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...grubbiness of buffalo-hide hunters in the 1800s: "Their blankets would get so full of lice and bedbugs that they'd lay them on anthills so that ants could carry away the larvae. The hunters would often eat little else besides buffalo. Beginners, or 'tenderfeet,' would start out eating prime cuts, but within months they suffered nutrient deficiencies that caused their tongues to break out in lesions ... Some hunters seasoned meat with gunpowder for a peppery effect. If they were away from water, they'd open a dead buffalo's stomach and use their fingers to filter out the bits...
...porcini sauce for Adria's kitchen to experiment with. (Adria's wife Isabel worried about flying the tiny vial of liquid back to Spain). A couple of people on line for autographs whispered giddily to him, "We have reservations at elBulli next year." (See pictures of what makes you eat more food...
...want to do the recession right? You've got to learn to eat Spam. Already, sales of the canned spiced ham (that spice is...salt!) are at the highest since World War II, and they're just going to get higher. Since there's no advice on the can, I asked some of the best chefs in the nation to come up with an inexpensive Spam recipe. I was with Brandon Boudet of Dominick's in Los Angeles when he tried his hand at Spamghetti carbonara, and we were both happy with the way it turned out. I was also...
...pretty well. "I don't know why people knock it," he says of the oft maligned spiced ham. Celebri-chef Kerry Simon is also a Spam defender. "Anything you can think of that you want to try, it's capable of," he says. (See pictures of what makes you eat more food...
...grew up in the 1970s, and even though my suburban menu included Velveeta, Saucy Susan and Kraft Macaroni & Cheese, we did not eat Spam. So when I tried it in Hawaii--by far the biggest Spam-eating state, thanks to an influx of World War II soldiers, poverty and a palate used to poi--I was surprised that it wasn't bad. Kind of smoky and not at all gelatinous. With many of the top restaurants hurting, I figured I'd ask some of the country's best chefs what kind of cheap dishes they could make with the stuff...