Word: soured
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Dates: during 2000-2009
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...disturbing family history and the bottom of a very deep well. And just when you start to think that the movie is going to have a cute, lame and satisfying resolution, there’s a pretty clever twist at the end that leaves you with a somewhat sour and uneasy taste in your mouth—that is, exactly what you should want from a movie of this variety...
...passed on the motley appetizers and each just ordered an entrée of just-manageable proportions. Reworking a perennial favorite, their Crispy Pad Thai ($8.95) was a scraggly nest of brittle threads strewn with shrimp, chicken, bean sprouts, scallions, egg and ground peanuts, sweet and sticky and sour, the whole inescapably recalling peanut butter (which, to me, is a good thing). The Rad-Na (wide rice) Noodles ($7.95/8.95) were to all appearances a facsimile of a staple Singaporean dish, beef kway teow, which uses exactly the same ingredients (beef slices and Chinese broccoli...
...pink liquid, and bartenders quickly took note. Professionals in the liquor industry began searching for another chic, girly drink with the same winning qualities, and many of these searches ended with the apple martini. Apple have always been ideal for fall festivities, and many party-goers have adopted sour apple martinis as this season’s cocktail...
...varieties, and different drinkers all have their favorites. Try adding a splash of cranberry juice to make a Red Apple Martini, or a dash of Cointreau orange liqueur or Absolute Citron to give the drink a fruitier spin. For simple mixing in the dorm room, half vodka and half sour apple schnapps can be substituted. Harvard students may have a special weakness for Sour Apple Martinis, simply because the drink finds a home on the menus of many Square bars, including Grafton Street, Daedalus and Redline...
...best apple flavor” as well as “a very nice color.” The drinks at Grafton are garnished with cherries or festive apple peel, but a sugar-rimmed glass can detract a little from the tartness. Bartenders at Grafton opt for a strong sour mix, making their drinks quite tart. The effect creates a taste reminiscent of bright green blowpops. Barry thinks the drink makes a particularly good aperitif—or after-dinner drink—as well as a good accompaniment to dessert. “It is a little too sweet...