Word: piquantes
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...night of finals before the winter break at the University of California, Los Angeles, junior Aaron Rothe, 20, was ready to celebrate. So together with a couple of buddies, he made his way to a local cafe, where they sparked up a water pipe and took turns inhaling its piquant smoke. No, California hasn't legalized the recreational use of marijuana. At cafes around UCLA and in college towns across the country, students are passing around the hookah, the ancient Middle Eastern water pipe filled with sweetened tobacco...
...Thailand ingesting nothing but murky "shakes" of volcanic clay, psyllium husk and watermelon juice?all the while undergoing daily coffee colonics. In Nepal or Mongolia?places with little culinary cachet?fasting might make sense. But in the kingdom of miang khum and larb gai, skipping a dinner of piquant red-curry snapper in favor of clay is just cruel...
...Utopia," the men argue politics, spot lapses in their opponents' logic while stitching up the holes in their own. Or they follow the train of a piquant proposition and find they have talked themselves into a terminus. Do they contradict themselves? Very well, they contradict themselves. And they have such fun doing so; this is revolution as parlor sport. But the chat has gravity, for at issue is the question of how men shall live. Stoppard, himself a child refugee from the Soviet bloc, has embraced liberal humanism - human-ness, humaneness - in all his work. At the very...
From the hot meze, the Karentika ($3.50), a chickpea custard in a pie crust, is uniformly bland. It comes smothered, however, under a wonderfully piquant harissa, a spicy condiment made by pounding chili peppers in a mortar with salt, olive oil, and spices. Harissa is one of the foundations of all North African cooking, and it’s excellent at Baraka Café. You’d be well-advised to order harissa alone as a meze ($3.50), and forgo the Karentika. The Zaatar Coca ($4.50)—a hand-stretched bread, grilled over a fire, then sprinkled...
Indeed, a tremendous plate of “New England style” calamari, coated in a cornmeal batter and served over a bed of spinach leaves with diced tomatoes and piquant pepperoncini ($7.95), was a substantial and successful appetizer. The richness of the fried squid contrasted with the sweet taste of the tomatoes and the zip provided by the hot peppers to enliven a dish that can often, when handled less sensitively, become cloyingly repetitive...