Word: soused
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Dates: during 2000-2009
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Four years ago, the Parisian suburb of Aulnay-sous-Bois was in flames. The town was one of nearly 300 nationwide where housing projects exploded in rioting in October 2005 over dizzying unemployment rates, racial discrimination and a perceived exclusion from wider French society. When the deaths of two minority youths fleeing police in nearby Clichy-sous-Bois sparked violence there, residents of housing projects in Aulnay and beyond followed suit, venting pent-up rage by torching cars, vandalizing property and battling riot police for 20 straight nights. Ever since, most of France has viewed towns like Aulnay as being...
...traditional focus on pickling, shellfish, a lot of rye and root vegetables is combined with the full panoply of a modern professional kitchen's tricks. Here, a single raw razor clam comes encased in a magical tube of parsley gelee, and a gorgeous piece of pork belly gets the sous-vide treatment (vacuum sealed and cooked at extremely low temperatures), before being crunched up beneath a crust of locally harvested potatoes...
...ambiguous or relative. If you're weak, you'll break down like a poorly emulsified vinaigrette, but if you can hack it, then wherever you're from, whatever language you speak, you know where and who you are and what you're doing: you're a saucier, or a sous, or a prep monkey, or a plongeur, or a chef...
...strapped paper. Rival publications reacted not with smug guffaws, but with more of the same. Conservative daily Le Figaro now says it will also suspend publication on three French holidays. That follows the earlier lead of financial dailies Les Echos and La Tribune to sit out national holidays - a sous-pinching habit to which Catholic daily La Croix and its communist opposite L'Humanité have also since subscribed. (See pictures of France celebrating Bastille...
...Jamaica Plain location for twenty. The menu, with its European-inspired cuisine, has similarly grown from five entrees to seven, and the wine list has doubled in length. Partly to save money, partly because they did not realize the enormity of the task, Kranyak, along with her chef and sous-chef, renovated the new Cambridge space themselves. Kranyak said the former occupant’s seven year legacy included a lot of “wear and tear.” “For seven days a week, twelve hours a day, we ripped up the floors, painted...