Word: seafoods
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...surveying the devastation. Casino barges had been tossed ashore like toys, wrecking everything in their path - historic landmarks, businesses and homes. Buildings on the eastern end of Biloxi known as The Point, an area where immigrant fishermen settled in early 20th century when the city was known as the seafood capital of the world, were leveled. St. P?'s biggest fear was that the casinos, approved by the Mississippi Legislature in 1992, would flee, taking millions of dollars of revenue - including tax revenues that accounted for about 10% of the state's budget. "I realized on that flight that getting...
...million. "I figure I'm gonna be the last one standing because of my price," he says. Out in the harbor, fisherman are catching pogies - in an area that has not been fished for 30 years. But a recent oil spill has made it so few want to eat seafood...
...Meanwhile, business owners like Mullen, of Bottom of the Cup Tea Room, are waiting for the figurative tea leaves to signal better times ahead. "People from other parts of the nation are concerned about the water, the air and the seafood, of all things," Mullen says, as a couple of middle-aged tourists negotiate a price for a double psychic reading. But he's determined to ride out the post-hurricane storm. "We're not going anywhere," he adds. "It's just gonna be a long haul." Far too long, unless more visitors themselves make the haul...
...abysmal—think concrete shoeboxes—and most English classes are taught entirely in Polish. In times like these, we all need our potatoes. Americans, on the other hand, epitomize the anti-potato attitude. If not carbohydrates, we worry about carcinogenic vegetables, radioactive cell phones, and toxic seafood. Incidentally, small talk on Polish trains never gets near PCBs or farmed Alaskan salmon. Americans wonder if what’s on their plate will do them in. Poles wonder if you’d like some more potatoes. So, it seems I’m in for a potatoey...
...shrimp for lobster and thick white bread for the traditional top-split hot-dog buns in this classic New England sandwich. Before setting out samples--one on grilled bread, another toasted--he has gone through half a dozen iterations, playing with the dressing and the proportions of bread, seafood, tomato and lettuce. Overton loves the grilled bread, but Cook wants to wait until he can try it with a top-split hot-dog bun before moving it forward in the menu competition. "You can only get those on the East Coast," he says. "I know it will probably taste better...