Text 29288, 67 rader
Skriven 2012-09-07 02:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: a burning issue 233
===========================
 NB> Yes, the burned quality did in fact permeate the pot...  but as I was
 NB> the only one eating it (although I did feed my mom from the top of the
 NB> pot on the first go-round, which wasn't too bad yet),

It does get more ... interesting ... as one gets down
toward the bottom.

 and I'd planned
 NB> most of my week's eating around it, I just ate up anyway.

Gotcha. I also tend to be thrifty that way, occasionally
to the distress and detriment of my taste buds.

 NB> cleanup has been the nastiest part of it...  :)   It wasn't TOO thick
 NB> a layer of burnt at the bottom...  ;)

I hate cleaning up burned pans - and have to admit that I
sometimes cause them by the twin influences of using very
high heat (on purpose) and having a short attention span
(not on purpose).

 Had I been home, I might have
 NB> transfered it to another pot... but, had I been home, it most likely
 NB> wouldn't have burned in the first place...  ;)

Indeed.

 NB> ... Wisdom is the ability to discover alternatives.

But skill is the ability to avoid being put in the position
of having to discover alternatives. Not a good tagline, though.

Bay Scallops With Sesame Seeds and Scallions
cat: main, shellfish
Yield: 4 servings

2 Tb sesame seeds
1 lb bay scallops
Salt and pepper
4 Tb butter
1/2 c dry white wine or water
1/2 c trimmed and chopped scallions
1 Tb soy sauce, plus a little more for garnish
Lemon wedges

Put sesame seeds in a small skillet over medium heat
and cook, shaking pan occasionally, until lightly
browned and fragrant, about 2 min. Set aside.

Place a large nonstick or well-seasoned cast iron
pan over medium heat. Add scallops and cook for 2 min
or until lightly browned. Sprinkle with salt and
pepper and move to side of pan.

Turn heat to medium-low and add butter and wine or
water. Cook, stirring and scraping up any brown
bits, until incorporated and saucy. Add scallions
and cook another 30 sec or so, combining them with
scallops, then stir in soy sauce. Transfer to a
serving platter, sprinkle with sesame seeds and
a few more drops of soy sauce, and serve with
lemon wedges.

Source: Mark Bittman, New York Times 2/11/2010
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