And as for going as cook, -- though I confess there is considerable glory in that, a cook being a sort of officer on ship-board --yet, somehow, I never fancied broiling fowls; --though once broiled
, judiciously buttered, and judgmatically salted and peppered, there is no one who will speak more respectfully, not to say reverentially, of a broiled
fowl than I will.
The only evil I couldn't prevent was to keep a broiled fowl from drying up."
He stirred the smoldering ashes till the broiled fowl began to sizzle afresh.
To mention only the planets, we should be either broiled alive in some, or frozen to death in others, according as they are more or less removed from the sun."
On the surface of our unhappy spheroid we are always either too hot or too cold; we are frozen in winter, broiled in summer; it is the planet of rheumatism, coughs, bronchitis; while on the surface of Jupiter, for example, where the axis is but slightly inclined, the inhabitants may enjoy uniform temperatures.
But who, in sooth, could resist a freshly broiled
venison streak eaten out in the open air to the tune of jest and good fellowship?
The flames bit him, and the hot smoke broiled
Here the smell of the roast and broiled
, mingling with every breeze, keeps them hovering about the neighborhood; scenting every blast, turning up their noses like hungry hounds, and testifying their pinching hunger by long whining howls and impatient barkings.
It was a hot day, and poor Janet, between her excitement and her heavy black cashmere dress, looked as if she were being broiled
Stuff each pita with the arugula, a couple slices of broiled
halloumi and a slab of cauliflower, or the equivalent in florets.
Among participants who reported eating at least two servings of red meat, chicken, or fish a week, those who grilled, broiled
, or roasted these foods more than 15 times a month had a 17 percent higher risk of HBP than those who used these high-temperature cooking methods less than four times a month.
If hiring a taco cart catering company, insist on having a conversation about grilled, broiled
and battered fish because the chef should know what event guests seem to prefer.