Comments on: The General Store’s Soft-Shell Crab Sandwich, Which Wasn’t So Soft

By: Tim Carman

Tim Carman — Thu, 21 May 2009 20:12:02 +0000

Xcanuck,

It was 11 bucks, and the Tavern wasn't open. But it was also 1 in the afternoon or so.

By: xcanuck

xcanuck — Thu, 21 May 2009 19:57:11 +0000

If you don't mind saying so...how much was it? And did you notice if the Tavern portion was open?

By: Simon

Simon — Wed, 20 May 2009 16:00:06 +0000

"Or looked at each crab as it came in the back door at her store (which maybe she should have)."

That's the point. Look at it -- when it comes in; before you bread it; whenever. But for god's sake, look at it once before it goes out on the table.

By: Tim Carman

Tim Carman — Wed, 20 May 2009 15:30:41 +0000

I thought of that, too, Simon. But I decided to side with generosity on this one. Let me explain first by looking at your oyster comparison. An oyster can go bad from poor storage, improper icing, and other things on a restaurant's end. This particular blue crab, however, more than likely arrived this way. Could have Clark known that? Yes, if she had received leathery crabs before from the same purveyor. Or had heard such rumors from other restaurateurs who bought from the same fishmonger. Or looked at each crab as it came in the back door at her store (which maybe she should have). But it's still way early in the softie season, and the more interesting question will be this: will your next softie sandwich at the General Store be leathery, too? That will tell you more about the restaurant's buying habits than this lone example.

I agree with you, HCC. She should have known by feeling it. But then she had a choice: not serve it and absorb the costs or take her chances.

By: Simon

Simon — Wed, 20 May 2009 13:59:18 +0000

Except that shopping and ingredient selection is as important as cooking and plating, in terms of what a chef's "job" is. If you were served some fried oysters where the oysters had clearly gone bad, you wouldn't say, "Oh, well, it's the fishmonger's fault."

By: HCC

HCC — Wed, 20 May 2009 12:57:56 +0000

yeah sounds like you caught more of a peeler than a softie (although if it was re hardening then its a reverse peeler or something) but whoever cooked the crab would've had to handle it and know that it wasn't totally soft. It might not be the kitchen's fault that the softie wasn't soft but they sent it to you to eat knowing full well what it was. I mean you have to get personally with a softie you're cooking when you scissor off its face.