Word: salmons
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Dates: during 2000-2009
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...have been to Reykjavik and Keflavik several times because it's a stop when I fly back and forth-?cause I've flown the Atlantic a lot. Iceland is the natural land bridge across the North Atlantic. I've been to the Hard Rock there, I've been salmon fishing, I've been to the pools. I like it. It's kind of interesting because, you know, in the summertime, it never gets dark there. I was exploring that once: the theory of how you go out at night even when there's no night. The Icelandic people have...
...Engel's law (for Ernst Engel, a 19th century statistician). The foodie revolution that began in the '70s--arugula over iceberg, short ribs over brisket, etc.--has challenged Engel's law among élites who will pay, say, $80 for a single pound of Nantucket Wild Gourmet cold-smoked salmon. But finding impossibly tender lox is a recreational, not nutritional, pastime. And anyway, most Americans aren't spending more on food...
Suspecting that I too would resent smaller portions, I decided to try them out. I made sure I was really hungry--not eating for at least six hours and working out right before I went. My wife and I ordered the cedar-seared salmon pasta and half a rack of baby back ribs from Friday's "Right Portion, Right Price" menu. Unlike Ruby Tuesday, Friday's and Cheesecake Factory are cutting prices along with meal size, so each dish was a few dollars cheaper than the larger entrées. Though the protein was two-thirds the size of that...
...your next free weekend: You cruise out of class on Friday and fly to Los Angeles just in time to hit the clubs, hop to the Bay Area for some hiking in the Redwoods on Saturday, then cruise through Seattle on Sunday, loading up on enough coffee and smoked salmon to last you a week—and all of this for not much more than it would have cost you to take the bus to New York and back...
...caviar, or rillettes of goose confit with caramelized onions and truffle oil, followed by house-marinated anchovies with sun-dried tomato and a delicate green tapenade of salt-cured capers. Even the most unlikely combinations work, like flatbread spread with yogurt on which is piled thinly sliced smoked salmon anointed with soy sauce and truffle honey. There is no menu, and the baristas improvise like jazz musicians, creating mind-blowing harmonies with their ingredients. The only way to check out the wine and cava is by scanning the bottles that line the walls. The collection is impressive - wine being, after...