Go to the Recipe: Oysters Rockefeller
I am so very glad you have embarked on this lesson plan. As a home cook, one of the saddest things is that I simply do not care for fish nor seafood. Sad, I know. But, hey: It happens.
But others in the house very much do like seafood. One of the main issues is that I do not have any intuitive sense of when things are “done” nor done correctly. The flavorings of seafood, the desirable textures, are all kind of theoretical for me.
With content like this, I am willing to source the ingredients and give it a try (I reside in SF, so my chances of getting great seafood are pretty good). So thank you. And, if I do it at all well, my fish-and-seafood-eating family will thank you, too.
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