Use for leftover scallops

[jmcquown]

I pan seared an entire pound of them yesterday. They'd been in my
freezer for a few months. I felt it was best to cook them all.

I adore scallops. But I cannot possibly eat an entire pound of them in
one sitting. Yes, I know I should have portioned them out into smaller
servings when I bought them. Don't ask me why I didn't because I don't
know.

So here's what I'm doing with the leftover (cooked, in case you missed
it) scallops tonight. I'm going to toss them in with some hot, cooked
penne pasta with a nice creamy alfredo sauce. Might add some canned
crab meat. Essentially, I'll be making a creamy seafood pasta dish.
Herbs and spices yet to be determined.

The scallops wouldn't bear up to more cooking, otherwise I might
consider making this a baked casserole topped with buttered bread crumbs. :)

Jill

[Ed Pawlowski]

That sounds pretty good. I'll have a glass of white wine with it but
get Gary a glass of ice water.

[penm...@aol.com]

I'd have added those extra scallops to a clam chowder, with
brewskis... or perhaps smothered in lobster sauce with fly lice, and
2nis.
Lobster sauce contains no lobster and prepares in ten minutes.

[Bruce]

On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski <e...@snet.net> wrote:

Yes, nothing beats a glass of full-bodied tap water with your
scallops!

[cshenk]

jmcquown wrote in rec.food.cooking:

Hi Jill, my idea would be to steam them briefly with some sort of
greens you like (green beans, brocolli, mustard greens on my end but
pick what you like best) then load them over cooked medium grain rice
and pour over heated chicken broth or dashi. Can use pasta in place of
rice if that is what you prefer or have handy.

--

[graham]

My memories of Adelaide tap water only emphasised the wisdom of drinking
wine with meals. Perth's was better, but not by much!

[Bruce]

We're on rain water tanks. That's good quality. My parents-in-law are
on town water and it smells of chlorine.

[jmcquown]

I am not a fan of fried rice. I didn't have any clams so I couldn't
have made a clam chowder. :)

Jill

[21bla...@gmail.com]

i throw many things into my crockpot

sometimes is comes out good, but not always, but i like to experiment,
and use leftovers, and not so leftovers too

scallops in particular?
brown rice
crockpot
mix/cook with vegetables

marc

[U.S. Janet B.]

scallops need to be cooked quickly to avoid drying out, losing flavor
and getting tough.

[Dave Smith]

They also need to be just barely cooked. I would be hesitant to keep
them around very long if they had been cooked to my liking.

[jmcquown]

Agreed, Janet! I wouldn't put already cooked scallops into a crock pot
with rice and expect them to come out anything less than tough/rubbery.
The only way to have them is gently reheated, which is why I added
them to the hot pasta and sauce. The scallops were heated again via the
other piping hot ingredients.

Jill

[penm...@aol.com]

On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Scallops are pricey these days yet in the past I never considered them
anything special and I still don't. When I was a young kid the fish
mongers in Brooklyn would include a couple three pounds of fresh
scallops with the $5 fish order for free, same with jumbo shrimp. In
the '40s-'50s mostly poor folk ate seafood because it was plentiful,
didn't require feeding and tending to like beef and pork... at 8 years
old I could barely lift the bag with $5 worth of fresh fish and carry
it the one block home... thinking back it was like 3-4 pounds each of
cod, flounder, and halibut, plus the free shrimp and/or scallops, and
a couple free lemons too. Back then fin fish was considered expensive
as it cost like 29в/lb; scaled, cleaned, filleted/steaks. Fresh water
fish cost a few pennies more, and was purchased for holiday meals.
like Easter and Christmas... Great Lakes whitefish was popular for
holiday brunch. I can remember when the best King Oscar sardines cost
19в a tin. Tins of Campbell's soup cost 9в. I know, wages were much
less, yet recourceful folk worked extra jobs and lived quite well.
Since ten years old I worked all kinds of jobs and earned good money,
I never flipped a burger. At ten years old I earned more money in a
day sanding and painting wrought iron railings than an MD earned
making $3 house calls. Today's young folk are in debt and living in
their parent's basements because they're deathly ascared of dirty
hands, calluses, and perspiration. Buncha candy assed snowflakes...
will always be worthless bastards. Anyone who owes a student loan is
a WORTHLESS BASTARD.

[Bruce]

It's funny how you can see the alcohol kick in while you type.

It starts reasonable:
"Scallops are pricey these days..."

And it ends with

"Anyone who owes a student loan is a WORTHLESS BASTARD."

Time to stumble to bed. Hic.

[U.S. Janet B.]

I will agree with you on the price of fish because I was with my
mother at the A&P when she bought halibut for $.17/pound (we ate a lot
of it because it was cheap -- even in Wisconsin) I have a hard time
with you recounting mussels tossed in for free. Mussels required work
to free them from the shell, giving them away would be negative
profit. It would make more sense to just leave the mussels in the
ocean. Shrimp maybe because they are caught and can be sold as is.
It's a shame that I developed a love for halibut because the current
price is awful and the cuts that I see no way resemble what I am used
to.
Janet US

[Ophelia]

wrote in message news:2q8nhcdscickrg6mb...@4ax.com...

On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

>On Tue, 16 May 2017 11:37:20 -0700 (PDT), 21bla...@gmail.com wrote:
>
>>i throw many things into my crockpot
>>
>>sometimes is comes out good, but not always, but i like to experiment,
>>and use leftovers, and not so leftovers too
>>
>>scallops in particular?
>>brown rice
>>crockpot
>>mix/cook with vegetables
>>
>>marc
>
>scallops need to be cooked quickly to avoid drying out, losing flavor
>and getting tough.

Scallops are pricey these days yet in the past I never considered them
anything special and I still don't. When I was a young kid the fish
mongers in Brooklyn would include a couple three pounds of fresh
scallops with the $5 fish order for free, same with jumbo shrimp. In
the '40s-'50s mostly poor folk ate seafood because it was plentiful,
didn't require feeding and tending to like beef and pork... at 8 years
old I could barely lift the bag with $5 worth of fresh fish and carry
it the one block home... thinking back it was like 3-4 pounds each of
cod, flounder, and halibut, plus the free shrimp and/or scallops, and
a couple free lemons too. Back then fin fish was considered expensive

as it cost like 29¢/lb; scaled, cleaned, filleted/steaks. Fresh water

fish cost a few pennies more, and was purchased for holiday meals.
like Easter and Christmas... Great Lakes whitefish was popular for
holiday brunch. I can remember when the best King Oscar sardines cost

19¢ a tin. Tins of Campbell's soup cost 9¢. I know, wages were much

less, yet recourceful folk worked extra jobs and lived quite well.
Since ten years old I worked all kinds of jobs and earned good money,
I never flipped a burger. At ten years old I earned more money in a
day sanding and painting wrought iron railings than an MD earned
making $3 house calls. Today's young folk are in debt and living in
their parent's basements because they're deathly ascared of dirty
hands, calluses, and perspiration. Buncha candy assed snowflakes...
will always be worthless bastards. Anyone who owes a student loan is
a WORTHLESS BASTARD.

===

Twelve pounds of fish? How many were you feeding??






--
http://www.helpforheroes.org.uk

[Cindy Hamilton]

I would use them the next day on a salad, but I know Jill doesn't like
cold food so I hadn't weighed in on her question.

Cindy Hamilton

[Cindy Hamilton]

On Wednesday, May 17, 2017 at 12:57:22 AM UTC-4, U.S. Janet B. wrote:

> I will agree with you on the price of fish because I was with my
> mother at the A&P when she bought halibut for $.17/pound (we ate a lot
> of it because it was cheap -- even in Wisconsin) I have a hard time
> with you recounting mussels tossed in for free. Mussels required work
> to free them from the shell, giving them away would be negative
> profit. It would make more sense to just leave the mussels in the
> ocean. Shrimp maybe because they are caught and can be sold as is.
> It's a shame that I developed a love for halibut because the current
> price is awful and the cuts that I see no way resemble what I am used
> to.
> Janet US

Halibut is subject to fishing quotas. Plus, it became trendy,
which always drives up the price. Look at chicken wings.

Cindy Hamilton

[Janet]

In article <5mlnhc5bi747aojv1...@4ax.com>, J...@nospam.com
says...

> I will agree with you on the price of fish because I was with my
> mother at the A&P when she bought halibut for $.17/pound (we ate a lot
> of it because it was cheap -- even in Wisconsin) I have a hard time
> with you recounting mussels tossed in for free. Mussels required work
> to free them from the shell, giving them away would be negative
> profit. It would make more sense to just leave the mussels in the
> ocean
>

He's talking about scallops not mussels.

Scallops and mussels are completely different shellfish (in looks,
lifestyle, how to prepare and cook them, and taste.)


Janet UK

[jmcquown]

True. I don't like coid food or raw vegegables. No salad for me. But,
there's nothing wrong with weighing in on a topic and expanding food
discussions. :)

I do like lots of vegetables even if I do prefer them cooked.

Jill

[U.S. Janet B.]

I'm sorry. I thought they all came in a shell. I thought scallops
were of a general group of mussels. Scallops don't have a shell?
Janet US

[jmcquown]

Of course they do. They just aren't sold in the shell and aren't
generally called "mussels".

Jill

[Janet]

In article <nknohc9innrfno3ct...@4ax.com>, J...@nospam.com
says...

They both have shells, but they are completely different shellfish.

Scallops have eyes and can travel around by flapping their shells.

Mussels don't and can't. They live glued onto rocks, very easy to
harvest them at low tide.

Janet

[Cindy Hamilton]

Oh, well, ya know. I thought I'd try staying silent if I didn't
really have anything to contribute. Just on a trial basis.
Breaking such a longstanding Usenet tradition should be approached
cautiously.

Cindy Hamilton

[penm...@aol.com]

On Tue, 16 May 2017 22:57:21 -0600, U.S. Janet B. <J...@nospam.com>

I said fish mongers gave free shrimp and scallops to regular
customers, not mussels. Back then hardly anyone in Brooklyn would
want mussels, they could easily fill a bushel basket in five minutes,
and they'd be in their shells, I've never seen mussels removed from
their shells prior to cooking and I've never seen anyone eating raw
mussels on the half shell.

[U.S. Janet B.]

O.K., I meant scallops. My brain slipped and subbed mussels. Sorry

[U.S. Janet B.]

On Wed, 17 May 2017 12:07:04 -0400, jmcquown <j_mc...@comcast.net>
wrote:

my point exactly. Why give scallops for free when it requires work to
remove them from the shell? My comment was tongue in cheek
Janet US

[Gary]

On 5/15/2017 5:10 PM, Ed Pawlowski wrote:
> That sounds pretty good. I'll have a glass of white wine with it but
> get Gary a glass of ice water.

That works for me....any meal. I would only consider wine with a meal
if I fear it might not be so good. lol ;-)

[penm...@aol.com]

On Wed, 17 May 2017 09:50:19 +0100, "Ophelia" <OphEl...@gmail.com>
wrote:

>wrote in message news:2q8nhcdscickrg6mb...@4ax.com...
>
>On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. <J...@nospam.com>
>wrote:
>
>>On Tue, 16 May 2017 11:37:20 -0700 (PDT), 21bla...@gmail.com wrote:
>>
>>>i throw many things into my crockpot
>>>
>>>sometimes is comes out good, but not always, but i like to experiment,
>>>and use leftovers, and not so leftovers too
>>>
>>>scallops in particular?
>>>brown rice
>>>crockpot
>>>mix/cook with vegetables
>>>
>>>marc
>>
>>scallops need to be cooked quickly to avoid drying out, losing flavor
>>and getting tough.
>
>Scallops are pricey these days yet in the past I never considered them
>anything special and I still don't. When I was a young kid the fish
>mongers in Brooklyn would include a couple three pounds of fresh
>scallops with the $5 fish order for free, same with jumbo shrimp. In
>the '40s-'50s mostly poor folk ate seafood because it was plentiful,
>didn't require feeding and tending to like beef and pork... at 8 years
>old I could barely lift the bag with $5 worth of fresh fish and carry
>it the one block home... thinking back it was like 3-4 pounds each of
>cod, flounder, and halibut, plus the free shrimp and/or scallops, and
>a couple free lemons too. Back then fin fish was considered expensive

>as it cost like 29в/lb; scaled, cleaned, filleted/steaks. Fresh water

>fish cost a few pennies more, and was purchased for holiday meals.
>like Easter and Christmas... Great Lakes whitefish was popular for
>holiday brunch. I can remember when the best King Oscar sardines cost

>19в a tin. Tins of Campbell's soup cost 9в. I know, wages were much

>less, yet recourceful folk worked extra jobs and lived quite well.
>Since ten years old I worked all kinds of jobs and earned good money,
>I never flipped a burger. At ten years old I earned more money in a
>day sanding and painting wrought iron railings than an MD earned
>making $3 house calls. Today's young folk are in debt and living in
>their parent's basements because they're deathly ascared of dirty
>hands, calluses, and perspiration. Buncha candy assed snowflakes...
>will always be worthless bastards. Anyone who owes a student loan is
>a WORTHLESS BASTARD.
>
>===
>
>Twelve pounds of fish? How many were you feeding??

There were five of us and often family members would arrive. My
mother would cook fish to last 2-3 days of meals., and I like cold
fish.

In those days we had a big family, my mother had four sisters and one
brother, my father had two brothers and two sisters... there were lots
of in-laws and cousins.. Twelve pounds of seafood isn't very much...
if everyone arrived at once 12 pounds wouldn't be nearly enough...
also in those days fish was the least expensive way to feed a crowd.
As I got older everyone passed on until now my family is very small.
That's one of the problems of living a long time, one ends up all
alone, old friends are gone too. And it's near impossible for men to
make new male friends later in life, it's far easier for women to make
new female friends... a lot of men, older men, particularly older men,
suffer from CWE (Chronic Wallet Ego). My wifwe makes new female3
friends easily but with most thier husbands hav epassed on, the few
who still have a husband the first thing they attempt to do upon
meeting is size up my wallet. I'm not into wallets, I care about
sincereity and IQ. When I meet men for the first time having to hear
how much they pay for restaurant dinners, bottles of wine, vacations
to foreign countries, and especially cruises are major turn offs...
tells me they value dollars more than brain cells.

[Gary]

On 5/17/2017 6:48 AM, Cindy Hamilton wrote:
> Halibut is subject to fishing quotas. Plus, it became trendy,
> which always drives up the price. Look at chicken wings.

Yep... I now make Buffalo chicken thighs, not wings.

[Gary]

On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops

> were of a general group of mussels. Scallops don't have a shell?

Scallops do have a shell and the coolest looking shell. Unlike other
shellfish, scallops actually swim and move around. You only catch them
by dredging, I'm pretty sure.

[Dave Smith]

Commercial operations might involve dredging <?> but you can harvest
them recreationally. Just go snorkelling in an area with sea grasses
and pick them up of the bottom.

[jmcquown]

On 5/17/2017 6:04 PM, Gary wrote:
> On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops
>> were of a general group of mussels. Scallops don't have a shell?
>
> Scallops do have a shell and the coolest looking shell.

I posted a picture recently of some scallop shells I was given. The
shells are used for baking Coquilles St. Jacques. That dish is still on
my bucket list. :)

Jill

[Bruce]

On Wed, 17 May 2017 19:23:42 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Coquille Saint-Jacques is French for scallop.

[Dave Smith]

On 2017-05-17 7:23 PM, jmcquown wrote:

>> Scallops do have a shell and the coolest looking shell.
>
> I posted a picture recently of some scallop shells I was given. The
> shells are used for baking Coquilles St. Jacques. That dish is still on
> my bucket list. :)
>

Go for it. It's not really hard to do and it is a delicious.

[Dave Smith]

Coquille is shell and Saint Jacques is Saint Jaques. Which part of that
is scallop?

[Bruce]

To fry a scallop?

[Bruce]

The animal is called "coquille Saint-Jacques" in French. That's all
there is to it.

[jmcquown]

I will. Of course it's TIAD since there is cheese involved. Sorry, I'm
not afraid of seafood combined with cheese. I'm surprised a certain
someone hasn't claimed to have made this dish every day for 200 sailors. ;)

Jill

[Dave Smith]

???
Do you know what Coquilles St.Jacques is?

You should enjoy it. It is one of Sheldon's favourite recipes, using
seafood and cheese.

[Dave Smith]

Was there a scallop that was granted sainthood?

[Bruce]

On Wed, 17 May 2017 20:00:12 -0400, Dave Smith

"In a Christian context, this species is considered to be the scallop
which is traditionally associated with Saint James, also known as
James, son of Zebedee, also known as Saint Jacob, hence the specific
name jacobaeus. It is also known as the "Pilgrim's scallop", as the
shells were used by the pilgrims in the Middle Ages as a cup."
(https://en.wikipedia.org/wiki/Pecten_jacobaeus)

[Bruce]

On Wed, 17 May 2017 19:58:17 -0400, Dave Smith

<adavid...@sympatico.ca> wrote:

>On 2017-05-17 7:44 PM, Bruce wrote:
>> On Wed, 17 May 2017 19:42:43 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2017-05-17 7:23 PM, jmcquown wrote:
>>>
>>>>> Scallops do have a shell and the coolest looking shell.
>>>>
>>>> I posted a picture recently of some scallop shells I was given. The
>>>> shells are used for baking Coquilles St. Jacques. That dish is still on
>>>> my bucket list. :)
>>>>
>>> Go for it. It's not really hard to do and it is a delicious.
>>
>> To fry a scallop?
>
>???
>Do you know what Coquilles St.Jacques is?
>
>You should enjoy it. It is one of Sheldon's favourite recipes, using
>seafood and cheese.

I don't know how Americans have gone loopy with the term, but it just
means scallop.

[Taxed and Spent]

Why not? Never hear of the term "holy cow"?

[Ed Pawlowski]

Scallop and cheese sells for $10. Coquilles St. Jacques sells for $25.

[Bruce]

What do you call a coquille St. Jacques then? A variation of the
mollusc or is it a preparation?

[Ed Pawlowski]

On 5/17/2017 8:56 PM, Bruce wrote:

>>>>>
>>>>> To fry a scallop?
>>>>
>>>> ???
>>>> Do you know what Coquilles St.Jacques is?
>>>>
>>>> You should enjoy it. It is one of Sheldon's favourite recipes, using
>>>> seafood and cheese.
>>>
>>> I don't know how Americans have gone loopy with the term, but it just
>>> means scallop.
>>>
>>
>> Scallop and cheese sells for $10. Coquilles St. Jacques sells for $25.
>
> What do you call a coquille St. Jacques then? A variation of the
> mollusc or is it a preparation?
>

Only way I ever knew of it was the finished prepared dish that had
ingredients added to the scallop. Just as steak Diane is a steak plus.

[Janet]

In article <pe2phc5bhe1telh49...@4ax.com>, penmart01
@aol.com says...

> And it's near impossible for men to
> make new male friends later in life, it's far easier for women to make
> new female friends... a lot of men, older men, particularly older men,
> suffer from CWE (Chronic Wallet Ego). My wifwe makes new female3
> friends easily but with most thier husbands hav epassed on, the few
> who still have a husband the first thing they attempt to do upon
> meeting is size up my wallet. I'm not into wallets, I care about
> sincereity and IQ.

and cup sizes. Don't forget bras, bro.

Janet UK

[jmcquown]

On 5/15/2017 6:54 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> So here's what I'm doing with the leftover (cooked, in case you
>> missed it) scallops tonight. I'm going to toss them in with some
>> hot, cooked penne pasta with a nice creamy alfredo sauce. Might add
>> some canned crab meat. Essentially, I'll be making a creamy seafood
>> pasta dish. Herbs and spices yet to be determined.
>>
>> The scallops wouldn't bear up to more cooking, otherwise I might
>> consider making this a baked casserole topped with buttered bread
>> crumbs. :)
>>
>> Jill
>
> Hi Jill, my idea would be to steam them briefly with some sort of
> greens you like (green beans, brocolli, mustard greens on my end but
> pick what you like best) then load them over cooked medium grain rice
> and pour over heated chicken broth or dashi. Can use pasta in place of
> rice if that is what you prefer or have handy.
>
You don't seem to have read what I wrote. I said I was adding the
*already cooked* scallops to hot pasta with alfredo sauce to gently
reheat them. Further steaming the already cooked (pan seared) scallops
would have resulted in them having the consistency of rubber.

Jill

[penm...@aol.com]

On Thu, 18 May 2017 14:03:18 +0100, Janet <nob...@home.com> wrote:

>In article <pe2phc5bhe1telh49...@4ax.com>, penmart01
>@aol.com says...
>> And it's near impossible for men to
>> make new male friends later in life, it's far easier for women to make
>> new female friends... a lot of men, older men, particularly older men,
>> suffer from CWE (Chronic Wallet Ego). My wifwe makes new female3

>> friends easily but with most their husbands have passed on, the few

>> who still have a husband the first thing they attempt to do upon
>> meeting is size up my wallet. I'm not into wallets, I care about
>> sincereity and IQ.
>
> and cup sizes. Don't forget bras, bro.
>
> Janet UK

Um, none of the men I meet wear bras... but I check out all female's
breasts... I'm positive that all normal males do.

[jmcquown]

She baited you and you fell for it. ;)

Sure, men look. But if you're blatant about it don't think we
appreciate being ogled. It's not flattering if you don't raise your
eyes above chest level.

Jill

[stevekl...@gmail.com]

On Monday, May 15, 2017 at 4:37:31 PM UTC-4, jmcquown wrote:
> I pan seared an entire pound of them yesterday. They'd been in my
> freezer for a few months. I felt it was best to cook them all.
>
> I adore scallops. But I cannot possibly eat an entire pound of them in
> one sitting. Yes, I know I should have portioned them out into smaller
> servings when I bought them. Don't ask me why I didn't because I don't
> know.

>
> So here's what I'm doing with the leftover (cooked, in case you missed
> it) scallops tonight. I'm going to toss them in with some hot, cooked
> penne pasta with a nice creamy alfredo sauce. Might add some canned
> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
> Herbs and spices yet to be determined.
>
> The scallops wouldn't bear up to more cooking, otherwise I might
> consider making this a baked casserole topped with buttered bread crumbs. :)
>
> Jill

How about tossing them with a nice remoulade (sic) sauce, served with some warm crusty bread and a simple arugula salad with sliced red onion and a light lemon vinaigrette.

[Thomas]

Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?

[Cindy Hamilton]

On Monday, May 27, 2019 at 3:50:51 PM UTC-4, Thomas wrote:
> Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?

Lemon is a versatile ingredient in many dishes. Welcome to the 20th Century.

Cindy Hamilton

[jmcquown]

Good idea. How about you do that? :)

Jill

[jmcquown]

Obviously Thomas doesn't cook. Never used a bit of citrus peel or zest
to add a little something to a dish.

Jill

[penm...@aol.com]

On 28 May 2019 jmcquown wrote:
>On 5/27/2019 Cindy Hamilton wrote:

>> On May 27, 2019 Thomas wrote:
>>>
>>> Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?

Many years ago when I was a smoker lemons were excellent for removing
nicotine stains from fingers.

>>
>> Lemon is a versatile ingredient in many dishes. Welcome to the 20th Century.
>>
>> Cindy Hamilton
>>
>Obviously Thomas doesn't cook. Never used a bit of citrus peel or zest
>to add a little something to a dish.
>
>Jill

I prefer fresh squeezed lemon juice with olive oil for my salad
dressing rather than vinegar. I like a wedge of lemon in my Crystal
Palace. We go through a lot of lemons, we can buy 3 lb bags at $2.99,
typically 8-9 large lemons. I think bottled lemon juice is
disgusting... reconstituted toilet water.

Obviously Thomas doesn't need to cook, if he's a Nooks & Crannys Stud
Muffin. lol

[jmcquown]

I don't go through lemons like you do but a bit of grated lemon zest
adds brightness to many dishes. It doesn't make the dish taste like
lemons, just adds a little something. Most people couldn't identify
what that extra ingredient is but it can make a difference.

Jill

[Dave Smith]

A twist of lemon does wonders for a Manhattan.

[jmcquown]

I've never had a Manhattan. Nor one of Sheldon's Crystal Palace cocktails.

I don't keep a lot of lemons around but when I have a specific dish in
mind I'll buy a couple. Sometimes I want the juice, sometimes the zest,
sometimes both. It depends on what I'm making.

Jill