Tonight my oldest son, David, and I enjoyed dinner at the Atlantic Seafood Company restaurant in Alpharetta. We went to a technology meeting at Microsoft that ended up being more beginner level than what we expected, so we left and tried Atlantic Seafood Company for the first time.
I had a perfect diet meal, and it was truly delicious: a Greek salad with quality feta and dressed with a sharp vinaigrette, followed by a thick filet of halibut steamed with delicate threads of ginger and scallion, served on a generous bed of expertly sauteed spinach, and a thin sauce of soy and sherry. The jasmine rice was served on the side, and was the most perfectly cooked rice I've ever had.
Jasmine can be tricky because it can give off a sweet starch that cools into wisps of shimmering film that end up gumming the rice, but this was almost as polished and separated as parboiled rice grains. Just the right amount of bite to the teeth, and garnished with a slight sprinkling of black sesame seeds.
That, and a bottle of Evian, and I was completely sated.
I think from now on David and I are going to plan on dining here after our evening meetings at Microsoft each month. I have to take The Lovely And Talented Lisa here soon.
If you're on a diet and want something delicious that won't wreck your plan, try Atlantic Seafood Company (link on the right).
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2 comments:
Hey Adam, congrats on the weight loss! I noticed your comments about jasmine rice...one of my favorite rices as well if cooked right, love the flowery aroma it has. Unfortunately, it is also the highest glycemic index rice, so I tend to avoid it for the most part, and use basmati instead. Wikipedia has a good info page on GI and glycemicindex.com has information and a database of the GI and GL of various foods, if you are interested in checking it out. I don't stick with low GI strictly but I do try to take it into consideration when making choices. Particularly since diabetes does run in my family.
Good to know, Mary Jo.
I always keep about a dozen different rices on hand for various cuisines. And I just found the medium-grained pink rice used in Uzbekistani pilafs! Been looking for that one.
My favorite all-purpose rice is Lotus 103, which came recommeded from a Chinese restaurant owner who made the best fried rice I ever had. Stuff works great as a default rice breed to choose for any dish needing a non-parboiled type of rice.
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