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Dear Chef Eric Ripert (@ericripert)-
Apparently my invitation to the 2012 Cayman Cookout was lost in the mail…again. In hopes to better my chances for 2013, I present to you the following:
1. I was the first one who retweeted your favorite picture from yesterday.
#Sexytime = @NoReservations
2. @OttaviaBourdain tweeted and said she liked our post about her (check her out!).
Ottavia Bourdain - I'd hit that - HAWT (Photo court Splash)
3. Oui, J’adore le poisson homme Justo Thomas.
Worth his weight in gold
So… I’ll be waiting for the invitation for 2013.
If needed, I'll gladly do some truffle shuffles for entertainment
I got my board shorts and aloha shirt ready.
Reporting live from QuarryLaneFarms…
After rewatching the episode that Chef Anthony Bourdain (@NoReservations) preaches his love for bottarga, I had to have some.
No Reservations shoot in Sardinia
Even his wife’s thick Sardinian accent made this salted grated fish roe sound so unbelievable.
Ottavia Bourdain - I'd hit that - HAWT (Photo court Splash)
Basically they take the pouch full of roe from mullet or tuna and then salt cure it for 1-2 weeks.
cured
After salt curing, grate as needed.
Voila – you have bottarga.
So I saw it on the menu as a side at NoodleCat (@noodle_cat) so I had to order it.
Bottarga from NoodleCat
I was not impressed.
I was hoping to be punched in the fishy face - but I was dainty greeted with wisps of barely there fish.
I got more action in a tide pool on a windy day.
Maybe I just needed some fresh pasta w/ olive oil for #mixamixa of Bottarga.
I guess I’ve never seen Bottarga served at a Japanese noodle house before.
Maybe I should sprinkle Bottarga on Ottavia…
Ottavia Bourdain takes off her shirt onstage (Photo court of Miaminewtimes)
Ahem.
BTW-follow her hilariousness on the Twitter @OttaviaBourdain
Reporting live from QuarryLaneFarms…
