Text 29287, 75 rader
Skriven 2012-09-07 01:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: booze 232
=================
 JW> In Canada virtualy all domestic whisky is rye and Bourbon or
 JW> Tennessee whiskey is an expensive import.

I am given to understand that Canadian rye needn't have
any actual rye in it, which is good for the whisky but
bad for the consumer protection laws.

     Rye starts at $24 a fifth
 JW> here, Wild Turkey and Jim Beam are $32. (That's in Alberta. In the
 JW> NWT add $8 more to both those numbers.)

Well, that's a way of making teetotallers out of people. But
it makes a respectable 18-y-o a bargain by comparison.

-

 JW> As you have complained about the declining quality of scallops
 JW> lately I must tell you about my recent experience. I have always
 JW> been lead to believe that small bay scallops are superior to large
 JW> sea scallops and also to watch out for small warm water Caribbean
 JW> Calico scallops which although small are inferior to both.

Altogether true. Calicos can be somewhat redeemed by soaking
in medium or sweet sherry and then being deglazed with the same,
but they're not really real. A wag on Chowhound (not me) once
wrote that they can be distinguished from pencil erasers by the
fact that erasers are tenderer and taste better.

 I have
 JW> always bought large ocean scallops as they are more affordable and I
 JW> didn't have to worry about counterfeit bay scallops until last week
 JW> when I discovered tiny scallops at a ridiculously low price at the
 JW> supermarket. So I bought some on spec, not expecting too much. They
 JW> were horrible: tough, flavourless and extremely salty. (Does TSP
 JW> make things taste salty?)

No, the signatures are excessive exudation in the pan,
a bleachlike aroma, and a strange feeling on the tongue,
as though one were eating something slightly toxic. And
of course, they are tough and flavorless, sometimes salty.

 JW> I also had some truly wonderful scallops lately. Extremely large,
 JW> dry packed sea scallops, totally plump, juicy and flavourful.

We just had some 16s, east coast drys probably from the
Maritimes and perhaps about the same as yours. They were
quite good but by no means as good as the Nantuckets of
fond memory. They were $15/lb, or about a dollar a scallop.
The same store (a fishmonger, for crying out loud) was
selling calicos for half that price, not a bargain at all.

Scallops
cat: shellfish, starter
servings: 2

2 oz butter
10 (16-count) scallops
1 garlic clove, slivered
s, p
1 ts lemon juice
2 Tb (to 4 Tb) sherry
chopped parsley and lemon wheels, opt, garnish

Heat butter over medium heat until foamy. Brown
scallops on one side. Add garlic. Turn scallops
and brown on the other side. Season and add
lemon juice. Divide scallops between 2 warm plates.
Deglaze pan with sherry. Pour deglacage over
scallops, garnish, and serve.

Source: moi

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)