I saw a dish described in an autobiography. It sounded good and maybe easy enough for me to make, even though not easy enough for me to figure out how to make. I'll put it in context.
I saw a dish described in an autobiography. It sounded good and maybe easy enough for me to make, even though not easy enough for me to figure out how to make. I'll put it in context. It's the shad dish in the paragraph below. It would be good to know what other fish would work. Joseph Alsop was into food, was rich, and was well connected, so I take his likes seriously. -- "To these basics were added delicacies: shad in season, not boned but so slowly cooked in a sealed container that the bones melted, giving it ten times the taste of the flannel-like fish we get today; shad roe in mountains; soft-shell crabs; oyster crabs, which are tiny parasite crabs that inhabit oysters and have the tastes of both animals, not exactly in mountains because they were too expensive, but as a recurrent prize dish; in the autumn, turkey broilers (meaning specially fed, very young turkeys that were literally small enough to split and broil), reed birds, the pride of Southern houses; all sorts of game as well as guinea hen; then, too, there were the game birds one sees no more like plovers and wild turkey; and there was, above all, terrapin in season." https://www.amazon.com/Ive-Seen-Best-Adam-Platt/dp/1604190078 submitted by /u/RichardTasgal [link] [comments]
