Oh, and it's his first abalone stem, so you can imagine that the next ones will be even better, if that's even possible. You must get one. Its so much more beautiful in real life.When I first saw that stem my jaw dropped. And I knew I NEEDED it lol... You are one lucky vaporist Squiby. I covet your stem.
I had abalone once.I know Abalone is good eating (the divers in Tas that have a license to catch them are all filthy rich) but that is the best use of ab shell I have seen, the shells used to end up as ashtrays
Sometime around 1980, MacLeans magazine published a story on the best authentic dishes to order at a Chinese resaurant. The menu was written in Chinese with English instructions to hand it to your waiter. So, my husband and I went to this small restaurant in China Town. No one spoke English and we couldn't read the menus. We handed them the page from the magazine and they made us a meal that has stuck with me my whole life. It was unusual and awesome. We got black seaweed soup, and a sort of Peking duck, abalone and greens, squid, sticky rice. I remember the distinct texture of the abalone and it's mild taste. I never ever had it again.