ELV has been a little busy lately, so it escaped his notice on March 31st that Mike Dobranski had thrown in the towel on the Tasting Las Vegas food/restaurant blog.
Author: John Curtas
RM SEAFOOD redux
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We’ve never asked Rick Moonen what the secret is to his taramasalata. In fact, there isn’t any big secret to the fish roe dip — you make it by blending grey mullet (or carp or cod) roe with stale, soaked bread, lemon juice, garlic, onion and oil — but that doesn’t explain how or why his tastes better than any other one we’ve ever had. But it just does. There’s something about the silky/coarse/creamy consistency, with just a hint of fishiness and a definite tang, that separates this Olympian offering from plebian, plagiaristic provisions. Regardless of pedigree, his version pummels all others, and is worth a special trip.
ELV’s Thought for the Day
- Eating is always a decision, nobody forces your hand to pick up food and put it in your mouth. – Albert Ellis, Michael Abrams, Lidia Dengelegi, The Art & Science of Rational Eating, 1992