[Sca-cooks] Thanks to Huette...
sclemenger at msn.com
Sat Apr 18 20:05:31 PDT 2009
I've seen dry ones in a local store--they're supposed to be better for
things like searing. Supposed to taste better, too. Haven't tried them,
though...they're very expensive. Disadvantage of being so far inland, alas!
----- Original Message -----
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, April 18, 2009 8:30 PM
Subject: Re: [Sca-cooks] Thanks to Huette...
> I used wet ones...don't think I've ever seen dry ones. They were very
> large, tasty, fresh sea scallops.
> On Sat, Apr 18, 2009 at 8:44 PM, S CLEMENGER <sclemenger at msn.com> wrote:
> > Should those be "wet" scallops, or dry ones? Or does it matter?
> > --Maire
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