Lobster Food Quotes

Thanksgiving dinner's sad and thankless. Christmas dinner's dark and blue. When you stop and try to see it From the turkey's point of view. Sunday dinner isn't sunny. Easter feasts are just bad luck. When you see it from the viewpoint of a chicken or a duck. Oh how I once loved tuna salad Pork and lobsters, lamb chops too Till I stopped and looked at dinner From the dinner's point of view.

I don't eat friggin' lobster or anything like that. Because they're alive when you kill it.

So you make this deal with the gods. You do these dances and they'll send rain and good crops and the whole works? And nothing bad will ever happen. Right.' Prayer had always struck me as more or less a glorified attempt at a business transaction. A rain dance even more so. I thought I might finally have offended Loyd past the point of no return, like stealing the lobster from frozen foods that time, to get myself fired. But Loyd was just thinking. After a minute he said, 'No, it's not like that. It's not making a deal, bad things can still happen, but you want to try not to cause them to happen. It has to do with keeping things in balance.' In balance.' Really, it's like the spirits have made a deal with us.' And what is the deal?' I asked. We're on our own. The spirits have been good enough to let us live here and use the utilities, and we're saying: We know how nice you're being. We appreciate the rain, we appreciate the sun, we appreciate the deer we took. Sorry if we messed up anything. You've gone to a lot of trouble, and we'll try to be good guests.' Like a note you'd send somebody after you stayed in their house?' Exactly like that. 'Thanks for letting me sleep on your couch. I took some beer out of the refrigerator, and I broke a coffee cup. Sorry, I hope it wasn't your favorite one.

It's simple: Women who pick at their food hate sex. Women who suck the meat off of lobster claws, order (and finish) dessert- these are the women who are going to rip your clothes off and come back for seconds.

I want to be able to listen to recording of piano sonatas and know who's playing. I want to go to classical concerts and know when you're meant to clap. I want to be able to 'get' modern jazz without it all sounding like this terrible mistake, and I want to know who the Velvet Underground are exactly. I want to be fully engaged in the World of Ideas, I want to understand complex economics, and what people see in Bob Dylan. I want to possess radical but humane and well-informed political ideals, and I want to hold passionate but reasoned debates round wooden kitchen tables, saying things like 'define your terms!' and 'your premise is patently specious!' and then suddenly to discover that the sun's come up and we've been talking all night. I want to use words like 'eponymous' and 'solipsistic' and 'utilitarian' with confidence. I want to learn to appreciate fine wines, and exotic liquers, and fine single malts, and learn how to drink them without turning into a complete div, and to eat strange and exotic foods, plovers' eggs and lobster thermidor, things that sound barely edible, or that I can't pronounce...Most of all I want to read books; books thick as brick, leather-bound books with incredibly thin paper and those purple ribbons to mark where you left off; cheap, dusty, second-hand books of collected verse, incredibly expensive, imported books of incomprehensible essays from foregin universities. At some point I'd like to have an original idea...And all of these are the things that a university education's going to give me.

The distance between grinding poverty and even stable poverty could be so vast that those at the bottom had little hope of climbing out even if they pinched every penny. So they chose not to. Instead, they tried to survive in color, to season the suffering with pleasure. They would get a little high or have a drink or do a bit of gambling or acquire a television. They might buy lobster on food stamps.

I took a bite of lobster meat with rice. It was quite tasty. 'Arguing the morality of slaughter will send you into a tailspin of self-loathing every time.' 'Unless you're a vegan.' 'Uh-huh. But then you're a vegan and you don't count.

Part of the reason people could eat so well was that many foods that we now think of as delicacies were plenteous then. Lobsters bred in such abundance around Britain's coastline that they were fed to prisoners and orphans or ground up for fertilizer.

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

...a strangely prolonged lunch involving lobster, that infernally overrated food....

It is, admittedly, a base foodstuff, but lobster, well prepared, can nevertheless be made to satisfy the distinguished gourmand.

Those less fortunate eat dried fish while the truly destitute fight with the spiny shells of crabs or lobsters. Decades later, my father will find it incomprehensible that Americans crave what in his childhood was considered repugnant fare.

At least there's nothing traditional about an engagement dinner, so we'll be spared having to prepare a twelve-course wedding banquet loaded with meaning. There will be no roasted pig to symbolize purity. No bright red lobster for luck. No shark fin soup for wealth.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

Be apprised, though, that the Maine Lobster Festival’s democratization of lobster comes with all the massed inconvenience and aesthetic compromise of real democracy. See, for example, the aforementioned Main Eating Tent, for which there is a constant Disneyland-grade queue, and which turns out to be a square quarter mile of awning-shaded cafeteria lines and rows of long institutional tables at which friend and stranger alike sit cheek by jowl, cracking and chewing and dribbling. It’s hot, and the sagged roof traps the steam and the smells, which latter are strong and only partly food-related. It is also loud, and a good percentage of the total noise is masticatory.

Ducks taste like lobster—if you're blind in your tongue. Ask me about my available Braille flavors.

I want my lobster in bite-sized pieces! How dare you make me chew more than thrice?

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon.

Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual. If you are not one of us, the culinarily depraved, there is no way to explain what's so darkly enticing about eviscerating beef marrowbones, chopping up lobster, baking a three-layer pecan cake, and doing it for someone else, offering someone hard-won gustatory delights in order to win pleasures of another sort. Everyone knows there are foods that are sexy to eat. What they don't talk about so much is foods that are sexy to make. But I'll take a wrestling bout with recalcitrant brioche dough over being fed a perfect strawberry any day, foreplay-wise.

An army of helpers for the twenty-eight cooks were preparing the meats and vegetables, plucking chickens, killing fresh fish and lobsters and crabs and cleaning them, doing the thousand tasks that Chinese food requires—as each dish is cooked freshly for each customer.

After her mother died and Adrienne and her father took up with wanderlust, Adrienne became exposed to new foods. For two years they lived in Maine, where in the summertime they ate lobster and white corn and small wild blueberries. They moved to Iowa for Adrienne's senior year of high school and they ate pork tenderloin fixed seventeen different ways. Adrienne did her first two years of college at Indiana University in Bloomington, where she lived above a Mexican cantina, which inspired a love of tamales and anything doused with habanero sauce. Then she transferred to Vanderbilt in Nashville, where she ate the best fried chicken she'd ever had in her life. And so on, and so on. Pad thai in Bangkok, stone crabs in Palm Beach, buffalo meat in Aspen. As she sat listening to Thatcher, she realized that though she knew nothing about restaurants, at least she knew something about food.

The Chablis runs smooth throughout. Then the vol-au-vents, light as a puff of summer air, then elderflower sorbet followed by plateau de fruits de mer with grilled langoustines, gray shrimps, prawns, oysters, berniques, spider crabs and the bigger torteaux- which can nip off a man's fingers as easily as I could nip a stem of rosemary- winkles, palourdes, and atop it all a giant black lobster, regal on its bed of seaweed. The huge platter gleams with reds and pinks and sea greens and pearly whites and purples, a mermaid's cache of delicacies that gives off a nostalgic salt smell, like childhood days at the seaside. We distribute crackers for the crab claws, tiny forks for the shellfish, dishes of lemon wedges and mayonnaise.

Your father is picking up some Chinese food. I ordered enough for you.” “I’m not hungry, thanks.” “Spareribs, Myron. Sesame chicken.” Meaningful pause. “Shrimp with lobster sauce.” “I’m really not hungry.” “Shrimp with lobster sauce,” she repeated. “Mom …” “From Fong’s Dragon House.” “No thanks.” “What? You love Fong’s shrimp in lobster sauce. You’re crazy about it.” “Maybe a little then.” Easier. She

I associate so many fond memories with food. On that damp evening, along in a tiny restaurant smelling of mildew and lobster, I was 1,600 miles from everyone I knew and loved. After one bite of the pie, I closed my eyes, and taste transported me back to the warm, familiar comfort of my grandmother's kitchen. She always had a pie sitting on the kitchen counter, ready to serve, and a fresh pot of coffee brewing.

That was where I went wrong,” the madman yelled, “I actually said that I preferred scallops and he said it was because I hadn’t had real lobster like they did where his ancestors came from, which was here, and he’d prove it. He said it was no problem, he said the lobster here was worth a whole journey, let alone the small diversion it would take to get here, and he swore he could handle the ship in the atmosphere, but it was madness, madness!” he screamed, and paused with his eyes rolling, as if the word had rung some kind of bell in his mind. “The ship went right out of control! I couldn’t believe what we were doing and just to prove a point about lobster which is really so overrated as a food, I’m sorry to go on about lobsters so much, I’ll try and stop in a minute, but they’ve been on my mind so much for the months I’ve been in this tank, can you imagine what it’s like to be stuck in a ship with the same guys for months eating junk food when all one guy will talk about is lobster and then spend six months floating by yourself in a tank thinking about it. I promise I will try and shut up about the lobsters, I really will. Lobsters, lobsters, lobsters—enough! I think I’m the only survivor. I’m the only one who managed to get to an emergency tank before we went down. I sent out the Mayday and then we hit. It’s a disaster, isn’t it? A total disaster, and all because the guy liked lobsters.

I see there's a choice for the fish course: turbot with lobster sauce, or sole à la Normandie." She paused. "I'm not familiar with the latter." Mr. Ravenel answered readily, "White sole filets marinated in cider, sautéed in butter, and covered with crème fraîche. It's light, with a tang of apples." It had been a long time since Phoebe had thought of a meal as anything other than a perfunctory ritual. She had not only lost her appetite after Henry died, she'd also lost her sense of taste. Only a few things still had flavor. Strong tea, lemon, cinnamon.

It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation." Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

A dynamo in the kitchen, she was elevating Mexican cuisine to new gastronomic levels. She had opened her restaurant, El Colibrí, two short years ago. At first people thought she was nuts- then they tasted her dishes. Billing her cuisine as "not your mother's tacos," she'd introduced gourmet Mexican food to Los Angeles, and you didn't eat her creations- like the lobster tail served with the pomegranate mango salsa, served on a blue corn tortillas- with your hands, especially with her secret version of a chimichurri sauce. A hint: truffle oil along with olive oil. The girl genius was an alchemist in the kitchen, creating elixirs and blending ingredients like a mad culinary scientist.

The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled. Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-

This is based on Sauce Américaine. A classic French sauce, its recipe calls for crushed lobster shells and meat crushed together. And then there's its rich, woody fragrance. I know what it's from now! COGNAC!" *Cognac is a variety of brandy made in Cognac, France. There are many strict requirements the brandy must meet in order to be considered an official cognac.* "I see! When brandy is aged, it absorbs the scents of the wooden casks in which it's stored! That's why this curry has such a strong bouquet of woody aromas... like sandalwood and cedar!" "Yup! That's right, sir. By the way, for this dish I experimented a little... ... and used Napoleon-Grade Cognac, which has even richer scents. There are several grades of cognac, depending on how long it is aged. Napoleon Grade is considered the highest.

Pigeons wrapped in the leaves of vines. Oysters in crisp pastry cases. Whole Gloucester salmon in aspic. Yarmouth lobsters cooked in wine and herbs. Glazed tarts of pippin apples. Paper-thin layers of buttery pastry spread with greengages, apricots, peaches, cherries, served with great gouts of golden cream. "Well," I say, "it's gruel for us tonight, with a smidgeon of salt and pepper." Whereupon he reaches into his pocket, pulls out a twist of greased paper, and opens it. Immediately I smell the tang of heather honey. "For you, Ann." In his grimed palm sits an oozing chunk of honeycomb as big as a plover's egg. I clap my hands in delight, my tongue waggling with greed. As we eat our gruel I make the clots of chewy wax last as long as possible, pushing them around and around my mouth, pressing them against my molars, sucking on them 'til they slip sweetly down my throat.

And everywhere, just as there were animals on land, were the animals of the sea. The tiniest fish made the largest schools- herring, anchovies, and baby mackerel sparkling and cavorting in the light like a million diamonds. They twirled into whirlpools and flowed over the sandy floor like one large, unlikely animal. Slightly larger fish came in a rainbow, red and yellow and blue and orange and purple and green and particolored like clowns: dragonets and blennies and gobies and combers. Hake, shad, char, whiting, cod, flounder, and mullet made the solid middle class. The biggest loners, groupers and oarfish and dogfish and the major sharks and tuna that all grew to a large, ripe old age did so because they had figured out how to avoid human boats, nets, lines, and bait. The black-eyed predators were well aware they were top of the food chain only down deep, and somewhere beyond the surface there were things even more hungry and frightening than they. Rounding out the population were the famous un-fish of the ocean: the octopus, flexing and swirling the ends of her tentacles; delicate jellyfish like fairies; lobsters and sea stars; urchins and nudibranchs... the funny, caterpillar-like creatures that flowed over the ocean floor wearing all kinds of colors and appendages. All of these creatures woke, slept, played, swam about, and lived their whole lives under the sea, unconcerned with what went on above them. But there were other animals in this land, strange ones, who spoke both sky and sea. Seals and dolphins and turtles and the rare fin whale would come down to hunt or talk for a bit and then vanish to that strange membrane that separated the ocean from everything else. Of course they were loved- but perhaps not quite entirely trusted.

Grammar and usage conventions are, as it happens, a lot more like ethical principles than like scientific theories. The reason the Descriptivists can’t see this is the same reason they choose to regard the English language as the sum of all English utterances: they confuse mere regularities with norms. Norms aren’t quite the same as rules, but they’re close. A norm can be defined here simply as something that people have agreed on as the optimal way to do things for certain purposes. Let’s keep in mind that language didn’t come into being because our hairy ancestors were sitting around the veldt with nothing better to do. Language was invented to serve certain very specific purposes—“That mushroom is poisonous”; “Knock these two rocks together and you can start a fire”; “This shelter is mine!” and so on. Clearly, as linguistic communities evolve over time, they discover that some ways of using language are better than others—not better a priori, but better with respect to the community’s purposes. If we assume that one such purpose might be communicating which kinds of food are safe to eat, then we can see how, for example, a misplaced modifier could violate an important norm: “People who eat that kind of mushroom often get sick” confuses the message’s recipient about whether he’ll get sick only if he eats the mushroom frequently or whether he stands a good chance of getting sick the very first time he eats it. In other words, the fungiphagic community has a vested practical interest in excluding this kind of misplaced modifier from acceptable usage; and, given the purposes the community uses language for, the fact that a certain percentage of tribesmen screw up and use misplaced modifiers to talk about food safety does not eo ipso make m.m.’s a good idea.

You Are What You Eat Take food for example. We all assume that our craving or disgust is due to something about the food itself - as opposed to being an often arbitrary response preprogrammed by our culture. We understand that Australians prefer cricket to baseball, or that the French somehow find Gerard Depardieu sexy, but how hungry would you have to be before you would consider plucking a moth from the night air and popping it, frantic and dusty, into your mouth? Flap, crunch, ooze. You could wash it down with some saliva beer.How does a plate of sheep brain's sound? Broiled puppy with gravy? May we interest you in pig ears or shrimp heads? Perhaps a deep-fried songbird that you chew up, bones, beak, and all? A game of cricket on a field of grass is one thing, but pan-fried crickets over lemongrass? That's revolting. Or is it? If lamb chops are fine, what makes lamb brains horrible? A pig's shoulder, haunch, and belly are damn fine eatin', but the ears, snout, and feet are gross? How is lobster so different from grasshopper? Who distinguishes delectable from disgusting, and what's their rationale? And what about all the expectations? Grind up those leftover pig parts, stuff 'em in an intestine, and you've got yourself respectable sausage or hot dogs. You may think bacon and eggs just go together, like French fries and ketchup or salt and pepper. But the combination of bacon and eggs for breakfast was dreamed up about a hundred years aqo by an advertising hired to sell more bacon, and the Dutch eat their fries with mayonnaise, not ketchup. Think it's rational to be grossed out by eating bugs? Think again. A hundred grams of dehydrated cricket contains 1,550 milligrams of iron, 340 milligrams of calcium, and 25 milligrams of zinc - three minerals often missing in the diets of the chronic poor. Insects are richer in minerals and healthy fats than beef or pork. Freaked out by the exoskeleton, antennae, and the way too many legs? Then stick to the Turf and forget the Surf because shrimps, crabs, and lobsters are all anthropods, just like grasshoppers. And they eat the nastiest of what sinks to the bottom of the ocean, so don't talk about bugs' disgusting diets. Anyway, you may have bug parts stuck between your teeth right now. The Food and Drug Administration tells its inspectors to ignore insect parts in black pepper unless they find more than 475 of them per 50 grams, on average. A fact sheet from Ohio State University estimates that Americans unknowingly eat an average of between one and two pounds of insects per year. An Italian professor recently published Ecological Implications of Mini-livestock: Potential of Insects, Rodents, Frogs and Snails. (Minicowpokes sold separately.) Writing in Slate.com, William Saletan tells us about a company by the name of Sunrise Land Shrimp. The company's logo: "Mmm. That's good Land Shrimp!" Three guesses what Land Shrimp is. (20-21)

Street food, she saw. Silky pasta, doughy pizza, steaming pho, obnoxiously tall burgers. Benches had been nestled behind the Royal Festival Hall, and they were filled with people eating personal feasts from paper plates: vast thalis; racks of sticky, black ribs; half lobsters with melting garlic butter and bread. Rows of diners craning to read menus wound between food trucks; queues intermingled, new arrivals negotiating for space. Piglet looked around, the National behind her. She had left the office early, she reasoned; she had time before finding a place to work. She edged forward, walking among the tables. The benches were full, some having to stand, juggling their fried chicken with their phones. There were young men who talked too loudly, laughed with their mouths full, and wore round, tortoiseshell glasses; glamorous women in their fifties and sixties, lunching and drinking; and au pairs with charges no older than twelve who ate salt beef bagels, cacio e pepe, and laksa.

A misty vision of Francesca gazed down at me from a corner of the window. She gave me her wicked-sweet smile and the stars sparked in her pale hair. I wanted to call to her, but I had no voice. I smelled the mixed scents of her, and I imagined the lush, tropical feast I'd prepare for her on our wedding night. I'd slip raw oysters between her lips. We'd share ripe figs and plump, dewy cherries. I'd offer her sweetmeats and honeyed milk, blood oranges peeled and ready, salty artichokes stripped down to the heart. I'd pry open a lobster shell and feed her tender morsels of meat, slowly, slowly. The flavors would mingle and mount and burst inside us like soft explosions. I wanted to believe it would all be possible. I imagined her staring into my eyes while she dragged a buttered artichoke leaf between her teeth and sucked on the flesh. It was good. I rode through the long, lovely night on wave upon wave of pleasure, smelling her, tasting her, touching her... I heard myself moan, and in that fierce embrace, I believed.

What is it like to be made vice-president? On one level, it's a nearly hallucinatory degree of success. I was barely forty years old, and a shaky, sixty-three-year-old heartbeat from the leadership of the entire Western world. It was also like throwing up in convention-hall bathrooms before giving speeches, and after. It was sitting through dinners with men and women with whom I had nothing in common. Spending an enormous amount of time on trains. Promising thins and agreeing to things as advised by people I had barely met, on very little sleep. Huge sums of money were changing hands and everything happening on the grandest scale imaginable while still in most moments remaining pointless and usually outright seedy. I pretended to learn to fly-fish; I watched sporting events. In Maine I was assaulted by a lobster; it seized my lapel in a threatening manner. I tasted local foods and admired factories,farms, department stores, hotels, and (unless I'm misremembering) several empty plots of land.... It was like being given what was almost the nation's highest honor by a man you held in infinite esteem and regarded with perhaps a certain amount of terrified suspicion, a man who disliked you and clearly wanted nothing to do with you, who would scowl and change the subject at the mention of your name. And then being given a very important and very nasty job by that person, and despised for it, almost as much as you despised yourself.

Dinner with Trimalchio as explained on Angelfire.com Fragment 35 The next course is not as grand as Encolpius expects but it is novel. Trimalchio has a course made that represent the 12 signs of the Zodiac, again showing his superstitious nature. Over each sign of the zodiac is food that is connected with the subject of the sign of the zodiac. Ares the ram - chickpeas (the ram is a sign of virility and chickpeas represent the penis in satire) Taurus the bull - a beefsteak . Beef is from cattle and the bull represents strength. Gemini (The heavenly twins) - Testicles and kidneys (since they come in pairs!) Cancer the Crab- a garland (which looks like pincers) but we also learn later (fragment 39 ) that the is Trimalchios sign and by putting a garland over his sign he is honouring it. Leo the Lion - an African fig since lions were from Africa. Virgo the Virgin - a young sows udder , symbol of innocence. Libra the scales - A pair of balance pans with a different dessert in each! Scorpio - a sea scorpion Sagittarius the archer - a sea bream with eyespots, you need a good eye to practise archery. Capricorn- a lobster Aquarius the water carrier - a goose i.e. water fowl. Pisces the fish - two mullets (fish!) In the middle of the dish is a piece of grass and on the grass a honey comb. We are told by Trimalchio himself that this represents mother earth (fragment 39) who is round like a grassy knoll or an egg and has good things inside her like a honey comb.

Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor! Next, let's try the broth together with the noodles... here I go! Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent! How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue! And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth. WHAT?! What an intense, aromatic flavor! But where is all of this coming from?! Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!" "It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk." "See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know. Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish... ... it's, like, only natural that it's flavor is going to have a strong umami punch.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

Sara had never eaten such a delicious meal in her life: succulent lobster and quail meat baked in pastry, and chicken breasts rolled in crumbly batter, fried in butter, and covered with a rich Madeira sauce. Derek kept urging her to try different morsels: a bite of potato soufflé dabbed with sour cream, a spoonful of liqueur-flavored jelly that dissolved on her tongue, a taste of salmon smothered in herbs.

The sound of trumpets rang out, signaling the arrival of the first course. A parade of glittering slaves trotted forward, some carrying decorations of the sea, statues made of shells, ribbons of blue and silver, or wearing costumes turning them into fish or mermaids. These slaves wandered among the diners as they ate, entertaining them with music or dances reminiscent of the sea. In the midst of these spectacles were the slaves carrying the food on massive trays covered in snow from the mountains, topped with stuffed mussels, lobster mince wrapped in grape leaves, and sea urchins boiled, honeyed, and served open in their own spiny husks.

This morning, outside Nordic Fisheries a couple of delivery guys are unloading lobsters and crabs by the case, pausing in between loads to sip coffee from Styrofoam cups. Across the street, on Penn Avenue, the green grocers are busy stacking crates of vegetables and fruits, arranging them into a still life to showcase their most beautiful produce: heads of red romaine, their tender spines heavy with the weight of lush, purple-tinged leaves; a basket of delicate mâche, dark green, almost black, and smelling like a hothouse garden; sugar pumpkins of burnished gold; new Brussels sprouts, their tender petals open like flowers. At this hour the world belongs to those noble souls who devote their lives to food. Cook, grocer, butcher, baker, sunrises are ours. It's a time to gather your materials, to prepare your mise en place, to breathe uninterrupted before the day begins.

Why then," he says, suddenly turning to me and folding his arms across his chest, "did your mother study in France? Why did you study in Italy? Which I presume you did because you know as well as I do that no culinary education is considered complete without an international apprenticeship." His voice is smug, his mouth curled in a half smile. "Wait a minute," I say, feeling suddenly compelled to defend American culinary tradition (not to mention my own expensive and, in my opinion, extremely comprehensive education at the Culinary Institute of America). "I studied in Italy because I cook Italian food. My mother studied in France because in the late 1960s there was no other option. But that certainly doesn't mean that there isn't a rich and varied culinary tradition in America today. Stop at a roadside barbeque in Texas, eat a lobster roll in Bangor, Maine, order a fried egg on your Primanti sandwich in Pittsburgh, for heaven's sake!

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people.

To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep lobster and lump crabmeat confined to supporting roles with fresh pasta, in ravioli and in sauces, rather than serving up whole Maine lobsters at "market price." Her Chicken Cacciatore de Provence was an upscale twist on a farmhouse classic that paired her love of exotic mushrooms, sun-dried tomatoes, and fresh herbs with imminently affordable cuts of chicken. She wanted to serve a Spiral Stuffed Pork Loin in a savory reduction with yam patties and fresh garden peas, in season, which lent itself to a marvelous visual presentation and tasted like Thanksgiving dinner all on one plate.

[Collard] greens are special. They don't come through the back door the same as other groceries. They don't cower at the bottom of paper bags marked"Liberty." They wave over the top. They don't stop to be checked off the receipt. They spill out onto the counter. No going onto shelves with cans in orderly lines like school children waiting for recess. No waiting, sometimes for years beyond the blue sell by date, to be picked up and taken from the shelf. Greens don't stack or stand at attention. They aren't peas to be pushed around. Cans can't contain them. Boxed in they would burst free. Greens are wild. Plunging them into a pot took some doing. Only lobsters fight more. Either way, you have to use your hands. Then, retrieving them requires the longest of my mother's wooden spoons, the one with the burnt end. Swept onto a plate like the seaweed after a storm, greens sit tall, dark, and proud.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

CHRISTMAS EVE MENU Foie gras with Caramelized Apples Salmon with lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters Three Ways Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Pepper, and Lardons Sophie's Spiced Langoustes (Spiny Lobster) à l'Armoricaine AND Crayfish and Shrimp with a Saffron-infused Aioli Dipping Sauce AND Moules à la Plancha with Chorizo

In some lobster tank restaurants, diners can choose their own lobster. I always found this strange. “Um, I guess I’ll take that one that is really struggling with the rubber bands. He seems rather appealing. Why don’t we boil him to death?” I’m always perplexed why I’m involved in the decision process. I wanted to have dinner, not play executioner.

Worse, because a lobster is an invertebrate, every anatomic feature that is rigid is part of the exoskeleton, including the teeth inside the stomach that grind food. The lobster must rip out the lining of its throat, stomach, and anus before it is free of the old shell.

I went away and drew up a list of all the things you wouldn’t have to suffer if you weren’t here anymore. It was something like this:   No more illness, no more struggling to be healthy. No struggling – period. No loss: you would never have to grieve the passing of another. Heartbreak! How lovely not to have to wake in the morning with a heart full of fragments and eyes full of grit. No ageing – here’s a universal truth: the older you get, the more life loses its sparkle, loses a little of the magic. The endless, wonderful possibilities of youth where everything and anything feel possible – that fades . . .   But then I considered all the things you would not experience:   Falling hopelessly in love. Your wedding day. Knowing the blessing of a child. Seeing the sunset in places far and wide. Earning the right in old age to become eccentric, even cantankerous. Getting properly drunk on champagne. Sleeping in a meadow, by a brook. Decorating a room. Waking wrapped in the arms of the one you love. Fresh caught lobster, eaten on a dock. Being old enough to know better, but still laughing so hard at nothing much that you feel dizzy with happiness.   Oh, my darling, this list is endless, it stretches on for infinity . . .   And

The human omnivore has, in addition to his senses and memory, the incalculable advantage of a culture, which stores the experience and accumulated wisdom of countless human tasters before him. I don't need to experiment with the mushroom now called, rather helpfully, the "death cap," and it is common knowledge that that first intrepid lobster eater was on to something very good. Our culture codifies the rules of wise eating in an elaborate structure of taboos, rituals, recipes, manners, and culinary traditions that keep us from having to reenact the omnivore's dilemma at every meal. One way to think about America's national eating disorder is as the return, with an almost atavistic vengeance, of the omnivore's dilemma. The cornucopia of the American supermarket has thrown us back on a bewildering food landscape where we once again have to worry that some of those tasty-looking morsels might kill us. (Perhaps not as quickly as a poisonous mushroom, but just as surely.) Certainly the extraordinary abundance of food in America complicates the whole problem of choice. At the same time, many of the tools with which people historically managed the omnivore's dilemma have lost their sharpness here—or simply failed. As a relatively new nation drawn from many different immigrant populations, each with its own culture of food, Americans have never had a single, strong, stable culinary tradition to guide us. The lack of a steadying culture of food leaves us especially vulnerable to the blandishments of the food scientist and the marketer, for whom the omnivore's dilemma is not so much a dilemma as an opportunity. It is very much in the interest of the food industry to exacerbate our anxieties about what to eat, the better to then assuage them with new products.

In the vocabulary of ecology there is a term for this type of human activity: “fishing down the food web.” With the apex predator out of the way, species that are lower on the pyramid explode in abundance and become the new human harvest. It’s a nearly universal phenomenon in the sea.

the stylish simplicity of the food service made a lasting impression on me. They had no printed menu because there were just three entrees: Maine lobster, steak, and roast duckling. Years later I recalled that spare bill of fare in my first motto for McDonald’s—KISS—which meant, “Keep it simple, stupid.” Another

He skimmed his knuckles over her jaw before roaming lower to the satiny column of her neck, then back up again. "Surely you could stay for dinner? You said yourself your aunt is away. I can't believe you would prefer eating alone." Her frown increased. "No, but-" "Then stay. My cook sets an excellent table. Delicious fare designed to tempt any palate. Tell me your favorites and I'll send word to her to make them especially for you." Sliding his arm around her back, he bent and pressed his mouth to the base of her throat. "Do you like roast beef?" "Ahh, I..." "Too heavy, you're right," he stated, dropping kisses against her skin in a leisurely pattern. "What about venison? Unless you are worried it might be gamey. Hmm, I agree." Her eyelids fluttered, one hand coming up to catch in the fabric of his coat. Working his way up, he paused and breathed a gentle gust of warm, brandy-scented air into her ear. She shuddered, a tiny moan escaping her lips. "Partridge, perhaps? In a sweet vermouth with plump raisins and orange peel. How does that sound?" "Delightful." He smiled, wondering if she was referring to the food or his kisses. He definitely hoped the latter. "Or I know," he whispered, brushing his mouth ever so lightly against hers. "Lobster and oysters. Light and delicate, with a taste as fresh as the sea. Shall we try that? I could feed them to you bite by delectable bite.

A dog always knows where it can find food to eat, so it’ll come running look- ing for a fool to feed it. Honey, that’s not gospel; it’s fact.... And for years, I was that fool—feeding that stray not scraps but prime steak, lobster tail, crab legs, and whatever else comes to mind.

Is it too late to enjoy some lunch?” “No,” he said, not looking as relieved as she’d hoped; but then, it was what it was. Both of them would have to find their way past their personal disappointment on their own. “Not at all.” He reached for the wine again as she took the rest of the containers out of the hamper and began setting out a more organized spread. “Although,” he said, easing the cork up and out as his grin flickered back to life, like a long-awaited ray of sunshine after a storm, “I don’t suppose you have anything else to wear.” She gave a little spurt of laughter at that, relieved that he wasn’t going to make it harder on either of them, and was perversely that much more turned on. His eyes widened when she grinned and held up a finger, then scrambled back aft and retrieved her canvas tote. She came back wearing the faded hoodie and ancient fishing hat. “Better?” she asked, plopping back down on the blanket and modeling her new look. His gaze skimmed over her legs, then back up to her face, his own eyes glittering now. “Not in the least.” She swallowed. Hard. When he surprised her by not looking away, her palms began to sweat. Then he shocked her speechless by reaching behind his neck, grabbing the back collar of his shirt, and pulling it over his head and off. A life spent on a cattle station had given him a deeply golden, well-muscled torso. One she’d thought about often, though, it turned out, her imagination hadn’t remotely done justice to reality. Even though she’d been on Cameroo Downs for a full year in a wide variety of different situations, this was the first time she’d ever seen him with his shirt off. He grinned for real at her dumbfounded expression, then began filling his plate as if he’d done nothing more than take off his hat. More at ease than she’d seen him since she’d arrived at the dock. “I suppose I deserve that,” she said, shaking her head in a silent touché. He just winked at her, then went back to filling his plate with another lobster roll, a few more hush puppies, and a small mound of blueberries. She laughed--what else was there to do?--then shook her head as he handed her a glass of wine. She lifted it in a toast. “To good food, good company, and a few hours of solid torture on the high seas.” Chuckling, he lifted his glass, tapped hers, then held her gaze over the rim as he took a sip. She was now intimately acquainted with his reference to aching teeth and need. You’re in so much trouble, Kerry McCrae.

Americold is one of the largest providers of temperature-controlled warehouse space, not only in the United States but around the world. Globally, the company maintains 1.5 billion cubic feet of cold, storing everything from ground beef destined for school lunch programs to frozen lobsters on their way to upscale restaurant chains like McCormick & Schmick’s. In Ontario, most of the 100,000-square-foot warehouse is given over to Danone products: pallet after pallet of Horizon chocolate milk, Land O’Lakes creamer, Silk soy milk, and Greek yogurt, much of which comes from a plant just forty-five minutes away. “They focus on creating food,” explained Espinoza. “We focus on making sure it gets to their customers intact.

Stepping into a Red Lobster is to partake of dinner theater, an elaborate illusion that unfolds while you attempt to eat several species of crustaceans into near extinction.

There is no Red Lobster close to us. We live in Seattle, and the nearest one to our home is either thirteen miles north or twenty-seven miles south of us. To encounter one is a rare thing, like finding a truffle in dirt. Red Lobster, it should be noted, offers a truffle lobster mac and cheese on its seasonal Lobsterfest menu. A dinner-sized portion contains 1,460 calories and proudly exceeds the recommended daily intake of sodium and cholesterol. With every bite you are laughing at mortality itself. To eat it is to believe, for a moment, that you will live forever. This is simply part of the excellent value proposition Red Lobster offers. My husband does not realize this. And so, as the restaurant and the strip mall it resides in grow smaller in our rearview mirror, I explain it to him again. “I need endless shrimp for $19.99.” “No you do not. No one needs endless shrimp.” “Orcas do,” I say. This is obviously a winning argument. “You are not an orca,” he replies, and keeps on driving. I accuse him of not loving me. This is a laughable charge, and we both know it.

People like Larraine lived with so many compounded limitations that it was difficult to imagine the amount of good behavior or self control that would allow them to lift themselves out of poverty. The distance between grinding poverty and even stable poverty could be so vast that those at the bottom had little hope of climbing out even if they pinched every penny. So they chose not to. Instead, they tried to survive in color, to season the suffering with pleasure. They would get a little high or have a drink or do a bit of gambling or acquire a television. They might buy lobster on food stamps.

The Hardys drove off, heading first for the Morton farm. Chet and Iola were waiting for them, with several baskets of food which included lobsters and a sack of clams. Their next stop was at the Shaw house to pick up Callie, then they drove directly to the waterfront. “Hi!” cried Tony, giving his friends an expansive grin. The Napoli was chugging quietly at her berth. After the food and digging tools had been transferred to the craft and the Hardys had brought their diving gear from the Sleuth, everyone stepped aboard and Tony shoved off. When they reached the end of the bay and turned up the coast, the young people watched for Pirates’ Hill. Minutes later they saw it in the distance. The hill was a desolate hump of sand-covered stone jutting into the sea. There was not a house in sight, except one small cottage about half a mile beyond the crown of the hill.

Tony anchored the Napoli in a scallop-shaped cove, and the young people waded ashore, carrying the baskets of food with them. “This is an ideal spot for a beach party,” Callie said enthusiastically. She and Iola took charge and gave orders. Frank and Tony were asked to collect driftwood, while Chet and Joe gathered plenty of seaweed. In a few minutes they returned. “Those stones over there will make a good place for the fire,” said Callie. She had found a natural pit among the rocks. In it the boys piled the driftwood, then lighted it. Soon there was a roaring blaze. Frank heaped more rocks into the fire. When the stones were red-hot and the flames had died out, they placed a layer of seaweed over them. Then the girls laid the lobsters, clams, and corn on the cob in rows and piled on several more layers of seaweed. “I can hardly wait,” Chet groaned hungrily as he sniffed the tantalizing aroma of the clams.

I began to delight in surprising adults with my refined palate and disgusting my inexperienced peers with what I would discover to be some of nature's greatest gifts. By the age of ten I had learned to break down a full lobster with my bare hands and a nutcracker. I devoured steak tartare, pâtés, sardines, snails baked in butter and smothered with roasted garlic. I tried raw sea cucumber, abalone, and oysters on the half shell. At night my mother would roast dried cuttlefish on a camp stove in the garage and serve it with a bowl of peanuts and a sauce of red pepper paste mixed with Japanese mayonnaise. My father would tear it into strips and we'd eat it watching television together until our jaws were sore, and I'd wash it all down with small sips from one of my mother's Coronas. Neither one of my parents graduated from college. I was not raised in a household with many books or records. I was not exposed to fine art at a young age or taken to any museums or plays at established cultural institutions. My parents wouldn't have known the names of authors I should read or foreign directors I should watch. I was not given an old edition of Catcher in the Rye as a preteen, copies of Rolling Stones records on vinyl, or any kind of instructional material from the past that might help give me a leg up to cultural maturity. But my parents were worldly in their own ways. They had seen much of the world and had tasted what it had to offer. What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor---blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.

Finally, Diana had worked her way down to the Abbey, an upscale restaurant with a small but lush courtyard that featured a tinkling fountain, a pair of wooden benches, flowering bushes and stands of tall grasses, and a statue resembling Rodin's The Thinker (one of the few things she did remember from the art history class she'd taken). She'd never eaten there, but she remembered Dr. Levy mentioning it as one of the places she and her husband visited for date night at least once every summer. She sat on the bench for a minute to rest her feet and peruse the menu. Tuna sushi tempura (eighteen dollars for an appetizer). Almond-crusted cod with a mandarin-citrus beurre blanc (twenty-eight dollars) and butter-poached lobster (market price). The list of cocktails and special martinis ran two pages, and when she walked up the curved stone steps and stepped into the dining room, the views of the bay were gorgeous.

One of the buffet tables was laden with assorted muffins, scones, bagels, and croissants accompanied by butter, cream cheese, and flavored jams. There was a create-your-own-omelet station and platters of maple sausage, crispy bacon, and hash browns. Quiche lorraine and brioche French toast with mixed berry compote and whipped cream rounded out the breakfast part of the buffet. For those who preferred something other than morning food, there was a second table featuring mixed green salad with pomegranate vinaigrette, grilled salmon, chicken picante, roasted vegetables, rice pilaf, a craving of roast beef, lobster Newburg, and shrimp scampi.

It's a creamy lobster mashed potato, but it's so much more than that. She can taste the the sweet meat of the shellfish, the salinity of the butter, the earthiness of finely chopped chives. The potatoes are soft, lighter than air, almost like they've been whipped for hours. Eden determines that he's used brie instead of cheddar, giving the whole thing a much milder taste.

Her smile was involuntary. ‘Good,’ she said. ‘What did you pack?’ ‘Surprises,’ he answered, and this time she noticed the way his smile always began at his mouth and then crept up into his eyes. ‘Good. I just hope one of them is mortadella.’ ‘Mortadella?’ he asked. ‘How did you know? I love it, but I never think anyone else does, so I never bring any. It’s such peasant food: I can’t imagine anyone like you eating it.’ ‘Oh, but I do,’ she said with real enthusiasm, ignoring his compliment, at least for the moment. ‘It’s true, isn’t it? no one feels comfortable eating it any more. They want, oh, I don’t know, caviare or lobster tails, or …’ ‘When what they’re really lusting for,’ he broke in, ‘is a panino with mortadella and so much mayonnaise it drips out of the sandwich and down their face.

Ihave developed a somewhat unfortunate habit. If my husband, Rand, is driving and we happen upon a Red Lobster, I will scream, with the urgency of someone who has been stabbed with something very sharp, for him to stop. “Absolutely not,” he will reply cheerfully.

There are so many barriers between us. Age, money, lifestyle. He’s a fifty-six-year-old billionaire. I’m a twenty-one-year-old from the Midwest, currently living in her van. My favorite food is Wendy’s fries dipped in a Frosty. I bet his favorite food is lobster tails or caviar. The most expensive thing I ever bought was my van, and I’m willing to bet the couch I’m sitting on cost more.

Have you ever tasted latium shark?” “No. Is it good?” “No idea, because you idiots ate it into extinction. Along with several kinds of sea anemone—such beautiful fronds!—sweet-hake, and other fish whose names were literally also the names of food. We could have quite a long discussion about tuna and lobster and cod and shrimp if you cared. I don’t. But then again, I’m what all of you call an evil witch. ‘Evil’ indeed. Meanwhile you humans scuttle across the sea and land literally devouring everything even remotely edible. If only you knew—you’re not that different from the more apocalyptic Elder Gods. Not really.

Scarborough, ME, and Hobe Sound, FL. Thank you, Paula! Ingredients: 1-1/2 cups old-fashioned oatmeal (not quick cooking type), divided use 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 sticks (1 cup) unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light-brown sugar 1 tbsp. vanilla extract 3/4 cup chunky peanut butter 2 large eggs 2 cups semisweet chocolate chips 8 oz. semisweet chocolate, grated (may substitute 8 oz. semisweet chocolate chips and process until finely ground in food processor) Directions: Place 1 cup oatmeal in bowl of food processor; pulse until finely ground. Transfer to a large bowl and add remaining 1/2 cup whole oatmeal, flour, baking powder, baking soda, and salt. Reserve. In another large bowl, combine butter and both sugars and beat on medium speed of electric mixer until light and fluffy. Beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition. Gradually beat in reserved oat/flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on parchment-lined sheet pans. Flatten balls slightly and bake in a preheated 325°F oven in batches in middle of oven 15-17 minutes or until just slightly firm—do not overbake! Cool cookies 5 minutes and transfer to racks to cool completely. Yield: 4-1/2 dozen cookies.

And on that table was the most impressive assortment of food: salmon mousse in the shape of a salmon; cold chickens; quail; a huge platter of oysters, shrimp and lobster claws; all kinds of salads; fruits and cheese. It was all so beautifully arranged that I hardly dared to touch it. At one end was a huge bowl of peaches.

She was relieved at the conclusion when everyone seemed thrilled with the menu for the reception: tinker mackerel alla Santa Nicola, penne pasta with tomato, arugula and mozzarella, arancini, pizette, egg pasta with lobster and asparagus, Guinea hen with vegetables and a towering Italian cream cake.

Between ourselves, I think they use too many rich sauces. One never gets the true flavor of the meat or vegetable. Her Majesty's favorite accompaniment to roast beef is a horseradish cream sauce that is so hot the meat must taste like paper. Most of the vegetables the queen eats are made into purees. And her meat is often turned into ragouts and terrines. Some dishes mix too many flavors. The queen loves butter and cream with everything. So bad for her." And I grinned. He nodded as if he understood. "So you have a palate that appreciates the taste of good ingredients?" "I do." "And how did you develop this?" "I must have inherited it from my father, who had lived well and appreciated fine food. I was apprenticed to a good cook who produced simple English fare- pork chops, roast lamb, roast pheasant, chicken, sole, lobster. There was a sauce to accompany them, but it never overwhelmed the flavor of the meat or fish.

The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken with potatoes, a platter of fat sausages and peppers, rigatoni with a spicy meat sauce, linguine al olio, braised broccoli rabe, and shrimp scampi. This is on top of the endless parade of appetizers that everyone has been wolfing down all afternoon: antipasto platters piled with cheeses and charcuterie, fried arancini, hot spinach and artichoke dip, meatball sliders. I can't begin to know how anyone will touch the insane dessert buffet... I counted twelve different types of cookies, freshly stuffed cannoli, zeppole, pizzelles, a huge vat of tiramisu, and my favorite, Teresa's mom's lobster tails, sort of a crispy, zillion-layered pastry cone filled with chocolate custard and whipped cream.

As Peer Insight’s Tim Ogilvie observes, being true to a cause often requires making tough decisions and sacrificing at times. “When you come to the point where you can’t serve both the bottom line and the cause, one or the other must suffer,” says Ogilvie, pointing to the Whole Foods supermarket chain, which stopped selling live lobsters for an extended time until it found a supplier that did humane harvesting. “Those are hard choices, but when you opt for the cause over the bottom line, employees can see that, and then they believe in the company and the cause even more.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Oooh! What a vibrant, flaming red the spiny lobsters are. It makes a lovely, eye-catching contrast to the brilliant yellow of the saffron rice. The lobster itself is also perfectly dressed, with no nicks or cuts on its legs and whiskers." "Given how lively and energetic the chef was during the cooking phase... ... I admit I hardly expected such elegant, delicate plating.

Oh my gosh! Lobster, foie gras and caviar too?! This dish is packed with super-expensive ingredients! And that's not just any caviar either... it's almas!" Roe harvested from the rare Albino Beluga Sturgeon is given the title Almas, which means "diamond" in Arabic. For centuries, only kings got to taste this luxury-grade caviar. Even now, it's so pricey the smallest tins of it go for tens of thousands of yen apiece.

You're kidding! Spiny lobster and banana mousse wrapped in Katafai dough and then roasted?! Something that should have been a weak grilled dessert turned into that fragrant of a masterpiece just by roasting it instead?! And taking a pressed and dried Vessie, reconstituting it with some water and then using it as a casing to braise meats?! I've never heard of that kind of cooking method! What's his thought process?! How does his mind even work?!

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

And so we visit the past as tourists. Sometimes this is literally so, when we take in Colonial Williamsburg and Plymouth Plantation, or travel around to Civil War battlefields. But it is also true in a metaphorical sense. The past has become a strange and distant country, full of odd people and mysterious customs. And thought seeing how these people built their homes or raised their children can broaden the mind, most of us don’t go back home determined to learn how to use an axe or a hickory stick. Knowledge about those strange customs might be interesting, but it is not essential–it does not change our way of doing things. In the end we will always prefer our own land in the present. At the end of the tour there is an air-conditioned car and a comfortable hotel room waiting, complete with cable television and refrigerated food. There is nothing intrinsically wrong with enjoying the past this way–it can be a lot of fun, in fact. But it could be so much more. The thousands of people who visit Boston and have only a few days to walk the Freedom Trail, visit Fenway Park, and eat a lobster dinner cannot even scratch the surface of what the city is really like. They have not inhaled the comforting mixture of exhaust fumes and roasted cashews that hangs in the city subways on humid summer days, or learned to love the particular slant of the New England sun on a winter afternoon. The same would be true of a Bostonian on a day trip to Chicago, Tokyo, Budapest, or Khartoum. The visit would be exciting, but would not make them cosmopolitan. Becoming something more than a casual time-tourist requires a willingness to be challenged and changed, just as living in India or Ghana or Peru will upend any American’s assumptions about money and wealth. (pp 26-27)

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

We'll start with a '95 Kistler-Dutton Ranch." She poured one for herself and tasted it. Ah, yes, she thought. Intense and lively with layers of pear, spice, vanilla, and nutmeg. And a hint of honey, if she wasn't mistaken. She smacked her lips. Her foray entered into, she was relaxing and beginning to enjoy herself. She grinned with glee as she wrapped herself into her oversize apron. "As I am a culinary orphan, I have chosen dishes from a wide range of influences. We're starting with classical French. In France, to begin, they often offer you what they call 'amuse bouches.' Amusements for the mouth. Here are yours." She set before him a platter filled with baby profiteroles, little puffs of pastry sliced in the middle and filled with a surprise. Troy reached out and brought one to his lips. His face flushed with pleasure as he bit into the creamy filling. "Yes," she said. "Finely chopped cooked lobster mixed with finely chopped cooked mushrooms sautéed in lobster butter. All bound with hot béchamel sauce.

People like Larraine lived with so many compounded limitations that it was difficult to imagine the amount of good behavior or self-control that would allow them to lift themselves out of poverty. The distance between grinding poverty and even stable poverty could be so vast that those at the bottom had little hope of climbing out even if they pinched every penny. So they chose not to. Instead, they tried to survive in color, to season the suffering with pleasure. They would get a little high or have a drink or do a bit of gambling or acquire a television. They might buy lobster on food stamps.

CHRISTMAS EVE MENU Foie Gras with Caramelized Apples Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce Moules à la Plancha with Chorizo Selection of the Château's Cheeses Three Varieties of Bûche de Noël The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling." Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud." "How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season. "Twenty?" I answered. "Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut." "No alcohol?" I asked. "Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.

The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him. Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce. I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary. The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.

Aquarium Shrimp are great for tropical community fish tanks because they will not pester the fish actually they will happily live amongst them .rimp #seafood #food #foodporn #foodie #aquarium #fish #aquascape #dinner #delicious #lobster #foodstagram #shrimptank #crab #seafoodboil #aquascaping #shrimps #fishtank #aquariumhobby #plantedtank #nmsaquatics

My team and I persuaded Darden Restaurants, the parent company behind chains like Olive Garden and Red Lobster, to make changes to the kinds of food it offered and how it was prepared. They pledged to revamp their menus, cutting calories, reducing sodium, and offering healthier options for kids’ meals.

Once Dad brought a lobster dinner—complete with melted butter, claw crackers and bibs. When they brought food for me, they often brought enough for everyone on the unit.