Word: slicings
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Customers looking for delicacies beyond the signature lukewarm slice can now find an unnervingly violent host of new offerings, including “regent bull,” “chicken bomb,” and “New England clam chowder.” Très chic...
...days beginning Jan. 29, 2005, the St. Vincent Tournante, a 61-year-old wine festival, will take over the city of Beaune, just two hours or so from Paris by train. Expect chilly temps (in the low 40s) and wet weather, but the event is sure to be a slice of sweet local wine culture in one of the most exalted wine lands in the world...
...reputation for bad food and overpriced wines, there is salvation at Sandy Lane, the place in Barbados that made news as the location of Tiger Woods' wedding. Sandy Lane has the obligatory brilliant beach, spa, golf course, tennis courts and all the trimmings, but besides being a slice of paradise, it has a handful of interesting, on-premises restaurants and one of the few really decent, not totally outrageously priced beach- resort wine lists, as a recent spotting of the fine Picq Petit Chablis for about $50 confirms. From $700 a night. www.sandylane.com
...Meals have long been served on ceramics?and now they're being used to slice food as well. Knives, vegetable peelers and mandolines with ceramic blades are the new must-haves in the trendiest kitchens. Kyocera of Japan and Boker of Germany make the ghostly white blades with zirconium oxide, which is second in hardness only to diamond. They stay sharp 10 times as long as steel and don't react with food or affect its smell or taste. They are also lightweight, making repetitive chopping less of a strain. The hardness of the blades makes them less flexible, however...
...quarter century Summits of Style Esoteric treatments in a minimalist setting A Starflyer Is Born In-flight comfort with an internet connection in every seat Take a Hike Destinations to restore your sense of wonder Meals have long been served on ceramics - and now they're being used to slice food as well. Knives, vegetable peelers and mandolines with ceramic blades are the new must-haves in the trendiest kitchens. Kyocera of Japan and Boker of Germany make the ghostly white blades with zirconium oxide, which is second in hardness only to diamond. They stay sharp 10 times as long...