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What did you eat last night for dinner? - Page 1265

post #18961 of 18970
5/16/12 at 7:35am
Bring cheese.
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post #18962 of 18970
5/16/12 at 10:08am
Quote:
Originally Posted by itsstillmatt View Post

Bring cheese.

In.

Goat? Sheep? Camel?
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post #18963 of 18970
5/16/12 at 12:14pm
Quote:
Originally Posted by mordecai View Post

Yiddish really has the most fantastic insults.

Yiddish Swearing - English Translation
K'nish - Vagina

uhoh.gif
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post #18964 of 18970
5/16/12 at 12:34pm
Quote:
Originally Posted by itsstillmatt View Post

Soft shell season is just beginning. It lasts until late summer.

We fried some on Sunday and made some fish for the kids. They saw the crabs on the table, started playing with the claws and legs, and next thing you know they were eating them left and right. They loved it and didn't touch their fish... It's always a bit awkward to discuss food and animals with a 3 year-old.... they were asking where were the eyes so they could eat them. That same night, we were reading a children book about the beach and discussed the crabs in the book vs. the ones they just tore apart and ate. Can be uncomfortable for the parents.
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post #18965 of 18970
5/16/12 at 1:12pm
I had soft shell at this place in Rye Friday night and there were a lot of courses and some were rather large and I left maybe three legs and the waiter said "Sir, you know that all of it is edible, right?"
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post #18966 of 18970
5/16/12 at 2:25pm

I know this has been discussed, but the search on this site could be better.  Where would you go for a great meal in Chicago these days?

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post #18967 of 18970
5/16/12 at 6:07pm
Blanc de bar en habit vert
232
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post #18968 of 18970
5/16/12 at 6:33pm
that looks really nice.
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post #18969 of 18970
5/16/12 at 6:46pm
Do you aerate the sauce with a Bamix? It looks good.
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post #18970 of 18970
5/16/12 at 7:34pm
Quote:
Originally Posted by alexg View Post

Do you aerate the sauce with a Bamix? It looks good.

Thanks.

Yes, a Bamix. The sauce is clam juice, reduced by half. Butter whisked in, then milk, and minced ramp leaves. Brought to the boil, strained and blended.
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