Word: meats
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Dates: during 2000-2009
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When it comes to comfort, a sojourn in Mongolia doesn't score highly?not surprising, given that the present hallmarks of luxury are hot water, any meat that isn't yak, and a functioning van. Hoping to change that is American venture capitalist Lee Cashell, who offers something he calls "expedition luxury" through his company Mongolian Resorts...
...call to prayer from Nanren village, populated with the Hui descendants of Silk Road traders, mixed in with the calls to commerce from the vegetable market in the neighboring Weitang village, inhabited by China's Han majority. As testament to its ethnic tolerance, Nanbei Street is lined with fresh-meat stands catering equally to the dietary preferences of the Han and the Hui. Last week, though, after a traffic dispute between villagers from Nanren and Weitang spiraled out of control, Nanbei Street's daily butchering turned from goats and pigs to humans...
...probably won’t be. Massive three-foot-long platters arrive, filled with daunting heaps of steaming meat and vegetables. The stew-like dishes, called wots, are all mounded atop injera, the traditional flat bread of East African cuisine. More folded-up pieces of injera are nestled alongside the entrees. It’s an astonishing amount of food, and all you can do is wipe off your fingers, say a prayer that your stomach will hold...
...ways Hellboy manages to balance these audiences, like its special effects, are a sight to behold. Director and writer Guillermo Del Toro takes Mike Mignola’s cult-fave comic to new depths, adding meat to the hero and villains, expanding the back-story, and throwing in a crucial monster-human love story that the books lacked. But Del Toro’s adoration for the off-kilter miasma of Mignola’s world and the monster-fighting monster is also evident in his attention to the bizarre detail and playful spirit of the comic...
...sure to try the tuna tartare appetizer—the fish is served on a green and amber-hued tower of cucumber salad and honeyed mango ($13). For entrees, the cous cous royale with seven vegetables ($24) is served in a traditional tanjine style, which ensures tender vegetables and meat since a funnel-like ceramic lid keeps cooking vapors trapped in the dish until the meal is served...