Word: plating
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Dates: during 2000-2009
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...tablescape is everything that is on the table: how the food is arranged, how close it is to us, what the plate looks like. It can also be whether the table is lit by candlelight, spotlight or fluorescent light. The tablescape not only influences how much we enjoy food; it has tremendous impact on how much we eat. We find that people who serve themselves from slightly smaller serving bowls serve themselves a smaller amount. With snacks, they end up taking 50% more if they were served in a large bowl rather than a small bowl. The same thing happens...
...hipster image is backed up by a tasty selection of sandwiches, salads, and juices, alongside a full menu of coffee staples and pastry snacks. A five-dollar pita plate came loaded with a zesty hummus and a spread of freshly sliced cucumber, red onions, tomatoes, and bean sprouts—a healthy offering that nicely complemented the Monkey Wrench, a turkey-avocado-dill confection. At least five of the cafe’s standard sandwiches are vegetarian, and high marks go to the “Tune Up”—tuna, red onions, and tomatoes served...
...transfer pots into and out of the oven, too. directcookware.com grate idea Escape the perils of finger-hungry graters. Standing on four short legs, Giltsharp's Cheese Bug is one insect you'll welcome into your kitchen. Drag a block of cheese along the freestanding Bug's concave face plate and the gratings accumulate in an egg-shaped receptacle underneath. giltsharp.com Strip Show Love fresh corn, but hate having a butter-covered face and a smile full of niblets? Kuhn Rikon's Corn Zipper, which resembles a happy metallic stingray, allows you to strip kernels from raw or cooked ears...
...weekly session. It’s the kind of class in which verbal accuracy and detail is taken as seriously as fütbol—and we’re talking in a city where even the rehashing of a match between archrival teams Boca Juniors and River Plate can end in blows...
...said Conlee. Though the menu may look different, it will still offer the same fail-safe favorites, such as chicken fingers, hamburgers, and the Grille’s famous oversize, fresh baked cookies. “It’s a cookie the size of a plate...and it’s warm and gooey,” said Stephanie T. Chevalier ’07. But the Grille managers are open to expanding their menu, in response to student demand. Their first experiment is set to be ice cream sandwiches. “We’re hoping that...