melt in your > mouth tender.
Scallops usually are, except for the smaller muscle at the
side of the big muscle. It's amazing how something that
soft and tender can hold the shells together and open and
shut them fast enough to scoot the animal across the
seabed. The issue I have with them is not so much the
texture but that so often they don't taste like much.
They're a nice counter balance to other, stronger fish/seafood.
A good scallop, like a good viola player, need not
play second fiddle to anyone or any thing.
It should be easy to schedule the smoker(s) if
they can take the acute uptick in usage. But the
reason I chimed in on this one is to point out
that the Shipps' offering is going to be cooked
already, and further, there will be other things
to eat.
We may do some chicken to go with the other nmeats. Don't know if
anybody might want to try smoking something like vegetables tho.
Smoking squash might be a way of rendering it
edible. I admit I made a nonpoisonous zucchini
dish at a Burt Ford echo picnic a ways back.
In the long scheme of things, too bad for them.
For myself, if I encounter such people, I will
support them on a pain-alleviating level, but
I wouldn't bet on their contribution to the
survival of humanity.
MOst likely a losing bet.
It is true that people who are averse to sticking
their necks out can contribute to humanity, but on
the whole they're better off seeking comfort and
security for themselves and then going gentle into
that good night the same way they lived. It is only
the ones who have a little more gumption and seek
to enforce comfort and security for everyone else
who are troublesome.
My issue was that keeping the seeds whole is
going to ensure that eaters get bursts of that
taste, perhaps jarringly so, hence the suggestion
of grinding the seeds before using.
i think usually they're mixed well enough with other things that
biting > into one by itself is a rare occurrance.
If I take a mouthful of potato salad and there's a
celery seed in it, I'll know, believe me.
You're more of a super taster than most of the others here.
I have no idea anymore what supertaster means. My
analytical apparatus and taste memory are pretty
good, though.
setting her up as the house archivist.
Better her than me; my short to medium memory sometimes seems to be shorter now.
As with all of us except possibly Nancy.
I still do well in some areas, others, not so well.
Indeed.
In general, I feel if the meat is good, and the
sauce is good, meat plus sauce is going to be
less than the sum of the parts. I might eat the
sauce as soup and the meat as meat.
I'd rather have the sauce be left in the kitchen.
Generally my attitude also, but if it is a good
kitchen and a promising sauce I'll ask for it
served on the side.
My diet is probably heavier in fat than yours.
Probably so. We don't trim off every little bit of fat we see but do try
to go with leaner options, trim off if there seems to be an excess or
cook in a way that it will drip off. Still need some, for flavor, tho.
I'd guess that for most people the ideal amount in a
roast or steak would be maybe 20%. My preference is
double that, and I often trim off the fat around the
edge of a steak and cut that into little doses to
enrich bites of the lean part.
When I makd zucchini I tried to serve it with this
(made with wine vinegar, preferably white) -
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Skordalia
Categories: Ethnic, Sauces
Yield: 6 servings
4 md Potatoes 1/3 c White vinegar*
6 Cloves garlic (or more!) 1 pn Salt
1/2 c Olive oil
*Note-- Lemon juice may be substituted for part of the white vinegar.
Peel
potatoes, boil, then mash. Let cool. In blender or food processor,
process
the garlic with a bit of the oil til almost paste-like. Transfer to
electric mixer bowl. Add potatoes, beating until mixture resembles a
paste. Gradually add remaining olive oil and vinegar/lemon juice, beating
thoroughly until well absorbed. Add salt, taste for seasoning, and beat
until the sauce is very thick and smooth, adding more vinegar if
necessary.
Cover and refrigerate until ready to serve.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New
York via Karen Mintzias.
MMMMM
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