Word: tenderizing
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Dates: during 1980-1989
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...heroes of America's fight for freedom." After all, Bill Casey was one of them; from the OSS office in London, he had helped direct the deployment of agents behind enemy lines. Still, the real reason for the gathering could scarcely be overlooked. It was, most naturally, the tender remembrance of old adventures, old times, old friends...
...show covers every medium of visual art known in Europe, from armor to paper, from ceramics to tapestry. Durer, of course, is universally known--the Leonardo of the North, spiky, obsessive, all-seeing, whose images fluctuate between reverence for the world's tender details and horror at its resilient otherness. In Durer as in no other artist one sees the moralized universe of the Middle Ages retreating before the scientific one of the Renaissance, not giving ground gracefully but fighting every inch of the way. What the Nuremberg show offers is virtually a self-contained retrospective of his prints--famous...
Despite some tender pillow talk and David's willingness to follow Catherine to the hairdresser, The Garden of Eden is not the work of a secret quiche eater. Catherine's urges do not come naturally to David. His women are part of the external world, like the baking Mediterranean sun and the bracing sea. As always in Hemingway, those externals are observed with a meticulous objectivity that conveys loneliness. There are also many self-conscious passages on the writer's solitary struggle. For example: "It is all very well for you to write simply and the simpler the better...
...than corn-fed beef but exuded a quintessential beefy flavor that was a more than adequate reward for a little extra chewing. The porterhouse and sirloin steaks pan-grilled in an iron skillet would have done credit to any first-class steak house. A rib roast was succulent and tender, but ground sirloin and chuck were too lean to make properly moist hamburgers. Pot roast and stew cuts, though acceptable, cooked so quickly that they did not absorb the flavors of seasonings, one of the advantages of the usually fatty, long-cooking cuts. As with all lean beefs, cooking...
...Miles, whose product is sold at Healey's Market, has been raising beefalo for four years. His animals are given no hormones and are fed whole- grain corn because consumers did not like the tougher, grass-fed variety. His beefalo was indeed juicier and more tender than the Chenango meat, which comes from cattle that graze on grass and are given spring water and supplements of mineral blocks and hay. A small roast purchased from Healey's was slightly dry, even though it was cooked at 300 degrees F, as suggested; stew meat needed much more seasoning than conventional beef...