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.
All these interesting bits of information............
Stick with me, kid.
I'm not sure what the allowable percentage of added water
is in various foodstuffs. For uncured seafood and meats,
I think it should be zero.
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.
Doesn't bother them if they've never experienced it. But, once they've
Possible. I have a hard time imagining a life that has not
experienced at least the aroma.
had a taste of the good stuff, it's hard to give it up again.
There are those, too. Like my high-school dreamboat's father,
who became allergic to alliums later on in life.
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.
Just depends on what you are looking for in your reading.
For me, a modicum of truth helps a lot.
again. > ML> If you get on maybe I'll even start watching.
Deal!
If it happens, tell us when you'll be on.
Will do, of course.
Expecting it.
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.
IOW, about 1/8 of a cup. Usually more than enough sauce for me, most of
the time anyway but sometimes I might want a bit more.
As we've noted before, it depends on the quality of
the food to be enhanced or hidden.
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.
Good thought there; might talk with my therapist about it tomorrow.
I hope s/he'll agree.
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.
No, so this is more of a mock mincemeat. But, it's the one Steve's mom
used for cookies, pies and such like for years so it's the preferred one around here as well.
Pretty much all mincemeat is mock these days, in
one way or another.
A 19th-century recipe
categories: historical, mincemeat, meat, sweet, booze
yield: 1 batch
2 lb raisins
3 lb currants
1 1/2 lb lean beef
3 lb beef suet
2 lb moist sugar
2 oz citron
2 oz candied lemon peel
2 oz candied orange peel
1 sm nutmeg
2 qt apples
2 lemons, zest of
1 lemon, juice of
​1 c brandy
Stone and cut the raisins once or twice across, but do
not chop them; wash, dry and pick the currants free
from stalks and grit, and mince the beef and suet,
taking care the latter is chopped very fine; slice
the citron and candied peel, grate the nutmeg, and
pare, core and mince the apples; mince the lemon peel,
strain the juice and when all the ingredients are thus
prepared, mix them well together, adding the brandy
when the other things are well blended; press the
whole into a jar, carefully exclude the air, and the
mincemeat will be ready for use in a fortnight.
Source: Wikipedia, retrieved 6/27/19
Regular beef fat from the abdominal area is suet.
Rib fat is about indistinguishable, and chuck fat
is about as good. Especially if rendered.
I'd read that it was fat specifically from around the kidneys. Still,
any fat from the abdominal area was nigh on to impossible to obtain so regular beef fat worked quite well.
I've seen kidney suet distinguished from other suet,
but, yes, in standard usage, suet means kidney suet.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)