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

post #721 of 3070
garlic scape pesto.
post #722 of 3070
post #723 of 3070
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.
post #724 of 3070
Fly in some rascasse.
post #725 of 3070
Quote:
Originally Posted by kwilkinson View Post
Fly in some rascasse.

nope. just find a fisherman who's looking to get rid of sculpin.
post #726 of 3070
Quote:
Originally Posted by foodguy View Post
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.
post #727 of 3070
i think matt's on vacation, so we're safe. gdl seems more even-tempered.
post #728 of 3070
Quote:
Originally Posted by foodguy View Post
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.
post #729 of 3070


o hai
post #730 of 3070
Actually can one of you recommend another nice Dory preparation in the meantime?
post #731 of 3070
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.
post #732 of 3070
Quote:
Originally Posted by mordecai View Post
Actually can one of you recommend another nice Dory preparation in the meantime?

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.
post #733 of 3070
Thanks. My oven might not actually be large enough to hold a salt roast for a whole fish. They're pretty big.
post #734 of 3070
Daniel, tomorrow.
post #735 of 3070
You missed Obama there by one day.
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