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re: My review of Boucherie (long lol)....
Posted on 7/31/14 at 1:13 pm to LouisianaLady
Posted on 7/31/14 at 1:13 pm to LouisianaLady
Bourdain wrote Kitchen Confidential in the late 90s and early 2000s. Long before the renaissance in cooking and restaurants. Many of his "rules" can be disregarded based on conditions that largely dont exist anymore.
2
Posted on 7/31/14 at 1:18 pm to BlackenedOut
Exactly. 
What I meant about mussels being 'safer' than scallops was referring to the flavors. Chances are you're going to have mussels that taste better than scallops, but it's a personal preference IMO.
And I agree with what you said about Bourdain and how what he wrote 20 years ago doesn't apply to now. A lot of restaurants handle mussels properly.
What I meant about mussels being 'safer' than scallops was referring to the flavors. Chances are you're going to have mussels that taste better than scallops, but it's a personal preference IMO.
And I agree with what you said about Bourdain and how what he wrote 20 years ago doesn't apply to now. A lot of restaurants handle mussels properly.
This post was edited on 7/31/14 at 1:19 pm
Posted on 7/31/14 at 1:21 pm to BlackenedOut
quote:
Many of his "rules" can be disregarded based on conditions that largely dont exist anymore.
What conditions concerning mussels doesn't exist anymore?
Proper refrigeration is all you need to keep them alive.
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