Word: roasting
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Dates: during 2000-2009
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...main courses are deeply perplexing. The less confused of the two, honey soy roast duck ($19.50), turns out to be a Chinese confit-magret combo; the breast is just a smidgen too toothy and dried out, but the candied leg proves to be a seductive, swirling mouthful of fat and flesh, judiciously flavored. The other is a reckless cross-cultural misadventure ($23). The grilled swordfish is crumbly and again drained of moisture, with a peripheral dollop of mysterious root vegetable looking sheepish and impertinent. It comes with crab-stuffed flautas (crispy rolled tortillas) whose flavor is completely dominated...
It’s the rare chef that creates entrees as satisfying as the appetizers; it takes great talent to imbue a dish with flavor that is sustained to the finish of an entree-sized portion. The Venison Sirloin ($35) is a masterpiece, briefly seared and served rare. The roast pears bring out the sweetness in the meat, and the acidity in the jus of red currants (a fresh take on traditional currant jelly) temper its gaminess. After small tastes, my companions were ready to fight me for the remainder of the dish. The Roast Squab ($34) was also good?...
...shocked scholars myself. At that time, the only Western choice available was McDonald's. What we would have given for the Skyways Bakery in my day! This inconspicuous caf? and deli is tucked among the Chinese restaurants and vendors lining West Hankou Street, offering classic homesickness remedies such as roast beef sandwiches and Italian ice cream sundaes...
...ready to be a vegetarian, but America's farmers, food producers, restaurants and supermarkets are not prepared to support me. It's much easier and less expensive to get a hamburger at McDonald's or Chinese takeout or a roast chicken from the supermarket than it is to take the time to shop for, assemble and cook a tasty, nutritious and fulfilling vegetarian meal. JEFF BRENNER New York City...
THOMAS E. WILSON BEEF POT ROAST This ready-in-4-min. meat got the best marks from all experts. Melek said she and her husband thought it was "edible and even enjoyable" but their kids wouldn't eat it. Casella found the taste "true, albeit a little sugary," and Tracey thought it could be improved by "braising it in a flavorful liquid like red wine or stock...