LOL, a friend of mine is quite the seafood aficionado and on his last visit here I took him to Absolutely Fresh in Omaha (120th/Pacific location) and he was doubly surprised, not world class, but pretty darn good for Omaha and he was also surprised on my first attempt at trying to impress him with an Omaha seafood restaurant I did that well.
Anyhow, he ordered quite a variety of items, and along the way offered me a soft shell crab.
Oh my.
Goodness gracious !!
Well, I like other forms of crab, but that was like trying to eat a large boiled finger nail. He found my reaction alternately sad and funny. Appartently it's an acquired taste . . .
I do love Hu Hot, a franchise Mongolian Grill. In fact, their first franchisee ever was the 114th/Dodge location which I found shortly after it opened. (they have since moved to 120/Blondo to a larger facility) and I truly believe they are almost unique in that it is entirely possible for that restaurant to actually get better with every visit. My rationale is, with the very wide variety of sauces and ingredients, a skilled and determined guest can continuously improve and refine their 'recipe' every time they go through the line.
Some of my innovations have included slowly increasing the hot chili oil content, leaving out the noodles, continuously tweaking the mushroom/onion/celery ratio, the carrot question, refining ratio of sesame oil to garlic oil, putting the rice on top (!!) when I get back to the table with my treasure, and most importantly, incorporating the nuts prior to cooking (they don't facilitate this, the nuts are at the station where the cooked dishes are presented).
Anyhow, he ordered quite a variety of items, and along the way offered me a soft shell crab.
Oh my.
Goodness gracious !!
Well, I like other forms of crab, but that was like trying to eat a large boiled finger nail. He found my reaction alternately sad and funny. Appartently it's an acquired taste . . .
I do love Hu Hot, a franchise Mongolian Grill. In fact, their first franchisee ever was the 114th/Dodge location which I found shortly after it opened. (they have since moved to 120/Blondo to a larger facility) and I truly believe they are almost unique in that it is entirely possible for that restaurant to actually get better with every visit. My rationale is, with the very wide variety of sauces and ingredients, a skilled and determined guest can continuously improve and refine their 'recipe' every time they go through the line.
Some of my innovations have included slowly increasing the hot chili oil content, leaving out the noodles, continuously tweaking the mushroom/onion/celery ratio, the carrot question, refining ratio of sesame oil to garlic oil, putting the rice on top (!!) when I get back to the table with my treasure, and most importantly, incorporating the nuts prior to cooking (they don't facilitate this, the nuts are at the station where the cooked dishes are presented).
The granting of a pardon is an imputation of guilt, and the acceptance a confession of it.
