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Word: vinegars (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

...Kashmir, becomes spicier, and turns reddish in color when a local herb is added. And the vindaloo, the dish that, to foreigners, epitomizes the fieriness of Indian cooking, was brought to Goa by its Portuguese conquerors; the name comes from carne de vinho e alhos?meat cooked in wine vinegar and garlic...

Author: /time Magazine | Title: The Spice of Life | 3/20/2006 | See Source »

...make its way to India from the New World--kind of like long-distance takeout--catching a lift with Portuguese traders. In fact, the quintessentially Indian vindaloo is actually an adaptation of a Portuguese dish--the name is an Indianization of the Portuguese vinho e alhos (wine vinegar and garlic). Vindaloo is just one of the dishes examined in Curry. Part world map, part menu, this book is entirely delicious...

Author: /time Magazine | Title: 5 Inviting Trips To The Past | 2/5/2006 | See Source »

...with enormous sideburns, the original “Gone in 60 Seconds” can’t hold a candle to director Dominic Sena’s 2000 remake—skipping the “fine wine” stage, aging has just turned the film to vinegar. The greatest failing of Halicki’s supposed masterpiece is the script. A significant amount of dialogue is given as voice-overs during car-chases or while the main characters are repairing stolen vehicles in the auto shop. Thus, the viewer is so focused on the action on-screen...

Author: By Erin A. May, CONTRIBUTING WRITER | Title: DVD Review: Gone In 60 Seconds (1974) | 12/12/2005 | See Source »

...illness makes her vulnerable enough for an audience to like, despite the verbal savagery that she hurled at almost everyone she knew. The decision to present Hellman in a two-hour monologue provides a further emotional advantage: because her targets are not visible, spectators can savor the pith and vinegar of her language rather than cringe at its impact on the victims...

Author: /time Magazine | Title: Theater: Pith and Vinegar: LILLIAN | 6/21/2005 | See Source »

...most part, though, Kovi's dishes are more benign: juicy sauerkraut glowing with paprika, subtle tarragon-scented fish soup and mushroom-stuffed carp, crisp roast goose and leg of veal with goose liver, kohlrabi nestled in egg barley and, for a delicate touch, "blushing tomatoes in sour cherry vinegar." Eggplant, cornmeal, strudels and the fragrant honey cake mzeskalcs are all included...

Author: /time Magazine | Title: Books: Let Them Eat Mezeskalacs | 4/18/2005 | See Source »

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