Tonight's din-din

Why, thank you again, Stuart. I love cooking whole fish.

rwj

Pardon my naiveté ....but is there a difference in the flavor?

I have oftened wondered why a chef might choose to cook the whole fish as opposed to taking the head off first.

Why, thank you again, Stuart. I love cooking whole fish.

rwj

Pardon my naiveté ....but is there a difference in the flavor?

I have oftened wondered why a chef might choose to cook the whole fish as opposed to taking the head off first.

I find that the bones contribute greatly to flavor. And whole fish can tend to be more fresh, too. Also, if you take the head off you don't get to pull that lovely moist and tender meat from under the cheeks.

rwj

Why, thank you again, Stuart. I love cooking whole fish.

rwj

Pardon my naiveté ....but is there a difference in the flavor?

I have oftened wondered why a chef might choose to cook the whole fish as opposed to taking the head off first.

I find that the bones contribute greatly to flavor. And whole fish can tend to be more fresh, too. Also, if you take the head off you don't get to pull that lovely moist and tender meat from under the cheeks.

rwj

I didn't know that, thanks!


How do you get past the, uh...eye staring back at you?

How do you get past the, uh...eye staring back at you?

I ate it. First thing.

rwj

How do you get past the, uh...eye staring back at you?

I ate it. First thing.

rwj

Oh.

Pardon me for a second, will ya?

Back to the topic:

Homemade Chicken Soup with Ancini de Pepe pasta, baby carrots, onions, chopped celery, chopped spinich with two whole cloves of garlic, extra virgin olive oil, sea salt and fresh ground pepper.


Warmed sourdough bread and Sauvignon Blanc served at the table.