Word: lobsters
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...apparently spent the next half-decade sublimating in a 60-page report with all the appalled earnestness of a freshman college paper, only with really nice 3-D color charts. At one point it reads: "An ad for a product made from ground-up shells of shrimps, crabs and lobster asks, 'Have you ever seen an overweight fish?' ... In fact there is no convincing evidence that the shells of shrimps, crabs or lobsters cause weight loss." Not only that, but, as I accidentally proved in third grade, you can indeed get a fish so fat that it will...
...lives. Dr. Robert Atkins, a modishly dressed Manhattan physician who operates out of a plush East Side office, believes that overweight is the result of the body's inability to metabolize carbohydrates properly. He allows his patients such dietary don'ts as mayonnaise and heavy cream, butter, steaks and lobster, but limits them to a maximum of 40 grams of carbohydrates daily. Dr. Charles Roland of the Mayo Clinic says that "despite Atkins' sweeping generalizations and exuberant confidence, his thesis rests largely on unproven assumptions." --TIME...
...really be, as Atkins argues, that low-fat diets, which are typically high in carbohydrates, are bad and that low-carbohydrate diets, which often contain considerable fat, are good? Is it really O.K., as Atkins advocates, to slather mayonnaise all over salmon and tuna and douse asparagus and lobster with butter while friends look on in envy? Shades of the 1973 movie Sleeper, in which Woody Allen plays a 20th century Rip Van Winkle who awakens after a couple of hundred years to a world in which fatty delights like steak and cream pies are deemed beneficial...
...Nanjing's best kept secret is its crayfish, a freshwater crustacean that resembles a tiny lobster. Although stir-fried whole crayfish can be found in other cities, Nanjing's rich, savory version is unrivaled. They are spicy but not overly fiery, richly flavored but still fresh-tasting. Crayfish are messy to eat, however, so bring a stack of napkins. Then, as delicately as possible, bite off the head and tear open the shell. The snack is hugely popular: vendors sell it from large cast-iron woks on the street, takeout places offer it by the tray, and dozens of restaurants...
...Harvey Nichols' Fifth Floor being the exceptions. Harrods chef Chris Allen, who learned his trade in some of London's most prestigious eateries, can't get anyone to review his Georgian Restaurant. "We're doing an incredibly high level of food," he says, as he gently stirs a lobster sauce for a salmon en croute dish. "Critics just don't think about reviewing big store restaurants...