Word: menu
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Dates: during 2000-2009
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...Apollo missions, NASA had developed a nutritionally balanced menu with a wide variety of options ranging from tuna salad to corn chowder. Of course, all the items were freeze-dried, dehydrated or "thermo-stabilized" (heat-treated to kill bacteria), and they didn't look like regular food. Meals were rehydrated and served in a pouch, allowing them to be eaten with a spoon. The Apollo 8 crew celebrated Christmas Day 1968 by eating thermo-stabilized turkey, gravy and cranberry sauce. Neil Armstrong and Buzz Aldrin became the first men to eat on the moon when they consumed ham-salad sandwiches...
...contemporary Belgian haute couture. I'd also visit Icon, tel: (32-2) 502 7151, to see their new trends. Later, for dinner, I would go to Le Macon, tel: (32-2) 346 4652. It's roomy, not too pricey, and has a great wine cellar and an uncomplicated menu. The end to my perfect day would be found at the Kaaitheatre, tel: (32-2) 201 5959, where I'd see an Anne Teresa de Keersmaeker ballet. (See pictures of Pope Benedict's fashion looks...
...barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics...
While the upgraded meals are virtually unrecognizable, Trinidad says the concoctions taste basically the same as the original grub, albeit with different textures. His favorite menu choice is the "Tacobellini" - a pair of Burrito Supremes sliced to resemble tortellini - though he's not that crazy about fast food to begin with. In fact, one New Year's resolution was to stop eating it entirely except for road trips, but "this thing kind of broke that rule...
...mind-numbingly hot dishes are there if one wants them. But most of the dishes on Ba Shan's long menu are a harmonious mix of sweet, sour, salty, woody and zesty. As appetizers, try the aromatic preserved radishes with sesame, the cucumber salad with scorched chili and Sichuan pepper, the "good luck" rolls of chicken and nori, and the crisp broad beans with "fish fragrant sauce" ("actually pickled chili, ginger, garlic, spring onion, vinegar and sugar," explains Dunlop). Segue to a mesmerizing array of delicate dumplings (the wrappers are made fresh each day in the kitchen and are fetchingly...