wild! check out the picture at the link.
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Behind the Scenes at le Bernardin: blacklight for crabshell
Posted by Xeni Jardin, July 9, 2009 4:21 PM
From a photo-essay "narrated" by chef Eric Ripert with delicious little details about what goes on behind the scenes at the world-famous, Michelin 3-star NYC restaurant Le Bernadin:
"When serving crab, it is very important to get out each tiny piece of shell that might have been left behind and that is a difficult job. To make the task easier, we inspect the crabmeat under a black light. The shells glow under this light and they are easy to pick out."
http://www.boingboing.net/2009/07/09/behind-the-scenes-at.html
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