Word: vinegars
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...removed at the moment, as I am spending this year abroad, but I know reaching into the freezer for dinner here in the apartment is the sign of defeat even before calculating the fat and salt numbers. And so I indulge my obsession: bringing home expensive bottles of balsamic vinegar and olive oil, searching around for pure vanilla, buying pine nuts and an array of spatulas my roommate can't tell apart...
...good sushi lies in the oft-overlooked rice, which has to strike the right balance between vinegar and salt. Straying too far toward one or the other extreme is treacherous and detracts from the flavor of the fish. Additionally, the consistency of the rice is imperative. Once the proper proportion of ingredients is calibrated, the rice is compacted on mats into little rolls. In the absence of adequate air between the grains, the texture and flavor are ruined. When the balls of rice supporting nigiri sushi are too compact, they interfere with the customer's experience of the fish...
...late '60s, Chanel had become part of what she once rebelled against and hated--the Establishment. But if one looks at documentary footage of her from that period, one can still feel the spit and vinegar of the fiery peasant woman who began her fashion revolution against society by aiming at the head, with hats. Her boyish "flapper" creations were in stark contrast to the Belle Epoque millinery that was in vogue at the time, and about which she asked, "How can a brain function under those things?" Something that Chanel can never be accused of is not using...
DIED. JHERI REDDING, 91, shampoo guru who founded the eponymous beauty-products empire; in Santa Barbara, Calif. Unhappy with lackluster hair-care products, Redding experimented with ingredients from his own kitchen cabinet including vinegar and mayonnaise. His creative combos yielded such innovations as creme rinse, pH-balanced shampoo and the perm product Jheri Curl...
...vaguely sweet, like vanilla. In both cases, the sauce adhered so perfectly to the meal that the plates looked clean enough to be reused. The baby octopus was tender, but needed more fresh tomato and onion chunks to liven it up, as well as a bit more red wine vinegar for tang. The canelon, as the fourth tapa was called, was subtle and delicious. Surrounding wrapping dough was tender without being soggy and overflowed with fresh seafood and spinach...