Word: kitchened
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McDonald's responds that it "is no more responsible for an individual's overall diet and lifestyle choices than any other food destination, whether it's your own kitchen, local restaurant or grocery store." In other words, you can't say McDonald's caused you to be fat unless the company force-fed you Quarter Pounders from birth. "Every responsible person understands what is in products such as hamburgers and fries, as well as the consequences to one's waistline, and potentially to one's health, of excessively eating those foods," McDonald's lawyers argued in a court brief...
Discovered in 1941, this hidden canyon in the Kronotsky Nature Reserve is one of the world's geothermal wonders. Rickety boardwalks snake through a hell's kitchen of bubbling mud pots in rainbow hues of ocher, pea green and blue gray; of steaming fumaroles puffing from deep crevasses; and of more than 200 geysers, some of which spout boiling water over 100 ft. into the air. Similarly dramatic was the nearby Uzon Caldera, a 6-sq.-mi. geothermal field where we bathed in a warm sulfurous-smelling pond. As we coated ourselves with mud, thinking "spa," our cook, Lukyanova...
...typical session you may walk into a stranger's home in the middle of the night, grab a shower in the bathroom (never mind that his wife is using the toilet), practice the piano for a while, then start making and selling pizzas out of your host's kitchen. In the trial beta version of the game, which currently has around 35,000 participants, Wright plays a Sim who is the proprietor of a lounge located in a submarine. It's called Das Love Boat (he describes it, not very helpfully, as "a German U-boat with a romantic-comedy...
...such an overabundance of kemiette and meze (little, tapas-like dishes), constituting nearly three-quarters of the menu, that, when the main course arrives, all I can do is attempt a few cursory bites just for show. And in a tiny, 20-seat restaurant like this one, where the kitchen overflows into the dining room and there’s only one cook and one waiter, this can be an ordeal...
...since this is the staple of the Maghreb. Ideally, each grain of couscous should be distinct and fluffy, having been steamed and re-steamed over water (but never submerged) in a couscousière, a special implement designed for this purpose. I spied a couscousière in the kitchen, but our couscous was nearly soggy and overladen with vegetables. The specials change daily, and are hit-and-miss, but every lamb dish I’ve had has been wonderful, imbued with a slightly gamy flavor that is so often lacking in farm-raised meat...