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Word: swordfishing (lookup in dictionary) (lookup stats)
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...fairly normal guy. He holds doors open for women, he likes kids, and he's proud of a tangy hors d'oeuvre he fashions from sliced cucumbers, black pepper and the cheapest vinegar you can buy. At the grocery store, he waits patiently in line to buy swordfish, but he refuses to purchase any lettuce you cannot toss from home plate to first base. His satiric quips often surface without warning, and nearly two decades of pun drill have honed this trademark skill, allowing him to punctuate any point with a snappy one-liner: "This country is so urbanized...

Author: /time Magazine | Title: Of Cows, Scuds and Scotch: P. J. O'ROURKE | 4/15/1991 | See Source »

...grilled marinated duck with warm cabbage salad. In Cambridge, Mass., Michela Larson added a glass- enclosed cafe atrium to her restaurant, Michela's, which serves a restrained version of her Northern Italian dishes. Cod, braised and served with a sauce of leeks, sherry and smoked bacon, replaced grilled swordfish. In the main dining room, it's all wild mushrooms and truffle oil; in the cafe, the fungi are tame and the oil is olive...

Author: /time Magazine | Title: Belt Tightening a Few Notches | 3/18/1991 | See Source »

Ironically, the U.S. government intentionally encouraged commercial shark fishing about 10 years ago, in part to prevent overfishing of swordfish and other species. Supermarkets and restaurants were initially so hesitant to feature the fearsome fish that they marketed it under such pseudonyms as "flake" and "steakfish." But shark has since become downright trendy. To keep pace with demand, commercial shark catches in the U.S. jumped from less than 500 tons in 1980 to 7,144 tons in 1989. Last year, however, the catch was down an estimated 20%, reflecting diminished populations...

Author: /time Magazine | Title: Are Sharks Becoming Extinct? | 3/4/1991 | See Source »

...dish that eventually became too much of a good thing: blackened redfish, in which a fillet is dusted with spices and then seared on a red-hot iron skillet. Suddenly, chefs who had never been within light-years of a bayou were giving us blackened tuna, blackened swordfish, blackened bluefish, blackened scallops, blackened . . . burp...

Author: /time Magazine | Title: Food: Most of the Decade | 1/1/1990 | See Source »

...launched before the whole project sinks under debt and futility? How will he manage his passionate connection with Elsie while maintaining his marriage and giving no pain to his patient, long-suffering wife? Answers eventually arrive, but not before some spirited narrative interludes: vivid scenes of hunting and "sticking" swordfish on the high seas, a sexual encounter that turns into an extended bout of mud wrestling, a hair-raising attempt to outsail a major hurricane...

Author: /time Magazine | Title: Books: Deep Currents | 7/17/1989 | See Source »

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