Word: pie
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Dates: during 1960-1969
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...Michelangelo "too crude and experimental." Tunberg's Neoclassical Drawing Trap was put together as a way of asking, "Do you really know what you are talking about when you praise old masters?" Says Tunberg, who is working on a construction showing a pair of hands making a pie: "Art is not just a scene or a picture any more. It is an object that exists for itself, but it also conveys something more than pure decoration-not exactly a message, but a hunch...
...lips tremble with rapture. He blows kisses to his own cuisine and launches into the most passionate eating scenes since Tom Jones. Occasionally he falls as flat as a novice's souffle. He once referred to the trimming of mushroom stems for a steak-kidney-mushroom-and-oyster pie as "a small circumcision." He crimped the edge of a piecrust with a gag-store pair of false teeth. His hyper-Briticisms tend to be overdone...
Gorming has its full terminology. Pie is charlie brown because the latter had to have pie at every meal. Dom is chicken, after the Dominique, a particular breed. Broadie is a cow or a steak. Gano is the name of a very hard kind of apple they used to grow in the valley and, by extension, Boontling for all apples. Bacon is bowrp (a contraction of boar pig), eggs are easters, as in "If I don't shy to the sluggin' region [sleeping place] soon, I may as well set me a jeffer and gorm bowrp and casters...
...steak with herbs) in Marrakesh, and ski the afternoon away at Oukaïmeden in the High Atlas Mountains. He can be back in Marrakesh in plenty of time to catch the show at Ksar el Hamra (the Red House) and dine on magnificent bstilla (a flaky, cinnamon-sprinkled pie stuffed with pigeon livers and eggs). He can accompany this with a bottle of Boulaouane rose, or any one of several inexpensive Moroccan red wines. (They are far superior to their middle-class French cousins and deserve to be exported...
...true "stone soul" dish is chitterlings, pronounced "chitlins." These are the small intestines of a pig, boiled, marinated, then smothered with "Louisiana hot sauce," served with turnip or collard greens, black-eyed peas and hot corn bread. The meal is traditionally topped off with a slice of sweet-potato pie, a delicacy regarded as soulful even by Southern aristocrats...