What did you eat last night for dinner? - Page 1362

seriously, I was taught that you just crack the shell and pull it out with your fingers. What good would a knife do? A claw shell is way too hard to cut through. If you dug around in there with the tip, you would tear the meat, no?

Anyway, the top part of the claw always slides out with ease, it's getting the bottom part out still attached that can be a problem.

I just use the heel of my blade to crack the bottom of the claw, then twist it off so that I can grip the meat with my fingers. I pull back the small pincer, crack off the shell, then jiggle it free. Then I can pull out the claw in one piece from where I made the first cut. I imagine that cracking the shell with a mallet will do some damage to the flesh.

I think he is fucking with you. Wasn't there a dull blade fiasco?

Sounds great. What vino is going with?

I've drank very little wine this weekend. Almost opened a bottle of Gigondas but did not.

^I'm beginning to get worried about you, piob. Chapoutier's Gigondas is pretty nice. I really haven't had a wine from Chapoutier I didn't enjoy yet. Ok, I just had three different ones so far, but still. The Bila-Haut has an excelent value, especially if you can get it with 25% discount for 4,50€.

BTW, this is my Leon (or Leonie after I noticed that she had roe).



Yes. I had to cook her in that box which is why I had problems with the temperature of the water (I needed about 10L). I hope she didn't have to suffer any more than necessary because the water likely was just 194°F as opposed to boling.
She was 30cm long so I didn't want to force her in a 25cm pot or so.
She was missing a leg and most of one of her antennas.


Edited by b1os - 8/19/12 at 3:47pm

greasy poutine

Tomato bread with ibérico ham

Black bass with celery, ibérico ham/green peppercon broth

Perhaps you are referring to the grey artichoke fiasco

this is the best photo from a series of awful photos.

Red cabbage gazpacho with cucumber and tomato custard.

Edited by gomestar - 8/19/12 at 7:21pm

How did you make the broth?

made the car smell nice too.

^^ The best bread in Paris, and that's a mouthful!

Matt will get a kick out of this bit of online chatter:

That burger I get delivered to my house in Tokyo sometimes comes on a Maison Kayser collabo bun, it's amazing for a piece of white bread.

Ate at Oriental Garden in NYC. Food was just Ok.