Word: hake
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...hierarchical. And parents, who are never addressed by their first names, are strongly discouraged from entering school buildings, let alone the classrooms. I cannot tell you what my child learns, paints or builds on any given school day. But I do know that on Feb. 4, he ate hake in Basque sauce, mashed pumpkin, cracked rice, Edam cheese and organic fruits for lunch. That meant stuffed marrows and apples for dinner. The city of Paris said...
...daily requirements of half a billion people a year. But the seeds can be consumed only after an extensive refining process removes the gossypol, a toxic chemical that helps protect the plant from insect and microbe infestation. "People, pigs, chickens--none of us can stomach gossypol," says Kater Hake, vice president of agricultural research for the industry group Cotton Inc. Only cows and other ruminants can handle...
...doesn’t make its owner any less real—nor any less angry. Maybe you’ve sat next to that pair of pants in section, or complained to that sweatshirt about a dining hall’s less-than-delicious “seasoned hake,” or even met that blouse through a mutual friend. We live in one big community, eating, sleeping, and working in close quarters. It’s shocking to me that the same person who has kept me waiting for two hours before unloading his dryer last Tuesday...
...eight centuries, the Boqueria has been a daily produce market, where today, still, neighborhood housewives poke at thick slabs of hake to test their freshness, and families come to choose fruit, vegetables and meats for their Sunday dinner. But in recent years, as hordes of tourists have swarmed under its iron roof each day, the Boqueria has become dotted with stands selling packaged goods (pre-cut watermelons wrapped with forks) or cooked food (pizza by the slice). To some purists, however, the replacement of a longstanding vegetable stall with Pazzta, the tile-and-chrome fresh pasta store, is a reminder...
...Gastrovac. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in which they are poached, is not much to look at, but Torres is thrilled with what it does. "Look at the skin," he exclaims, pulling the hake out of the Gastrovac and plating it with a caper and red pepper broth. "It has the same sheen as it did when it was raw!" Call it the Blumenthal-Adrià effect. Ever since Europe's two famously avant-garde chefs, Heston Blumenthal and Ferran Adriá, began using liquid...