Word: squid
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Dates: during 2000-2009
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...Noah Baumbach's heavily heralded previous picture, The Squid and the Whale, a father defines a philistine as someone who "doesn't care about books or interesting films and things," to which his son calmly replies, "I'm a philistine." To be honest, I'm with the kid - especially if you insist on regarding Baumbach's own movies as "interesting...
Noah Baumbach is no stranger to the strained family dynamic. In his 2005 directorial debut, “The Squid and the Whale,” which he also wrote, Baumbach dealt with the crisis of a looming divorce and the repercussions it had for two young brothers. The film’s anguish rang true in large part because the script was semi-autobiographical for Baumbach; amidst all the emotional turmoil, what survived was the fragile beauty of boyhood innocence. “Margot at the Wedding,” Baumbach’s second feature, retreads much...
...family for four generations before him. But it was more than the name of the proprietor that changed when a family bereavement forced Ross to sell: What had once been yet another of the market's hundreds of bountiful fruit and vegetable stands was now devoted exclusively to selling squid-ink spaghetti, eggplant ravioli and other fresh pastas, served hot during lunch hours and in containers for home-cooking. Watching four young entrepreneurs in chef's jackets serving their guests paper plates piled with steaming pasta, Ross and other veterans of the Boqueria were reminded of the profound change underway...
...recently received six different cards in the mail. "Each one has a credit limit of 10,000," he says, laughing. "So suddenly I'm 60,000 yuan richer!" The talk turns to China's online shopping business, before that is interrupted by the arrival of razor clams, chili squid and deep-fried grouper...
...also ate prawn koliwada-battered fried shrimps that offer a slight crunch on the first bite and then a satisfying series of chewy small taste explosions in your mouth-and a chili garlic squid that used Chinese flavorings and was slightly sweet before the spice kicked in. All this good fare is cheap, too. The starters begin at about $4 and most mains are between $10 and $20. I wonder if there's enough left in the expense account for my editors to send me to the next restaurant on Apple's list...