Word: reds
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...buffalo jump. In the fall, buffalo suffered compound fractures. Splintered femurs were driven far enough into bodies to puncture stomachs and spill contents. Buffalo landed on other buffalo. Their horns and hooves ripped into each other's hides and flesh. The backs of the buffalo's eyes turned red with blood. Unhurt animals were trapped under the weight of their herd members. Calves wandered about in a daze, bellowing for their mothers. Severely injured buffalo regurgitated food and choked on their tongues...
...course dinner scheduled at Clio, an elegant restaurant in Boston's Back Bay. Its chef, Kenneth Oringer, spent some time in the elBulli kitchen. Adria was happily relaxed but still peppering the scientists at the table with questions about the qualities of certain foods. Why, he asked, did red beets emulsify so much more easily than anything else he's used in the kitchen. None of the scientists had an answer but someone suggested putting the root crop through a molecular spectroscope to break down its chemical composition. By then, Adria was engaging other people at the table. Are there...
...lomi tomato:• Cut 5 Roma tomatoes in half and scoop out the seeds and juice, dice the remaining tomato flesh into 1⁄4 inch dice and place in a mixing bowl• Finely chop 2 green onions (green portion only), finely julienne 1⁄4 of a red onion and add to the tomatoes• Add 1 tsp of coarse salt (kosher or sea salt) and a pinch of fresh ground black pepper and gently massage the salt into the tomato
...Piquillo-Pineapple Escabèche:• 8 Roasted Piquillo peppers, small dice• 1 cup Diced Grilled Pineapple• 1/4 cup Sun-Dried Tomatoes, small dice• 1/4 cup Honey• 1/4 cup White Wine Vinegar• 1/4 Extra Virgin Olive Oil• 3 Tbsp. Red Onion, Minced• 2 Tbsp. Parsley, chopped• 1 Tbsp. (optional) Fresh thyme, picked and chopped• 1/2 Tbsp. Salt• 1/2 tsp. Freshly ground black pepper
...students relying on the sites to make decisions may find themselves in something of a bind. Both leading candidates boast snazzy sites full of personal biographies and various aspects of their platforms. One learns from www.schwartzbiggers.com that Benjamin P. Schwartz ’10, hailing from Pennsylvania, likes red spice chicken, while Alneada D. Biggers ’10, from Alabama, prefers broccoli chicken and cheese pockets. Who knew!? If you consider the candidates’ dietary habits to be crucial in your decision-making process, then this discovery may just seal the deal. Dietary preferences are given less attention...