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Word: roasts (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
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Usage:

...hard and that they had an unreal "American look." But she enjoyed the rest of her meal so much that she vowed to return because the restaurant "deserved to be called French." The splendid menu at the Culinary School of Kendall College in Evanston, Ill., which serves specialties like roast quail stuffed with duck sausage and hazelnuts, receives raves from Stewart Koppel, a retired businessman, who drives three hours round trip with his wife Sadelle for dinner. Says he: "We keep coming back because the food is so good, and we get a kick out of the kids...

Author: /time Magazine | Title: Food: The Cooks Who Can't Be Fired | 5/8/1989 | See Source »

...surface, families are coping by teaching children to put the roast in the oven after school, enrolling them in day care, hiring nannies, making play dates, sending out laundry and ordering in pizza. "We spend a lot of time buying time," observes economist Smith. "What we're doing is contracting out for family care," notes Rand demographer Peter Morrison, "but there's a limit. If you contract out everything, you have an enterprise, not a family...

Author: /time Magazine | Title: Living: How America Has Run Out of Time | 4/24/1989 | See Source »

Johnson is serious about wines, but not too serious. Vintage offers some deadpan send-ups of oenophile pretension. One segment displays a dinner at a Madeira Club in Savannah, where tuxedo-clad grandees, after a traditional meal of turtle soup and roast duck, grope for words to describe some rare 19th century Malmseys and Verdelhos. "It's like the young Brahms and the mature Liszt," burbles one member...

Author: /time Magazine | Title: Food: Wine In Its Time | 4/17/1989 | See Source »

...vendor has an order for a couple thousand pounds of roast beef," says Carpenter, the meat and poultry buyer for Harvard University Dining Services (HUDS). "I'II pick out the ones I want...

Author: By Andrew D. Cohen, | Title: A Day in the Life of the Dining Services | 4/5/1989 | See Source »

...help anxious cooks, the USDA and other Government agencies have toll-free hot lines for consumer questions. Some requests are a bit exotic. "Did we really have to throw out the whole roast just because my daughter-in-law mistook a daffodil bulb for an onion and sliced it over the meat?" asked a worried caller. Yes, replied the hot line, the bulbs are toxic to humans. Other questions indicate a lot of basic ground needs covering. Two samples: "Can spaghetti sauce left open on the counter for three days hurt me?" and "Is it O.K. to eat groceries that...

Author: /time Magazine | Title: From Kitchen To Table | 3/27/1989 | See Source »

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