Word: seafoods
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Dates: during 2000-2009
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Clear enough? Not to many Americans. In a survey of 11,000 individuals, 37% of those who responded "Yes, I am a vegetarian" also reported that in the previous 24 hours they had eaten red meat; 60% had eaten meat, poultry or seafood. Perhaps those surveyed thought a vegetarian is someone who, from time to time, eats vegetables as a side dish--say, alongside a prime rib. If more than one-third of people in a large sample don't know the broadest definition of vegetarian, one wonders how they can be trusted with something much more difficult: the full...
Striking out on your own is in some ways easier in a recession: loans are cheap, and hiring is easy. Sean O'Scannlain, 37, managed a Chicago seafood company for seven years but left to start a competing firm last July. The Sept. 11 airport closures disrupted shipments for weeks and forced him to run lean. "We're far better now for having gone through a very difficult nine or 10 months," O'Scannlain says. For Lauren Creamer, 27, of Brighton, Mass., two years of fighting the bureaucracy at a large nonprofit convinced her that she would be happier working...
...overall impression is that of a Russian country inn where the landed gentry would gather. What truly sets it apart, however, is its food. Sure, all the standard Russian favorites?caviar, borscht, chicken kiev?are available. But the signature dishes spring from Sakhalin's abundant bounty of fresh seafood, game, fruits and vegetables. Start with an appetizer of scallops bathed in a mustard sauce. The tangy dish will leave you wishing it was offered as a main. Or opt for the Kapriz salad cocktail of roast beef, mild white cheese, boiled eggs, pickled cucumber, garlic and an earthy herb vinaigrette...
...mahi-mahi cakes with yucca and mojo de ajo ($8) were the biggest shame of the evening. Their strange culinary fusion appears to be “Miami meets Idaho,” with most of the mahi-mahi cast aside for chunks of potato. Normally when ordering a seafood cake, I am afraid too much breading will push out the featured flesh. Now it’s comforting to know that I have something else to fear...
Guangzhou is still a river town, even if the Pearl sweats oil and tar, so I begin with fish for dinner. In the Dashatou area, on Xigong Seafood Street along the river, where restaurants zealously compete for customers, I choose Red City Seafood Restaurant (look for the ship's hull protruding from the second floor). Lording over the outdoor live tanks like an executioner, I pick the creatures doomed to become my meal. Vegetarians don't get this kind of thrill...