re: WFDT

quote:

---

Stewed Rabbit with Rice and Gravy

---

That sounds great! I may be inspired enough to go bust a rabbit in the back yard right now......

quote:

---

That sounds good DL, but I have never marinated a tuna steak.

---

I´m of the personal opinión that they always need something.

I am not familiar with this tuna steak I bought, the meat was fire red, and about an inch and a half thick.

I was wary of it being insipid, so I did what I did.

I merely conveyed what I had and what I did. My personal opinión is that it would have resulted fairly insipid in flavor, had I not done something. I may be wrong.

I am accustomed to another type, which while cut thick like this, is round, very large, and still has the skin. Even then, I get it on the grill having gone through a bath of olive oil, parsley, pimentón and garlic. Extremely functional, but effective.

It´s meat is much, much firmer, clean of lines, and white-grey. It´s another animal, but a cousin.

Anyway, I digress. What I did, turned out well, and I was worried it wouldn´t result as so.

I´ve got very anti wasabi people in my tribe, very anti, and they enjoyed it. They did however, say it had a ´zest´.

quote:

---

Dandy Lion

---

Zest.

I love wasabi, but I have not used it in cooking. Just smeared on tuna rolls and the like.

Badia a coltibuono chianti
Meyer lemon and rye
Charcuterie
Foie brûlée
Scallop and tuna crudo
Bone marrow
Snapper jowl

One last course and then ill post pictures. Phenomenal so far

The conjunction "but" don't function well in the OP. make your conjunction function more better.

Cumpleaños felíz, Cap
Cumpleaños felíz

y que cumples mucho más.


Un abrazo

The brûlée was out of control.

The scallop crudo and tuna tartare and the snapper jowl were the best.

Charcuterie plate had speck, lamb bacon, lardo picante, duck prosciutto, filetto and pork rillette