TwistedGray
El Jefe Brewing Company
Anyone have access to morels? Will trade beer for shrooms!
Anyone have access to morels? Will trade beer for shrooms!
Whole Foods by me just had them and king oyster..
Yeah, they don't make it out here to California. I would trade a Mexican box for a mushroom box if you are interested.
OK, you scallop-searing peeps - let me in on your secret! I defrosted some BIG scallops, pressed them dry with a paper towel, seasoned and panseared - I thought - only they just released a bunch more liquid and refused to brown up nicely. They were still tasty but I want that seared thang to happen! Pan was quite hot, butter only. Obviously I'm missing something here!
OK, you scallop-searing peeps - let me in on your secret! I defrosted some BIG scallops, pressed them dry with a paper towel, seasoned and panseared - I thought - only they just released a bunch more liquid and refused to brown up nicely. They were still tasty but I want that seared thang to happen! Pan was quite hot, butter only. Obviously I'm missing something here!
I’ll see what I can do, there’s a local farm that’s had some beautiful mushrooms on instagram. Any other types you’d be interested in?
I would love to find dry scallops but I have never seen them offered up in any market I've been in. Anyone have some hints about where to find these little elusive critters?
They normally don't post whether they're wet or dry. It can't hurt to ask. I've actually had some new hires say they didn't know. However, wet scallops look more visibly appealing to me. They're like pearl white and there's a good visual in this video. The dry are a slight coral color and taste better.I would love to find dry scallops but I have never seen them offered up in any market I've been in. Anyone have some hints about where to find these little elusive critters?
Chicken thigh fajitas.View attachment 619940
I'm a sucker for bright and colorful food. I know it doesn't actually make it taste better, but I still think it does.Oh! That’s mouth watering.... yum!
I'm a sucker for bright and colorful food. I know it doesn't actually make it taste better, but I still think it does.
Red&yellow bell pepper, green lime&avocado, red onion, Bulgarian feta (not authentic but don't care), salsa verde (not very good, but store-bought for convenience).
salsa verde (not very good, but store-bought for convenience).
OK, you scallop-searing peeps - let me in on your secret! I defrosted some BIG scallops, pressed them dry with a paper towel, seasoned and panseared - I thought - only they just released a bunch more liquid and refused to brown up nicely. They were still tasty but I want that seared thang to happen! Pan was quite hot, butter only. Obviously I'm missing something here!
Looks like you nailed the scallops. Seared on the outside and cool in the center.
I only buy dry, day boat scallops. So they are never frozen! When you freeze a scallop you damage the cell walls and the absorb a ton of water. So even though they might appear dry on the surface, the minute they hit a hot pan they start leaking out water, destroying any chance for a great sear.
I cook my scallops in a stainless steel pan, with butter. I do a hard sear on one side for almost the entire cook time. If you try to get a really good sear on the other side too, the scallop would get way over cooked.
Cheers,
Mike
Shrimp and grits.
Wild caught gulf shrimp, heavily Cajun seasoned, on creamy cheesy polenta, sauced with butter. With a side of sautéd rabbit food.
View attachment 619894
Used a lot of Kerry gold. Chest is feeling a little tight at the moment.
You never cease to amaze me! Fantastic!
Anyone have access to morels? Will trade beer for shrooms!
I forage...a while out yet
Have a quart jar full of dried from last year yet
well im not a poppyhead and I can find them, some years en masse
What use do you have in mind?
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