Comments on: The Fish Course http://easyandelegantlife.com/2008/10/02/the-fish-course/ Thu, 29 Jul 2010 16:17:03 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: CashmereLibrarian http://easyandelegantlife.com/2008/10/02/the-fish-course/comment-page-1/#comment-2616 CashmereLibrarian Thu, 02 Oct 2008 14:38:52 +0000 http://easyandelegantlife.com/?p=1558#comment-2616 Wow. Too much work. Seems especially daunting with a couple of cocktails under one's belt. Wow. Too much work. Seems especially daunting with a couple of cocktails under one’s belt.

]]> By: Fairfax http://easyandelegantlife.com/2008/10/02/the-fish-course/comment-page-1/#comment-2615 Fairfax Thu, 02 Oct 2008 13:20:56 +0000 http://easyandelegantlife.com/?p=1558#comment-2615 Can NOT deal with any fish that I suspect may have remaining bones. Too many childhood traumas of fish with invisible bones. But I do have lovely French Ivory-handled fish knives and forks... much to the chagrin of House of Beauty & Culture! Can NOT deal with any fish that I suspect may have remaining bones. Too many childhood traumas of fish with invisible bones. But I do have lovely French Ivory-handled fish knives and forks… much to the chagrin of House of Beauty & Culture!

]]> By: LINDA BRAZILL http://easyandelegantlife.com/2008/10/02/the-fish-course/comment-page-1/#comment-2614 LINDA BRAZILL Thu, 02 Oct 2008 13:00:43 +0000 http://easyandelegantlife.com/?p=1558#comment-2614 My husband worked his way through grad school as a waiter in a fancy restaurant or two in St. Louis and learned a number of tableside skills. And he's a trout fisherman so I know he can fillet a fish. But I'm guessing even he would hesitate to order such a dish in a restaurant these days. I applaud you for your efforts. I have a Victorian dessert set that I love and use often: spoons, forks with 3 tines (two normal and one wide to use as a knife), a larger serving fork and spoon — all packed in a little satin lined box with velvet tabs to hold everything in place. My husband worked his way through grad school as a waiter in a fancy restaurant or two in St. Louis and learned a number of tableside skills. And he’s a trout fisherman so I know he can fillet a fish. But I’m guessing even he would hesitate to order such a dish in a restaurant these days. I applaud you for your efforts.

I have a Victorian dessert set that I love and use often: spoons, forks with 3 tines (two normal and one wide to use as a knife), a larger serving fork and spoon — all packed in a little satin lined box with velvet tabs to hold everything in place.

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