Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Apr 20 04:30:19 PDT 2009
On Apr 20, 2009, at 1:35 AM, ranvaig at columbus.rr.com wrote:
>> Here's a recipe from Le Menagier for them.
> Well darn, I saw this *after* pulled the bag of scallops from the
> freezer and broiled them for supper. I didn't add anything but a bit
> of pam and served them with rice. In Ohio, scallops in the fish
> case are likely to be previously frozen anyway.
I wonder how many on this list felt strangely compelled to do
something like this (or how often something comparable happens, and
whether SCA-Cooks is setting peculiar food trends). We went out for
dinner last night, and I ordered the chef's special of broiled
scallops (also rice pilaf), which were surprisingly fresh and well-
cooked by the standards of the local pub.
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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