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Word: yogurts (lookup in dictionary) (lookup stats)
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What we take here for yogurt is not yogurt, cream is not cream, and milk is not milk. Maybe it's just a bad translation, but our cream is their yogurt, our yogurt is their milk, and our milk is their water. I wouldn't say they cook particularly well in America. They don't use any salt or sugar. Contrary to us, they want to live long; they like the way they live. We also want to live long, but it's because we don't like our life and we hope to live on into the next life...

Author: /time Magazine | Title: Show Business: Let Me Tell You . . . | 4/10/1989 | See Source »

...perverse trait among shaky S & Ls has been their tendency to get further and further into what one bank regulator euphemistically calls "deep yogurt," in part because they must offer higher interest rates than their competitors to keep attracting savings. Big-time depositors flock to these S & Ls, knowing that they cannot lose because the Government will guarantee deposits up to $100,000. In that sense, Congress contributed to the FSLIC's liability in 1980, when it raised the coverage limit from...

Author: /time Magazine | Title: The Savings And Loan Crisis: Finally, the Bill Has Come Due | 2/20/1989 | See Source »

...lovers, their ranks decimated by all the "good health" crazes and concerns about red meat and cholesterol. But there are still some who proudly hold their hot dogs high, disdaining the trend-followers who crowd into Luscious Licks for their few globs of tasteless, technicolor frozen yogurt. "The problem with New Englanders is that they are very health-conscious, and don't eat a lot of hot dogs," says Lamberti...

Author: By John C. Yoo, | Title: Thank God for Hot Dogs | 1/23/1989 | See Source »

...grilled meats, winter-warm soups and aromatic oregano- and onion-flavored stews. From Greece, Turkey, Rumania, Albania, Yugoslavia and Bulgaria come such delights as baked corn bread with pungent Serbian cheese, seductively oily stuffed vegetable dolmas and appetizers enriched with the region's classic mixture of dill, cucumber and yogurt...

Author: /time Magazine | Title: Food: Cookbooks to Give Thanks For | 11/28/1988 | See Source »

...Since then, the traditional locker-room atmosphere on the bus has softened. Says Washington correspondent Alessandra Stanley: "Many of us 'girls' have sat in the back and listened to men compare notes on diets, aerobic exercise routines and their infants' teething problems, and watched them indignantly demand yogurt and Perrier from stewardesses vainly trying to push Bloody Marys and peanuts...

Author: /time Magazine | Title: A Letter From the Publisher: Oct. 3, 1988 | 10/3/1988 | See Source »

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