Word: soy
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...limited Wu's business. The Chinese so far appear immune to the pleasures of the black truffle. Mushroom gatherer Li Kun shakes his head when asked whether he enjoys the flavor of the black nuggets he's scooping up. "When we're really hungry, we eat them covered with soy sauce, coriander, chili paste and MSG," he says. "That way you don't have to taste the truffle too much, only the sauce." Sacrilege. --With reporting by Bu Hua/Hama, Mimi Murphy/Rome and Jonathan Shenfield/Lalbenque
...over-the-top Gringo Spanglish of “Qué Onda Guero” (about as authentically Latino as Speedy Gonzalez or Taco Bell), hyperbolizes his perhaps most recognizable hit, 1993’s “Loser” with its relentless chorus of “soy un perdedor...
...over-the-top Gringo Spanglish of “Qué Onda Guero” (about as authentically Latino as Speedy Gonzalez or Taco Bell), hyperbolizes his perhaps most recognizable hit, 1993’s “Loser” with its relentless chorus of “soy un perdedor...
Cantu, 28, rarely lets any item linger on the menu for long, preferring to try new ideas like soy paper disks that look and taste like sushi and whole carbonated grapes that fizz when you pop them into your mouth (he calls them "champagne"). Lately he has been experimenting with food levitation. By injecting helium into froths and zapping smaller substances with an ion-particle gun, he hopes someday to float plate-free meals above the dining-room table. Cantu says Oscar Meyer representatives recently approached him about helping them create a kid-friendly edible menu. Instead he persuaded them...
...Nowadays, while restaurants in London and New York are still discovering "exotic" spices and techniques ranging from tamari (a wheat-free soy sauce) to tagines, most of fusion's earliest supporters in Singapore have turned turtle. "It simply doesn't work," says Gunther Hubrechsen, chef at Les Amis, arguably Singapore's best French restaurant. Part of the reason is simple snob value. To class-conscious Singaporeans, fusion cuisine has become down-market. How could it be otherwise, when it's the mundane fodder of food courts? Pandan tuna wraps, Peking duck pizzas and (the horror! The horror!) green-tea frappuccinos...