Word: rinds
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...Cheese and Wine Room: At this vaulted sandstone cellar within Sydney's heritage GPO building, www.gposydney.com, diners are encouraged to create their own cheese board from fromager Sonia Cousins' extensive menu, which changes seasonally and is divided into fresh, white-mold, washed-rind, semi-hard, hard and blue cheeses from Australia and Europe. Accompaniments include truffled honey, muscatel raisins and novelties like hibiscus chutney. There's an excellent choice of paired cheese-and-wine menus with tasting notes - even a single-malt-whiskey-and-cheese menu - as well as monthly master classes...
...thrown by its lightness, and thought it would work better in a frisée-and-lardon salad, fried into light little bacony croutons. Or in a taco. "It could almost take the place of chicharrón," he says. "It's a healthier version." A healthier version of fried pork rind. I'm sure Spam will take whatever nutritional compliments...
...Urkel effect has damaged most of the last generation of Democratic presidential candidates, so I figured I'd have its horrors explained by Michael Dukakis. "The guy I was running against was chewing on pork rinds during the campaign," said Dukakis. "I don't think George H.W. Bush had had a pork rind in his life. They did that number on me, and I did a much less effective job than Obama did. I was kind of the bloodless technocrat, right? If I had a nickel for every guy who said, 'You're nothing like the guy on television...
...that water to vanish into space. What was left retreated into the subsoil or, significantly, contracted into the poles. Phoenix, a stationary lander in the style of the old Viking ships that touched down on the planet in 1976, will get a chance to dig into that frozen polar rind...
Philippe Puel, chef at the elegant Le Cantou in Toulouse, agrees, but says to assure the dish's longevity a chef must "adapt these ancient recipes to our modern lifestyle." He adds fresh Toulouse sausage as tradition there demands, but uses a lighter, sweeter Tarbes bean, finely sliced pork rind and leaner duck confit, and trades cassoulet's typical black crust, the result of hours spent in the oven, for a lightly browned one. It's not his grandmother's cassoulet, but you won't need a nap after finishing it, either...