Word: mustard
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...forget your Fenway Frank. Glob mustard on it, and you might even forget what it's really made of and how bad it really tastes...
German chemists subsequently introduced the far deadlier mustard gas to the battlefield. By the end of the war, both sides had fired about 124,000 tons of chemicals, killing 91,000 soldiers and wounding 1.2 million more. But strategists were still divided about the effectiveness of gas. Advocates of chemical warfare produced statistics showing that gas caused far more casualties per round than explosives; opponents produced conflicting evidence that it took a higher tonnage of chemicals to control a given area. Some claimed that gas was a "humane weapon" because the incidence of fatal casualties was only...
...least one young German corporal who was temporarily blinded by a retaliatory blast of British mustard gas never forgot the experience. "My eyes," wrote Adolf Hitler, "had turned into glowing coals; it had grown dark around me." Hitler's memory, coupled with larger fears of retaliation, may help explain why the Nazis never unleashed their newly developed nerve gases on the battlefield in World War II, though they were applied in the gas chambers of the concentration camps...
...Galatoire's is a turn-of-the- century set piece with white woodwork, beveled mirrors and brass coat hooks. Waiters are crisply professional; they even chop ice from huge blocks so drinks stay cold and undiluted. The overwhelming attraction is the lush Creole seafood: shrimp remoulade with its brassy mustard and paprika-zapped sauce; plump oysters Rockefeller; trout meuniere amandine, fragrant with hot brown butter and almond slices; and eggplant with a gentle, rich seafood stuffing. No reservations, ever, not even for a native or the nominee...
...Commander's Palace. This temple of nouvelle Creole cookery in the graceful Garden District is best enjoyed in the leafy upstairs Garden Room rather than the drab downstairs. Don't miss oysters Trufant, poached and glossed with cream and caviar; crab-meat ravigote sparkling with a Creole mustard dressing and capers; velvety, thick turtle soup; fillets of trout with crunchy pecans; roast quail with a crab-and-shrimp stuffing; and hot bread- pudding souffle...