I resolve to be more ornery and judgmental.
A positive review is always welcome, though cursory Mad-Lib generated validation based on the sampling of 5 dishes (not counting the oyster and caviar & potato chips -neither of which we make, all we do is order and open them) after only 2 visits is the kind of empty praise one expects to find in a greeting card written sent from a grandparent whose wits are slowly unraveling or the praise parents must lavish on their tone-deaf and hopelessly uncoordinated children. Better than to be panned I guess, though at least Ebert watch more than 10 minutes of the film.
The fish pie is still a work in progress and I am flummoxed by the salinity despite a conservative 1.2% seasoning. Eels will be available in the spring/summer, though my concern is that the eel meat will be mushy after 24 hours -the reason eels are sold live. The coulibiac in Daniel’s cookbook is absolutely stunning and the next challenge in the pâté croûte realm.
Pickled herring have been a success, though some are far more difficult to butterfly than others. The Swedish varieties are exceedingly sweet and these are tempered a bit, not without their charm. More vividly colored pickles to follow.
I do miss making the meat fabrications though.