Word: pistachios
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...Pistachios are the latest nut to disappear from Harvard dining hall menus. The move comes in response to a warning issued earlier this week by the Food and Drug Administration about salmonella contamination of products from Setton Pistachios of Terra Bella, Inc. Just two months ago, Harvard University Dining Services eliminated all peanuts from their dishes in the wake of a salmonella outbreak attributed to several peanut products. The FDA and the California Department of Public Health is still investigating the incident, and Setton has voluntarily recalled around one million pounds of pistachios—both shelled and unshelled?...
...says, "by the sense that the U.S. is always the underdog. A lot of Europeans still think that American cuisine is hamburgers and hotdogs. That just makes me want to strive harder." At their kitchen in California, they ran time trials, tinkering with everything from the garnish on their pistachio-crusted cod to the shape of their beef filet (in the end, it went from square to round), and learning to move past each other in a graceful ballet...
...imagine an archaeologist a thousand years from now digging up an issue of TIME, circa 2007. "Maybe on the cover he'll find a poignant photograph of AIDS in Africa. Then he'll open up the magazine and see a photograph advertising a shiny Mercedes." Through his pistachio green designer glasses, the ad man's ever-twinkling eyes widen. "And then he'll see a big spread on the lost children of Brazil, which is followed by a double-page photograph for Chanel perfume." Knocking his knuckles once on the table, Toscani, 65, lets out a short bark...
...dinner did not disappoint. To start off, David Myers of Sona in Los Angeles concocted a reception of duck confit eggrolls topped with lime pickle aioli and peekytoe crab beignets, all washed down with Dom Perignon Brut 1999. Then came the main courses. Adria prepared Ostras Con Pistachio Verde y Citricos (oysters with green pistachios and citrus; Wakada presented Ravioli of Asahi Crab with Crab Terrine and Finger Lime; Daniel Boulud (of Restaurant Daniel in New York City) produced Wild Scottish Grouse with Sarawak Pepper Cromesquis; and Thomas Keller came out with Four Story Hill Farm Cuisse de Poularde with...
...know we're supposed to ask serious, boring questions, but I'll try my luck: If you could be reborn as an ice cream flavor, what flavor would you be? -Ellizah Adam in Jakarta, IndonesiaI'd be pistachio. Definitely pistachio. I don't know why that's such a quick answer but honestly pistachio jumped at me. Maybe because I was asked to have an ice cream lat week in a movie I'm making here in New York and I said, 'could I have pistachio' and the prop guy said no. My face dropped. That would be on film...