Word: mustards
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Dates: during 1980-1989
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...calculated pressure on Gaddafi, and on U.S. allies, to prevent the production in Libya of poisonous gases that could be used in chemical warfare. The U.S. insists that a huge chemical plant at Rabta, 50 miles southwest of Tripoli and ringed with antiaircraft batteries, is primarily intended to produce mustard gas and chemical nerve agents. In a pre-Christmas TV interview, Reagan refused to rule out the possibility of a military strike against the plant. On background, Pentagon experts even suggested that Tomahawk cruise missiles, which can be launched by surface ships or submarines from as far as 800 miles...
...country's methods of enhancing the flavor of seafood without obliterating it. She explains as well the techniques of frying, poaching, grilling and cutting raw fish for the right textural contrasts and warns about pollutants and parasites. Fried soft-shell crabs in a spicy sauce, cold poached tilefish with mustard-miso sauce and fiddlehead ferns, and a careful, simple tempura recipe are among the enticements...
...forget your Fenway Frank. Glob mustard on it, and you might even forget what it's really made of and how bad it really tastes...
...Galatoire's is a turn-of-the- century set piece with white woodwork, beveled mirrors and brass coat hooks. Waiters are crisply professional; they even chop ice from huge blocks so drinks stay cold and undiluted. The overwhelming attraction is the lush Creole seafood: shrimp remoulade with its brassy mustard and paprika-zapped sauce; plump oysters Rockefeller; trout meuniere amandine, fragrant with hot brown butter and almond slices; and eggplant with a gentle, rich seafood stuffing. No reservations, ever, not even for a native or the nominee...
...Commander's Palace. This temple of nouvelle Creole cookery in the graceful Garden District is best enjoyed in the leafy upstairs Garden Room rather than the drab downstairs. Don't miss oysters Trufant, poached and glossed with cream and caviar; crab-meat ravigote sparkling with a Creole mustard dressing and capers; velvety, thick turtle soup; fillets of trout with crunchy pecans; roast quail with a crab-and-shrimp stuffing; and hot bread- pudding souffle...