Word: spicing
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Dates: during 2000-2009
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Mohan Ismail, a Singaporean chef most recently at New York's Spice Market, sends out braised beef short ribs in a green curry with tiny, delicate Thai eggplant, slivers of bamboo shoots and baby bok choy. Ismail has toned down the fish sauce, and instead of the rougher texture of ground fresh coconut, his curry gets a silky smoothness from coconut milk and chicken stock and an almost grass green color from cilantro puree. Overton raves but doesn't have a place...
...epicurean tasting trips. Twice a year, Overton and his team of R&D chefs visit the best restaurants in New York City, London, Singapore and other cities. A recent New York itinerary included Mario Batali's Del Posto, Iron Chef Masaharu Morimoto's Morimoto and Jean-Georges Vongerichten's Spice Market. A weeklong trip might include three lunches and dinners every day, during which they often taste every item on the menu--plus snacks...
...foil-lined tray in the oven with the temperature on broil. Keep a close eye, though; tomatoes roast faster than the other items and will likely need to be removed first.) Once the skins wrinkle and the edges are slightly burned, remove. Peel the tomatoes. 5. Place the spices, tomatoes and 1 cup of chicken broth in a blender. Blend until smooth. Pour into a bowl and set aside. 6. Place the saut?ed chilis and 1 1/2 cups of chicken broth into the blender. Blend until the mixture becomes a smooth paste. 7. Heat the remaining unused lard/oil...
...McGinn ’06, took things up to a short-lived “next level.” After advancing to the eighth round of competition, Jobson and McGinn, both Crimson editors, decided that in order to win the coveted $50 prize, they would need to spice up their wildly popular pushup and sit-up infused routine. “We only made it [that far] based on reputation, and that my roommate [Theodore E. Chestnut ’06] was judging,” McGinn says. But the coordination which had characterized the earlier Jazzercise-style performance...
...city of fluttering birds. And although not spectacular, the set (designed by Katherine E.M. Hudson of the Graduate School of Arts and Sciences) and costumes (designed by Alexis M. Kusy ’07) were a commendable amateur attempt that reflected both creativity and an effort to spice up pillars, togas, and feathers. When it came down to it, however, the physical appearance of the cast and stage became trivial in the shadow of impressive acting and a sensational script. In short, the Classics Club produced a rendition of “The Birds” that is traditional enough...