They're a nice counter balance to other, stronger fish/seafood.

A good scallop, like a good viola player, need not
play second fiddle to anyone or any thing.

The hard part can be finding the good scallop.

That being the point - good ones are rarer than
before, and it's not a question of one's taste buds
becoming more deficient.

We may do some chicken to go with the other nmeats. Don't know if anybody might want to try smoking something like vegetables tho.

Smoking squash might be a way of rendering it
edible. I admit I made a nonpoisonous zucchini
dish at a Burt Ford echo picnic a ways back.

Another picnic we missed--think we were in HI for his first gathering.

Essentially, you deep-fry it and accompany it
with a strong garlicky dip. As has been pointed
out, even rubber bands would be made tasty by
that treatment.

It is true that people who are averse to sticking
their necks out can contribute to humanity, but on
the whole they're better off seeking comfort and
security for themselves and then going gentle into
that good night the same way they lived. It is only
the ones who have a little more gumption and seek
to enforce comfort and security for everyone else
who are troublesome.

Seems to be that way quite often.

Occasionally they can do good, but altogether too
often they cause more trouble than is worth it.

You're more of a super taster than most of the others here.

I have no idea anymore what supertaster means. My
analytical apparatus and taste memory are pretty
good, though.

Much better than most people.

As I've noted, it's probably as much my taste memory
that gives me the advantage.

setting her up as the house archivist.

Better her than me; my short to medium memory sometimes seems

to be > ML> > shorter now.

As with all of us except possibly Nancy.

I still do well in some areas, others, not so well.

Indeed.

And yet I do well with "Jeopardy" & other trivia.

And why not.

I'd rather have the sauce be left in the kitchen.

Generally my attitude also, but if it is a good
kitchen and a promising sauce I'll ask for it
served on the side.

I'll ask for the sauce on the side when I order.

And why not.

I'd guess that for most people the ideal amount in a
roast or steak would be maybe 20%. My preference is
double that, and I often trim off the fat around the
edge of a steak and cut that into little doses to
enrich bites of the lean part.

I've no idea what my amount is, never stopped to figure it out.

With a raw or really really rare piece of meat,
I rather enjoy lean, but as soon as the grain
develops, I'm needing that fat.

When I makd zucchini I tried to serve it with this
(made with wine vinegar, preferably white) -
Title: Skordalia

Looks good, might try making it--and yes, I've got white wine vineagar
(as well as red) in my pantry.

Is that a hint? It could be done, but again
memory has to be jogged.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt)
Categories: German, Veal, Meats, Main dish
Yield: 4 servings

1 lb Veal; Sliced Thin
1/4 t Pepper
4 ea Apples; Med. Peel And Slice
8 oz Yogurt; Small Container
1/2 t Salt
3 T Vegetable Oil
1/2 c Evaporated Milk

Rub veal steaks with salt and pepper. Heat oil and cook veal slices
about 2 minutes on each side. Place veal in an ovenproof casserole.
Add cored, sliced apples. Blend evaporated milk and yogurt together.
Spread over apples. Place in a preheated 325 degree F. oven; cook
just until bubbly, about 20 to 30 minutes. Source unrecorded

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

They're a nice counter balance to other, stronger

fish/seafood. > ML> A good scallop, like a good viola player, need
not

play second fiddle to anyone or any thing.

The hard part can be finding the good scallop.

That being the point - good ones are rarer than
before, and it's not a question of one's taste buds
becoming more deficient.

So we either settle for the poorer ones or give up on scallops. I don't
want to do either one but if I want scallops, I guess I'll end up doing
the former.

We may do some chicken to go with the other nmeats. Don't

know if > ML> > anybody might want to try smoking something like vegetables tho. > ML> Smoking squash might be a way of rendering it

edible. I admit I made a nonpoisonous zucchini
dish at a Burt Ford echo picnic a ways back.

Another picnic we missed--think we were in HI for his first

gathering.

Essentially, you deep-fry it and accompany it
with a strong garlicky dip. As has been pointed
out, even rubber bands would be made tasty by
that treatment.

Worth trying in September or just thinking, then saying "nah"?

It is true that people who are averse to sticking
their necks out can contribute to humanity, but on
the whole they're better off seeking comfort and
security for themselves and then going gentle into
that good night the same way they lived. It is only
the ones who have a little more gumption and seek
to enforce comfort and security for everyone else
who are troublesome.

Seems to be that way quite often.

Occasionally they can do good, but altogether too
often they cause more trouble than is worth it.

Beheading is (almost) a lost art--done so in some cultures but not in
the western world any more. But, those who stick out their necks in some cultures still lose their heads.

You're more of a super taster than most of the others here.

I have no idea anymore what supertaster means. My
analytical apparatus and taste memory are pretty
good, though.

Much better than most people.

As I've noted, it's probably as much my taste memory
that gives me the advantage.

Maybe so, as you've travelled so extensively and had the opportunity to
try many strange & exotic dishes. Also a lot of riffs on "common" foods;
ones we would more likely have a chance to encounter.

setting her up as the house archivist.

Better her than me; my short to medium memory

sometimes seems > ML> to be > ML> > shorter now.

As with all of us except possibly Nancy.

I still do well in some areas, others, not so well.

Indeed.

And yet I do well with "Jeopardy" & other trivia.

And why not.

An inane absorbing of trivia and being able to feed it back. (G)

I'd rather have the sauce be left in the kitchen.

Generally my attitude also, but if it is a good
kitchen and a promising sauce I'll ask for it
served on the side.

I'll ask for the sauce on the side when I order.

And why not.

That way I can add some if I want, without having to recall the server
and wait forever for delivery of said sauce.

I'd guess that for most people the ideal amount in a
roast or steak would be maybe 20%. My preference is
double that, and I often trim off the fat around the
edge of a steak and cut that into little doses to
enrich bites of the lean part.

I've no idea what my amount is, never stopped to figure it out.

With a raw or really really rare piece of meat,
I rather enjoy lean, but as soon as the grain
develops, I'm needing that fat.

Meat needs some, as a flavor carrier, but IMO, doesn't need to have
large amounts of fat.

When I makd zucchini I tried to serve it with this
(made with wine vinegar, preferably white) -
Title: Skordalia

Looks good, might try making it--and yes, I've got white wine

vineagar > (as well as red) in my pantry.

Is that a hint? It could be done, but again
memory has to be jogged.

Possibly, but we can't do everything. I might try it myself, once the
knee gets stronger.

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


... The first rule of intelligent tinkering: Save all the parts!

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