Word: mushroomer
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Tuesday afternoon Core section turned their faces away in disgust, the TF explained to me that this was not therapy, and that I had to leave Sever 102 immediately. As I walked through the Yard, I looked forward to an afternoon of warming myself by the giant mushroom outside Canaday and then stalking the young adult section at Gutman Library. No sooner had I fallen asleep in the warm currents under the mushroom thanYard Ops came by and covered me in green mulch shot from a fire hose. After that, Gutman refused me admittance due to my history of crying...
...Wasson and his buddy's mushroom trip might have been lost to history, but he was so enraptured by the experience that on his return to New York, he kept talking about it to friends. As Jay Stevens recalls in his 1987 book Storming Heaven: LSD and the American Dream, one day during lunch at the Century Club, an editor at Time Inc. (the parent company of TIME) overheard Wasson's tale of adventure. The editor commissioned a first-person narrative for Life...
...OMNIVORE’S DILEMMA: A NATURAL HISTORY OF FOUR MEALS by Michael Pollan A bunch of grapes, an egg, a ham bone, and a curiously shaped mushroom spotlighted against a black background: this dramatic still-life, coupled with austere gold lettering and the words “natural history,” succeeds in making this food look as plastic and unappetizing as humanly possible. STEALING BUDDHA’S DINNER: A MEMOIR by Bich Mihn Nguyen With cute pastel pink lettering and a tantalizing candy dish containing a Nestle’s Drumstick, Skittles, a candy necklace...
...place of pilgrimage for true foodies. A dish like slow-roasted fillet of Wagyu beef with roasted veal sweetbreads, caramelized carrot purée and a sherry vinegar gastrique may be a mouthful to order, but every bite confirms the brilliance of its conception. Plainer fare such as wild mushroom arancini with leek purée, white asparagus emulsion and cep vinaigrette showcase the intense flavors of locally grown vegetables. Hall says: "I let the ingredients speak for themselves." Luckily it's in a language even linguistically challenged bohemians will understand. The results: pure poetry, and worth braving...
...silk-screened onto a plate, which, when scanned, leads the PDA-toting diner to a website that explained the dish's ingredients. Juan Mari Arzak used a nifty device to puff up cellophane 'papillote' with herb-scented air that would then infuse the lobster cooked inside. Quique Dacosta created mushroom "papers"; Dani Garcia used liquid nitrogen to turn olive oil into butter lingots ; and Eneko Atxa centrifugally pulled apart broths to reveal three different "essences...