Word: salads
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Dates: during 2000-2009
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FREEDOM FRIES Cubbies, a restaurant in Beaufort, N.C., has dropped French from its fries, and French salad dressing is now "liberty" dressing...
...carrots in our salad bar tend to be covered in ice cubes, for some unknown, unappetizing reason...
...irresistible and impossible to stop eating. Laap, a special that often appears on the ever-changing specials board, is similar in taste, but here the beef is minced, not sliced, and saw-tooth herb, whose taste resembles that of the more familiar cilantro, is added. Squid Salad is also quite refreshing, a Cambodian version of ceviche, in which barely cooked pieces of seafood are scored and mixed with onions, peanuts, green chiles and whole sprigs of herbs. Cambodian Pad Thai seems like a misnomer and in fact bears no resemblance to the fried dish found in every Thai restaurant...
Fried dishes are marvelous too. Red-lacquered quail, with legs no bigger than a pinky, were succulent dipped in lime juice and plain fried fish was of the utmost freshness, accompanied by a bracing salad of green mango...
Floating Rock rewards the adventurous eater—Frog Legs with Spices was the richest dish we tried, cooked in a paste of blended spices and peppers. But for a true taste of Cambodia, go for prahok in all its forms. Long Bean Salad, with crisp beans and heavy use of fermented fish, is one of the most unusually flavored things I’ve ever eaten and quickly becomes addictive. For Cambodian comfort food at its best, Prahok with Coconut Milk, a concoction used as a dip for fresh vegetables, is absolutely unforgettable. The smell may take some getting...