Word: chickens
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...glorious,” and the Chinese people have taken him at his word. Luoyang, though a far cry from the sparkling metropolises of Shanghai and Hong Kong, is hardly austere. Ladies in posh dresses and heels browse marbled department stores. McDonald’s and Kentucky Fried Chicken are expensive eats here, serving meals that might cost up to three or four U.S. dollars. And the prices for luxury items rival those of American stores. But for all its commercialism, it’s hard to believe that the minimum wage is in Luoyang is about 300 yuan...
...dipped in chocolate). The "Lovebug Salad" sees a bowl of mixed leaves topped with crickets and locusts. Kangaroo fillet is marinated in zhug - the Yemeni hot sauce - and served with vegetables. If all this leaves you feeling a little squeamish, you can find solace in a couple of conventional chicken dishes. Naturally, an evening at Archipelago isn't cheap. Expect to spend around $90 a head. But given the bragging rights the experience affords you, many think it's money well spent. After all, where else can you dig into a bee for dessert...
...Game 6, D-Wade says, he listened to Eminem's Lose Yourself several times. "There's a lot of words in there that get your mind right." The 24-year-old also enjoys a diet regimen not endorsed by most sports nutritionists: "I'm a Quarter Pounder, double-cheeseburger, chicken-nuggets guy," Wade says. He skips Big Macs, however. "I'm not a vegetable eater." Well, then, we guess there's more salad for Shaq. --Reported by Adam Pitluk...
...WADE: I'm a quarter-pounder, double cheeseburger, chicken nuggets guy. I'm not a vegetable eater, so I can't really get into the lettuce and all that that...
...doesn't KFC use a healthier oil? Like most fast-food chains, KFC cooks with partially hydrogenated vegetable oil, which doesn't turn rancid as quickly as healthier, nonhydrogenated oils. "Extra crispy" chicken may also taste better when fried in this oil. "The flavor is crunchier, and you don't get that feeling of fat coating your mouth," says Ted Labuza, a food scientist at the University of Minnesota. But the oil does have dangerous trans-fatty acids...