Food = Food!!!!
I had the most amazing food tonight at Chez Loma on Coronado:
~ An appetizer of raw salmon, crouton, avocado creme fraiche, and pickled cucumber. The salmon was at exactly the right point for good taste--the first bite, the salmon taste hit my tongue just so, the next bite spread the salmon taste, which is predominantly a pleasant fat with a hint of salt that lies just above the tongue, around my entire mouth, and the third bite was a combination of the salmon and all the other ingredients together, the textures perfectly matched--salt and fat and crunch and sour and smooth, all together. My tongue was so happy!
~ Half of yebisu9's lobster bisque. How happy I was to "help" him with this delightful sherry and seafood treat. Of course, there could have been more lobster meat, but I ALWAYS think there could be more lobster meat, even when I'm eating lobster. So that's nothing to judge by.
~ A pan-seared halibut that came with crab, carrots, whipped potato, asparagus, and a creme sauce. My mother, next to me, was having a sirloin with bleu cheese butter, and the bleu cheese smell was pretty pungent. (Lord, how I despise bleu cheese! We are not meant to eat spoilt things!) So it is a compliment to the chef that I didn't care about the vile smell from my right and was able to concentrate on dish before me. The crab was at the point where you put it in your mouth and it just melts away, and there's this glorious flavor left behind. The potatoes and carrot were lovely, and not too garlic-ed up. And the fish and the sauce... I've had dull halibut before. This halibut was not dull, not by any stretch of the culinary imagination. It could have stood well on its own, so flakey and soft and delicious, but it was aided by the creme sauce, which was thoughtfully arranged in one corner of the plate so that the fish wasn't dripping with it or the flavor overwhelming.
~ A glass of Gloria Ferrer champagne, much better than Freixenet that I usually buy. I'll put it this way: Freixenet is like a friendly punch to the tastebuds--great among chums, but every now and then, you long for friends who don't smack you every time they see you. The Gloria was a smooth, smooth champagne, a handshake rather than a punch.
~ The "Fallen Chocolate Cake Souffle" and a cappucino: heaven will be made of chocolate cake with a runny center, baked in a ramekin and garnished with creme fraiche and raspberries.
It was my parents' 40th anniversary. Hence the celebrating and the French food. :D
~ An appetizer of raw salmon, crouton, avocado creme fraiche, and pickled cucumber. The salmon was at exactly the right point for good taste--the first bite, the salmon taste hit my tongue just so, the next bite spread the salmon taste, which is predominantly a pleasant fat with a hint of salt that lies just above the tongue, around my entire mouth, and the third bite was a combination of the salmon and all the other ingredients together, the textures perfectly matched--salt and fat and crunch and sour and smooth, all together. My tongue was so happy!
~ Half of yebisu9's lobster bisque. How happy I was to "help" him with this delightful sherry and seafood treat. Of course, there could have been more lobster meat, but I ALWAYS think there could be more lobster meat, even when I'm eating lobster. So that's nothing to judge by.
~ A pan-seared halibut that came with crab, carrots, whipped potato, asparagus, and a creme sauce. My mother, next to me, was having a sirloin with bleu cheese butter, and the bleu cheese smell was pretty pungent. (Lord, how I despise bleu cheese! We are not meant to eat spoilt things!) So it is a compliment to the chef that I didn't care about the vile smell from my right and was able to concentrate on dish before me. The crab was at the point where you put it in your mouth and it just melts away, and there's this glorious flavor left behind. The potatoes and carrot were lovely, and not too garlic-ed up. And the fish and the sauce... I've had dull halibut before. This halibut was not dull, not by any stretch of the culinary imagination. It could have stood well on its own, so flakey and soft and delicious, but it was aided by the creme sauce, which was thoughtfully arranged in one corner of the plate so that the fish wasn't dripping with it or the flavor overwhelming.
~ A glass of Gloria Ferrer champagne, much better than Freixenet that I usually buy. I'll put it this way: Freixenet is like a friendly punch to the tastebuds--great among chums, but every now and then, you long for friends who don't smack you every time they see you. The Gloria was a smooth, smooth champagne, a handshake rather than a punch.
~ The "Fallen Chocolate Cake Souffle" and a cappucino: heaven will be made of chocolate cake with a runny center, baked in a ramekin and garnished with creme fraiche and raspberries.
It was my parents' 40th anniversary. Hence the celebrating and the French food. :D