Once or twice a year...
Max Vasilatos
and gravy, and stuffing, and my housemate makes sweet potatoes
at thanksgiving. This year I'm making pearl onions. No pie.
We're on a diet.
Then I get to make soup and freeze it.
JTEM
"Max Vasilatos" <vasila...@gmail.com> wrote:
> I cook a butterball.
Run, Mike Thomas, run!
> plus some mashed potatoes, and green beans,
> and gravy, and stuffing, and my housemate makes
> sweet potatoes at thanksgiving. This year I'm
> making pearl onions. No pie.
Diet, huh?
> We're on a diet.
I knew it!
So what about Jello?
> Then I get to make soup and freeze it.
It's actually better to simply make a stock, and freeze
that. It'll take up a lot less volume, plus meats and
veggies that have been used to make a soup stock
tend to be on the excessively over-cooked side.
Dennis Lewis
>I cook a butterball. plus some mashed potatoes, and green beans,
>and gravy, and stuffing, and my housemate makes sweet potatoes
>at thanksgiving. This year I'm making pearl onions. No pie.
>
>We're on a diet. ...
I'm trying to avoid high-calorie foods, too, but only because I might
spend New Year's Eve in Augusta. Even so, I plan to make a cobbler
using Food Lion Cobbler Mix (R) and a can of peaches I got out of my
mother's pantry after she moved into assisted living.
Sometime over the holiday weekend I plan to fix some sea scallops a
neighbor gave me because Food Lion had them buy one, get one free, but
she only needed one bag, but it was ridiculous to get one bag when the
second one was free, but she didn't have room in her freezer to store
the second bag and would I like it.
So Google found this recipe that (1) you don't have to be Bobby Deen
to attempt and (2) doesn't require some exotic ingredient that costs a
fortune but you'll only use once:
<http://www.scalloprecipes.net/ScallopRecipes/BreadedSeaScallops.htm>
Max Vasilatos
news:4b083abc...@news.east.earthlink.net...
Yikes, dude! I love sea scallops. I'd just sautee them flat out, without
dipping
them in all that stuff. It's sure an interesting recipe...
JTEM
d...@sprynet.com (Dennis Lewis) wrote:
> Sometime over the holiday weekend I plan
> to fix some sea scallops a neighbor gave me
> because Food Lion had them buy one, get
> one free, but she only needed one bag, but
> it was ridiculous to get one bag when the
> second one was free, but she didn't have
> room in her freezer to store the second bag
> and would I like it.
The last time I did up Scallops I started by frying
up enough Bacon to get the pan good & soaked,
and THEN set down the Scallops.
Yes, "Scallops grilled in Bacon grease."
It's REALLY easy to overcook Scallops, so if you
want to do Scallops wrapped in Bacon make sure
you preheat your Bacon some, else by the time the
Bacon is where you want it to be your Scallops will
be chain-restaurant done.
Don't be afraid to nuke the Bacon. Seriously. Just
throw the whole thing in the microwave and let 'er
rip.
An easy was to make a Scallop "Dish" would be
to give them a few seconds per side in a (literally)
smoking hot pan as you bring a Lobster Bisque to
a simmer. Next, pour the Bisque into an oven-safe
dish, drop in the Scallops, sprinkle with bread
crumbs, or crushed Ritz crackers and place into
a pre-heated oven for five to 15 minutes, depending
on how rare/well done you want the Scallops.
Turn it into a "Fisherman's Pie" by covering the whole
thing with mashed potatoes instead of the crumbs.
Bring it up a tiny notch by instead covering it with a
seafood stuffing made from the crushed Ritz crackers.
Crush a bunch of the crackers in a big freezer bag or
bowl.
Saute some onions/celery/carrots/mushrooms/whatever
floats your boat in butter. Once it's done, throw in a
whole lot more butter and let it melt.
Scoop out whatever it was you sauteed and add it to the
crushed Ritz crackers & mix. Start pouring in the melted
butter to help it integrate. You know you've added enough
when you stop seeing powdered cracker or unincorporated
crumbs.
OPTIONAL: Toss in shrimp, crab meat or anything else
that tickles your tastebuds.
If I'm at one of them there fancy-schmancy restaurants, I
usually prefer my Scallops in a wine sauce.
And I'm speaking of Diver's Scallops, of course. I would
only recommend bay Scallops for something like impressing
your friends by showing them how many you can fit up your
nose.
> So Google found this recipe that (1) you don't have to be Bobby Deen
> to attempt and (2) doesn't require some exotic ingredient that costs a
> fortune but you'll only use once:
> <http://www.scalloprecipes.net/ScallopRecipes/BreadedSeaScallops.htm>
Doesn't look bad, actually. The batter should add a little crunch
to the soft Scallops. It's certainly far more "Adult" than the
Scallops
typically associated with a "Fried seafood platter."
synthi...@yahoo.com
thought I'd ask a measley little questions on kitchen stuff. I've got
a nice glass soup pot, a present from a friend. Strange creature who
live in my house have overcooked something and left a lot of char,
which I took a "scrunge" to but haven't gotten it all off yet.
Am I right in not wanting to take steel wool to a glass pot?
Has anyone got a special soaking regimen they suggest, for pots, that
is?
nils
ailuropoda melanoleuca torontonensis
the strength of glass is in its surface, so scratching it is really
NOT good for its structural integrity. Steel wool would make it much
more breakable than it presently is.
soak it, try a paste of damp baking soda and scrub with that (it won't
scratch the glass surface). try boiling vinegar in it, and then
scrape ditto. try some dishwasher detergent as a soak/pre-treat(not
dishwashing liquid, but the crystals or gel that you put in a
mechanical wash-disher). that is quite basic and will have a good
chance to saponify or otherwise lyse the char molecules.
crouching chemist, hidden panda
Lars Eighner
<6bd61c2d-f2fe-42f1...@1g2000vbm.googlegroups.com>, the
lovely and talented synthi...@yahoo.com broadcast on soc.motss:
Very strong solution of baking soda (bicarbonate of soda).
Soda and/or salt are the only thing I use (or need) for metalic pots (with
the kind of sponge that is covered with thick, tightly knit, nylon mesh).
I'm not sure I would use them as scrubbing paste on a vitreous container
except as a last resort. But soaking in the soda solution seems to have an
effect on burned stuff and seems perfectly safe. Nylon scrubbers and
thumbnails generally do the job on my Pyrexoid* disasters.
* Consumer products branded Pyrex in the US are no longer made of Pyrex.
--
Lars Eighner <http://larseighner.com/> September 5929, 1993
308 days since Rick Warren prayed over Bush's third term.
Obama: No hope, no change, more of the same. Yes, he can, but no, he won't.
Lars Eighner
<6bd61c2d-f2fe-42f1...@1g2000vbm.googlegroups.com>, the
lovely and talented synthi...@yahoo.com broadcast on soc.motss:
> Since this is where the folks are who know what they are doing, I
Very strong solution of baking soda (bicarbonate of soda).
Lars Eighner
<6bd61c2d-f2fe-42f1...@1g2000vbm.googlegroups.com>, the
lovely and talented synthi...@yahoo.com broadcast on soc.motss:
> Since this is where the folks are who know what they are doing, I
Very strong solution of baking soda (bicarbonate of soda).
Lars Eighner
<6bd61c2d-f2fe-42f1...@1g2000vbm.googlegroups.com>, the
lovely and talented synthi...@yahoo.com broadcast on soc.motss:
> Since this is where the folks are who know what they are doing, I
Very strong solution of baking soda (bicarbonate of soda).
Ken Rudolph
If it's worth saying once, it's worth saying four times.
--Ken Rudolph (anything to keep the message count on soc.motss up is
good, I guess.)
Rod Williams
(and wrote, and wrote, and wrote)
Ken Rudolph:
> If it's worth saying once, it's worth saying four times.
>
> --Ken Rudolph (anything to keep the message count on soc.motss up is
> good, I guess.)
You can say that again.
David W. Fenton
news:6bd61c2d-f2fe-42f1...@1g2000vbm.googlegroups.com:
Have you tried a magic eraser, the product from Mr. Kleen? They are
really quite good, like soft Comet, but without the grit and mess.
As you use them, they just melt away to nothing. They make cleaning
the tub a breeze, and I use them on burned-on grunge in the pots and
pans all the time.
--
David W. Fenton http://www.dfenton.com/
usenet at dfenton dot com http://www.dfenton.com/DFA/
David W. Fenton
Ken Rudolph
> Rod Williams<rjw...@gmail.com> wrote in
> news:e2bbae20-c59a-463a...@m7g2000prd.googlegroups.com
> :
>
>> Lars Eighner wrote:
>>
>> (and wrote, and wrote, and wrote)
>>
>> Ken Rudolph:
>>> If it's worth saying once, it's worth saying four times.
>>>
>>> --Ken Rudolph (anything to keep the message count on soc.motss up
>>> is good, I guess.)
>>
>> You can say that again.
>
> You can say that again.
That.
Max Vasilatos
news:slrnhgoilb....@debranded.larseighner.com...
> In our last episode,
> <6bd61c2d-f2fe-42f1...@1g2000vbm.googlegroups.com>, the
> lovely and talented synthi...@yahoo.com broadcast on soc.motss:
>
>> Since this is where the folks are who know what they are doing, I
>> thought I'd ask a measley little questions on kitchen stuff. I've got
>> a nice glass soup pot, a present from a friend. Strange creature who
>> live in my house have overcooked something and left a lot of char,
>> which I took a "scrunge" to but haven't gotten it all off yet.
>
>> Am I right in not wanting to take steel wool to a glass pot?
>
>> Has anyone got a special soaking regimen they suggest, for pots, that
>> is?
>
> Very strong solution of baking soda (bicarbonate of soda).
>
> Soda and/or salt are the only thing I use (or need) for metalic pots (with
> the kind of sponge that is covered with thick, tightly knit, nylon mesh).
> I'm not sure I would use them as scrubbing paste on a vitreous container
> except as a last resort. But soaking in the soda solution seems to have
> an
> effect on burned stuff and seems perfectly safe. Nylon scrubbers and
> thumbnails generally do the job on my Pyrexoid* disasters.
I've been known to dissolve messes on metal with a paste made with
cream of tartar. Also with ketchup, especially good on copper.
Frank McQuarry
I'd probably use Easy Off oven cleaner on it.
ailuropoda melanoleuca torontonensis
> > Has anyone got a special soaking regimen they suggest, for pots, that
> > is?
> [knarf]
> I'd probably use Easy Off oven cleaner on it.
much the same as the diswasher detergent I suggested: strong alkali/
base, saponify any grease there. similar effect achieved with water +
drano crystal (aka lye).
crouching chemist, hidden panda