Aside from the breathtaking packaging – truly, every tin looks like a work of art — Jose Gourmet's canned seafood has character.
Double strain through a fine mesh strainer into a chilled coupe or Nick & Nora glass.. Garnish with the head of a mint sprig, floated in the drink.. Save.If there’s a lobster roll on the menu at a seafood-focused restaurant, I’m likely going to order it — it's absolutely one of my favorite things to eat.My years working as a cook in Maine taught me that the simpler the lobster roll, the better.
But when I bit into the lobster roll at Seaworthy in New Orleans, it was the celery that caught my eye and palate.. Don’t get me wrong — the fresh, sweet lobster meat and buttery toasted split bun were glorious.But of all things, it was the chopped celery that took the meal over the top.It tasted like extra-strength celery, amped-up celery, celery times a thousand.
Each perfectly diced square was crunchy and burst with fresh, green flavors, slightly herbal with just a hint of bitterness.I felt like I was eating celery for the first time.
Or at least, this celery was nothing like the sad stalks I keep in the refrigerator to use while making soup or stock.. You Should Quick-Pickle Your Vegetables.
I found out later that Kristen York, the chef de cuisine at Seaworthy, had fermented the celery in a salt-cure.I don't know that they think of it as such a big difference, but I know from my grandmother, the Gullah people were the people who actually lived on the islands out in the water and also from South Carolina.
I never heard anybody called Gullah who lived in Georgia.So I think of Geechee as being a more general term and Gullah being a more specific kind of ethnic group.
I don't know that there's so many differences in their lifestyle or food or even language.(I wouldn't know if there's a difference in the language.)