Word: eating
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Dates: during 2000-2009
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...Where to Eat Gothenburgers love their seafood; heavenly langoustines, cod and sole feature on most restaurant menus. But there's one sea creature they like to munch more than most: the humble herring. They like it fried, fermented, pickled and baked. And they especially enjoy it at Leif Mannerström's harbor-side restaurant Sjömagasinet. Every Christmas, the Michelin-starred chef dishes up a banquet of 16 types of herring and serves 10,000 people over 22 days. So if you want to join in the festive fish feast, make sure to book a table early...
...years I have been chasing down the secret to the ultimate steak, and I had reason to believe it lay somewhere in northern Spain. So Madrid-based food writer Pedro Espinosa agreed to meet me deep in the Basque hills surrounding San Sebastián, from where we would eat our way cross-country to El Capricho, a restaurant near the tiny town of Jiménez de Jamuz in the northwestern province of León. We knew that José Gordón Ferrero, the restaurant's beef-obsessed owner, had been rounding up old, free-ranging oxen...
There, I was prepared to eat steak twice a day in search of its secret. At Restaurante Baserri Maitea outside Guernica, Juan Antonio Zaldúa served us one gigantic Rubia Gallega (Galician Blonde) rib-eye chop and an even bigger, more marbled German one. Marbling is largely genetic and, as an indicator of quality, a myth; it signals juiciness but not flavor. The leaner, leggy Galician Blonde was just as tender as the fattier German. Zaldúa claims that the sum qualities of an individual animal - feed, upbringing, genetics - are more important than breed or regional origin...
...flavor. Nor does youth yield tenderness. After encountering a steak at Etxebarri in Axpe from an old retired dairy cow as tender as a veal calf and infinitely more flavorful, I was also ready to challenge the received wisdom that animals older than 30 months are too tough to eat. In fact, age in both respects may be the secret to the übersteak. To find out, I'd have to go to El Capricho and try its dry-aged meat from superannuated cattle...
...slideshow of sin, no genre of porn was left untouched as Dines displayed advertisements from sites for fetishes such as anal sex, incest, and “ass-to-mouth” pornography, where the woman must “literally eat her own shit.” Time to go purge your Internet browsing history...