Word: shrimps
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...Farming of crayfish in China--the largest supplier to the U.S.--is a relatively low-maintenance, drug-free business carried out in rice paddies. Next come the vegetarian freshwater species that do not need large quantities of fish meal--carp, catfish and tilapia. At the bottom are salmon and shrimp, onetime luxury foods that, thanks to aquaculture, can be purchased around the world in any season at supermarket prices. Both species eat several pounds of fish meal to gain a pound of weight. And both create lots of waste...
Would you like worms with that grasshopper? A former Thai disc jockey and her ex-shrimp-farmer boyfriend have launched Insects Inter, Thailand's first fast-food chain specializing in cooked bugs. Water beetles and scorpions have long been popular foods in the country's impoverished northern provinces, but Pailin Thanomkait, 32, and Satapol Polprapas, 29, are betting that middle-income urbanites and adventurous Western visitors will pay 70˘ for a box of crispy fried crickets with chili sauce. The company's network of kiosks has doubled to 60 in the past four months, and Insects Inter aims to have...
Many of the rolls contain cooked fish or vegetables, perfect for any diners who are interested in sushi but put off by the idea of eating raw fish. In addition to those named above, Fugakyu offers delicious rolls filled with cooked crayfish, shrimp and a variety of vegetables. One dining companion went for the Idaho roll, which contained sweet potato, pronouncing it excellent...
...fact, Fugakyu has plenty of options for non-sushi eaters. Vegetable tempura is a large appetizer of crisply-fried produce, among which the eggplant and asparagus were particularly notable. There are skewers of tender marinated teriyaki beef and deep-fried shrimp, perfect for the faint-of-heart. And dishes of hot plentiful edamame beans—so heavily salted that they resemble an organic version of Fritos—make the perfect accompaniment to the range of sake or the excellent dry Pinot Grigio ($22) offered...
...taken at the CIA's Greystone campus have given him a solid grounding in food preparation. He cooks for friends and family, does some catering on the side and has contemplated switching to a career in culinary arts. He learned how to prepare such meals as grilled shrimp with tomato and basil coulis, veal scallopini with asparagus and herb risotto and pork medallions. "This was the kind of experience that you could just immerse yourself in totally," Branch says...