Word: roasting
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Dates: during 2000-2009
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...some but did little to dissuade the legions. It turns out that http://www.beonlineb.com is an interactive video for the new LP’s title track, and it’s almost as confusing as their official site, where shy human-pheasants roast marshmallows. Red apples fly, rain falls from severed hands, and Butler performs parlor tricks if you’re intuitive enough to click on him at the right time. You can even indulge in a bizarre form of karaoke by moving the cursor over Win’s face—words in spidery font form...
Gordon Ramsay and April Bloomfield asked for roast beef; Jamie Oliver chose a big bowl of spaghetti chased with rice pudding; Laurent Tourondel would have a tuna sandwich with bacon, a Krispy Kreme doughnut and a Corona. Even Wylie Dufresne, famous for his exotic combinations like pickled beef tongue with fried mayonnaise, asked for scrambled eggs, a cheeseburger and a steak. "There's always a return to childhood or some country-ass thing. The word Mom comes up at least a third of the time," says Travel Channel host Anthony Bourdain, who played the last-supper game many nights when...
Ramsay, host of Hell's Kitchen and recipient of 12 Michelin stars for his many restaurants on both sides of the Atlantic, told me that he picked a roast because he's burned out on caviar and chocolate fondants. But then he started reminiscing. "We used to go to Sunday school and go to the park, and we had to be home at 2 for lunch," he said, recalling the roast-centered family meals when he was a boy back in Scotland. "You never missed it, or you were in serious trouble. It's how I went through my early...
...Thousand and One Nights. After a pair of grilled fresh sardines comes the masterpiece: a plain dry couscous of ethereal lightness, as hot and fine and white as the sands of the Sahara. It takes two days and much hand-fluffing to achieve this miraculous texture; the spectacular roast lamb and spicy sausage become mere side dishes...
...most, Harvard fall brings to mind midterms and e-Recruiting. For at least one student of the past, however, autumn was the time to pick up a fresh pheasant at Savenor’s, carry it to Adams House, and roast it whole in the House masters’ kitchen. This practice may have medieval feast written all over it, but the pheasant roaster was the modern-day Michael Pavloff ’88, one of the handful of former and current Harvardians who view food as a potentially full-time endeavor. A former champion of amateur cooking, Pavloff says...