Saturday, June 8, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 16 topics

Gary <g.majors@att.net>: Jun 08 08:46AM -0400

jmcquown wrote:
> Frozen thawed scallops, if not drained, contain lots of water.
 
Only if you buy frozen grocery store scallops. Look for "dry
pack" on the labels (rare at a grocery store).
Dave Smith <adavid.smith@sympatico.ca>: Jun 08 08:56AM -0400

On 2019-06-08 12:37 a.m., jmcquown wrote:
>> seafood souffle or Coquilles St. Jacques.
 
> What do you mean you "boil them"?  Surely you don't add them to water.
> Frozen thawed scallops, if not drained, contain lots of water.
 
I thaw them first and let them drain.
Gary <g.majors@att.net>: Jun 08 08:54AM -0400

Thomas wrote:
 
> I have a pound of frozen bay scallops SeaBest brand. This is not my first rodeo. It says thaw. Got it. It says do not over cook. There is so much water to leach out that they are never not over cooked. I will fry in butter only to dump a cup of fluid then add butter or whatever. What is the right way to cook these little scallops?
> I want a maple finish but no way to not over cook. Wtf am i doing wrong?
 
First of all. Look on the package...large or small, you want dry
packed.
The "wet packed" has a chemical added to make them absorb water
before being frozen. This increases the weight with water and
they can charge more.
 
Bay scallops (the small ones) are actually superior as they are
just young ones and very tender. Think eating lamb vs mutton.
They taste just as good as the large, older sea scallops. Either
ones can be sold dry or wet packed.
 
One mistake people make cooking the small ones is trying to cook
too many at once.
 
Long story short, I've made the mistake of cooking scallops (both
sizes) in browned butter with flavoring added - like lemon and
garlic.
 
Best to sear them in a screaming hot pan in a nip of plain oil,
not butter. Then after they're cooked drizzle a bit of a sauce
made from browned butter, garlic and lemon for example over them
or on the side.
 
For the super tender and tiny bay scallops, best way to cook them
is to put them on a skewer and place right over the hottest part
of your grill or right underneath a broiler. The extra water
won't be a problem. Once cooked, just a drizzle of whatever glaze
or sauce on top.
 
Go easy though. As Lucretia said, they are tasty just plain.
Gary <g.majors@att.net>: Jun 08 08:54AM -0400


> I love my seafood and am fairly knowledgeable and you started wrong,
> never buy those 'baby' scallops, they are useless.
 
Disagree. Those are tender and the best. Just need different
cooking methods. You should buy large or small depending on
how you plan to use them.
DR JOHNNY LUAGEN <luagendrjohnny@gmail.com>: Jun 08 05:54AM -0700

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DR JOHNNY LUAGEN <luagendrjohnny@gmail.com>: Jun 08 05:53AM -0700

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hello we are leading suppliers of pharmaceutical product meds online we operate on daily and retails basis and very reliable and our product are 100% top quality am ready to supply on large and smaller orders and i am looking in building a strong business relationship with potential client around the world i do world wide delivery and delivery is guarantee.
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Gary <g.majors@att.net>: Jun 08 08:52AM -0400

Bruce wrote:
> >coolie grub, Fish is all yoose want for free, just bait a hook.
 
> As an uncultured brute, who was an actor on The Sopranos, said about
> sushi: "I prefer my food cooked". Gary could have said that. Huh-huh.
 
I still say that about seafood specifically. IMO, no seafood is
better
tasting when raw. Just lightly cooking enhances it.
 
Not only heat cooking but also cooking with something acidic.
Ceviche method is better than raw.
 
I've tried raw tuna like so many think is good.
Good yes, but just a quick sear on high heat
is even better.Slightly cooked but still very rare.
Salmon, same thing.
Other fish is best quickly broiled with lemon and onions.
Or battered and quick fried.
 
Oysters and clams...raw is such a waste of their lives.
Especially those contests where drunks try to eat
the most in so many minutes.
Those should be steamed or battered and quick fried.
 
Bottom line, seafood is best (IMO) just slightly cooked.
 
Fuggin' Japanese even butcher a live animal before
your eyes and serve a still beating heart with a
pair of chopsticks. Damn evil heathens.
 
Guess I'm just a spoiled prince. heheh I've lived right by fresh
ocean or bay seafood most of my life so I'm used to very fresh
all. The only crappy grocery store seafood I'll buy occasionally
is shrimp. When I eat seafood, not all that often, I'll either
harvest them myself from the water, or buy from the local seafood
market. Fishing is boring to me but I have friends that love
fishing. They supply me with the occasional fresh fish.
 
Even fresh and immediately frozen seafood is better that grocery
store frozen. Canned seafood is a joke. I do eat canned tuna
occasionally and I do have one can of BONELESS salmon. Silly to
buy a can of salmon filled with the bones. Even my cat wouldn't
eat that. No one should ever buy canned crab.
 
I could go on and on but this is just me. Not quite Sheldon but
I'm working on it. ;)
DR JOHNNY LUAGEN <luagendrjohnny@gmail.com>: Jun 08 05:51AM -0700

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Website..........https://www.tramax-shop.com/
 
Website,,,,,,,,,,https://www.tramax-shop.com/shipping-information/
 
Website.........https://www.tramax-shop.com/contact-us/
 
 
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Email :.......Tramaxshop35@gmail.com
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Gary <g.majors@att.net>: Jun 08 08:48AM -0400

jmcquown wrote:
> I sure am! I think most of us on RFC are "flatlanders". Don't know
> about you but I have never had to think about how altitude affects
> cooking and baking.
 
Even high elevation people make adjustments and learn to live
with it. Probably no big deal after an adjustment period. I live
maybe 20 feet above sea level. No need for a pressure cooker here
unless I'm in a hurry to cook something. Which I never am.
Gary <g.majors@att.net>: Jun 08 08:44AM -0400


> Hank Rogers wrote:
> > AND you must buy this man a blow up sex doll and a BB gun.
 
> Can't I just buy him a BB gun and forget the doll?
 
Just buy him a real gun and offer up your own body to him.
Bruce <bruce@invalid.invalid>: Jun 08 10:47PM +1000

>> > AND you must buy this man a blow up sex doll and a BB gun.
 
>> Can't I just buy him a BB gun and forget the doll?
 
>Just buy him a real gun and offer up your own body to him.
 
Gary, I respect that you have your fantasies about Joan, but you
shouldn't include me in them.
Gary <g.majors@att.net>: Jun 08 08:47AM -0400

Bruce wrote:
> >all the world it's an ELECTRIC lawn mower! I'd call the cops, for sure.
 
> That doesn't mean much. You'd call the cops if a neighbour waved at
> you.
 
We have two princesses here. One self admitting and the other one
in denial. One is often bullied and the other is often the bully,
even to her sister RFC princess.
Gary <g.majors@att.net>: Jun 08 08:45AM -0400

Hank Rogers wrote:
 
> >> John Kuthe...
 
> > Where are those brown girls when you need help?
 
> They probably ran off with Popeye :)
 
That darn Popeye always fuggin' nailing it.
Bruce <bruce@invalid.invalid>: Jun 08 10:17PM +1000

On Sat, 8 Jun 2019 03:21:22 -0700 (PDT), Cindy Hamilton
>> Jill.
 
>And one C, but I haven't been posting about it.
 
>He's a creepy old man and most of this is happening in his own head.
 
One woman's creepy old man is another woman's...
Gary <g.majors@att.net>: Jun 08 08:45AM -0400

Ed Pawlowski wrote:
 
> > Jill
 
> I'm taking this slowly. Water at first, maybe coffee later . . . . and
> then . . .
 
;) Good answer, Ed.
John Kuthe <johnkuthern@gmail.com>: Jun 08 05:39AM -0700

On Saturday, June 8, 2019 at 5:16:30 AM UTC-5, Cindy Hamilton wrote:
> unless you're willing to mess around with cloches and stuff to
> get them in earlier.
 
> Cindy Hamilton
 
I've got tomatoes, peppers, basil, flowers, one spearmint plant and some assorted flowers in early, two weeks maybe. And my pepper plants are already growing a few peppers!
 
I LOVE eating from my own garden! Something soulful about it!! Gifts from Mother Gaia with a little help called agriculture! :-)
 
John Kuthe...
Pamela <pamela.poster@gmail.com>: Jun 08 01:07PM +0100


> I know that most of my housemates would be happy to help if they were
> not so busy with their own stuffs!
 
> John Kuthe...
 
In other words they prefer to spend time on Facebook, Instagram and Twitter
rather than help you.
Pamela <pamela.poster@gmail.com>: Jun 08 01:08PM +0100

>>are doing to the oceans? Thought you were such an environmentalist ?
>>Perhaps not if its inconvenient.
 
> Reminds me of animal lovers who eat animals.
 
That includes fish.
"Ophelia" <OphElsnore@gmail.com>: Jun 08 01:03PM +0100

Have you heard about 'Bee Hotels' for for solitary bees?
 
It was on our radio this am and was interesting. I think I might get a
couple for my garden:))
 
If it is new to you, you can find them on Google:))
Sweetiest The Aviator <asalternativo.as@gmail.com>: Jun 08 04:34AM -0700

Ingredients:
rice
egg yolk (1 each per person)
butter (a knob of butter each)
Parmesan cheese (2-3 tablespoons each)
The condiment in proportion, for 1 person, is composed of 1/3 butter, 1/3 parmesan, 1/3 egg yolk. It is better if the Parmesan is slightly more abundant than the butter.
 
------------
Preparation:
 
1) cook the rice by boiling
2) in a bowl mix together the egg yolk, butter and grated Parmesan
2 tips) you can soften the butter separately in a microwave, or in a saucepan in a bain-marie. Or you can just divide it in little piece and take it off from fridge well before.
Important: the butter must not cook, it must only soften.
When the butter is soft, place it in the bowl with the egg yolk and grated Parmesan. Work the mixture well until it is uniform and creamy.
3) drain the rice
4) pour the rice into the bowl and, with the rice still very hot, mix it quickly with the amalgam
5) serve it on the plate
 
variation:
when you serve it on the plate you can give it the shape of a volcano with the hole in the middle. Pour a spoonful of ragù into the central hole.
 
Enjoy your meal (buon appetito)
A Moose in Love <parkstreetbooboo@gmail.com>: Jun 08 04:29AM -0700

On Wednesday, April 12, 1995 at 3:00:00 AM UTC-4, AlfredK857 wrote:
> spets-lee
> Al
 
shpetzleh
Gary <g.majors@att.net>: Jun 08 06:26AM -0400

Ed Pawlowski wrote:
> >> close to high end vodka, That all
 
> > You're clueless, aren't you? Don't answer that; I already know the answer.
 
> He's still trying to figure out how Jesus did the water to wine thing.
 
I just talked to Jesus yesterday afternoon. He was mowing the
lawns here. Nice fellow.
Gary <g.majors@att.net>: Jun 08 06:27AM -0400

Dave Smith wrote:
> > I like Gordon's gin but would never drink it unmixed.
 
> That is a wise move with Gordon's gin. Try Blue Sapphire on the rocks
> with a twist of lemon.
 
When I was 17 I tried a shot of Gordon's gin. It tasted to me
like
what insecticide should taste like. oh man.
That one shot was my first and last drink of gin ever. true!
Gary <g.majors@att.net>: Jun 08 06:27AM -0400

Bruce wrote:
> > Right now : Tenderness from Steppenwolf Gold .
 
> That's a bit too country for me:
> <https://www.youtube.com/watch?v=5rUAOfEzIv0>
 
I have an old Steppenwolf album from the 70's.
Without looking I think it's a double album.
 
Anyway...the one song they did that I remember really
loving at the time was, "The Pusher." That was
seriously good music, at high volume of course. :)
coltwvu@gmail.com: Jun 08 04:12AM -0700

"When it comes down to the drinking, Gordon's is a classic,
straightforward London dry gin. It tastes like juniper. Cool, I like
juniper. But what really impresses me about Gordon's is that it defies
conventional bottom shelf wisdom, which holds that the most successful
bargain boozes are humble and inoffensive renditions of their betters.
Not in this case; Gordon's London Dry gin is aggressive, even at a
lowly 80 proof (the good stuff runs around 95)"
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