scars

[goytoy]

Neil grew up on his grandparents' dairy farm, and perhaps not surprisingly for a farmboy, he has a number of little scars. I will often ask about this or that edge of raised skin, believing it to be new though he swears he's always had it. He avoids the subject, claims he can't remember how most of them were obtained. (I have perhaps a half-dozen

Comments

[wendywoowho]

tete de veau

Baby cow face! BABY COW FACE!!! Tell me all about it!

And... wow. WOW, Neil.

[goytoy]

I should let him tell you the whole story, as far as flavor descriptions and all go. But we had it in Montreal at Pied de Cochon. It was a special just for that day, some treat for the chef from a farm that raises them all grass-fed and happy. It came with yummy braised veggies and the brains were sautéed in black butter. Neil ordered it (it was a special dinner for two) without even consulting me, so excited was he and so sure I would share his feelings. In fact, though I did try everything, having my food stare at me was just a bit much. I much preferred the variation of tarte tatin w/ foe gras.

[wendywoowho]

See, I prefer tete a veau when they remove the face for you, and roll it up and then slice it oh so delicately.

Food looking at me is Not To Be Done. I don't dig whole fish, shrimp w/ heads on, etc.

[goytoy]

This was very much a hearty bistro kind of gourmet place. I think it may have still had eyeballs.

Shrimp w/the heads on are really much more flavorful in dishes, I think. Though the little filaments are a bit off-putting. (Actually, my biggest shrimp complaint is the seemingly industry standard habit of putting shrimp in some goopy sauce with all shell removed EXCEPT the tail. Why must they torment me so?)