Word: crabbed
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...cable, however, there's a growing alternate universe of hit reality series about workers no one puts in sitcoms anymore. The highest-rated show on the Discovery Channel, Deadliest Catch, follows crews of Alaskan crab fishermen fighting storms, monster waves and other boats to haul wriggling paydays from the cruel, icy deep. The show's producer, Thom Beers, has followed up with the History Channel's Ice Road Truckers (about long-haul drivers in the Arctic), Ax Men (loggers in Oregon) and truTV's Black Gold (oil riggers in Texas), debuting in June. Dirty Jobs profiles salvage workers, plumbers...
Both the varsity lightweight eight and the heavyweight varsity finished second in their respective petite finals, while the Crimson second heavyweight varsity boat peered headed for a gold medal before an oarsman caught a crab in the last strokes of the race. The second varsity finished second, Harvard’s third and fourth varsity heavyweight eights finished one-two in the third varsity final and both freshman heavyweight eights won gold. The lightweights went without a medal in the top two races for the third straight year but captured bronze in the second freshman eight event...
...second heavyweight varsity eight, the EARC’s No. 1 boat, fell to Wisconsin for the second straight year, felled by a caught crab in the final 20 strokes of the race. The Badgers crossed the line with a time of 6:17.21, just 0.2 seconds—a bow ball’s distance—before the Crimson finished in 6:17.43, despite having caught a crab during the furious fight to the finish...
...next stop was No Signboard on the seafront at Esplanade Arts Centre. A stylish yet modest restaurant, it was recommended by countless food-savvy Singaporeans for both the crab and the exemplary service. Seeing me ponder how best to attack the shell, a waiter discreetly slid on his plastic gloves and began deftly dissecting. The huge claws had sweet moist meat, and the sauce was a rich melding of butter, spring onion, garlic, oyster sauce and black pepper...
...Keeping the roe in gives the crab a more distinctive flavor," insisted leading Singaporean gastro-pundit Raymond Lim of Les Amis, as we sat outside at his packed local Ting Heng Seafood (tel: (65) 6323 6093), on the edge of the Geylang (red light) district. Here the crab is served ready cracked and the roe adds a crunchy intensity that's offset by a light yet pungent sauce. Now I understand why for the true chili crab cognoscenti, texture is as critical as spice...