[Sca-cooks] Thanks to Huette...
sclemenger at msn.com
Mon Apr 20 20:30:09 PDT 2009
Not "dried," Huette. "Dry." As in, "no added solution."
----- Original Message -----
From: "Huette von Ahrens" <ahrenshav at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, April 20, 2009 2:48 PM
Subject: Re: [Sca-cooks] Thanks to Huette...
> I have only used fresh or frozen scallops. I haven't used dried scallops.
> I don't know what difference they would make, but I suspect they might be
> tougher than fresh or frozen.
> I also prefer the large scallops, as I find them more flavorful. But I
> have used the small ones once. They were fine.
> --- On Sat, 4/18/09, S CLEMENGER <sclemenger at msn.com> wrote:
> > From: S CLEMENGER <sclemenger at msn.com>
> > Subject: Re: [Sca-cooks] Thanks to Huette...
> > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > Date: Saturday, April 18, 2009, 5:44 PM
> > Should those be "wet" scallops, or dry ones? Or
> > does it matter?
> > --Maire
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