Posted on 02/17/2017 4:50:33 PM PST by Jamestown1630
My husband and I had she-crab soup at the restaurant we went to for St. Valentine’s Day. It is my favorite but so hard to find outside the low country of SC.
I was surprised to find a restaurant that served it in Raleigh and even more surprised that was as good as any we have eaten in Charleston.
Roast a few almonds while you’re roasting the Brussels sprouts... Chop the almonds and toss with the sprouts... . I also thinly slice the sprouts, again add toasted almonds, toss with a light oil and vinegar dressing for a nice salad.
Bump for later
Douglas Fairbanks, Myrna Loy ... yeah. They saved all the wooden booths. Kinda cool in a grocery.
Bristol Farms, especially in Beverly Hills is nice. The take out foods [my fav are nice.] If you want roast meats, fancy veggies and nice potatoes with gravies, are are served in huge silver chafing dishes. The soups, are about a dozen varieties ... all of them I would rate good to very, very good. Huge salads boxed to go. Cheeses, lots of them. Some of the best sushi and sashimi ... not cheap but really good for a store.
The are two other Bristol Farms in my range but I have never been.
My company used to cater BBQ ribs from them that were wonderful!
i’m hungry!
I’m going to make that!
Baked potato with creme fraiche or sour cream and salmon roe, yum.
My Blue Apron was sent back to the “Delivery Facility”.
i’m glad I ate the Gelson’s Cobb Salad in the refrigerator!
Oh my gosh, I need to taste this. Never had this. Sounds perfect.
She-crab soup... 99.7% of people don’t know what crab roe is, let alone ever eaten it, including me. Our delicacy in the Gulf is soft-shelled blue crab, having just molted the hard shell, fried up and every part is edible once trimmed. Maybe the best thing on earth.
I love soft shell crabs! Actually I love blue crabs about anyway they appear on my plate.
If you ever see it on a menu, try she crab soup, with a little float of sherry, omgoodness, it’s divine.
I serve fingerling potatoes that are tossed in a little olive oil, salt, and freshly ground plack pepper, then roasted. Squeeze them to make them open, spoon in the cream and top with a little caviar or salmon roe. Swoon!
I looked to see if there was a recipe online and found this. I NEED these!
http://www.cookinglight.com/recipes/hasseltots-creme-fraiche-caviar
Celery seed is great in cole slaw. Really makes it pop.
Thank you so much for the low carb recipes.
Thanks for the recipes and the site. Good recipes there.
This is a great site with luscious looking photos and recipes. I have made quite a few of them. Guy cooks in a tiny kitchen/apartment in Toronto.
http://www.closetcooking.com/2015/08/low-carb-recipes.html
His pictures are beautiful!
Almazan is one of my favorites - but the cook is a man! Once in a great while you get to see him and hear him, sort of; but usually he’s off-camera.
The photography is amazing, and he seems to live in a little paradise. And I like Mr. Ramsay ;-)
Don't you just love that owl? I saw it in the video where he made kebobs and gave Mr. Ramsay a piece of that free-range pork.
I know that mango in the one I just watched didn't grow on any tree in that forest. Nor did the lime. But the home made bread and cheese looks to die for. Lotsa work.
I guess if you really lived like that you wouldn't have to work too hard at a regular job.
I felt like commenting that the videography was excellent but decided not to.
Don't you just love that owl? I saw it in the video where he made kebobs and gave Mr. Ramsay a piece of that free-range pork.
I know that mango in the one I just watched didn't grow on any tree in that forest. Nor did the lime. But the home made bread and cheese looks to die for. Lotsa work.
I guess if you really lived like that you wouldn't have to work too hard at a regular job.
I felt like commenting that the videography was excellent but decided not to.
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