Grubb will be on board soon to take you through the Museu Nacional de Arte Contemporânea do Chiado and the Museu do azulejo (Museum of Tile). In the meantime, I will just say it was another weather-perfect day and skip ahead to the food.
The meal, because I know you want to know
I had a traditional Portuguese Cataplana. A tomato-based seafood stew. Mussels, clams, bits of cod, prawns. A shot of Port was offered as an aperitif- of course I accepted. I added a small bottle of Vinho Verdi to accompany the meal. I wasn’t disappointed with any of it. Grubb had grilled Sea Bass. It didn’t quite meet his expectations. It was more like a thin trout than the Chilean sea bass he was used to.
Ice Cream: Baily’s for me. chocolate for Grubb. Are there any flavors that wouldn’t be fabulous? Let me know if you think of any!
i am working on some photo albums to post later for those who enjoy the pictures.
What’s with the upside down plate?
Um…it was from my point of view?
Chilean Sea Bass is actually not sea bass. It is Patagonian toothfish, an unrelated species. “Chilean Sea Bass” is a marketing ploy. I mean would you buy a fish in the market with “toothfish“ in its name?
Once, long ago, Baskin-Robbins sold licorice ice cream. It was black. It was a total flop. Not surprisingly. It might even have been a gag (in both senses of the word) flavor.
Licorice ice cream…you’re right, that sounds like a waste of a taste! And I did not know that Chilean sea bass wasn’t sea bass!
That look on grubs face is scary
Maybe he was released from his inner monk for an instant.