All right, remind me to ask you about it in September.

Nancy can do that, too. You can see that I'm
setting her up as the house archivist.

So I see... that might or might not actually work... ;)

If it doesn't work, nobody will lose much, anyway.

that it wasn't hugely sweet, either.

I'd still rather have the fat, than the sauce.

Oh, for sure. I'll agree with that for at least
as long as there's a gallbladder in me.

Even without a gallbladder, your body will still manufacture the bile
you need to digest the fat... it just won't have a place to store it up
for delivering large dosages.... It's not made any difference for me,
without a gallbladder now for over 20 years....

I would prefer to get 50% of my calories from
fat, so not having one might slow me down a bit.

... Cannibal Tip #102: First listen to sermon, THEN eat missionary.

That's only if one is a churchgoer to begin with!
I for one would be inclined to forgo the sermon.

+

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.

Particularly the ones in our sphere of influence...

But, as I noted to Ruth, there comes a point
where you just stop dealing with things.

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.

But much closer to his own tastes....

Maybe you should ask for omakase, letting him do
whatever he wants with whatever he's got. The AYCE
sushi is along those lines, but perhaps on a special
occasion you could tell him to prepare your meal
without regard to what it'll cost you.

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.

Chances are that I'll be back there at some point... But I'll probably refrain from getting scallops again there... There were some other
intriguing offerings....

Ordering shellfish, especially scallops, is
pretty much a leap of faith anyway.

---------- Recipe via Meal-Master (tm) v8.01

Title: Coquilles Saint-Jacques Sautees a la Provencale
Categories: Italian, Fish/sea
Yield: 4 servings

1 lb Or about 2 c. scallops (preferably a no-stick
Cut into 1/2 inch pieces Pan)
Lemon juice, salt, and 2 tb Minced shallots or
Pepper Scallions
1/2 c Flour 1 Clove garlic, mashed
Olive oil or cooking oil 2 tb Butter
A 10 inch frying pan 2 tb Minced fresh parsley

Dry the scallops in paper towels, then place on a large sheet of waxed
paper. Sprinkle with drops of lemon juice, then with salt and pepper.
The
moment before sauteing, dredge with flour and shake in a sieve to
dislodge
excess flour. Film the frying pan with a 1/16-inch layer of oil. When
almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops
are lightly browned. Then toss for a moment with the shallots or
scallions, and garlic; finally toss with the butter and parsley and
serve.
Suggested accompaniments: If the scallops are a first course, accompany
with French bread. For a main course, accompany with broiled tomatoes and
green beans. Notes: Sauteed scallops should be crisp light brown outside
and moistly tender inside. Keys to success are: have your sauteing oil
very
hot before the scallops go in, and have no more than one layer of
scallops
in the pan. Otherwise the scallops will steam, exude moisture, and will
not brown. You may find, in using frozen scallops, that they will start
out
nicely, then suddenly release juices in the pan; to avoid this, blanch
them
before cooking by dropping them in a large pan of rapidly boiling water
and
bringing them quickly back to the boil, then drain immediately, dry them,
and proceed with the recipe.

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