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...tomato sauce on these things." But Hamid Abdul Latif, 50, a clerk in the Iraqi Ministry of Justice, appreciates the unadorned flavor. "I like it plain," he says, "but that might be because I have an ulcer." Next up is Al-Ferdan, whose wood-fire oven sports a copper plate with "In God We Trust" written above it in Arabic. The pizzas ($5, including a Coke) have thin crusts and fresh ingredients. "This is better," says Gbassage, who used to flip pizza dough at a Domino's in Stockton, California. Our Iraqi panel agrees. "The feeling in the mouth...

Author: /time Magazine | Title: "Your Mouth Lights Up" | 11/23/2003 | See Source »

...goal is to be stuffed by the time your entrée gets there, which is always good,” Mujalli continues. “Then you have to push through to the end. It’s frowned upon if anyone leaves any food on their plate...

Author: By Brenda Lee, CRIMSON STAFF WRITER | Title: Line and Dine | 11/21/2003 | See Source »

Edwards—now the Crimson’s leading receiver and an All-Ivy candidate—would look up at Fitzpatrick like he was personally responsible for the so-called beef brisket on his plate. But then he would soften. More than a year removed from seeing playing time, the last thing Edwards wanted to talk about was football, but he’d always try to answer anyway. He couldn’t ignore his quarterback...

Author: By Lande A. Spottswood, CRIMSON STAFF WRITER | Title: Made To Fitz | 11/21/2003 | See Source »

...food available, you may be tempted to grab as much as you can, while you can. Ms. Mannersmith reminds the greedy to “always have one hand free” and to not attempt eating and drinking at the same time. Balancing two beers and a plate piled high with munchies is a bit precarious and could easily lead to another breach of tailgate etiquette—spilling drinks on another person’s car.In the book of hurling protocol, the bathroom ranks as the number one place to vomit, with the handy flushing capabilities...

Author: By Jannie S. Tsuei, CRIMSON STAFF WRITER | Title: Refining the Rivalry | 11/20/2003 | See Source »

...with Napa slaw and French quarter remoulade; tempura of yellowfin tuna sashimi with wakame, Oregon wasabi and aged shoyu; duck confit quesadilla with jack cheese, scallion and avocado salsa. We manage to snag samples of the last two, though the delectable sashimi mysteriously stops being served after only one plate. Instead, plate after plate of barbecued chicken wings are unveiled, leaving some acutely disappointed palates...

Author: By Irin Carmon, CRIMSON STAFF WRITER | Title: The Brattle Hosts a "Feast for the Eyes" | 11/20/2003 | See Source »

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