Word: tacos
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Traveling southwest, we come to Dallas and the elegant hotel the Mansion on Turtle Creek, whose chef, Dean Fearing, offers The Mansion on Turtle Creek Cookbook (Weidenfeld & Nicolson; 287 pages; $25). Fearing has adapted the spicy Indian-Mexican-Spanish influences of the region to fashionable nouvelle creations like lobster taco with yellow-tomato salsa and jicama salad. His intricate arrangements and subtle desert colors make his creations as intriguing to the eye as to the palate, although nearly impossible for the average home cook to duplicate...
...parent company may provide the architectural plans for the construction of the store, the uniforms for the workers and prizes to be used in promotional giveaways. Perhaps most important, many franchisers offer name recognition backed by advertising razzle-dazzle. Each of the 2,600 Taco Bell outlets in the U.S. has benefited from the chain's national TV campaign starring Chicago Bears Quarterback Jim McMahon...
...away. In the title story, he decides to find out a little something about Ponce Cruse Evans, the woman who writes the syndicated column "Hints from Heloise." This involves, for some reason, driving from Chicago to San Antonio, where Evans lives. "In Muskogee, Oklahoma," Frazier confides, "I saw a Taco Hut, a Taco Bell, and a Taco Tico." Then he has to find a suitable motel ("I wanted a locally owned one") and assess his impressions so far: "I had not been in Texas long before I started having millions of insights about the difference between Texas and the rest...
MOST DEPRESSING TASTE TEST Gathering ten trained tasters to do a blind sampling of foods meant to go with Korbel California champagne, the Palatex company came up with the following amazing results: fried fish sticks beat out caviar, Oreos were preferred to strawberries, taco filling to foie gras and Oriental pepper steak to escargots, while Kentucky Fried Chicken won over duck a l'orange...
That the gurus of the fast-food industry might not have my best interests at heart should not have come as a shock, though. I spent a few weeks in the spring of 10th grade working at a Taco Bell outlet in town. My most lasting memory of my tenure there is of the time the manager, Jack, asked me to get some beef out of the freezer. When I returned to tell him that the meat was a most peculiar shade of green, he told me not to worry: "No one will notice once we cook it, Steve...