4/19/2008
Le Bernardin VIP
I am trying to figure out how to become a Le Bernardin VIP so that I too can get baby eels. Unfortunately, I suspect it involves eating at one of New York's most expensive restaurants a couple of times a week for a long time, so I'll just content myself with looking from afar. They do look like pastas, though!
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7 comments:
I grew up eating baby eels and it kills me when I see people talking about them like they are cool and something new. My grandfather used to catch them and we sauteed them in olive oil, garlic and red pepper. Great memories!
Wow, that does sound great. They are something new here, though!
There are probably giant swarms of them available, but since they're hard to sell, I suspect, most of us have never seen them.
I have to say that the thought of eating live food grosses me out so much that I'm quite happy not to be a VIP. I can't even stand to eat a whole fish with its eyes still on; a dinner that's still squiggling is beyond me.
pg- the baby eels are usually cooked, or at least that's how we eat them. sauteed. and i'm sorry you don't like to eat the fish whole because it is so much better that way, juicy, juicy, juicy!
Cooked dead baby eels I can cope with, but the NY Magazine article used the word "live" twice in describing the dish: "He also sent them over prepared: live sautéed baby eels with good olive oil, Espelette peppers, and a little garlic and parsley."
PG - I could be wrong, but I really think this is just a way of saying they were live pre-saute. Like the way "live" trout is prepared in Alsace (i.e, dropped live, or a second after death, really, into boiling water). I don't see how tiny pellucid eels could survive the heat of the pan.
Nice non-redundant use of pellucid :-)
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