
...buying in bulk? In some cases. I've done a lot of research at wholesale clubs - Costco, BJ's, and Sam's and did a lot of price comparisons. What I found is that it makes a lot of sense to buy in bulk when you're buying meat and produce. There were also some items that were less expensive to buy at the wholesale club than the grocery store, even when the grocery store has it on sale. My own personal items were things like egg substitute, frozen orange juice concentrate, and boneless chicken breasts that are individually frozen...
...Swakopmund Brauhaus One of the most charismatic places in town, the Brauhaus bar-restaurant, tel: (264-64) 402 214, makes you feel as though you are in deepest Germany, but 30 years ago. Locals go there for the beer - especially the Hansa, Tafel and Windhoek lagers - and the meat, particularly wiener schnitzel and game such as oryx and kudu...
...savored. In fact, there's no real reason to drink it except to get drunk. With an alcohol content of between 40% and 55% (80-110 proof), vodka is consumed as a shot, usually in the afternoon or evening, followed by a salty snack: fish, pickles, jellied meat or sauerkraut. After the food comes another shot. Then more food. Shot, food, shot, food - and so on until the Russian winter seems a little less cold. (The food, by the way, is optional...