Word: shrimps
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Dates: during 1990-1999
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Last week, some friends and I checked out the new California Pizza Kitchen restaurant on Eliot St. If you've been there, you know that this isn't your ordinary pizza parlor. The toppings are unreal (Thai chicken? Shrimp scampi? Peking duck?). There's no tomato sauce. The dough is almost weightless, and you can get it in honey wheat. As we were eating, one of my friends, a local, uncorked a typical anti-California one-liner: "This pizza reminds me a lot of California: light and airy...
...experience in America has been typical. Assured by the smugglers (the Chinese call them "snakeheads") that he would be warmly received, Lin was first hired as a day laborer at a Chinese restaurant, where he worked 14-hour shifts for less than $2 an hour, shucking shrimp and cleaning latrines. Then he was fired after two weeks to make room for another illegal who could pony up the $60 employment-agency fee that new arrivals are routinely charged. Now Lin is busy sewing labels and zippers on counterfeit designer jeans in a Brooklyn sweatshop, earning about $800 a month...
...want the extra flavor, but stick with the chicken (always white meat) if you're one of those sandal-wearing, granola-munching health freaks. The Thai Sticks are a bountiful but bland batch of veggies fried in batter, not worth it unless you're starving. The Tod Mun shrimp and fish cake is kind of chewy and fishy. Try it with the peanut sauce from the satay (and you will get the satay). The soups are watered down--don't bother...
Feeling independent? You don't have to follow the mix-and-match formula, if you order from another part of the menu. The Shrimp Lime Salad was not anything we had expected. Instead of fresh, unadulterated shrimp under a zesty citrus shower complemented by crisp green lettuce (this is how it's usually prepared in Asia,) it was suffocating in a coagulated spicy red paste. Abominable! Speaking of abominations, both the Pears and Prawns and the Pleasing Garlic, despite the clever appellations, should be chucked from the menu...
...cheese sauce was quite creamy and the stuffing was strong, but not overbearing; I'd get it again." Says Trey, "The odor of the cheese was nauseating; as I was chewing it, I felt the cheese expanding in my mouth like bubble gum." The vote was unanimous on the Shrimp Noelle: an over-generous and uneven dowsing of lemon juice made us wince and killed any hint of butter, garlic and Feta cheese...