Word: trout
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Dates: during 1980-1989
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Just when you thought that spring break could not possibly get any more sophomoric, the Miller Brewing Co. presents Beachin' Times, a 16-page glossy advertisement that advises party dudes how to "scam babes" and turn the traditional Florida fling vacation "into your own personal trout farm." But the Beachin' Times, a color supplement that appeared in 55 campus newspapers in the U.S., has been wiped out by indignant collegians. At the University of Wisconsin, students even threatened to boycott the Milwaukee company's brew, while the Daily Iowan's editorial column slammed Miller for "propaganda that is so blatantly...
...Flite Services, prepares about 150 million meals a year on 150 different airlines -- including many foreign carriers. Thus while passengers on U.S. domestic flights wrestle with their rubbery entrees, Swissair passengers flying first class out of Atlanta may sample smoked salmon, caviar, lobster medaillons, foie gras, pan-fried trout or vacherin glace, among other esoterica. Even Swissair's coach-class passengers are treated to veal roast with walnut sauce and mocha mousse with kiwi -- and all provided by Marriott...
...Navy may mistreat people," joked an officer last week, "but never dolphins." He was trying to defuse charges by Rick Trout, a former trainer at the Naval Ocean Systems Command in San Diego, that sea mammals in a classified Navy program had been beaten or starved during training, and that two had died as a result of abuse. The Marine Mammal Commission, announced that it will investigate...
...piece with white woodwork, beveled mirrors and brass coat hooks. Waiters are crisply professional; they even chop ice from huge blocks so drinks stay cold and undiluted. The overwhelming attraction is the lush Creole seafood: shrimp remoulade with its brassy mustard and paprika-zapped sauce; plump oysters Rockefeller; trout meuniere amandine, fragrant with hot brown butter and almond slices; and eggplant with a gentle, rich seafood stuffing. No reservations, ever, not even for a native or the nominee...
...cookery in the graceful Garden District is best enjoyed in the leafy upstairs Garden Room rather than the drab downstairs. Don't miss oysters Trufant, poached and glossed with cream and caviar; crab-meat ravigote sparkling with a Creole mustard dressing and capers; velvety, thick turtle soup; fillets of trout with crunchy pecans; roast quail with a crab-and-shrimp stuffing; and hot bread- pudding souffle...