Word: condiment
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...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
...caviar. Even more unconventionally, the subtle bitter roast of Blue Mountain coffee is an inspired partner to low-temperature-steamed turbot, butter whisked with Menton lemon and gossamer-thin ravioli made with turnip and a hint of Arabica butter. "I like to exalt the role of vegetables beyond mere condiment; it's part of a more feminine sensibility to cuisine but I invariably convert men, too," Pic says, smiling. (Read TIME's stories about romance on the road...
...drink to napkin to burger ratio: “I’m a two to one or three to one drink to burger guy,” he says, laughing. His laugh is half giggle, half husky football player chuckle. And he has a set condiment routine: “I take the mustard, and I move from left to right, up and down like this,” he motions on the table, “ and make little, you know, sinusoidal curves. Then I take the ketchup, and I start at the same point I started...
...business plan these days, the most ubiquitous form of user-generated content (to employ a phrase that just won't die) is the humble comment. Web publishers have begun to offer commenting on everything--posts, videos, pictures, whatever--like it was a kind of interactive condiment. Now practically anything on the Web collects comments the way a whale collects barnacles...
...Located in a prewar Chinatown shophouse, the Majestic Bar, www.majesticbar.com, sports a menu that includes black-pepper crocodile puff, perfectly fried oysters accompanied by four sauces, and squid-ink spaghetti tossed in spicy XO sauce - a Cantonese condiment made with dried seafood and chili, but containing none, incidentally, of the XO cognac from which it takes its name. Even the cocktails come with a savory twist - one, Myth of the Orient, contains soy sauce and chili peppers. Proprietor Loh Lik Peng, who also owns the New Majestic boutique hotel next door, says that the bar's menu was intended...