Word: plating
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...symbol of the times, by long lines at gasoline stations. In 1974, in an attempt to overcome the unintended consequences of price controls, drivers in many places were permitted to buy gasoline only on odd or even days of the month, depending on the last digit of their license plate number. Moreover, with the controlled price of U.S. crude oil well below world prices, growth in domestic exploration slowed and production was curtailed--which, of course, only made things worse...
...stuff themselves with pizza, Thai noodles, fried chicken and--this being Virginia--smoky barbecue. But some of the biggest crowds are gathered around David George Gordon, a cheerful 58-year-old writer from Seattle. Gordon isn't cooking anything that complex--just some pasta, prepared on a hot plate--but scattered among his orzo like tiny six-legged meatballs is a show-stopping ingredient: crickets. The author of The Eat-a-Bug Cookbook, Gordon considers Orthopteran Orzo his signature dish. He scoops the pasta into paper cups and begins handing out samples to the more adventuresome onlookers. That includes...
...nothing like the deep-fried, sauce-coated dishes U.S. diners thought of as Chinese. Chinese food in China, she knew, was much healthier, with less sodium and grease (and more varied animal parts) than Americans imagine. "Mainstream Americans don't like to be reminded that the food on their plate once lived, breathed, swam, or walked," writes Lee. Neither do they pause to think of just how Americanized, in the U.S., Chinese food - or more accurately Chinese-style food - has become. Lee points out that there are 40,000 Chinese restaurants in America - more than the number of McDonalds, Burger...
...rest of the book is crafted with care, and its many revelations will force readers to consider the often strange routes their favorite dishes - authentic or not - took to the plate. And if you, like me, were puzzled by the origin of the fortune cookie, well, that's understandable. Lee discovers that the first fortune cookies came from Japan, where they are called tsujiura senbei. Japanese-Americans sold them in the U.S. until they were forced into internment camps during World War II. That's when Chinese restaurateurs started handing them out instead. Chinese-American cooking is all about opportunity...
...with the chicken," says Daniel Briones, NACE president and director of catering at the Four Seasons Philadelphia. Shelley Harrington, who married Scott Barber on May 10 in Rochester, Mich., opted for chicken with Boursin cheese in a phyllo-dough wrapping plus a fish option. Both cost about $20 a plate; steak would have been $40. Few venues let couples stock their own bar, but limiting the open bar is a fine option for capping the caterer's markup on the booze. Annemarie Conte and Andy Kielich will serve beer and wine and maybe two types of liquor at their September...