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Articles  >  First & Last Bites

Uni-Sex
Diving for family jewels

By Alastair Bland

Getting at the gonads of an urchin is quite an easy operation, with none of the slime or stink associated with cleaning fish. You simply stick a knife into the hole on the underside of the animal, twist, and split it open like a coconut. The goodies, which are practically identical for both sexes, are found clinging to the interior...

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The Houdini of Cuisini
Ryan Nerz


“The greatest gurgitators have found a way to process food better than any humans in history,” says Conti, “because the stomach can fill up, but the mind never can.”

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White Light, White Sausage
Dave Carnie’s quest for Keller’s Boudin Blanc

That’s where Vegas comes in. Every celebrity chef in the world has a restaurant somewhere on the strip. Who isn’t curious about Emeril’s food? Is it actually good? On my first visit to his restaurant, the answer was no. It sucked.

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Steaks on a Plane
By Kimberly Lord Stewart
 
It was my first professional cooking experience, hanging 35,000 feet in the air on a Pan Am 747. In the 1980’s, the airline was beginning to falter and company executives were eager for us to regain the confidence of regular customers—starting with the big spenders. Armed with nothing more than a convection oven, a paring knife, one asbestos glove and the naiveté of a 19-year old,

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