look at the aspic work. this is smoked potatoes inside. salmon pastrami. wait a minute. this is super classic. soft, boiled or poached egg in clear gelatin broth classly garnished with white ham, tarragon leaves and black truffles. oh, my god, i was pretty sure i would live the rest of my life without ever seeing this again. delicious. but tonight after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave thought it would be good to take advantage of the insanely delicious fare by their brilliant chef omar, who s from pakistan. amazing, authentic pakistani food. what do we have here? butter chicken crab, tikka,
table. of course. come prepared with stories. don t drink too much. don t become sloppy. come prepared. absolutely. no elbows on the table? no. it s not proper. i am a total failure as a dining companion. what is that? what s that, you ask? an iconic classic of gastronomy? look at that sauce. holy crap. the devilishly difficult dish. a boneless, wild hare in a sauce of its own blood, truffle, garnished with thick slabs seared directly on the top of the cabin s wood stove. look at that. we re in a wooden shack, over three feet of ice. you are hopeless row mantics, gentlemen. oh, look at that.