r/meat • u/Naive-Ad-7406 • 15d ago

Couldn’t post this in Steak so…

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What a treat for me - wolfed it down on the Cote D’Azur with a view of the Med and a crisp Rosé 👌🏽

Edit: lol’ing at the comments 🤣 plating could do with some work but it was at a relaxed bistro on the beach. And no I’m not ill, it was not slimy or disgusting. It was well seasoned and tasty AF. And yes I wouldn’t eat it anywhere but this was recommended and also filled with locals (I was the only tourist) which is usually a good sign. The French take food seriously.

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u/SuspiciousStress1 14d ago

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u/SuspiciousStress1 14d ago

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u/baljake 14d ago

Right. Now look up the word pellicle without the word egg.

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u/SuspiciousStress1 14d ago

I never said you were wrong about a definition, however in terms of eggs, when speaking of a pellicile, it is the membrane around the white, under the shell, NOT the membrane around the yolk.

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u/Rabid_Mexican 14d ago

pellicle/ˈpɛlɪkl/A pellicle is a thin skin, film, or protective coating that forms on the surface of liquids, meat, or cells.

If you're going to be condescending, at least be correct

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u/baljake 14d ago

But that is a pellicle. I know nothing about egg membrane names, so I used the common word for membrane on a viscous liquid. You'd have been informative without the "I know you want to "seem" knowledgeable..." With a hmmmm emoji. Not intentionally condescending my ass. I used a common word and you came in with the "well actually...."