Word: dishes
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...dish that once had to be served under such aliases as "steakfish" and "greyfish" find respectability? (MODERN LIVING...
Succulent Dish. A pioneer shark promoter is New Orleans' Preston Battistella, 50, one of the biggest fish wholesalers on the Eastern seaboard. In 1973, when he started handling shark meat, Battistella sold 60,000 Ibs.; in 1975 his volume was more than 300,000 Ibs. His biggest breakthrough came after he invited the New Orleans school board to lunch and served them "fish Creole." When he identified the succulent dish as shark, selling for only 75? per lb., v. $3.50 per lb. for pompano or snapper, he landed a three-month contract to sell the school system...
...OBJECTIVE STATEMENT Mitchell makes most prominent is suburban dreariness. Several songs are explicit narratives of that dish-water despair, there's-no-olive-in-my-martini madness. In "Harry's House/Centerpiece" Mitchell interposes a jazzy arrangement of a 1950s love tune, "Baby, you're my centerpiece," with a desolate vision...
...separate "international chili cook-offs" this month-one held in Texas, the other in southern California-the "dish that won the West" inspired more culinary variations and impassioned claims than there are spines on a cactus. Those who cater to chili addicts are as contentious as their customers, but they agree on at least one fact: the growing and packaging of peppers and chili products have become a multimillion-dollar industry...
...that chili, like most folk foods, started out as an ad hoc combination of ingredients. For the range-riding cooks who invented it, chili consisted of scrawny beef-whose dubious flavor was masked by peppers and spices -and whatever else was around. In any case, it makes a nourishing dish. Roy M. Nakayama, 53, a New Mexico State University horticulturist who has studied peppers for 20 years and eats them three times a day, points out, "Chilis are rich in vitamins A and C. As antioxidants they also help preserve the meat and break down the fibers." Chili buffs claim...