Last Day: Dissecting Wild Striped Bass
What a way to end class. First we get a breeze of
Anyways, “E tu Brute” said the fish when Professor Bruce Berman stabbed him. The professor explained and demonstrated as seen in the picture on how to fillet the fish, and along with him a few students took turns to follow his instructions. Ironic, the same thing happened to Julius Cesar. I’m just joking. I must agree with Erald in saying that the professor was an expert when it comes to filleting and making sushi, but when it comes to real the Chef Boyardee , AKA Kris Pandeli, just check out the pictures of the Fired Wild Stripe Bass Dish I prepared, and ate it all by myself. Well I couldn’t wait to eat it anyways, it was fresh and I was hungry, besides I took home tow pieces. I love eating fish. And now I know where to get it fresh. With a discount too!!!
The recipe of my dish included: Salt, black pepper, a little of olive oil, lemon and lemon juice, bay leaves, and accompanied by a glass of wine. I had to make it look good. Well it tasted even better.
In the end it wasn’t just about the tasty wild stripe bass, or the snails, well it was but, it was about the whole
~ Kris Pandeli