Word: roasts
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Dates: during 1940-1949
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Remove the seeds from the chiles. Brown the chiles, soak them in warm water for 15 minutes, then grind into a paste. Roast the removed chile seeds, grind them together with the chocolate and all the other ingredients (except the sesame seeds). This makes two separate pastes. Put them together and fry in plenty of shortening, stirring constantly until thick. Then dilute with chicken or turkey broth to the consistency of cream soup. Pour all this over slices of boiled turkey, bring the entire dish to a boil for five minutes, serve sprinkled with sesame seed. Sop the sauce with...
...learning to speak Arabic fluently, by scrupulously observing their customs and courtesies, by being firm but smiling and unassuming. At meals he squats on his haunches with them, dipping greasy fingers into the communal dish, kusi, a mound of rice and sour milk topped with a roast sheep stuffed with rice and dates...
...condition of the food, I might say it is uniformly cold in most of the Houses. Rich looking roast beef can be disappointing if served only lukewarm. And who likes his boiled potato cold? The butter won't even melt. Carrots often appear unscraped...
With turkey for dinner and roast beef for supper, those few students who remained on University grounds over Thanksgiving had plenty to be thankful...
Last weekend, however, I stayed in Trumbull College, Yale, and ate several meals there. We enjoyed rare roast beef that was tender and tasty, milk in individual paper bottles, and choice of dessert, including crackers and fancy cheese. This, I learned, is the usual quality of the fare of Yale men who even see an occasional lamb chop. The amazing thing is they pay only $10 per week for this delicious repast...