Word: crabs
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Dates: during 1980-1989
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...crab: put the blade in the water at other than a 90 degree angle. This causes the blade to dive into the water which in turn destroys the rower's rhythm and at worse flips him or her out of the shell...
...will probably be quite good. Green tomato salsa was pleasantly tongue-tingling, the ripe tomato salsa delicately flavored with cumin. A ginger and sesame spiced chicken salad crunched with bean sprouts. The squid in the calamari risotto salad was tender, though the rice itself was overcooked. But while crab quesadillas might be an innovative idea, they turned to be both greasy and cold...
...instrument rests against the disk. Next the surgeon threads a combination cutting-suction device the diameter of a pencil lead down the cannula, pushes it gently into the center of the disk and steps on a floor pedal. Suction draws disk material, which has the texture of crab meat, into a porthole near the probe's tip. There it is neatly sliced off with a tiny pneumatically driven guillotine-like blade that slides back and forth. After each cut, the probe is flushed of disk tissue, which is sucked out and collected in a bottle...
...palm trees and piped-in swing music for dancing. Service is a bit rough around the edges, but the inventive Creole- Cajun dishes are generally successful. Among the best: sauteed sweetbreads with poached quail eggs, crayfish ravioli with scallops and tarragon sauce, and a basil-scented red snapper and crab meat with lemon-Cognac sauce that is this city's only good papillote creation...
...Gautreau's. One of the new restaurants in the Uptown residential area, this is an urbane cafe with oxblood walls and white embossed-tin ceiling. Best dishes: batter-fried eggplant filled with shrimp and crab meat, and rabbit * fillet with sun-dried tomatoes...