You may think you have the most fabulous abalone recipe in the world, but who can really say? With tastes varying so drastically from one person to the next, one country to the next, one side of the country to the next, who can ever really say that they have the greatest abalone recipe of all time? One day it could be Bobby, the very next day it could be Sue.
Some people prefer an abalone recipe that drowns the meat in breading, sauce, spices, and various additives like fancy foreign vegetables with names that you never heard of, all the way down to ham and cheese (thinly sliced, of course). The purists, however, prefer a stripped down abalone recipe whose ingredients consist of not much more than lemon, wine, the flame from the BarBeQue required to sear it for about five seconds flat, and a cold frosty probably german or canadian brew to wash it down with, not to be outdone by the hardcore minimalists who insist on only consuming the kind of abalone recipe that requires the wrapping or rolling of the raw main ingredient into a morsel of succulent sushi. Only the shadow knows.
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