Papadam, you know, the Indian flat bread that they give out for free in Indian restaurants. Someone correct me if I'm wrong, but made from chickpea flour and often seasoned with some crazy spice, but usually just pepper.
They usually come in large 8"-10" rounds, a dozen or so to the package, but I used to find these little 1" rounds, fry them up and use them for H'ors. I would put a cevice like concoction on them and people loved them. I also would fry the big rounds up, break them up into asymetrical pieces and stick them into mounds of salmon or tuna. Oh, I just found this thread on the fabulous CT search engine:
As for the Conch, I don't think most people know what to do with it, including myself. The few times I used it, it always came frozen, so I'm sure that has something to do with it, and I would make conch fritters. As for cevice goes, whenver I've had it, it usually is quite chewy. I liken it to something like octopus, it takes a little bit of practice to get right. However they did it at Tambo in Miami, I don't know, but it was sublime, me and my GF thought it was octopus very nicely done, but it wasn't chewy at all.:lips: