Word: roasts
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...Semitic and anti-American videotapes and children's pamphlets as well as maps of Washington and photos of U.S. military installations. A raid this month on the offices of Al-Haramain netted tapes calling for attacks on foreign peacekeepers, said Sylvester. One recurring theme: the tale of the "poison roast," in which Jews invite Islamic children to a deadly feast. "Why are they teaching Bosnian children to hate America?" he asked. (Saudi officials denied knowledge of this material.) Raids on Benevolence, where another of the suspects worked, turned up correspondence between Enaam Arnaout and Osama bin Laden dating back...
...signature dishes spring from Sakhalin's abundant bounty of fresh seafood, game, fruits and vegetables. Start with an appetizer of scallops bathed in a mustard sauce. The tangy dish will leave you wishing it was offered as a main. Or opt for the Kapriz salad cocktail of roast beef, mild white cheese, boiled eggs, pickled cucumber, garlic and an earthy herb vinaigrette. Move on to a salmon and saury combination: slices of juicy fish baked with herbs and green and black olives and topped with a pastry cup of red caviar. A hearty alternative is the Jharkoye Po-Slavyanski...
...onboard device that shuts down power to the engine and ignition - as long as the pilfered vehicle is within a 1-km radius. Inventor Vinay Verma believes the device could be developed to reach a 10-km range. SPACE EXPLORATION Galactic Gardening Astronauts could soon be tucking in to roast vegetables instead of rehydrated foods during long space missions. Experiments are due to begin at the European Space Research and Technology Centre (ESTEC) in the Netherlands using computer-controlled climate chambers to simulate interstellar agriculture. Next year trials are set to be carried out on the International Space Station. Robots...
...comfort foods like chicken pot pie and noodle soup. "People are still reluctant to go out to eat," says Candy Wallace, who heads the American Personal Chef Association. "They'd rather be home." Michael Zytowski, 33, a Long Beach, Calif., chef, agrees that current appetites run more toward pot roast than foie gras. "I haven't run into a client yet who wants Chateaubriand or lobster," he says...
Gone is the era when a meal in a department store meant a scoop of chicken salad on a plastic tray in a room reminiscent of your grandmother's conservatory. These days, shoppers at Selfridges in London are feasting on roast duck, salmon ravioli and pumpkin chili cakes in the store's Premier restaurant, which has a nice view over bustling Oxford Street. At Harrods, the clientele in the Georgian Restaurant is tucking into terrine of foie gras with cèpes, fillet of red mullet and wild game pudding whipped up by a chef who used to work...