Word: steel
(lookup in dictionary)
(lookup stats)
Dates: during 1960-1969
Sort By: most recent first
(reverse)
Plopped into a stainless-steel bowl, the polyp was rushed to the pathology laboratory only a couple of doors away. There, Dr. Lewis B. Woolner (Mayo) and Dr. James Humes (Navy) swiftly cut the main part in two and sprayed one half with a substance to deep-freeze it instantly. Then, with a microtome, they cut off slices only hundredths of a millimeter thick. Examined under the microscope, all the cells appeared to be normal; the polyp was noncancerous. All this took only 17 minutes...
...watches the ground rush up to meet him or tastes the steel of a pistol-while another gives a shrug, takes a drink, or develops a manageable neurosis-is an enigma that has only recently received serious examination...
...leaving twisted bits of metal strewn over a mile of salt. Helicopter Pilot Robert Hosking was the first on the scene. "I didn't think anybody could possibly be alive," Hosking said later. "But then I saw an arm move." Securely strapped into his fleece-lined welded-steel cockpit, which escaped serious damage (although the canopy was ripped off), Arfons was not only alive-except for some cuts and bruises, he was absolutely unhurt. Monster was a total write-off. Arfons was ready to try again. "I've got another engine at home," he said...
...saying: "I'm rather glad this happened because I can tell you what to do if you've left your butter in the refrigerator and you find it is much too hard to work with." With that, she took the butter, dumped it into a stainless-steel bowl, and heated it carefully on the stove. Again, when the apple charlotte that she was making began sagging, she patted it back together, reassured her viewers: "It will taste even better this way." Her cardinal rule for hostesses: "Never apologize...
Both the book and the show are loaded with tips. She recommends carbon steel knives rather than stainless because they are easier to keep sharp, heavy cast-iron or copper pots and pans because they spread heat evenly and won't tip over. The food shopper can be sure that fish is fresh, she advises, if the eyes are clear, the gills bright red and the flesh firm. The keys to successful sauteing are, first, patting dry the food, then hot fat and an uncrowded pan. A souffle has a much better chance of rising...