Word: souped
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Dates: during 2000-2009
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...host of the Travel Channel's Bizarre Foods, Andrew Zimmern has had the job for the past four years of facing down the weirdest dishes found across the world - from cow hooves and juicy cheese worms to penis soup. TIME talked to Zimmern about the show and his new book, The Bizarre Truth, which chronicles some of his more memorable eating adventures to make the point that the best way to understand the world is to show up hungry...
...have to continually insist that there is a - there is a special benefit to society in the hands-on, face-to-face service of working at a soup kitchen or mentoring a child or visiting seniors in a nursing home that is irreplaceable. It not only is good for the person getting the service; it's good for the person who's giving the service. And there's nothing new about that. That's - that is something elemental about the human spirit is that...
...simmering in a pot in preparation for making an herb-infused, French-style headcheese. The rest of the hog, raised by a local veterinarian and rancher, is then broken down for a variety of dishes, including sausages, rendered lard, rillettes, pâtés, a bone stock for soup, spit-roasted tenderloin and a braised pork belly - all served the following day at what can only be called a pig feast. What is left does not even fill a small tableside bucket, Griffiths says. (See pictures: "What the World Eats, Part...
...Pupils work like commis chefs, learning how to brunoise-cut courgettes into perfect tiny cubes to maximize flavor. They make a stock with pea pods (which pureed and served with ricotta makes an instant summer soup). There's detailed instruction on using up leftovers (sea-bass trimmings are transformed into a tartare with lime, coconut milk and chili) and on how to finish an emulsion sauce without it curdling (it involves using cream whipped over ice). Students then get to sit and eat the spoils of their labor. (Watch TIME's video "Bocuse d'Or: Americans in a French Food...
...about a polyglot patchwork of such self-contained ethnic communities as they are about anything that could be called a dominant culture. Indeed, even whatever could loosely be called a “dominant culture” derived from white Anglo-Saxon Protestants, is like the croutons in a soup whose broth and flavor come from African-Americans, Jews, and other historically oppressed minorities. The immigrant can imagine him or herself adding spice to this soup. The melting pot beckons. The very ease with which one can defer assimilation in the United States seems to facilitate it. There are estimated...