Word: blend
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...Kennedy School is a profession school, and becoming even more so," says Lecturer in Public Policy Robert B. Reich. "Our faculty are distinguished by being first-class scholars and often practitioners. We have managed to blend practitioners and scholars as most professional schools...
...black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
Among his most memorable creations is modeling chocolate, which he perfected while working at the Four Seasons. It is a blend of semisweet chocolate, corn syrup and water that solidifies in any shape it has been sculptured into. The stuff tastes like a Tootsie Roll, but its durability was the key to Kumin's perfection of flourless cakes. He constructs artful boxes of modeling chocolate and fills them with rich puddings or mousses...