A good scallop, like a good viola player, need not
play second fiddle to anyone or any thing.
The hard part can be finding the good scallop.
That being the point - good ones are rarer than
before, and it's not a question of one's taste buds
becoming more deficient.
So we either settle for the poorer ones or give up on scallops. I don't
want to do either one but if I want scallops, I guess I'll end up doing
the former.
I try to suss the situation out but if the actual
ratio of good to bad is 50/50 I am afraid I fail.
edible. I admit I made a nonpoisonous zucchini
dish at a Burt Ford echo picnic a ways back.
Another picnic we missed--think we were in HI for his first
gathering.
Essentially, you deep-fry it and accompany it
with a strong garlicky dip. As has been pointed
out, even rubber bands would be made tasty by
that treatment.
Worth trying in September or just thinking, then saying "nah"?
Do you have a Staples nearby?
the ones who have a little more gumption and seek
to enforce comfort and security for everyone else
who are troublesome.
Seems to be that way quite often.
Occasionally they can do good, but altogether too
often they cause more trouble than is worth it.
Beheading is (almost) a lost art--done so in some cultures but not in
the western world any more. But, those who stick out their necks in some cultures still lose their heads.
Interesting you should mention beheading.
analytical apparatus and taste memory are pretty
good, though.
Much better than most people.
As I've noted, it's probably as much my taste memory
that gives me the advantage.
Maybe so, as you've travelled so extensively and had the opportunity to
try many strange & exotic dishes. Also a lot of riffs on "common" foods;
ones we would more likely have a chance to encounter.
All of the above. Plus when there's a dish worth
remembering, I try to remember it. Plus a natural
affinity for such thinking.
And yet I do well with "Jeopardy" & other trivia.
And why not.
An inane absorbing of trivia and being able to feed it back. (G)
Who knows, it might become ane someday.
Generally my attitude also, but if it is a good
kitchen and a promising sauce I'll ask for it
served on the side.
I'll ask for the sauce on the side when I order.
And why not.
That way I can add some if I want, without having to recall the server
and wait forever for delivery of said sauce.
Exctly. Did you ever notice that when you ask for
sauce on the side, what comes is usually an
impossibly huge amount of it? Almost as if it
were a cup of soup, and if it's good, once or
twice or ten times in my life I've used it as such.
With a raw or really really rare piece of meat,
I rather enjoy lean, but as soon as the grain
develops, I'm needing that fat.
Meat needs some, as a flavor carrier, but IMO, doesn't need to have
large amounts of fat.
As often as not it's the redeeming grace of a dish.
Looks good, might try making it--and yes, I've got white wine
vineagar > (as well as red) in my pantry.
Is that a hint? It could be done, but again
memory has to be jogged.
Possibly, but we can't do everything. I might try it myself, once the
knee gets stronger.
We don't want you to make mince of your knee.
Mincemeat
categories: historical, sweet, filling
yield: 1 batch
1 lb ground beef or veal, cooked
1/2 lb suet
1/2 ts cinnamon
1/4 ts pepper
1/2 ts salt
2 egg yolks, hard-boiled
2 Tb rosewater or vanilla
2 Tb sugar
1/2 lemon peel or orange peel, finely minced
8 prunes, finely minced
2 c apple or pear, minced
1/4 c currants or raisins, finely minced
3 dates, finely minced
Mince meat and suet very fine. Mix in the salt
and spices.
Mash together the egg yolks, rosewater, and sugar,
then mix with the meat mixture. Next add the peel,
prunes, and minced apple or pear.
Put the resulting mixture into a pie crust or
coffin placed on top of a baking stone or cookie
sheet. Scatter the minced currants and dates over.
Top with a crust if you wish, or simply cover the
pie with tinfoil. Bake at 350F (180C) for 45 min
if using a top crust, or 35 min covered with foil,
then 10 min uncovered. Placing a pan underneath
your baking stone or cooking sheet will catch the
liquid that is apt to drip from the pie.
Eat the pie warm if you wish, but it is equally
good (if not better) when cooled to room temp or
even refrigerated.
picturebritain.com/2012/11/whatdidhenryVIIIeat.html
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