Word: chowdered
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Cicadas look scary with their vaguely devil-shaped heads, but they're really harmless, and some communities even look forward to their arrival. Cincinnati, Ohio, for example, is planning cicada festivals, parties and even meals. Gene Kritsky, a cicada expert, is testing out a new recipe this year, cicada chowder. But entomologist John Cooley, who studies cicadas at the University of Connecticut, won't touch it. "Seventeen years underground just to end up as someone's dinner?" he says. "They're too marvelous to waste...
Even by the ambitious standards of American four-star dining, moto, the madcap Chicago experiment of chef Homaro Cantu, is a strange restaurant. Eating there is like dropping into an upscale restaurant with the Jetsons. Crab chowder consists of a tiny but menacing soft-shell crab perched atop a lump of chilled crabmeat and black caviar. On the side, four plastic syringes are stacked between slender silver barbell magnets. Each syringe is filled with a tasty soup: Peruvian potato, cream, carrot, garlic leek. Squeeze one into your mouth, crunch into the crab and move on to the next. This...
...islands of their Caribbean nation. But what really gets the locals' gastronomic juices flowing is the humble conch. When it comes to scoffing gastropods, only the French and their escargots can rival the Bahamians' love affair with sea snails. Available in variations from salad to stew to chowder, the flesh of the conch (pronounced konk) is white, sweet and most closely reminiscent in flavor to clam. But in the Bahamas' own original fast food?ubiquitous across the archipelago?the mollusk is turned into a fritter. Made from ground conch meat (it's on the chewy side, so is often minced...
...degrees in a large refrigerator that registers a temperature rating with a central computer every 10 minutes for quality control. “They’re very cold, but they don’t quite freeze,” Allen says, demonstrating with a bag of viscous clam chowder...
...probably make its way to one of the many fridges, which easily outsizes a Mather single. Like the Lewis and Clark expedition, this foray into the unknown is also fruitful. Never before had we seen a six-foot stack of campus favorites like Crimson Chili and New England Clam Chowder in sixteen-ounce bags, nor had we previously encountered mango salsa, which will most likely be served with a seared mahi mahi on an upcoming Hawaiian cuisine night...