Author Topic: Scallops - any way  (Read 1185 times)

Offline Mike GadgetGeek Stock

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Scallops - any way
« on: March 13, 2012, 06:48:08 PM »


so here it is:
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Mike GadgetGeek Stock

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Re: Scallops - any way
« Reply #1 on: March 13, 2012, 06:49:09 PM »
Drat!

I  have some beautiful, large appearing, good-and-solid-feeling-scalloips, (sold to me as dry pack)  I have them drying out on some towels.  I might have .50%  after this.

They are pretty, and at this stage they are looking up the the crisping challenge.  I am not sure what pan temp to start at?     I have a good pan but only about 13,000 btu's to back it up. I am always up against this until I change ranges. I honestly would love to have a WOK station with a HUGE (2" pipe gas requirement)  but I cannot justify the change.  I really like this dish.   

I really like it when these are done as advertised. After presenting a fabulous base for this dish we pushed the envelope a bit.  Since it was a project, (Hunger Games papers) I'm staying cool until it is all out there in the public domain. 

 and I love it.

I also hate it.

I dislike buying any product from a know vendor and they LET you buy this crap with warning.

Dinner evolving-----------
« Last Edit: March 13, 2012, 06:51:24 PM by Mike GadgetGeek Stock »
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

 

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