On 4/2/2016 12:59 PM, Brooklyn1 wrote:
> On Sat, 02 Apr 2016 09:30:54 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> On 4/1/2016 10:14 AM, Dave Smith wrote:
>>>> On 2016-03-31 9:20 PM, jmcquown wrote:
>>>>> Pretty tasty, very short season.
>>>>>
>>>>> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>>
>> Did that come from the "club?" IMO, way too heavily
>> breaded for the delicate taste of crab. It even
>> looks like cornflakes for breading.
>>
>> Better to just flour (or a very thin tempura batter).
>>
>> And what's with the sides? Rice? lol and
>> broccoli and whatever veggies.
>>
>> Sorry but that looks like a FAILED seafood dinner to me.
>> You should have buried that crab and said a few words
>> before covering it with dirt.
>
> Agreed, an awful presentation. Typically softshell crab has very
> little breading and is served on a soft roll, sides usually fries and
> slaw... most seafood dives on Lung Guyland serve softshells on a paper
> plate. Fire Island boasts some of the best seafood restaurants on the
> planet.
> https://www.nps.gov/fiis/learn/nature/crustaceans.htm
> http://www.grubstreet.com/2013/05/so...-new-york.html
> http://newyork.cbslocal.com/top-list...plates-in-nyc/
>


Found a great sidebar article on a sammich I NEED to try:

http://www.grubstreet.com/2016/04/do...rench-dip.html

What exactly constitutes a Korean French dip? As Hong puts it, "We
didn't want to make it 'Korean-Korean.'" So the rare roast beef, first
seared and then roasted for an hour and a half, is straightforward,
sliced thin, and extremely tender. The traditional crusty bread gets
subbed out for a softer, squishy potato roll, infused with a heavy dose
of black garlic and rubbed with a layer of garlic butter, all of which
can stand up to the jus.

Then the fixings. Kong cooks kimchee with bacon and deeply caramelized
onions to create a sweet-funky marmalade that tastes both like an
upgraded chili jam and a bacon marmalade you'd actually want to eat all
the time, and it makes you question why no one has made a business out
of this high-end condiment. Hong's jus, meanwhile, takes its inspiration
from the short-rib marinade used in Korean barbecue. It comes in two
flavors: shiitake mushroom or a serrano chile variation with a pleasant,
persistent heat.

Ansel's team generously provided a few to Grub for a midday taste test,
and, well, this is a very excellent sandwich, soft and yielding and
deeply flavorful.