Word: sirloin
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Dates: during 1950-1959
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Harvard stands alone in its policy of unlimited second food servings. Yale forbids second servings on sirloin steak, roast beef, or lamb chops, plus some fruit juices or salads; other colleges forbid students to obtain any additional helpings without payment...
...Senate should send a subcommittee of sirloin lovers (New York cut) to Japan to study the local cattle-slaughtering techniques on remote farms, where the gentle beasts, with tender humaneness, are made drunk on a bucketful of shochu-crude native booze-before they are led, staggering, carefree and mooing gratefully in a what-the-hell mood, to the poleax. Gourmets attribute the superior quality of Kobe beef to this alcoholic anesthesia as much as to the sensitive Japanese habit of massaging the cattle regularly once a week, thereby marbling the fat through the steak...
...this is only a portion of a larger picture. The Dunster hamburgers, if not chopped sirloin, are nevertheless the right color for hamburgers. Some weeks ago in Lowell a tray of patties was late in coming, and a line piled up. "What's the matter?" asked someone from...
...Haunting the obsolete stockyards in his tweedy British jackets and Bedford britches, Billy soon gave the place a $2,000,000 face lifting, put in modern truck ramps, insisted to cattlemen that Chicago, not Omaha, was cow butcher to the world. For gourmets who patronized the yard's Sirloin Room he added a touch: they could pick and brand their own steaks before broiling. To expand the Prince estate income, he went into industrial research. One Prince project has developed a safe, cheap method of liquefying and shipping methane gas, which Continental Oil Co., in a joint venture, hopes...
...Copson has successfully freeze-dried mushrooms, carrots, beef rib and sirloin steak, veal cutlets, pork chops, lobster, shrimp, strawberries and several kinds of fish. Uncooked green peas keep their shape but become as light as miniature ping-pong balls. Freeze-dried chicken breasts look like balsa wood. For gourmets, freeze-dried foods offer some interesting possibilities. Chicken or fish could be made to soak up several times their weight of wine or other flavorsome liquid...