WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
TLDR: So far I've found just this one source for these... and while the reviews on the site are overwhelmingly positive, they are sourced from China (which is a concern for me). Have any of you tried these, or have another online source you've been happy (ideally, thrilled) with?
And now for "the rest of the story" (and a bit of a rant):
Quite a few years ago we had a fine dining establishment (quite a rarity in these woods) open in the old, long vacant Aliotto's landmark property a short drive on Hwy 50 east from here. It was called Dante's on the River. Nice place with great food and staff, with mostly an Italian flair. But they had one dish, that once sampled, I could not resist ordering on just about every visit. It was a calamari steak. It reminded me of the abalone almondine I use to enjoy in So Cal as a kid, but even better as it was finished with a lemon-butter sauce with shallots, capers, and a hint of tomato and maybe even a bit of green pepper. I used to hit this place up once a week for dinner with friends, or for lunch by myself.
Unfortunately, the owner chose to throw in the towel after circumstances that arose from the never ending bay area to Tahoe (and back) tourist crowd, who saw fit to treat his restaurant and its very small septic tank and parking lot as a public rest stop.
After a seafood discussion last night, my fond memories of this place resurfaced, along with a deep desire to recreate his recipe, and enjoy it regularly again.
And now for "the rest of the story" (and a bit of a rant):
Quite a few years ago we had a fine dining establishment (quite a rarity in these woods) open in the old, long vacant Aliotto's landmark property a short drive on Hwy 50 east from here. It was called Dante's on the River. Nice place with great food and staff, with mostly an Italian flair. But they had one dish, that once sampled, I could not resist ordering on just about every visit. It was a calamari steak. It reminded me of the abalone almondine I use to enjoy in So Cal as a kid, but even better as it was finished with a lemon-butter sauce with shallots, capers, and a hint of tomato and maybe even a bit of green pepper. I used to hit this place up once a week for dinner with friends, or for lunch by myself.
Unfortunately, the owner chose to throw in the towel after circumstances that arose from the never ending bay area to Tahoe (and back) tourist crowd, who saw fit to treat his restaurant and its very small septic tank and parking lot as a public rest stop.
After a seafood discussion last night, my fond memories of this place resurfaced, along with a deep desire to recreate his recipe, and enjoy it regularly again.