Word: chili
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...April 21, police arrested 39-year-old Anna Ayala at her home outside Las Vegas. Ayala, who made headlines when she claimed that she had come across part of a human finger in a bowl of chili at a Wendy’s restaurant in San Jose, California on March 22, was taken into custody on charges of attempted grand larceny after law enforcement officials declared her story to be a hoax...
...finger makes its way into a fast-food order, the first phrase that comes to mind generally isn't victim corporation. But that's how an assistant district attorney described Wendy's last week after a patron claimed last month that a manicured fingertip had been served with her chili in San Jose, Calif. The ghastly publicity, which has cost the restaurant chain an estimated $1 million a day, eased a bit last week when the supposed finger finder was arrested for trying to shake down the fast-food giant. Anna Ayala, 39, a Nevada resident with a history...
...business. The Chinese so far appear immune to the pleasures of the black truffle. Mushroom gatherer Li Kun shakes his head when asked whether he enjoys the flavor of the black nuggets he's scooping up. "When we're really hungry, we eat them covered with soy sauce, coriander, chili paste and MSG," he says. "That way you don't have to taste the truffle too much, only the sauce." Sacrilege. --With reporting by Bu Hua/Hama, Mimi Murphy/Rome and Jonathan Shenfield/Lalbenque
Rosenblum’s attempt to find and analyze the best chocolate even takes him south of the border. In Mexico, he watches as “mole mama” Martina Tlacoxolat makes mole, a thick chili-and-chocolate sauce that garnishes a traditional chicken dish. Just as Europeans debate over whether the best chocolate is made in France, Belgium, or Switzerland, Mexicans argue over which region has the best mole poblano, with Puebla and Oaxaca the primary contenders...
...dining-room table. Cantu says Oscar Meyer representatives recently approached him about helping them create a kid-friendly edible menu. Instead he persuaded them to consider edible advertising. "Think about opening up a magazine and finding a secret-coded flavor," he says, imagining children tasting a page seasoned with chili or sugar powders and deducing the essences for prizes. Sound elaborate? For Cantu, who dreams of eating not only the meal but also the plates, tables and chairs, the complexities of the future make his mouth water. --By Kristin Kloberdanz