Word: ribbed
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...Pearl S. Buck Foundation which serves the new immigrants, "simple shy guys who dote on their wives, or men with no respect for women." Fan had a taste of both. Her husband was sweet, she said, until he lost his job and began abusing her. When he broke her rib, she divorced him. Fan is grateful, however, for her freedom and the custody of her daughter. Of her ex-husband, she says, "We do our part as wives and mothers, but when they're unhappy, they say things like 'I bought you.' Why couldn't he say he married...
...restaurant Noma, and I even took my husband to a strip club after I was tipped off that the best meat in Manhattan was to be had at Robert's Steakhouse in the Penthouse Gentlemen's Club. But after several samples of charcoal-grilled chuletón or prime rib at restaurants like Etxebarri in Axpe and Casa Nicolas in Tolosa, my radar homed in on northern Spain...
There, I was prepared to eat steak twice a day in search of its secret. At Restaurante Baserri Maitea outside Guernica, Juan Antonio Zaldúa served us one gigantic Rubia Gallega (Galician Blonde) rib-eye chop and an even bigger, more marbled German one. Marbling is largely genetic and, as an indicator of quality, a myth; it signals juiciness but not flavor. The leaner, leggy Galician Blonde was just as tender as the fattier German. Zaldúa claims that the sum qualities of an individual animal - feed, upbringing, genetics - are more important than breed or regional origin...
...platters sprinkled with salt. We gorged ourselves on the deep, primordial flavor of beef as it was meant to be, full of days spent in the goodness of open fields. Somehow in the cholesterol-induced euphoria, my brain noted that the perfect steak seemed to be in the center rib section, aged for 90 days, of a 16-year-old Rubia Gallega...
...York City, where the average price of a dinner is $129, up 7% from last year. "The clients tell us we can raise our prices even more," he says. At the BLT Steak restaurants in New York City and Washington, chef Laurent Tourondel is serving a $92 rib-eye steak, and he's pretty sure he's holding back. "I could raise it a little bit more" without losing any diners, he says. "I don't think I'm close to that price yet." When Chicago's Alinea raised the price for its Tour, which comprises more than 20 courses...