Word: custards
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When did you start cooking? I was the youngest of six children, so there was a big meal to be prepared every night. I can remember, when I was about nine, my mother making me stir the custard and saying, "Watch what you're doing, Margaret. Make sure it doesn't curdle, and it's ready when it coats the spoon." It was Mother who really made me aware of the details...
...merciless evocation of the executive milieu--the lunches, the banter, the petty slights, the Scotch-soaked male bonding. "Keep in mind, please, that large emotions and reactions are alien to a true corporate workplace environment," Bing urges us. "A great business milieu is like creme brulee, with the tasty custard down below and a fine glazed topping up above, sweet and hard, that obscures what is beneath...
...wall patrons (Asian and non-Asian alike) enjoying dim sum, from chicken feet to coconut cake, at Ocean Palace, a cavernous banquet hall in the Bellaire neighborhood at the western end of Houston's Chinatown. The steamed buns filled with barbecued pork are as light as clouds; slivers of custard-soft tofu are immersed in a light ginger syrup; and the chili oil at every table is made by the chef. Waiters cruise the place with carts of delicacies; just point to the ones you want...
...restaurant called RM. "I always had Caspian caviar on my menus," says Moonen. But when he noticed a decline in the quality of Caspian caviar a few years ago, Moonen started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe, sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles with Sterling caviar. Purists would be appalled, but if that's what it takes to ensure the survival of an ancient sea creature, it may be worth...
...benchmark of what caviar was supposed to be." But when Moonen noticed a decline in the quality of Caspian caviar a few years ago, he started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe. He also offers patrons sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles with Sterling caviar. Purists would be appalled, but if that's what it takes to ensure the survival of an ancient sea creature, it may be worth it. --With reporting by Andrea Dorfman/New York and Yuri Zarakhovich/Moscow