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Word: salmons (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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...when compared to a sit-down dinner in one of his three-star restaurants. The truly hedonistic can opt for Le Cube from Petrossian, a three-tiered translucent picnic box that includes 20 g of caviar, "Maviar" tarama (a creamy spread made with the eggs of smoked cod), smoked salmon with artichokes and a fruit dessert. That will set you back €80 per person, but it comes with a tiny mother-of-pearl caviar spoon. The only disadvantage to al fresco eating - other than possible bad weather in autumn - is uninvited guests. Near the Eiffel Tower with my daughter...

Author: /time Magazine | Title: The World's Loveliest Dining Room | 9/30/2004 | See Source »

...that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze...

Author: /time Magazine | Title: Recipe for a Classic | 9/27/2004 | See Source »

...Look at the way the color progresses from the center of the glass to the rim,ā€ White said. ā€œIā€™d describe it as a pale salmon color, kind of peachy...

Author: By Elena Sorokin, CRIMSON STAFF WRITER | Title: In the Wine Trade, Experience and Taste Trump Age | 9/20/2004 | See Source »

Passions in the fish industry run just as high. Imported shrimp, much of it farmed in Thailand and China, has bankrupted fishermen along the U.S. Gulf Coast. Alaska fishermen, who catch only wild salmon at sea (fish farms are prohibited in the state), are being hammered by farm-raised salmon from Chile and Canada. "In 1988 I got $1 a pound for pink salmon. Now I get 7¢," says Scott McAllister, steering his boat past Alaska's Glacier Bay. He believes labels will help. "[People] will think it's cool to buy Alaska salmon from a wild and grizzly...

Author: /time Magazine | Title: Food: Made in the U.S.A. | 8/9/2004 | See Source »

...sure, billions of dollars are at stake. And U.S. producers might capture a bigger share of the dollar that now goes to processors and retailers. But will customers care whether beef is born and raised in Canada or California? Whether tomatoes hail from Mexico or Florida? Whether salmon is Alaskan or Chilean? No one is certain. Nonetheless, rancher Darrell Wood, farmer Chuck Obern and fisherman Scott McAllister are counting...

Author: /time Magazine | Title: Food: Made in the U.S.A. | 8/9/2004 | See Source »

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