{"id":168,"date":"2009-10-28T01:26:23","date_gmt":"2009-10-28T05:26:23","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=168"},"modified":"2009-10-28T01:26:23","modified_gmt":"2009-10-28T05:26:23","slug":"dinner-october-27-2009","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=168","title":{"rendered":"dinner, October 27, 2009"},"content":{"rendered":"

I’ve always been fond of skate, and it probably has little to do with the fact that I’m surprised to learn over and over again just how much the taste is unlike that of most any other fish. \u00a0 But it does, and it is.\u00a0 Prepared along the lines of an old Mark Bittman posting<\/a> in the New York Times, tonight’s entree both looked and tasted very little like fish and more like very light whipped potatoes dribbled with a delicate but complex brown sauce (gravy).\u00a0\u00a0 Bittman writes that halibut steaks and fillets, or most any other firm, white-fleshed fish will respond to the same treatment, “but the substitution is not perfect”.<\/p>\n

Tonight it was perfect;\u00a0 the fish was very fresh, the other ingredients in its preparation just about the best possible.<\/p>\n

The accompaniments were mostly a matter of what looked good in the market (Manhattan Fruit<\/a>), and although they seem to me now an odd choice, they worked very well together.\u00a0 I think we were dining somewhere in Savoy\/Savoie\/Savoia\/Savoyen.<\/p>\n

Have you ever noticed how a skate wing, when stretched to its limit, looks exactly like the wing of a bird?\u00a0 This afternoon was a first for me.<\/p>\n