Word: salad
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Thus stain-resistant trousers. The idea of pants as a bib is one whose time has come. Levi's Dockers brand has unveiled its Go Khaki with Stain Defender line. Treated with DuPont Teflon, these trousers allow the wearer to spill any "oil or water-based liquid" (e.g., beer, salad dressing) and have it bead up and roll off. Earlier this year, Lee introduced its Performance Khaki, which uses Nano-Care, microscopic whiskers that repel spills...
...Guide, has watched in dismay as British pubs have caught the disease of pretentious French restaurants: menu inflation. In the 2003 edition of his guide, he strikes back, skewering pubs for misleading customers with fancy names and elaborate descriptions like "fresh tuna on a futon of leaves" for a salad garnish or "fried pork pojarski served on a bed of rocket with a cordon of sauce smitane" for a pork cutlet in cream sauce. "Good pubs rely on the quality of their cooking, not the quality of their verbosity," says Aird. That could easily be Andrew Pern's mantra...
...gastronomic success. The fried shrimp scatter ($15.95), an abundance of battered shrimp (think the entire contents of Bubba’s boat from Forrest Gump dumped into a deep-frier) served with remoulade and cocktail dipping sauces as well as french fries and coleslaw, was top-notch. A Cobb salad ($11.50) was tremendous in more ways that one, a fresh and vibrant mountain of different colors, tastes and textures. Herb-crusted salmon, however, was disgustingly oversized, eerily suggesting that the fish had been raised in the warm nuclear waters off Three Mile Island. In addition, the salmon was extremely overcooked...
...past, HUDS has gauged the relative popularity of entrees according to the amount of food consumed in dining halls. Thus, directly comparing the popularity of apple gorgonzola salad with French onion soup was difficult...
...state halved the prices of fresh fruits and vegetables, purchases of baby carrots doubled; apples, bananas and oranges saw a fourfold surge. In Santa Monica, Calif., similar market forces are at play in 16 schools that offer children a choice of an all-you-can-eat farmer's-market salad bar. In the hot-meal line, it's one trip only. At the lunch bell, students race for greens and blanched broccoli. Says Tracie Thomas, the district's interim food-services director: "Instead of going to McDonald's, our students want to go to the farmer's market." --With reporting...