Word: sirloin
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Dates: during 2000-2009
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...screening of the year's first big prestige picture: State of Play, a political thriller starring Oscar laureate Russell Crowe as a crusading newsman and Ben Affleck as a prominent Congressman whose career is threatened by a sex-and-murder scandal. This is my kind of cinema sirloin, organic and artfully prepared. Yet something in me anticipated leftovers. The film is a distillation of a 2003 BBC miniseries, also called State of Play; and I'd recently seen and revered that show. Not that the American movie couldn't have improved on the British series. It's just that, lately...
...comfort food tradition widespread throughout Asia, though shabu-shabu specifically refers to the Japanese version. The basic rubric includes a steaming pot of broth (usually beef, chicken, or miso) kept boiling over a tabletop electric burner in which one drops vegetables, followed by raw pieces of top sirloin beef, chicken, tofu, or, less traditionally, seafood. The cooked chunks are then fished out, dunked in ponzu (a combination of soy and citrus) or sesame sauce mixed by the preparer, and consumed over a bowl of rice. Loosely translated, the name means “swish-swish,” is perhaps...
Every day, another anecdote: Five Banks held up in a single day in New York City, where such robberies are up 54% from last year. Grocers putting electronic tags on sirloin to deter shoplifters. Psychologists predicting more mall violence and workplace rampages. And of course the story that started it all, the Wal-Mart worker trampled by shoppers who pushed past with urgent indifference even as paramedics tried to save him, for there were bargains to be seized...
...became cool for famous chefs to make burgers in 2001, when Daniel Boulud, James Beard Outstanding Chef of the Year, opened his casual DB Bistro Moderne and sold a $27 hamburger: ground sirloin stuffed with braised short ribs, foie gras and truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger...
...piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it." And it works. Right this minute, I happen to be standing in my kitchen, and I'm making myself some ground sirloin steak. I ground it - no fat whatsoever. I'm going to make myself a burger, and this will be the only piece of red meat that I'll have this week...