Quoting Dave Drum to Jim Weller <=-

Real wild caught Nova Scotia sea scallops are $28 per
pound and actually worth it. Bacon wrapped ones are $29; that's
expensive bacon!

Bacon can be expensive - but it's worth it.

But this particular bacon was priced at $29 per pound! This is a
product aimed at lazy shoppers who are bad at math.

How much bacon is involved?

You're not familiar with bacon wrapped large scallops? One half slice
of side bacon per scallop held in place with a tooth pick and then
broiled or grilled.

Fortunately one of my stores (GFS) runs specials of 3#/$9 on a
fairly regular basis. But I see bacon priced at >$4/lb as a
matter of course in my local stupormarkups.

You live in pig country. Locally prices range from $3.63 for
Fletcher's (nasty) to $5.99 for No Name to $6.49 for President's
Choice to $6.99 or even more for some of the premium brands. (500 g
packages so slightly more than a pound).

Last week I had the good luck to stumble across recently introduced
President's Choice Sweet Ghost Pepper Bacon on 50% markdown as it
wasn't moving very well. Perhaps shoppers were afraid of ghost
pepper's reputation. So I grabbed 4 packages. It turned out to
have quite a sweet cure but just a hint of heat that even Roslind
found pleasant. Obviously there wasn't a lot of ghost pepper in it.
The label read: pork, sugar, salt, herbs and spices, cayenne pepper
sauce (red cayenne peppers, white vinegar, salt, garlic powder),
dried jalapeno pepper, dried ghost chili pepper, sodium nitrite,
smoke.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon-Broiled Scallops
Categories: Appetizers, Scallops, Bacon,
Yield: 6 servings

24 lg Sea scallops, 1 1/4 lbs
12 sl Bacon
Salt
Seasoned pepper
Lemon wedges

Rinse scallops with running cold water to remove sand from crevices.
Pat dry. Preheat broiler. Cut each bacon slice crosswise in half,
wrap each half around a scallop. Secure with toothpick. Sprinkle
lightly with salt and seasoned pepper. Broil 8-10 mins, turning
frequently so bacon will brown evenly, until scallops turn opaque
through. Remove toothpicks. Arrange on platter, garnish with lemon
wedges.

The Good Housekeeping Cookbook

MMMMM

Cheers

Jim

... I have discovered that there is no popcorn in popcorn chicken.
... I guess there's no point in bothering with hash browns then.

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JIM WELLER wrote to DAVE DRUM <=-

Real wild caught Nova Scotia sea scallops are $28 per
pound and actually worth it. Bacon wrapped ones are $29; that's
expensive bacon!

Bacon can be expensive - but it's worth it.

But this particular bacon was priced at $29 per pound! This is a
product aimed at lazy shoppers who are bad at math.

Beg to doubt that your maths are correct. There will be a *much* larger percentage of weight in scallop flesh than in bacon or toothpicks. If
the bacon was $29/lb and the naked scallops were $28/lb and one averaged
the result the mind would boggle.

That being said - if the base scallops are $28/lb - wrapping them in a
strip of streaky bacon and charging an extra dollar/lb is not usurious.
The pork and the labour components do cost something.

How much bacon is involved?

You're not familiar with bacon wrapped large scallops? One half slice
of side bacon per scallop held in place with a tooth pick and then
broiled or grilled.

I certainly am familiar with such. In many places they are called rumaki. Rumaki are also made with poultry liver. I don't care for the scallop
rumaki I have had - I don't care for the sweet component that seems to overpower the flavours of the bacon and scallop and the texture of the pineapple that messes about with the crunch of the water chestnut and
the toothiness of the scallop.

I'd probably like the recipe you provided - but other than Oriental
venues I seldom see scallops on offer. Even the Dead Lobster has them
only in one of their combination deals - and those are tiny breaded
(maybe) scallops the need be dipped in cocktail sauce to have any
flavour at all.

Fortunately one of my stores (GFS) runs specials of 3#/$9 on a
fairly regular basis. But I see bacon priced at >$4/lb as a
matter of course in my local stupormarkups.

You live in pig country. Locally prices range from $3.63 for
Fletcher's (nasty) to $5.99 for No Name to $6.49 for President's
Choice to $6.99 or even more for some of the premium brands. (500 g packages so slightly more than a pound).

Last week I had the good luck to stumble across recently introduced President's Choice Sweet Ghost Pepper Bacon on 50% markdown as it
wasn't moving very well. Perhaps shoppers were afraid of ghost
pepper's reputation. So I grabbed 4 packages. It turned out to
have quite a sweet cure but just a hint of heat that even Roslind
found pleasant. Obviously there wasn't a lot of ghost pepper in it.
The label read: pork, sugar, salt, herbs and spices, cayenne pepper
sauce (red cayenne peppers, white vinegar, salt, garlic powder),
dried jalapeno pepper, dried ghost chili pepper, sodium nitrite,
smoke.

Lucky you.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scallop Rumaki
Categories: Seafood, Appetisers, Fruits, Sauces
Yield: 24 Servings

8 sl Side bacon
8 Water chestnuts
8 Chunks of pineapple
8 Bay scallops
24 Toothpicks
2 tb Oil
4 tb Bottled teriyaki sauce
2 tb Liquid honey

Cut bacon slices into thirds. Wrap each water
chestnut, pineapple chunk and scallop with a piece of
bacon and secure with a toothpick. In a frying pan,
heat vegetable oil and saute bacon wrapped morsels
over medium heat until bacon is crisp. Drain fat from
pan.

Add teriyaki sauce and honey, mix well and continue
cooking over medium high heat until sauce thickens
slightly and bacon wrapped morsels are glazed with
the sweet sauce.

Makes 24 hors d'oeuvres.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rumaki #1
Categories: Oriental, Appetizers, Poultry, Pork
Yield: 12 Servings

1 lb Chicken Livers
8 oz Water chestnuts; drained
12 sl Bacon
1/4 c Soy Sauce
1/2 ts Ginger; powdered
1/2 ts Chinese 5-Spice Powder
+=OR=+
1/2 ts Curry Powder

Cut the chicken livers in half or into large chunks.
Cut the largest chestnuts in half. Cut the bacon
strips in half, crosswise. Wrap a piece of bacon
around pieces of liver and chestnuts, securing the
ends with a toothpick. Place in a shallow pie plate as
you make them.

NOTE: It helps to par-cook the livers to firm them up
a bit and make them easier to handle. Don't cook until
done - just until the livers begin to hold their shape
when tested. -- UDD

Combine the soy sauce with spices and pour over the
rumaki; refrigerate about 1/2 hour before serving.

Preheat the grill or broiler and broil the rumaki
until the bacon is crisp, about 20 minutes, turning
to brown on all sides.

Serve hot with sweet and sour sauce and Chinese
mustard dipping sauces.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

From: Http://Myfoxlubbock.Com

MMMMM

... "There is no gravity - the earth sucks." -- Graffito
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Michael Loo to Jim Weller <=-

Scallops thus wrapped are not in general a good idea unless
they are bad scallops.

I know they are considered declasse by many gourmets but I very much
like that combination of tastes.

Duck breasts I question unless they're fish ducks..

I was referring to lean wild ducks not fat domestic ducks and also
to roasting a wqhole bird, not pan searing skinless breasts.

There are of ocurse other ways to add fat and to baste birds.

Midori

I had my first taste in Hawaii in 1980.

And my second one on Cold Lake, Alberta later that spring. Even
though I said I like it I've only had 3 bottles of it ever since, as
it's not an everyday swill like whisky or gin.

Title: Midori Highball
1 1/2 oz tequila, vodka or white rum
3/4 oz Midori melon liqueur
3/4 oz Triple Sec
3 oz Sprite or 7-UP

I see acid being a good idea to balance this.

Indeed, I almost always add lemon juice to hte mix.

Grapefruit bitters

Sounds interesdting. I have or least can get my hands on all the
ingredients except one.

1 1/2 ts cut gentian root

I'll have to settle for gentian rich Angostura bitters.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cypriot Brandy Sour
Categories: Greek, Alcohol, Beverages
Yield: 1 Serving

50 ml Brandy
25 ml Lemon squash
2 dr Angostura bitters
Soda
Ice cubes
1 sl Fresh lemon

Brandy Sour is 'the' drink of Cyprus. It combines local brandy with
the fresh tang of Cyprus lemons.

Take a long tall glass and add 2 parts Cyprus brandy. 1 part lemon
squash, Angostura bitters and top up with soda and lots of ice
cubes. Stir Decorate with a slice of fresh lemon and serve
immediately, with a straw, a cool breeze and a view of the sea.

Tastes of Cyprus at www.cosmosnet.net

MMMMM

Cheers

Jim


... Carpenter: No, a sawhorse is not the past tense of seahorse!

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Quoting Dave Drum to Jim Weller <=-

wrapping all sorts of things with it has become a popular fad.

It has *always* been popular with me.

I like bacon too, always have, and had it for breakfast about 5
times a week while growing up (with ham or sausage the other 2 days)
but I don't eat it daily any more, just at Sunday brunch. And I
might lay a few half slices over the breast of a lean game bird
before roasting it or on top of an otherwise not overly fatty
meatloaf but I would never wrap a whole turkey up like a mummy with
several pounds of it in a tight overlapping weave or make a
so-called "bacon explosion", which is a meatloaf made with 2 lbs of
bacon surrounding 2 lb of pork sausage and a viral internet thing.

On the rare occasion I eat out at lunchtime, I'll pick a bacon
mushroom burger over a cheeseburger every time though.

it has become much more expensive than the rest of the pig,
especially when considering the meat to fat ratio. (Most of us
here value bacon fat but the majority of the population
discards it.)

Most of the rest of the world's people have grown up in a
"disposable" economy where thrift and repurposing were never
factors.

I don't know about the whole world but that's certainly true in our
two countries, ever since the end of WWII.

Here, bad bacon is $4/lb, a lot of brand names are at $5.50 and
some super premium ones are as high as $8.

Well, yeah. You're at the farthest end of a loooooong supply
chain.

I'm not even at the very end, just the end of the highway. People
further north of me who must rely on a short season of ocean barging supplemented by air freight for perishables pay even more.

I, on the other hand, am 40 miles from a major pork processor
and within a mile or two of two excellent local slaughterhouse/
butcher shops.

Yeah, I know. We all have our different local advantages. Mine
include abundant wild caught walleyes, lake trout and arctic char.

I was thinking of thinly sliced fried ham or smoked shoulder as the
bacon substitute.

Never really cared for fried ham. It always seemed either too bland
or overly salty - depending on the cure.

But if somebody is watching their pennies it's better than no cured
pork at all.

Right now pork is especially cheap [...] But that could end soon

Global tit-for-tat politics makes my head ache and
my butt tired. 2020 can't come fast enough for me.

I was commenting on the reality of economic policy decisions and
their impact on food and agriculture in general, not criticizing
any politicians in particular.

(I filled my freezer last week.)

Everybody should load up on pork right now!

From a series on sea vegetables ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Dulse
Categories: Vegetables, Info
Servings: 1 info file

dulse

Dulse has a chewy, fruit leather-like texture and a deeply savory,
bacony flavor that's especially enjoyable when it's pan-fried over
medium-high heat until crisp.

It's saltier than nori, so you may not need any additional
salt when using it in your food.

Cook up onions and salt them with dulse flakes, then use them to
make baked beans or cassoulet, cioppino or chowder.

Crisp the dulse in a pan and use it in a sandwich with lettuce and
tomato for a vegetarian take on a BLT. Make a seafood and sea
vegetable paella and crumble toasted dulse over the top, along with
charred lemons and plenty of clams and mussels. Toast it and grind
it in a spice grinder, then use it on top of popcorn, along with
olive oil.

Becky Selengut

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... A bacon explosion v-v-v-virgin I am. There, I said it!

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