[Sca-cooks] Thanks to Huette...

[S CLEMENGER]

Not "dried," Huette.  "Dry."  As in, "no added solution."
--Maire


----- 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.
>
> Huette
>
> --- 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