Word: tender
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Dates: during 2000-2009
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...most part, simply prepared. Instead of layering on the spices and gimmicks, the Barking Crab rely on quality ingredients and thoughtful preparation. Even the more inventive offerings, such as the baked stuffed salmon, feature only minimal fussing. The salmon was filled with juicy crabmeat, then cooked to a perfectly tender consistency and served atop a fresh mesclun greens. The crab cakes, one of the restaurant’s most popular dishes, eschewed fancy seasonings in favor of tons of fresh crabmeat and a small amount of breadcrumbs. The accompanying seasoned roast potatoes and spinach made for a nice change from...
...tender age of 22, I’m not so sure about my earlier career plans. Six weeks from graduation and the requisite pains of looming self-sufficiency, I’ve had to discount most of my previous designs on how to make a living as impractical. I don’t have the arm for the football gig, I don’t have the brains for professional science and I definitely don’t have a funny bone big enough to please America night in and night...
Malkmus demonstrates wide range, from the traditional nine-plus minute “1% of One,” whose chorus is simply “one percent of one is one,” to his newer side—tender love songs such as “Us,” “Craw Song” and “Vanessa From Queens.” In these we see Malkmus reluctantly fitting into traditional pop song structures, but doing it his way. Like the rest of this excellent new record, the songs are resonant with...
...greeted with an entire red snapper—head and tail intact—doused in the signature red sauce with onions and green peppers. A gracious serving of red beans, rice and two thick, crisp, fried plantains accompanied the meal. The fish was cooked to a tender perfection, while the sauce, mild yet zesty, complemented the meat wonderfully. The fried plantains, infinitely more textured than the thin, supermarket, potato-chip variety, boasted alternating layers of crispiness, saltiness and tender plantain. I vowed to return to sample the goat meat...
...side order of fried plantains ($2.00). The meal began with a skimpy and unexciting salad: iceberg lettuce, shredded carrot and green pepper, served with honey mustard dressing. The goat and beef arrived, accompanied by the usual red beans and rice and fried plantains. The goat meat was tender yet chewy, soaked in the signature onion and green pepper sauce. The rice acted as a powerful absorbent of sauce. “This is Haitian home-cooking,” Deraville says. “What we eat at home is no different from what we serve at the restaurant...