Word: powdered
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Dates: during 2000-2009
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...small way, the system did work, because screening effectively forced the alleged bomber, Umar Farouk Abdulmutallab, to use a liquid chemical rather than a more basic or reliable detonator to trigger the powdered explosive that was sewn into his underwear and smuggled on board. And it turns out that pulling off such an explosion on a plane is no simple feat. "It's a bit more complicated than just putting a flame to the powder," says Jimmie Carol Oxley, the director of the Center of Excellence in Explosives Detection, Mitigation, Response and Characterization at the University of Rhode Island...
...TIME conducted an in-depth interview with Gonzalez five days before he was murdered. Sitting in his office with 140 kilos of seized cocaine beside his desk, the square-jawed soldier explained the smuggling routes for the white powder with the aid of computer maps. Small aircraft were carrying bundles of cocaine from western Venezuela into Honduras, he said. His intelligence showed that the leftist Revolutionary Armed Forces of Colombia (FARC) were operating openly in Venezuelan territory and were behind many of the shipments. "The Venezuelan government is either incapable or complicit in this traffic," he said, speaking with...
...culinary map by highlighting the distinct products and flavors attached to that part of the world. Which is not to say that he's a traditionalist: this is a guy willing to serve live shrimp unadorned to his diners and to PacoJet his walnuts until they turn into frozen powder for dessert. The combination is something altogether new: by showcasing his local ingredients in a way that is part molecular gastronomy, part lightness of touch, he makes it clear why they're worth preserving and cultivating. (See pictures of what the world eats...
...Read "Jerusalem: A Growing Powder Keg in Mideast...
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...