Alexandra Gill is on a mission this week: to track down the elusive Gooseneck Barnacles that have just hit town... and to cram as many penis references into her, ahem, column, as possible.Happily for us all, she succeeds on both counts. "We sampled a few barnacles that had been poached sous-vide in cider. They tasted like a gulp of ocean water, intensely briny but not fishy, with a slightly sweet finish." [Globe & Mail]
Week in Reviews
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