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A typical blue-plate special board, from the Red Arrow Diner in Manchester, New Hampshire. A blue-plate special is a discount-priced meal that changes daily. The practice was common from the 1920s in American and Canadian restaurants through the 1950s, especially in diners and greasy spoons.
The New York Journal of Books, in a review of Blue Plate Special, called it "remarkable" and compared it to the writings of Laurie Colwin: "If Colwin is the All American Girl Cook, Ms. Christensen is more wild, plunging into worldly episodes from Bedouins baking dough disks on hot rocks for breakfast in the desert to daylong meals during a cold Maine winter."
A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...
Blue Plate "Kinda fluffy," one taster commented, and another felt it was whipped and light. Most tasters found this mayo to be sweeter tasting than others. Kraft.
Blue Plate Special is the fifth studio album by Canadian country music group Prairie Oyster. It was released by Velvel Records on August 28, 1996. It was released by Velvel Records on August 28, 1996.
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Blue Plate Special is a jazz studio album by Will Bernard recorded and released in 2008. [1] The recording includes jazz-funk musicians Will Bernard on guitar, Stanton Moore (of Galactic) on drums, John Medeski (of Medeski, Martin and Wood) on keyboards and Andy Hess (of Gov't Mule) on bass.
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