To start they ordered calamari with red sauce and porcini mushrooms.
fried calimari
Squid [as opposed to octopus] is a popular food in many parts of the world. In many of the languages around the Mediterranean sea, squid are referred to by a term related to the Italian "calamari" (singular "calamaro"), which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid (fried calamari). Japan consumes the most squid in the world (around 700,000 tons)
Porcini mushrooms
Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia and New Zealand.
Boletus edulis, like its name implies, is an edible mushroom. Italian chef and restaurateur Antonio Carluccio has described it as representing "the wild mushroom par excellence", and hails it as the most rewarding of all fungi in the kitchen for its taste and versatility. Considered a choice edible, particularly in France, Germany and Italy, it was widely written about by the Roman writers Pliny the Elder and Martial.
The flavour has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Young, small porcini are most appreciated by gourmets, as the large ones often harbor maggots (insect larvae), and become slimy, soft and less tasty with age. Fruit bodies are collected by holding the stipe near the base and twisting gently. Cutting the stipe with a knife may risk the part left behind rotting and the mycelium being destroyed. Peeling and washing are not recommended. The fruit bodies are highly perishable, due largely to the high water content (around 90%), the high level of enzyme activity, and the presence of a flora of microorganisms
For entrees, Sam selected a seafood pasta with pesto-sauteed bay scallops and lobster
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese) , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo (pecorino sardo). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not "pounded" but "ground" with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle
A scallop is a marine bivalve mollusk of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors.
The name "scallop" is derived from the Old French escalope, which means "shell".
Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.
Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
In North America, eating the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it. Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.
Caught lobsters are graded as new-shell, hard-shell and old-shell and, because lobsters that have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but what meat exists is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded.
Hard-shell lobsters with firm shells but with less sweet meat can survive shipping to Boston, New York and even Los Angeles so they command a higher price than new-shell lobsters.
Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor"
While Remi chose a stuffed shrimp-and-crab ravioli in basil white cream sauce.
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important food source for larger animals from fish to whales. They have a high tolerance to toxins in polluted areas, and may contribute to high toxin levels in their predators. Together with prawns, shrimp are widely caught and farmed for human consumption.
While in biological terms shrimps and prawns belong to different suborders of Decapoda, they are very similar in appearance. In commercial farming and fisheries, the terms "shrimp" and "prawn" are often used interchangeably. However, recent aquaculture literature increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids.[4]
In the United Kingdom, the word “prawn” is more common on menus than “shrimp”; while the opposite is the case in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as “king prawns”, yet sometimes known as “jumbo shrimp”). Australia and some other Commonwealth nations follow this British usage to an even greater extent, using the word “prawn” almost exclusively. When Australian comedian Paul Hogan used the phrase, “I'll slip an extra shrimp on the barbie for you” in an American television advertisement, it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say.
In Britain very small crustaceans with a brownish shell are called shrimp, and are used to make potted shrimp. They are also used in dishes where they are not the primary ingredient.
As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.
Shrimp and other shellfish are among the most common food allergens. They are not kosher and thus are forbidden in Jewish cuisine. On the other hand, shrimp are halal according to some madhāhib, and therefore are permissible in Islamic cuisine.
True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail", or where the reduced abdomen is entirely hidden under the thorax. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice – are not true crabs.
Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in color in fertile crabs.
In some regions spices improve the culinary experience. In Asia, masala crab and chilli crab are examples of heavily spiced dishes. In the Chesapeake Bay region, blue crab is often eaten with Old Bay Seasoning.
For the British dish Cromer crab, the crab meat is extracted and placed inside the hard shell. One American way to prepare crab meat is by extracting it and adding a flour mix, creating a crab cake.
Crabs are also used in bisque, a global dish of French origin.
The fact that Remi had little interest in who exactly sank the Bismarck or why the Battle of the Bulge was so important was something that never ceased to amaze Sam.
Bismarck was the first of two Bismarck-class battleships built for the German Kriegsmarine during World War II. Named after Chancellor Otto von Bismarck, the primary force behind the German unification in 1871, the ship was laid down at the Blohm & Voss shipyard in Hamburg in July 1936 and launched nearly three years later in April 1939. Work was completed in August 1940, when she was commissioned into the German fleet. Along with her sister ship Tirpitz, Bismarck was the largest battleship ever built by Germany, and the heaviest built by any European power.
Bismarck conducted only one offensive operation, codenamed Rheinübung, in May 1941. The ship, along with the heavy cruiser Prinz Eugen, was to break out into the Atlantic Ocean and raid Allied shipping from North America to Great Britain. The two ships were detected several times off Scandinavia, however, and British naval units were deployed to block their route. At the Battle of Denmark Strait, Bismarck engaged and destroyed the battlecruiser HMS Hood, the pride of the Royal Navy, and forced the battleship HMS Prince of Wales to retreat with heavy damage, although Bismarck herself had been hit three times and suffered an oil leak from a ruptured tank.
The destruction of Hood spurred a relentless pursuit by the Royal Navy with dozens of warships involved. Two days later, while steaming for the relative safety of occupied France, Bismarck was attacked by Fairey Swordfish torpedo bombers from the aircraft carrier HMS Ark Royal; one hit was scored that jammed the battleship's steering gear and rendered her unmanoeuvrable. The following morning, Bismarck was destroyed by a pair of British battleships. The cause of her sinking is disputed: some in the Royal Navy claim that torpedoes fired by the cruiser HMS Dorsetshire administered the fatal blow, while German survivors argue that they scuttled the ship.
The Battle of the Bulge (also known as the Ardennes Offensive and the Von Rundstedt Offensive) (16 December 1944 – 25 January 1945) was a major German offensive, launched toward the end of World War II through the densely forested Ardennes mountain region of Wallonia in Belgium, and France and Luxembourg on the Western Front.
The Wehrmacht's code name for the offensive was Unternehmen Wacht am Rhein ("Operation Watch on the Rhine"), after the German patriotic hymn Die Wacht am Rhein. This German offensive was officially named the Ardennes-Alsace campaign by the U.S. Army, but it is known to the English-speaking general public simply as the Battle of the Bulge, the "bulge" being the initial incursion the Germans put into the Allies' line of advance, as seen in maps presented in contemporary newspapers.
The German offensive was supported by several subordinate operations known as Unternehmen Bodenplatte, Greif, and Währung. Germany's goal for these operations was to split the British and American Allied line in half, capturing Antwerp and then proceed to encircle and destroy four Allied armies, forcing the Western Allies to negotiate a peace treaty in the Axis Powers' favour. Once accomplished, Hitler could fully concentrate on the eastern theatre of war.
The offensive was planned with the utmost secrecy, minimizing radio traffic and moving troops and equipment under cover of darkness. Although Ultra suggested a possible attack and the Third U.S. Army's intelligence staff predicted a major German offensive, the Allies were still caught by surprise. This was achieved by a combination of Allied overconfidence, preoccupation with their own offensive plans, and poor aerial reconnaissance.
Near-complete surprise against a weakly defended section of the Allied line was achieved during heavy overcast weather, which grounded the Allies' overwhelmingly superior air forces. Fierce resistance, particularly around the key town of Bastogne, and terrain favoring the defenders threw the German timetable behind schedule. Allied reinforcements, including General George S. Patton's Third Army, and improving weather conditions, which permitted air attacks on German forces and supply lines, sealed the failure of the offensive.
In the wake of the defeat, many experienced German units were left severely depleted of men and equipment as survivors retreated to the defenses of the Siegfried Line. For the Americans, with about 840,000 men committed and some 89,000 casualties, including 19,000 killed, the Battle of the Bulge was the largest and bloodiest battle that they fought in World War II.
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