Word: rare
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Dates: during 1980-1989
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...senior political staff. Cuomo eventually allowed Ajemian to read passages from his personal diary, which only his secretary had seen. "They are a fascinating look at another side of the man, someone quite different from the one the public sees," says Ajemian. The result of it all: a rare and penetrating insight into a complex public figure...
...proper approval before performing experimental procedures on cancer patients. For his efforts last week, however, Gale was personally thanked by Soviet Leader Mikhail Gorbachev, first in the Soviet leader's televised speech to his nation and again in a meeting in Gorbachev's office. That marked a rare tribute to a foreigner by a country that prides itself on being self-sufficient...
...says the amiable Virginian. What Jenks does not say is that the rules of the game require that the god must look like the winner. The Garden of Eden is, after all, what publicity departments call a publishing event. Interviews and appearances are planned for Jenks. This is a rare career opportunity for a young editor, and a delicate matter as well. He has done an excellent job, yet he must repeatedly give assurances that all the words in the book are Hemingway's. He must also defend his cuts and rearrangements against purists and scholars. Hemingway left some helpful...
...from animals that were fed differently were tested, with somewhat different results. Beefalo from Healey's Market in Manchester, Vt., was slightly richer, more flavorful and moister than comparable cuts from Chenango Beefalo in Greene, N.Y. Although neither example of beefalo matched Brae, both were certainly adequate. Steaks cooked rare were the most successful cuts, even though they were paler in color, milder in flavor and a bit tougher than Brae. Stews were barely acceptable. Roasts, however, were much too dry because the meat lacked the fat to keep them supple...
...significantly lower. Chianina is a descendant of a breed raised in the Chiana Valley of Italy since Roman times. Cooked as directed, the rather pale meat with slightly yellowish fat was virtually tasteless except for slight acidic overtones. Most successful was the steak, pan-grilled and served very rare. What little fat there was in Chianina cuts had an unpleasant waxy aftertaste that marred roasts and stews. In addition, the braised cuts were extremely dense when cooked because they were too lean...