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re: My review of Boucherie (long lol)....
Posted on 7/31/14 at 1:21 pm to BlackenedOut
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.
Posted on 7/31/14 at 1:24 pm to JasonL79
quote:
I don't eat mussels in restaurants unless I know the chef, or have seen, with my own eyes, how they store and hold their mussels for service. I love mussels. But, in my experience, most cooks are less than scrupulous in their handling of them. It takes only a single bad mussel, one treacherous little guy hidden among an otherwise impeccable group ... If I'm hungry for mussels, I'll pick the good-looking ones out of your order.
Like I said, I still order them anywhere that offers. I love them too much.
And like BO said, the book is old.
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