Hi Michael,

 ML> >  ML> All true, but good ones are so hard to find
 ML> >  ML> these days, and they used to be everywhere,
 ML> >  ML> it seemed.
 ML> > Sigh! They're one of my favorite seafoods.

 ML> Oh, yeah, I too am extremely fond of scallops, just
 ML> not so much of the ones you get nowadays. At G&M the
 ML> other day the scallops were about on a par with
 ML> average ones from olden times, which means as good as
 ML> exceptional ones of this millennium. They were drys;
 ML> the difference between them and solution-soaked is
 ML> striking. Even greater than with meat or poultry.

All these interesting bits of information............

 ML> >  ML> >  ML> >  ML> Essentially, you deep-fry it and accompany it
 ML> >  ML> >  ML> >  ML> with a strong garlicky dip. As has been pointed
 ML> > Garlicky dip helps a number of things taste better. (G)

 ML> Pity those, such as adherents of certain Hindu sects,
 ML> who are forbidden garlic and onions.

Doesn't bother them if they've never experienced it. But, once they've
had a taste of the good stuff, it's hard to give it up again.

 ML> >  ML> >  ML> Interesting you should mention beheading.
 ML> >  ML> > Reading too much Tudor England lately. (G)
 ML> >  ML> Worse, fake Tudor stuff.
 ML> > This is strongly based on reality Tudor--author does a lot of
 ML> research > before writing her books.

 ML> The Mexican guy might have done a bunch of research,
 ML> too; at least he implies that he's done so. Only
 ML> he's put in a lot of intential clinamens that render
 ML> his accounts more than a little suspect. Most authors
 ML> do at least some of that but not to this degree.

Just depends on what you are looking for in your reading.

 ML> >  ML> >  ML> >  ML> > And yet I do well with "Jeopardy" & other
 ML> trivia. >  ML> >  ML> >  ML> And why not.
 ML> >  ML> >  ML> > An inane absorbing of trivia and being able to feed it
 ML> back. >  ML> (G) >  ML> Who knows, it might become ane someday.
 ML> >  ML> > Possibly, if I get around to taking (and passing) the test
 ML> again. >  ML> If you get on maybe I'll even start watching.
 ML> > Deal!

 ML> If it happens, tell us when you'll be on.

Will do, of course.


 ML> >  ML> > More often I'll get a small cup (maybe 2-4 ounces) of it,
 ML> never the >  ML> huge > amounts.
 ML> >  ML> To me 4 oz of sauce would qualify as
 ML> >  ML> a huge amount.
 ML> > It's about double the usual amount. The little cups are about 2 oz,
 ML> or a > quarter cup.

 ML> Barring problems, a couple tablespoons should suffice.

IOW, about 1/8 of a cup. Usually more than enough sauce for me, most of
the time anyway but sometimes I might want a bit more.

 ML> > Trying to get back to normal with it, and right now it's actually
 ML> better > than it was after the initial injury. I've not tried kneeling
 ML> on it but > it has gotten a good work out otherwise.

 ML> Perhaps start off on a cushion.

Good thought there; might talk with my therapist about it tomorrow.


 ML> >  ML> >  ML> Mincemeat
 ML> >  ML> > My MIL gave me a recipe (and I've used it) for green tomato
 ML> >  ML> mincemeat.
 ML> >  ML> Is it tarter than normal mincemeat? And was
 ML> > Not that I've noticed.

 ML> Of course tartness and sweetness can be governed
 ML> by the other ingredients.

True.

 ML> >  ML> there booze in the recipe that you had to go
 ML> >  ML> off and find a substitute for?
 ML> > No booze in the recipe.

 ML> Extract? I wouldn't trust a mincemeat or a fruitcake
 ML> that didn't at least remind me of booze.

No, so this is more of a mock mincemeat. But, it's the one Steve's mom
used for cookies, pies and such like for years so it's the preferred one
around here as well.


 ML> >  ML> >  ML> 1/2 lb suet
 ML> >  ML> > That stuff is almost impossible to find, unless you know a
 ML> butcher! >  ML> I've seen it, though not every time, in
 ML> >  ML> supermarket meat cases.
 ML> > It wasn't in any of the stores in Sierra Vista, AZ, including one
 ML> that > catered to Mexican Americans. Figured (wrongly) I might find it
 ML> there so > I ended up using just a bit of regular beef fat.

 ML> Regular beef fat from the abdominal area is suet.
 ML> Rib fat is about indistinguishable, and chuck fat
 ML> is about as good. Especially if rendered.

I'd read that it was fat specifically from around the kidneys. Still,
any fat from the abdominal area was nigh on to impossible to obtain so
regular beef fat worked quite well.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Even I don't understand what I just said...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)