Word: rhubarbs
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...Billing himself as Rhubarb Red, Paul soon had a country-music act out of Chicago. He played harmonica and guitar and, between numbers, peddled rube humor. By the early '30s he was making $1,000 a week at the country stuff, but in the bustling Chicago music scene, there was so much more to hear and play. In the morning he was hillbilly, and at night he was playing jazz with Roy Eldridge, Coleman Hawkins, Nat Cole and Art Tatum. He cut his first records in 1936, backing blues singer-pianist Georgia White as she belted out Andy Razaf...
...Zhou said. “People would wear a helmet. There could be a pole attached to the ceiling. It would be like bumper cars.”They envisioned a room full of bubbles in which people could simply open their mouths and taste everything from rhubarb pie to artichokes as the bubbles popped. But the bubbles’ lipid membranes were too weak to support imbedded particles. They tried tea. They tried mint. They tried a chocolate hookah—but the flour-filled prototype left May coated in white and wheezing. By November, the group had still...
...Italian Bernardino Branca developed a cure-all he called Fernet - an 80-proof concoction containing myrrh (what's with all the myrrh?), rhubarb, chamomile, aloe, cardamom, peppermint oil and a number of other ingredients including a lot of grape-infused spirits and some opiates. Branca used the drink to treat a number of ailments, including hangovers and cholera. Fernet is still available (now opiate-free), although it's usually served as an after dinner drink...
...flavors but not forcing them upon him. Tastebuds “maturing” may actually be tastebuds dulling.So is being a supertaster a curse or a blessing? I often wish that I could glimpse the sensory world of supertasters where lemon tastes more bright, chocolate more rich, and rhubarb pie more vivid. Knowing when a bowl of chicken noodle soup is stale and not just “interesting” would in fact be helpful, but I would never trade my ability to get pleasure out of any dish for a guaranteed future as a food critic...
...Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier grow a majority of the produce they use in the kitchen. From their own gardens, they're currently harvesting Serrano peppers, cucumbers and daikon to pickle and use off-season, as well as late-season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners will also see pickled and preserved late-season produce year-round at three of Denver's most popular and critically praised restaurants, Mizuna, Luca D'Italia and Osteria Marco - all under the command...