Dark Miniatures at BJs for about 1/2 the price per pound as these new little packages.... Guess that's what I'll be doing when the current supply gets low enough to buy more... and there might even be a BJs
coupon to drop the price another $2 or so by then....
And the poor get poorer. And the poor in judgment
get poorer still.
Indeed...
I'm torn between the need to take care of the
weaker (coddling them, if you will) and thinking,
oh, let them suffer. We do have some kind of
responsibility for those stupider than ourselves.
though, I will try getting either the katsudon or the oyakidon with the dark meat... :)
Confounding everything he's learned about the
tastes of the dining public. Perhaps you could bring
your own protein?
Probably only confirming his observation that we aren't the general
dining public... And I don't think there would be a need to bring our
own protein....
If you wanted ostrich katsu ... but then chicken
thighs are not much closer to the tastes of the
general clientele.
The Tweedle twins' relative, no doubt.
... Combining scallops and butter is basically never a bad idea.
Nohow! Contrariwise!
Dee and Dum... ;) Speaking of scallops.... went with my friend Karen
back to Chen Garden (where I found the shrimp toasts)... looked for
anything with orange, particularly orange beef and scallops, to no
avail... So I guess they don't have the drum of sweet red sauce back in
the kitchen... (G) What I did get was scallop mixed vegetables in white sauce... the scallops were big and not overcooked... and practically tasteless.... sigh... Wegmans has sweeter scallops than those were...
They are really hit-or-miss - the frequency of encountering what
I describe as shellfish Jell-O is dismaying.
... All you need is love. But a little chocolate now and then doesn't hurt
Cocoa dusted seared scallops
Categories: shellfish, starter
Serves: 4
2 Tb cocoa powder
1 ts allspice
1/8 ts chili powder
1/2 ts sea salt
1/2 ts ground pepper
12 scallops
2 Tb olive oil
1 Tb chopped fresh parsley
Combine the dry ingredients
Rinse the shelled scallops, trim if necessary
then slice each in half horizontally, keeping
the corals intact.
Dredge scallops in the cocoa rub.
Heat 2 Tb oil in a heavy pan. Add the scallops
and corals and sear briefly,1 min on each side.
Serve hot on a bed of green leaves such as rocket.
after coeurdexocolat.com
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