Word: potful
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Dates: during 2000-2009
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Getting from the Hill to the White House is no easy feat. He has a Senate race to run in 1986 and a Senate to lead all the time, which makes him a target for every political pot-shooter around. Out in Ellsworth, Kans., the other day a man came up with a sign on his hat that said DUMP DOLE. With bemused aggressiveness the Senator confronted the fellow and declared, "You're not going to beat me." The tormentor was flustered and half admitted the task might be impossible...
...featured. The preferred fuel for grilling is mesquite, a wood native to the Southwest. Indeed, that part of the country, along with Louisiana and the Carolinas, provides much of the inspiration for dishes that are usually modified with Oriental, French and Italian overtones, all in the best melting-pot tradition...
Even in New England, where lobster remains the runaway summer favorite, there is a new look, especially at the hands of Lydia Shire, the chef at Seasons, the restaurant in the Bostonian Hotel. Here traditional grilled lobster is garnished with untraditional chive butter and Chinese pot stickers--steamed dumplings filled with lobster, pork and ginger. "The average diner is very much aware of 'new American cuisine,'" says Shire. "It's out of the fad stage and is really the creative cooking of good simple food, using American products and infusing some kinds of classical preparations...
...casseroles sauced with canned mushroom soup, Back-to-Bataan Spam and patently disgusting creations like a cabbage-apple-and-pickle salad with evaporated-milk dressing. The Sterns, who write several columns and report their findings regularly on the CBS Morning News, also offer better choices, such as soups and pot roasts. The trademark specialty of the down-home movement is mashed potatoes with lumps. Never mind that the test of a cook's skill has always been the absence of any such flaws. So important are lumps to the new authenticity, one suspects, that processors of dehydrated potatoes will include...
...Aunt Hattie. If it's good, it's worth saving." But he warned that the conserving must be done with expertise. Many hope that New York Times Food Editor Craig Claiborne is equally correct with his prediction: "I don't think we're going back to plain old pot roast. We're not going back to Jell-O That's ridiculous...