Word: milde
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...often augmented with a pinch of sugar, supplying a characteristic sweet and sour taste. But it is the distinctive prahok that gives Cambodian food such a unique flavor. And if you can get past the smell, which is often likened to a ripe cheese, the taste is actually rather mild...
...game rages on. Some guy hits something with a misshapen plank of wood and everybody in the room goes “Ooooooh.” Instead of being rowdy, the audience is mostly reverent. Mild shouts of “What a bowl!” greet the instant replay. When something goes terribly awry, they tilt back their heads and make a disapproving yet dignified “tsk” sound, or place their heads in their hands while groaning or (when things get really rough) raise their arms at an oblique angle and flail their forefingers...
...Rogers. It is true that Mister Rogers' Neighborhood, which lives on in reruns, was an island of tranquillity in a children's mediasphere of robots and antic sponges. And in real life, Fred Rogers, who died last week of stomach cancer at age 74, was evidently as sweet and mild mannered as the kindly neighbor he played on TV. An ordained Presbyterian minister, he didn't smoke, drink or eat meat, prayed every day and went to bed by 9:30 each night. To cynics and parodists, Mister Rogers' Neighborhood was a namby-pamby zone of pint-size feel-goodism...
...accounts, Wen has traits that have come to define China's latest crop of leaders, including incoming President Hu: a mild demeanor, punctilious organizational skills and competence as an administrator. Those attributes have not always been enough. Zhu promoted Wen to Vice Premier in 1998 and tapped him to run the problem-plagued financial and agricultural sectors. Despite efforts to make the country's banks stop lending to money-losing state enterprises, bad loans continue to mount, jeopardizing the nation's financial system. Agriculture has also fared poorly under Wen, with farmers' incomes stagnating while China's economy grows...
...Taiwanese chef to plan out the meal. On this Saturday afternoon, the soup of the day resembled the hot and sour soup of Chinese take-outs. However, the broth itself was surprisingly thin and mild-flavored. Tofu, carrots, coriander and honey suckle flower floated in my spoon. Upon finishing the soup, Tony brought out plates with a mound of rice in the middle surrounded by the four vegetable dishes: steamed bok choy, Napa cabbage and mushrooms cooked in their own broth, tofu in a creamy tomato sauce and imitation meat with diced potatoes and carrots...