Word: pheasants
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...Pheasant under glass seems an unlikely entree to gain popularity during the frugal 1990s. But Henry Saglio, the owner of Connecticut's Grayledge-Avian Farms, wants to make pheasant more proletarian. Back in the 1940s, Saglio's Arbor Acres farm raised some of the first of the meatier and cheaper white chickens that became a diet staple. For the past five years, he has been perfecting a broad-breasted breed of pheasant that is meatier and more tender than its wild brethren in the hope of popularizing that fowl...
...infuriated Chicago's housing officials. C.H.A. chairman Lane calls the N.R.A.'s protest an "intrusion on public-housing residents. Clearly they are not the N.R.A.'s constituency. Eighty percent of the residents are single mothers, with children, on welfare. I can tell you they are not out hunting pheasant or taking target practice. The only use of weapons in the housing projects is for negative reasons." And Ira Harris, chief of the housing police, blisters the N.R.A. for attempting to focus the debate on the question of race. Says he: "They have never cared about black people before...
...sightings of different species in a single day: 331. With no effort whatsoever, we spotted more than 100 species in the course of five days. A short canoe ride from the Manu Lodge, visitors can see the nesting sites of hoatzins, perhaps the world's strangest birds. The floppy, pheasant-sized avians have three stomachs, like cows; the young defend themselves by diving from their nests into the water. When danger has passed, they use hooks on the leading edge of their wings to climb back up the trees into their dwellings...
Some restaurants have undergone full-blown conversions. The 10-year-old Courtyard in Austin closed last year, and when chef-owner Gert Rauch reopened it as the Courtyard Grill, he had done away with grilled pheasant breast with shitake mushrooms in favor of more casual food, such as grilled marinated duck with warm cabbage salad. In Cambridge, Mass., Michela Larson added a glass- enclosed cafe atrium to her restaurant, Michela's, which serves a restrained version of her Northern Italian dishes. Cod, braised and served with a sauce of leeks, sherry and smoked bacon, replaced grilled swordfish. In the main...
Also described in mouth-watering detail are mussel soup, a chef's salad with pheasant mousse, grilled yellowfin tuna, venison, walnut crusted chicken stuffed with brie cheese, stuffed veal medallions and "salmon and spinach in a potato jacket...