Tuesday, May 29, 2012

4-28, prep and then turn on the gas

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4-28

Shit never gets real until I cut myself.

We start with oysters on the half shell, Kushi and Fanny Bay. Dressed with ribbons of cucumber and lemon juice. Mussels, plank salmon, beef, scallops on glass noodles. Then, squid and celery, asparagus, and a bunch of other greens I don't know the English names to, all in the Shanghainese-style. We ate long and hard, and for one evening at least, all was good and proper.

DF

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