Well. It could happen!
OK, enough excitement. Back to the food.
I haven't been able to write about this meal until now. It was just too good, and sadly, the photo is so inadequate.
Yesterday I got a little tutorial on spot metering and manual exposure from the good Dr. Biggles at MeatHenge. I practiced on handy items in a dimly lit room (OK, my foot and the dog), and dang, he was right. I'm not 100% there yet, but I'm workin' on it.
If only I'd known sooner, I might be proud to show you what was so delicious I couldn't talk about it for a few days.
As it is, you'll have to use a little imagination.
In fact, imagination is how I came up with this dish.
Eh, I borrowed a little inspiration from a fabulous meal I had years ago at Shanghai 1930. That night, I was served a crab and tofu dish of such tenderness: succulent crab, cloudlike super-fresh tofu... and the crab meat was dotted with its own unborn roe! (No comments were available from Harriet Miers on the "v. Wade" variant of this dish.)
So for my home version ― since I had half a block of impeccable organic tofu that needed using right away ― we bought a small amount of Dungeness lump meat and a little jar of Tsar Nicoulai Truffled Tiger Eye caviar.
What a taste explosion. Sure, truffles will do that to most foods. But this was synergy. Gestalt. Über-flippety-floppity-floo.
We nuked the tofu just to the point of warmth; topped it with crab that had been heated in a saute pan with melted butter. And then dumped half the jar of caviar over the top.
It was too good to even contemplate having again any time soon. Y'ever have something that good?