Things that are making you happy*******food and drink edition****** - Page 49

garlic scape pesto.

Just went to Santa Monica Seafood for the first time ever. Wow. $11/lb for whole John Dory. I'm thinking about trying a bouillabaisse.

Fly in some rascasse.

nope. just find a fisherman who's looking to get rid of sculpin.

If you don't have rascasse you will upset GDL and Iammatt.

i think matt's on vacation, so we're safe. gdl seems more even-tempered.

GDL is incredibly even tempered, but bouillabaisse is to him what black suits are to our friend Manton.

o hai

Actually can one of you recommend another nice Dory preparation in the meantime?

IMO John Dory takes to salt roasting pretty well. It's also good roasted (or grilled, or pan seared) with butter, then finished with the old trifecta of lemon/caper/parsley. John Dory is a treat, and a very rare one for me at that, so I like to keep it super simple.

it's a fairly firm-fleshed, mild-flavored white fish. i'd fix it just like i would a thick fillet of sole, or something like that. in other words, you can poach it, saute it or broil it and it'll be fine.

Thanks. My oven might not actually be large enough to hold a salt roast for a whole fish. They're pretty big.

Daniel, tomorrow.

You missed Obama there by one day.