Word: vacuumed
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Judging by your suit, you’re a man who recognizes a bargain. Well, you are never going to find a better price on a vacuum cleaner than the one I have with me today...
...hills of east Texas, the sky is a pristine blue above two big smokestacks. That's illusory, since the plant pumps out a steady stream of can't-see-'em pollutants like nitrogen oxide, sulfur dioxide and mercury. Inside, giant HEPA filters (which look just like a nest of vacuum bags) grab most of the solids from the coal fire. You wouldn't want to eat off the floor, but the place is clean. Even the open-pit-mining operation nearby--which has scoured 15,000 acres of Texas for lignite coal over the decades--is a reclamation model, boasting...
...whole, rather than dispelling the image of the stereotypical badass pirate, the book actually enhances the badass-ness of pirates by removing them from their mythological vacuum and placing them squarely in the middle of the history of the New World, focusing on the 17th and early 18th centuries...
...chef's impressive training than with an unlikely sounding machine called the Gastrovac. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in which they are poached, is not much to look at, but Torres is thrilled with what it does. "Look at the skin," he exclaims, pulling the hake out of the Gastrovac and plating it with a caper and red pepper broth. "It has the same sheen as it did when it was raw!" Call it the Blumenthal-Adrià effect. Ever since Europe's two famously...
...that's not all: by pushing a button on the Gastrovac that breaks the vacuum, the device essentially turns the food into a sponge, sucking the poaching liquid into the pores where oxygen used to be. The result is a deep, penetrating flavor, without the need for a lot of butter or oil. And because food prepared in a Gastrovac has most of its oxygen removed, it oxidizes at much slower rates; sliced Gastrovac'ed peaches and apples can last days without turning brown. Thirty-five chefs have already purchased their own Gastrovacs, including Wylie Dufresne, Joan Roca...