sclemenger at msn.com
Mon Apr 20 05:51:52 PDT 2009
I would have, if I hadn't already had salmon thawing in the fridge.
----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, April 20, 2009 5:30 AM
Subject: Re: [Sca-cooks] scallops
> 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.
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