Word: seafoods
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...enemy is 2,000 miles out of firing range. They're doubly useless when you can't get parts for them. Like so much of the isolated, rural West, Montana is inordinately dependent on UPS and FedEx for supplies, but suddenly such services were grounded. The lack of fresh seafood was a minor annoyance; the stalled shipments of car parts and medicines were serious, as was the disappearance of the tourists who keep Rocky Mountain towns afloat in U.S. currency. An economy based on the trading of beef jerky can't hold up for long. For those few planeless days...
Hollywood, Fla., is an overlooked burg outshone by Miami on one side and Fort Lauderdale on the other, trying to grab some limelight with a string of sushi and blues restaurants. One such establishment is Shuckums Oyster Pub and Seafood Grill, a music showcase with the requisite life-size shark mounted on an ocean-colored wall. It was at Shuckums, on Sept. 8, that Mohamed Atta and Marwan Al-Shehhi did some pre-mass murder tippling. Atta drank vodka and orange juice, while Al-Shehhi preferred rum and cokes, five drinks apiece. "They were wasted," the bartender recalled, and Atta...
...Inside the pilot's hatch is a consoling array of gadgetry, including a global positioning satellite system. And the galley is a paneled dining hall that seats 16 with a magnificent solid-wood table and, behind the stove, a chef from Hanoi. At lunch, he piles plates high with seafood bought fresh from local sampans, serving up four or five courses of fish, squid, prawns and crab, which we washed down with beer. Squeezing ourselves into the kayaks afterward became steadily more of an effort as the trip progressed...
...caviar-bearing fish. That could offer an opportunity for U.S. producers of caviar from pen-raised sturgeon, led by the pioneering Stolt Sea Farm of Elverta, Calif. But do the texture and taste measure up? We asked the executive chefs of two of New York City's top seafood restaurants--Rick Moonen of Oceana, pictured, and Marcus Samuelsson of Aquavit--to sample unmarked servings of Russian Osetra caviar and Sterling Classic brand, produced by Stolt Sea Farm. Neither could tell the difference. "The quality of the farm-raised caviar has increased," says Moonen. "They can rival some caviars coming from...
...According to Ung-aang Talay, veteran food critic of the Bangkok Post, a tasty nam chim sauce can tip the balance between a good seafood restaurant and a great one. Of the two bustling open-air nighttime eateries on either corner of Soi Phadungdao (a.k.a. Soi Texas) at Yaowaraj in Chinatown, he recommends Rut & Luk on the northwest corner for its "aggressively seasoned" sauce. The restaurant's specialties include tiny mollusks grilled in their shells and whole fish baked in foil with black pepper and garlic. Those looking for something similarly substantial during the day should follow the lunchtime crowds...