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...supper you can get the usual things, with hot rolls. I tried the filet mignon. Most of the artistry was on the part of the steer, not the chef, who made it medium rather than rare. Still, the meat was tender, and he makes a fine shish-kebab ($3.25) although if you want Greek food you'd do better in Central Square...

Author: By Esther Dyson, | Title: Zum-Zum, UR | 5/8/1969 | See Source »

Giants & Minors. The biggest show of all-the 46th semiannual exhibit of the National Housewares Manufacturers Association-had been about to open. Nearly 1,240 exhibitors, ranging from giants like General Electric and Westinghouse down to minor manufacturers of shower curtains and shish kebabers, had set up exhibits and were prepared to write orders from buyers converging from all parts of the country. Then, late at night, fire suddenly broke out in a booth in the main exhibition hall. Within 15 minutes, McCormick Place was an inferno; because of the intensity of the fire and its rapid spread...

Author: /time Magazine | Title: Conventions: The Cost of the New Chicago Fire | 1/27/1967 | See Source »

Seventeen features pubescent models and a coy vocabulary. With a little effort, the magazine contends, any ugly duckling can end up with a "dream dress," a "dream complexion," a "dream date." In the language of the trade, Seventeen is a "how-to" magazine; it tells how to cook shish kebab, how to jazz up a bedroom, how to avoid going too far with a boy friend...

Author: /time Magazine | Title: Magazines: The Fashion Beat | 8/13/1965 | See Source »

...knows also that he is by far the best fund raiser, and indeed almost the only capable man, in the Clementines, a small and not very notable Midwestern order. The tall, urbane priest is a city man whose name fits him nicely, and when he consumes champagne and shish kebab with a millionaire amid the turbaned blackamoors of Chicago's Pump Room, he is doing what all the other city men dining there are doing. He is working...

Author: /time Magazine | Title: Books: Torments of a Good Man | 10/5/1962 | See Source »

...Marseillaise, soufflé Grand Marnier, and Cornish Hen Perigourdine with sherry, truffles, foie gras, wild rice and brandy. Schrafft's has put on sale beef Burgundy with noodles, and chicken and mushroom pie with cheese crust. Other processors are selling kangaroo-tail soup, frozen bagels, sukiyaki, enchiladas, shish kebab and frozen chicken curry...

Author: /time Magazine | Title: MODERN LIVING: Just Heat & Serve | 12/7/1959 | See Source »

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