Word: gourmets
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...carefully cleaned and cooked, is rather like chewing on a football bladder. So soul-food restaurants that cater to whites rarely carry chitlins on their menus, instead stick to more conventional dishes, such as shrimp gumbo, "smothered" pork chops and ham hocks. Even those have little appeal to a gourmet palate. Soul food is often fatty, overcooked and underseasoned. Vegetables are boiled with fatback for so long that their taste and nutritional value go up in steam; meats have to be sprinkled liberally with salt and pepper to give the eater anything to remember them by. Considering the tastelessness...
...Valachi's case, appearances are deceptive; gourmet skills plainly take second place to adeptness as an all-round hood. A "soldier" in the Cosa Nostra for more than 30 years, Valachi has, by Justice Department count, a murder to show for every year. Most recently, on a June morning in 1962, he beat a fellow convict to death with a two-foot length of iron pipe at the U.S. Penitentiary in Atlanta. By then, Valachi was fighting for his own life. He had received the "kiss of death" from his capo (boss) and cellmate Vito Genovese...
...hopelessness while his pink pals were pitying the proletariat. At the end of his life, when he was dying of TB, he characteristically decided to treat it on a fog-swept island off Scotland's west coast. Evelyn Waugh visited him on his deathbed, and the reactionary Catholic gourmet saw a rare quality in the socialist agnostic puritan. To Cyril Connolly, Waugh solemnly said: "He is very near to God." Told of this, Orwell sniffed: "Waugh is about as good a novelist as one can be while holding untenable opinions...
...Ambassador to the Court of St. James's in the 1940s, and one of society's brightest and busiest career girls (public relations aide to New York's Mayor John Lindsay, fund raiser for numerous charities); and Andrew Mackenzie Hay, 40, wealthy British-born importer of gourmet specialties; she for the first time, he for the second; in a Presbyterian ceremony; in Manhattan...
Craig Claiborne, New York Times food critic, made the rounds of Miami's restaurants and found their cuisine good for laughs but not for digestion. Affronting his gourmet tastes at one restaurant was a mousse au chocolat crowned with whipped cream and as a final insult, perhaps, a maraschino cherry. At another establishment, Claiborne complained that a wedge of Camembert cheese had been served cold. The waiter offered to "run it under the broiler." "Now I ask you," wrote the exasperated critic, "isn't that worth the price of the meal...