Word: quailed
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...rustic feel, Pern serves food that's in season: fish in the summer and game birds and venison in the winter. And like publicans of old, he sources his produce locally. The village and its environs provide an ample supply of partridge, pheasant and grouse, as well as quail, duck and guinea-fowl eggs - and no fewer than three types of honey. The Star grows its own herbs and some of its own vegetables on a four-acre patch. Fish is brought daily from nearby Hartlepool on the North Sea. And not to forget the drink, Pern tempts customers with...
...coconut sorbet?is not so much fusion food as French classics with a tropical twist. For his seared tuna, Salans eschews the obvious sweet-savory pairing, opting instead for a citrusy relish of young starfruit, cherry tomatoes and chive coulis. The foie gras, chopped with almonds, caraway seeds and quail, is wrapped in pastry and served in a pool of buttery-rich demi-glace infused with the Balinese staples of clove, cinnamon and vanilla. The only disappointment was an insipid melon soup...
...especially the close proximity of birds, pigs and humans?promote the mixing of viruses, which mutate and leap between species. New strains are constantly evolving as viral genes are swapped between host bird species. "The 1997 strain was a reassortment from three viruses from goose and, we think, the quail," says Kennedy Shortridge, a University of Hong Kong microbiologist who has studied influenza since...
...Stephen Sondheim ("We'll have Leontyne Price to sing a/ Medley from 'Der Meistersinger'") was not Berlin's style - to Sondheim's caviar, his lyrics were Spam - but in "Annie Get Your Gun" he did a triple rhyme ("You can't shoot a male in the tail like a quail") whose comic force quickly escalates musically and in the singer's volume. And he could pay cheeky tribute to friend Kaufman's failed play "The Deep Tangled Wildwood" in a complex rhyme for the song "Lazy": "I want to peep/ Through the deep/ Tangled wildwood,/ Counting sheep/ 'Til I sleep...
...with hot lemon fizz--you know you're in for something different. Ferran Adria has won the adulation of food critics and cooks by whipping up startling combinations of texture, temperature and taste: bite-size cuttlefish ravioli that explode in a burst of coconut and ginger, soft-boiled quail egg with a crispy caramel crust, a polenta of frozen powdered Parmesan cheese, almond ice cream on a swirl of garlic oil and balsamic vinegar...