Depends on the area you're in, as well as the sourcing of the
seafood > and the one who prepares it.
All true, but good ones are so hard to find
these days, and they used to be everywhere,
it seemed.
Sigh! They're one of my favorite seafoods.
Oh, yeah, I too am extremely fond of scallops, just
not so much of the ones you get nowadays. At G&M the
other day the scallops were about on a par with
average ones from olden times, which means as good as
exceptional ones of this millennium. They were drys;
the difference between them and solution-soaked is
striking. Even greater than with meat or poultry.
Essentially, you deep-fry it and accompany it
with a strong garlicky dip. As has been pointed
Garlicky dip helps a number of things taste better. (G)
Pity those, such as adherents of certain Hindu sects,
who are forbidden garlic and onions.
Interesting you should mention beheading.
Reading too much Tudor England lately. (G)
Worse, fake Tudor stuff.
This is strongly based on reality Tudor--author does a lot of research
before writing her books.
The Mexican guy might have done a bunch of research,
too; at least he implies that he's done so. Only
he's put in a lot of intential clinamens that render
his accounts more than a little suspect. Most authors
do at least some of that but not to this degree.
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) > ML> Who knows, it might become ane someday.
Possibly, if I get around to taking (and passing) the test again.
If you get on maybe I'll even start watching.
Deal!
If it happens, tell us when you'll be on.
More often I'll get a small cup (maybe 2-4 ounces) of it, never the
huge > amounts.
To me 4 oz of sauce would qualify as
a huge amount.
It's about double the usual amount. The little cups are about 2 oz, or a quarter cup.
Barring problems, a couple tablespoons should suffice.
Trying to get back to normal with it, and right now it's actually better
than it was after the initial injury. I've not tried kneeling on it but
it has gotten a good work out otherwise.
Perhaps start off on a cushion.
Mincemeat
My MIL gave me a recipe (and I've used it) for green tomato
mincemeat.
Is it tarter than normal mincemeat? And was
Not that I've noticed.
Of course tartness and sweetness can be governed
by the other ingredients.
there booze in the recipe that you had to go
off and find a substitute for?
No booze in the recipe.
Extract? I wouldn't trust a mincemeat or a fruitcake
that didn't at least remind me of booze.
1/2 lb suet
That stuff is almost impossible to find, unless you know a butcher!
I've seen it, though not every time, in
supermarket meat cases.
It wasn't in any of the stores in Sierra Vista, AZ, including one that catered to Mexican Americans. Figured (wrongly) I might find it there so
I ended up using just a bit of regular beef fat.
Regular beef fat from the abdominal area is suet.
Rib fat is about indistinguishable, and chuck fat
is about as good. Especially if rendered.
---------- Recipe via Meal-Master (tm) v8.01
Title: Carroll Shelby's Chili
Categories: Chili, noBeans
Yield: 4 servings
1/2 lb Suet or 1 Onion,small,finely
chopped
1/2 c Oil,cooking 1 1/4 ts Oregano,dried,pref.
Mexican
1 lb Beef round,coarse grind 1/2 ts Paprika
1 lb Beef chuck,coarse grind 1 1/2 ts Cumin,ground
1 cn Tomato sauce(8oz ea) 1 1/4 ts Salt
1 cn Beer(12oz ea) Cayenne pepper
1/4 c Red chile,hot,ground 3/4 lb Monterey Jack
cheese,grated
2 Garlic cloves,finely chopped
1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over
medium-high heat. Remove the unrendered suet and add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile,
garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.
Stir to blend. Bring to a boil, then lower the heat and simmer,
uncovered,
for 1 hour. Stir occasionally.~ 3. Taste and adjust seasonings, ading the
cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheese
and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer,
stirring often to keep the cheese from burning.~
Interesting thing about this recipe. The original poster (unknown)
categorizes this as "Beans," but (thank the heavens) there are no
beans called for.
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