>  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............

Stick with me, kid.

I'm not sure what the allowable percentage of added water
is in various foodstuffs. For uncured seafood and meats,
I think it should be zero.

>  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

Possible. I have a hard time imagining a life that has not
experienced at least the aroma.

> had a taste of the good stuff, it's hard to give it up again.

There are those, too. Like my high-school dreamboat's father,
who became allergic to alliums later on in life.

>  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.

For me, a modicum of truth helps a lot.

>  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.

Expecting it.

>  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.

As we've noted before, it depends on the quality of
the food to be enhanced or hidden.

>  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.

I hope s/he'll agree.

>  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.

Pretty much all mincemeat is mock these days, in
one way or another.

A 19th-century recipe
categories: historical, mincemeat, meat, sweet, booze
yield: 1 batch

2 lb raisins
3 lb currants
1 1/2 lb lean beef
3 lb beef suet
2 lb moist sugar
2 oz citron
2 oz candied lemon peel
2 oz candied orange peel
1 sm nutmeg
2 qt apples
2 lemons, zest of
1 lemon, juice of
​1 c brandy

Stone and cut the raisins once or twice across, but do 
not chop them; wash, dry and pick the currants free 
from stalks and grit, and mince the beef and suet, 
taking care the latter is chopped very fine; slice 
the citron and candied peel, grate the nutmeg, and 
pare, core and mince the apples; mince the lemon peel, 
strain the juice and when all the ingredients are thus 
prepared, mix them well together, adding the brandy 
when the other things are well blended; press the 
whole into a jar, carefully exclude the air, and the 
mincemeat will be ready for use in a fortnight.

Source: Wikipedia, retrieved 6/27/19

>  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.

I've seen kidney suet distinguished from other suet,
but, yes, in standard usage, suet means kidney suet.
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