Word: crabs
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Dates: during 2000-2009
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...competition requires each chef, aided by an assistant, to complete two platters of food, one featuring a meat course (Bresse chicken, this year), the other showcasing seafood (Norwegian white halibut and king crab), and three side dishes--all sufficient for 14 servings--within just a 5 1/2-hr. period. The food is judged on presentation and, of course, taste. Competitors train for the cooking challenge with the single-minded discipline usually found in élite athletes. For Kaysen, this means heading to the kitchen on his day off to sharpen skills like butchering a whole chicken. He began practicing...
...John Derian Co. The East Village boutique is a treasure trove of flora and fauna, much of it displayed with a modern wink. Elephants, right, monkeys and other wildlife stampede across a series of square decoupage glass platters. Cache pots display delicate branches, top, and a vibrant crab is the centerpiece of an oval plate, above. tel: (1-212) 677-3917; www.johnderian.com
...itching. The thing is, I’m not sure whether the food was too hot or whether I am allergic to shellfish. I’m too young to give up crustaceans. There’s still so much I haven’t tried - like scallops, lobster, crab, and shrimp! Am I missing much? Is there some kind of drug I can take for this?—Psychosomatic about seafoodPsychosomatic, you’re right! Food allergies are nothing to laugh at! I suggest you start carrying an EpiPen and an inhaler, so your friends do have...
House: Kirkland Concentration: Economics Hometown: The City: Salt Lake City, Utah, US and A Ideal Date: Me, my girlfriend, crab cakes, a beach. Best way for a guy/girl to get your attention: Be kind, natural, and unique. Where to find you on a Saturday night: Throwing rocks at abortion clinics. First thing you notice about a guy/girl: Her aura. Your best pick-up line: This is not really a pick-up line, but telling girls to “drink up” has generally worked to my favor in the past (totally kidding). Best or worst lie you?...
...sports you find yourself in need of a stiff drink, have a predinner cocktail by the open-hearth fire. Such canapés as foie gras ballotine and quail egg with truffle mayo are exquisite teasers to the local-fare feast of up to eight courses. Standouts include creamed crab, potato and tomato mille-feuilles with lime crème fraiche; roast free-range chicken, tarragon mousseline, creamed leeks and black Périgord truffle; and homemade petits fours. From the dining room it's a contented crawl to your cozy en-suite room upstairs or, if you're lodging...