Word: mollusks
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
...Give a mollusk a radio-frequency ID tag, and suddenly--well, slowly--snail mail isn't just wordplay. Artists at the U.K.'s Bournemouth University are upending the term for mail sent via old-school postal services. "We're all living in a speed-obsessed world," says Vicky Isley, which is why she co-created RealSnailMail.net Users submit e-mails that get relayed to a tank with some snails and two electronic readers. A gastropod with a chip on its shell wirelessly picks up a message from one reader and eventually moseys 50 cm to the other, at which point...
...right, in a sense. Real, better known as natural, pearls are practically impossible to buy in Hong Kong or anywhere else, these days. Natural pearls occur when foreign material, usually a stone or parasite, enters an oyster's shell and it can't expel the irritant. The mollusk instead coats the intruder with nacre, the secretion used to make its shell, forming a pearl. Once, they were the exclusive preserve of royalty - the fact that only 1 in 10,000 oysters may contain a round natural pearl made them more valuable than diamonds...
...brown-sugar-encrusted lumps of tuna tartare, amazing little shrimps on toasts, and a “chocolate pate” with ultra-dense mousse topped by a berry-flavored gelee. The raw oysters were the sole misstep; I don’t know if it was the particular mollusk I chose, but it had a funkily “off” aftertaste. I apologize for the lack of appetizer and drink names or prices; Om’s publicity department did not deliver that info to us by press time. Google, however, tells me that entrees range between...
...rival the Bahamians' love affair with sea snails. Available in variations from salad to stew to chowder, the flesh of the conch (pronounced konk) is white, sweet and most closely reminiscent in flavor to clam. But in the Bahamas' own original fast food?ubiquitous across the archipelago?the mollusk is turned into a fritter. Made from ground conch meat (it's on the chewy side, so is often minced to tenderize it), onion, bell peppers and hot seasonings mixed with batter and deep fried, conch fritters have an almost indefinable,spicy-with-a-hint-of-the-ocean taste. A home...