Word: omelet
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Dates: during 1980-1989
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...Jake LaMotta was featured in every pretty piece on the passing of Sugar Ray Robinson, he might have been taken for an elder statesman of boxing, a figure of charm and standing. As a matter of fact, when Robinson made a Spanish omelet out of LaMotta in 1951, the New York Herald Tribune called it "the first believable knockout of ((Jake's)) life." LaMotta swears he never took a dive except the one against Blackjack Billy Fox, and that was so long...
...emotional range as a painter: pessimism, anger, every abrasive emotion are caught in some inner filter before they can reach Frankenthaler's canvases and muddy their obstinately sustained lyricism. She keeps up the mood of Apollonian pleasure so well that one may think of Edmund Wilson's satire The Omelet of A. MacLeish, whose hero's well-made tropes "gleamed in the void, and evoked approbation and wonder/ That a poet need not be a madman, or even a bounder...
Ruth Brinker is grandmother incarnate, a balm of memories and sympathies. As she sits at the edge of his messy bed, the young blond man pries the lid off his dinner. An Italian omelet, roast potatoes, broccoli. The cramped hotel room actually smells of home. "Ruth," he says, "I love...
Start scrambling for your omelet pan. Eggs unadulterated with guilt may soon be back on your menu. Once considered a valuable, low-cost source of high- quality protein, eggs became dietary villains because of their high cholesterol. Now that hard-boiled approach to one of nature's most delectable foods may soften...
...shown that frying them sunny-side up, without flipping them over, does not kill all the bacteria; the eggs had to be fried three minutes on each side. Other recipes also need altering, probably to the cook's despair: boiling requires seven minutes to ensure safety, poaching five, and omelets must be cooked until no liquid remains. Restaurateurs may balk at such guidelines. Says John Benson, of Manhattan's Mme. Romaine de Lyon, which offers 500 types of omelet: "I certainly can't make an omelet well done or dry unless it's at the customer's request...