Learning to eat everything

[shemp]

If you don't like it, you don't like it and may never come around-- good to re-try when you feel like the circumstances or you have changed enough to make it a good gamble. Anyway, some stream of conciousness...

Mussels & clams you can probably do on your own as well as you'll be served.

Much of what I enjoy about shellfish is texture and subtle flavours-- so if you hate the texture maybe it isn't for you. And "subtle" in this case (for me, anyway) is a code for foods that are a bit bland, but that when well prepared and complimented come through and have interesting ranges.

Lobster & Crab are fun to eat (even if a bit of a bland vehicle for a sauce), and that is a part of the enjoyment.

Likewise Oysters -- and the little bit of sea-grit/saltwater foretaste or possibly finish is part of the fun -- likwise, again, in this category but not as good, "mudbugs" (crawfish).

One dish that puts a lot of these into the same bowl and makes for hearty comfort/soul food is cioppino-- try Tadich's for lunch and give a trip report (very filling dish).

One that stands aside is scallops, which are done so well by so many restauraunts as an app or part of a main course out here-- and the "classic" pairing of bacon and scallops should be a hint of bacon (fat/grease/meat), and not a wrapped scallop, which is a waste of scallop.

"Carpaccio" means thinly sliced -- not thinly sliced beef...

Rabbit and other very lean meats place huge demands on the cook and should be avoided unless you know the preparation will appeal to you-- and the way to get there is through talking things over with staff and other people who went there and "foodies" (turns out they serve a purpose).

Uni has to be right out of the water. Beyond fresh. I haven't eaten it in a couple years. Knowing when to say no is a good thing.

For a whiskey like rye part of the enjoyment is the sheer harshness. Fun to put your nose over it and inhale turpentine then take a small sip -- also, try it in a Manhattan or Sidecar (I believe these were originally made with rye) and chuckle at the parallel.-- And then, don't bother with it again. Years may go by and you see a bottle or a different brand and say what the hell...