I've made these several times and love them. Yesterday I made them with bay
scallops - on sale for $6 a pound at the local supermarket - meant I didn't
have to chop! And I found another use for the huge tub of dried red onions
that has been in my cupboard for about a year. I ground them up and added
them to the breadcrumbs. Yummy. Got this recipe from a friend, but also
googled and found it on-line. Maybe next time I'll add shrimp.



1/2 lb (250 g) fresh scallops, drained and chopped
2 green onions, finely chopped
1/2 cup (125 mL) Mild or Medium Canadian
Cheddar, shredded
1/4 cup (50 mL) flour
2 eggs, beaten separately
3/4 cup (175 mL) flour
1/2 cup (125 mL) dry breadcrumbs
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter



In a bowl combine scallops, green onions & cheese. Sprinkle with flour and
add 1 beaten egg. Salt & pepper and then put in fridge for a while.



(Messy - but worth it). Shape scallop mixture; coat each cake with flour,
dip quickly into second beaten eggs and crumbs. Cook until golden -

e.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "elaine" > :
>
>> I've made these several times and love them. Yesterday I made them
>> with bay scallops - on sale for $6 a pound at the local supermarket -
>> meant I didn't have to chop! And I found another use for the huge tub
>> of dried red onions that has been in my cupboard for about a year. I
>> ground them up and added them to the breadcrumbs. Yummy. Got this
>> recipe from a friend, but also googled and found it on-line. Maybe
>> next time I'll add shrimp.
>
> <recipe snipped and filed>
>
> Those sound really interesting. Do you make a sauce to dabble on top or
> serve just the way they are?

Michael, I had asparagus with hollaindaise. So, I guess the answer is yes
to the sauce. Before when I made them I dipped them in a miso sauce (sumo
is the brand name). Also fried up some little potatoes.

Cheesecake for dessert. Made with 1 tablespoon of light coloured vanilla
that someone brought me from the D.R.

Another thread, but what a difference from the crap I buy here in the store!

e.

"cybercat" > wrote in message
...

snip recipe

> This sounds totall fabulous. BTW, I like bay scallops so much better than
> those big sloppy things they call sea scallops that are apparently
> sometimes not even scallops at all.

Our neighbour down east goes scallop diving. There's nothing like a fresh
scallop right out of the ocean. But.........but, you are saying that
scallops sometimes pretend to be scallops??? Sort of like pollack, or
whatever that fake crab stuff is.
e.

"elaine" > wrote in message
...
> I've made these several times and love them. Yesterday I made them with
> bay scallops - on sale for $6 a pound at the local supermarket - meant I
> didn't have to chop! And I found another use for the huge tub of dried
> red onions that has been in my cupboard for about a year. I ground them
> up and added them to the breadcrumbs. Yummy. Got this recipe from a
> friend, but also googled and found it on-line. Maybe next time I'll add
> shrimp.
>
>
>
> 1/2 lb (250 g) fresh scallops, drained and chopped
> 2 green onions, finely chopped
> 1/2 cup (125 mL) Mild or Medium Canadian
> Cheddar, shredded
> 1/4 cup (50 mL) flour
> 2 eggs, beaten separately
> 3/4 cup (175 mL) flour
> 1/2 cup (125 mL) dry breadcrumbs
> 2 tbsp (30 mL) olive oil
> 2 tbsp (30 mL) butter
>
>
>
> In a bowl combine scallops, green onions & cheese. Sprinkle with flour
> and add 1 beaten egg. Salt & pepper and then put in fridge for a while.
>
>
>
> (Messy - but worth it). Shape scallop mixture; coat each cake with flour,
> dip quickly into second beaten eggs and crumbs. Cook until golden -
>

This sounds totall fabulous. BTW, I like bay scallops so much better than
those big sloppy things they call sea scallops that are apparently sometimes
not even scallops at all.

elaine wrote:
> "cybercat" > wrote in message
> ...
>
> snip recipe
>
> > This sounds totall fabulous. BTW, I like bay scallops so much better than
> > those big sloppy things they call sea scallops that are apparently
> > sometimes not even scallops at all.
>
> Our neighbour down east goes scallop diving. There's nothing like a fresh
> scallop right out of the ocean. But.........but, you are saying that
> scallops sometimes pretend to be scallops??? Sort of like pollack, or
> whatever that fake crab stuff is.
> e.

yup.

skate wings and a hole puncher = pretend scallops.

On Mar 12, 6:16 pm, "elaine" > wrote:
> "cybercat" > wrote in message
>
> ...
>
> snip recipe
>
> > This sounds totall fabulous. BTW, I like bay scallops so much better than
> > those big sloppy things they call sea scallops that are apparently
> > sometimes not even scallops at all.
>
> Our neighbour down east goes scallop diving. There's nothing like a fresh
> scallop right out of the ocean. But.........but, you are saying that
> scallops sometimes pretend to be scallops??? Sort of like pollack, or
> whatever that fake crab stuff is.
> e.

Less than ethical fish mongers and restaurants have been known to pass
off skate as scallop, just take a cookie cutter and viola "scallops!"
They can't fake that tough little muscle attached to the side of the
scallop though. I've never had fake sea scallops, but I've had skate
wing bay scallops a couple of times.

My preference is sea scallops, dry sea scallops, called diver scallops
in some parts. Wet scallops are soaked in a water and chemical
solution to increase shelf life and weight, easy to spot, they are
quite white not shades of pink, orange and cream like dry scallops. I
find that wet scallops have a really odd flavor.

The lounge at Dimillo's on the Portland, Maine waterfront has a good
scallop sandwich. At least good after a evening of drinks at the
comedy club down the street. Deep fried sea scallops, on good bread
with melted pepper jack cheese. Shall have to try it sometime for
lunch, to see if it really is good, or if it's only good after a
couple of (gin) martinis.

Jessica

"Michael "Dog3" Lonergan" > wrote in message > To
make Sea Scallops in
Cream Sauce, you'll need:
>
> One and a half pounds of sea scallops
> Flour to coat the scallops
> Salt to season the scallops
> Black pepper to season the scallops
> 2 tablespoons olive oil
> 3 tablespoons butter
> 6 plum tomatoes
> 2 tablespoons fresh parsley
> 2 cloves of garlic
> 6 heaping tablespoons of fresh basil
> Three-quarters of a cup of heavy cream
> One loaf of French bread

Sounds good. Scallops fried with triple sec aint bad either.

e.

Michael "Dog3" Lonergan wrote:
> "cybercat" > :
>
>> This sounds totall fabulous. BTW, I like bay scallops so much better
>> than those big sloppy things they call sea scallops that are
>> apparently sometimes not even scallops at all.
>
> Both have a place at my table... anytime I found a sea scallop
> recipe that I like very much. I'm posting the recipe and the site
> for background if you're interested. The site is the official site
> of author Ralph Robert Moore. I am not affiliated with the site in
> any way although I do read his books. He has a place at my table
> anytime as well The web page itself is an interesting read. But
> then I love books that tell stories along with interesting and
> different recipes and techniques to prepare food.
> http://www.ralphrobertmoore.com/scallops.html
>
> To make Sea Scallops in Cream Sauce, you'll need:
>

(Recipe snipped)

This sounds heavenly, Michael. Thanks for sharing it! It's now part of my
recipe file.

kili

"Jessica V." > wrote
>
> Less than ethical fish mongers and restaurants have been known to pass
> off skate as scallop, just take a cookie cutter and viola "scallops!"

Yes, this is exactly what I am talking about.


>
> My preference is sea scallops, dry sea scallops, called diver scallops
> in some parts. Wet scallops are soaked in a water and chemical
> solution to increase shelf life and weight, easy to spot, they are
> quite white not shades of pink, orange and cream like dry scallops. I
> find that wet scallops have a really odd flavor.

Hmm. See, I have never had sea scallops that were not sliimy and
bloated looking, with flavor to match. They are always snowy
white too. I HATE them. When I see them at $10 a lb I think,
"you must be out of your minds."

>
> The lounge at Dimillo's on the Portland, Maine waterfront has a good
> scallop sandwich. At least good after a evening of drinks at the
> comedy club down the street. Deep fried sea scallops, on good bread
> with melted pepper jack cheese. Shall have to try it sometime for
> lunch, to see if it really is good, or if it's only good after a
> couple of (gin) martinis.
>
Oh man. Maine. I wish.




--
Posted via a free Usenet account from http://www.teranews.com

"Jude" > wrote in message
oups.com...
> elaine wrote:
>> "cybercat" > wrote in message
>> ...
>>
>> snip recipe
>>
>> > This sounds totall fabulous. BTW, I like bay scallops so much better
>> > than
>> > those big sloppy things they call sea scallops that are apparently
>> > sometimes not even scallops at all.
>>
>> Our neighbour down east goes scallop diving. There's nothing like a
>> fresh
>> scallop right out of the ocean. But.........but, you are saying that
>> scallops sometimes pretend to be scallops??? Sort of like pollack, or
>> whatever that fake crab stuff is.
>> e.
>
> yup.
>
> skate wings and a hole puncher = pretend scallops.
>

And they are soooo nasty!! Mucousy bland. Bleah.
(I have strong feelings about this. Scallops should be sweet and chewy, with
that bit of grit in them. I love them sauteed in butter and garlic with
white and wile rice and snow peas.)



--
Posted via a free Usenet account from http://www.teranews.com

"Michael "Dog3" Lonergan" > wrote:
> http://www.ralphrobertmoore.com/scallops.html
>

The site looks really interesting. I bookmarked it
for later--I love fiction.



--
Posted via a free Usenet account from http://www.teranews.com

Jessica wrote:

> Less than ethical fish mongers and restaurants have been known to pass
> off skate as scallop, just take a cookie cutter and viola "scallops!"
> They can't fake that tough little muscle attached to the side of the
> scallop though. I've never had fake sea scallops, but I've had skate
> wing bay scallops a couple of times.

Allow me to point out that skate wing can be very tasty indeed.

Bob

Bob Terwilliger > wrote:

>Allow me to point out that skate wing can be very tasty indeed.

At better fish and chips places in the U.K., skate is an option.
A bit difficult to deal with (at least compared to a cod fillet)
but tasty.

S.

On Mar 13, 12:53 am, "Bob Terwilliger" >
wrote:
> Jessica wrote:
> > Less than ethical fish mongers and restaurants have been known to pass
> > off skate as scallop, just take a cookie cutter and viola "scallops!"
> > They can't fake that tough little muscle attached to the side of the
> > scallop though. I've never had fake sea scallops, but I've had skate
> > wing bay scallops a couple of times.
>
> Allow me to point out that skate wing can be very tasty indeed.
>
> Bob

It sure can be. I tend to go simple with it, browned butter a few
capers, roasted asparagus and some vino. Usually really cheap too,
some R&R time, a fishing line and sea breeze. Yes, spoiled living a
fifteen minute drive from the coast.

At the risk of sounding like a traitor to my home state of Maine, the
best scallops I have ever had were from Digby, at McKelvie's in
Halifax, Nova Scotia. Maybe it's the colder waters there; hands down
the best scallops I have ever tasted. Better even than diver scallops
raw or cooked that have been out of the ocean for an hour or two
maximum and come to the kitchen in their shells and alive. Not that
diver scallops are bad, just not as sweet and succulent as those gems
from NS.

Jessica

Jessica V. wrote:
> On Mar 13, 12:53 am, "Bob Terwilliger" >
> wrote:
>> Jessica wrote:
>>> Less than ethical fish mongers and restaurants have been known to
>>> pass off skate as scallop, just take a cookie cutter and viola
>>> "scallops!" They can't fake that tough little muscle attached to
>>> the side of the scallop though. I've never had fake sea scallops,
>>> but I've had skate wing bay scallops a couple of times.
>>
>> Allow me to point out that skate wing can be very tasty indeed.
>>
>> Bob
>
> It sure can be. I tend to go simple with it, browned butter a few
> capers, roasted asparagus and some vino. Usually really cheap too,
> some R&R time, a fishing line and sea breeze. Yes, spoiled living a
> fifteen minute drive from the coast.
>
> At the risk of sounding like a traitor to my home state of Maine, the
> best scallops I have ever had were from Digby, at McKelvie's in
> Halifax, Nova Scotia. Maybe it's the colder waters there; hands down
> the best scallops I have ever tasted. Better even than diver scallops
> raw or cooked that have been out of the ocean for an hour or two
> maximum and come to the kitchen in their shells and alive. Not that
> diver scallops are bad, just not as sweet and succulent as those gems
> from NS.
>
> Jessica

This is going to sound like a silly question, but I have a friend from Maine
and she pronounces these gems as Scahllops. Like an AH sound. Is that how
all Mainer's pronounce them? I've always pronounced them as Scallops, like
the letter "a" in at. Is it regional or statewide?

kili

elaine wrote:
> I've made these several times and love them. Yesterday I made them with bay
> scallops - on sale for $6 a pound at the local supermarket - meant I didn't
> have to chop! And I found another use for the huge tub of dried red onions
> that has been in my cupboard for about a year. I ground them up and added
> them to the breadcrumbs. Yummy. Got this recipe from a friend, but also
> googled and found it on-line. Maybe next time I'll add shrimp.
>
>
>
> 1/2 lb (250 g) fresh scallops, drained and chopped
> 2 green onions, finely chopped
> 1/2 cup (125 mL) Mild or Medium Canadian
> Cheddar, shredded
> 1/4 cup (50 mL) flour
> 2 eggs, beaten separately
> 3/4 cup (175 mL) flour
> 1/2 cup (125 mL) dry breadcrumbs
> 2 tbsp (30 mL) olive oil
> 2 tbsp (30 mL) butter
>
>
>
> In a bowl combine scallops, green onions & cheese. Sprinkle with flour and
> add 1 beaten egg. Salt & pepper and then put in fridge for a while.
>
>
>
> (Messy - but worth it). Shape scallop mixture; coat each cake with flour,
> dip quickly into second beaten eggs and crumbs. Cook until golden -
>
> e.

I'm still waiting for Sheldon to chime in about cheese and seafood.

Does the cheddar in this work as a binder in any way (melty cheese
holding them together) or could I leave it out? I like my seafood
cakes mostly seafood.

kilikini wrote on Tue, 13 Mar 2007 08:30:08 -0500:

k> Jessica V. wrote:

k> This is going to sound like a silly question, but I have a
k> friend from Maine and she pronounces these gems as
k> Scahllops. Like an AH sound. Is that how all Mainer's
k> pronounce them? I've always pronounced them as Scallops,
k> like the letter "a" in at. Is it regional or statewide?

That sounds rather Maine but why worry? Regional differences are
fascinating. Do you know what are the arsters they catch in the
Chesapeake Bay (or maybe used to :-) ?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton wrote:
> kilikini wrote on Tue, 13 Mar 2007 08:30:08 -0500:
>
> k> Jessica V. wrote:
>
> k> This is going to sound like a silly question, but I have a
> k> friend from Maine and she pronounces these gems as
> k> Scahllops. Like an AH sound. Is that how all Mainer's
> k> pronounce them? I've always pronounced them as Scallops,
> k> like the letter "a" in at. Is it regional or statewide?
>
> That sounds rather Maine but why worry? Regional differences are
> fascinating. Do you know what are the arsters they catch in the
> Chesapeake Bay (or maybe used to :-) ?
>
> James Silverton
> Potomac, Maryland

They're pronounced like arsters? LOL. Never heard that one. :~) They're
plain old oysters, to me.

kili

On Tue, 13 Mar 2007 08:30:08 -0500, "kilikini"
> wrote:

>This is going to sound like a silly question, but I have a friend from Maine
>and she pronounces these gems as Scahllops. Like an AH sound. Is that how
>all Mainer's pronounce them? I've always pronounced them as Scallops, like
>the letter "a" in at. Is it regional or statewide?

I pronounce them like your friend does, and I'm a native Californian.

TammyM

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
...
> kilikini wrote on Tue, 13 Mar 2007 08:30:08 -0500:
>
> k> Jessica V. wrote:
>
> k> This is going to sound like a silly question, but I have a
> k> friend from Maine and she pronounces these gems as
> k> Scahllops. Like an AH sound. Is that how all Mainer's
> k> pronounce them? I've always pronounced them as Scallops,
> k> like the letter "a" in at. Is it regional or statewide?
>
> That sounds rather Maine but why worry? Regional differences are
> fascinating. Do you know what are the arsters they catch in the Chesapeake
> Bay (or maybe used to :-) ?
>

I say scahlops. I also say scahmpi. Because that is how it is said
in Italian. I am from Maryland.



--
Posted via a free Usenet account from http://www.teranews.com

"kilikini" > wrote
>
> This is going to sound like a silly question, but I have a friend from
> Maine
> and she pronounces these gems as Scahllops. Like an AH sound. Is that
> how
> all Mainer's pronounce them? I've always pronounced them as Scallops,
> like
> the letter "a" in at. Is it regional or statewide?
>

You have me saying it both ways over and over again, hahaha!! I think I have
said it both ways. Growing up, I hated the way people sounded around me
(ever hear a real Baltimore accent? Ugh) and people said "Shrimp SCAMpee"
all the time and I thought that was so hideous, because it is Italian, you
know?
It is "scahmpee." Who knows why we pronounce things the way we do.
Part is regional but part is other factors. Like ANT and ONT. I can't stand
hearing people say ONT because it just sounds so fakey, like they are
putting
on airs. But maybe it IS ONT. ??



--
Posted via a free Usenet account from http://www.teranews.com

On Mar 13, 9:30 am, "kilikini" > wrote:
> Jessica V. wrote:
> > On Mar 13, 12:53 am, "Bob Terwilliger" >
> > wrote:
> >> Jessica wrote:
> >>> Less than ethical fish mongers and restaurants have been known to
> >>> pass off skate as scallop, just take a cookie cutter and viola
> >>> "scallops!" They can't fake that tough little muscle attached to
> >>> the side of the scallop though. I've never had fake sea scallops,
> >>> but I've had skate wing bay scallops a couple of times.
>
> >> Allow me to point out that skate wing can be very tasty indeed.
>
> >> Bob
>
> > It sure can be. I tend to go simple with it, browned butter a few
> > capers, roasted asparagus and some vino. Usually really cheap too,
> > some R&R time, a fishing line and sea breeze. Yes, spoiled living a
> > fifteen minute drive from the coast.
>
> > At the risk of sounding like a traitor to my home state of Maine, the
> > best scallops I have ever had were from Digby, at McKelvie's in
> > Halifax, Nova Scotia. Maybe it's the colder waters there; hands down
> > the best scallops I have ever tasted. Better even than diver scallops
> > raw or cooked that have been out of the ocean for an hour or two
> > maximum and come to the kitchen in their shells and alive. Not that
> > diver scallops are bad, just not as sweet and succulent as those gems
> > from NS.
>
> > Jessica
>
> This is going to sound like a silly question, but I have a friend from Maine
> and she pronounces these gems as Scahllops. Like an AH sound. Is that how
> all Mainer's pronounce them? I've always pronounced them as Scallops, like
> the letter "a" in at. Is it regional or statewide?
>
> kili

Hi Kili,

Skallups, scahllops, skawlups, all commonly heard pronunciations. I
tend to use the last of the three, which seems to be the common
pronunciation in southern Maine, "downeast" Bar Harbor to Calais it
seems that scahllops is more common. Skallups, that seems to be
anything west of Massachusetts.

Jessica

>> k> Jessica V. wrote:
>>
>> k> This is going to sound like a silly question, but I have a
>> k> friend from Maine and she pronounces these gems as
>> k> Scahllops. Like an AH sound. Is that how all Mainer's
>> k> pronounce them? I've always pronounced them as Scallops,
>> k> like the letter "a" in at. Is it regional or statewide?


It's New Englandish, but Maine accents are always quite a bit
more broad than the other five states. In eastern Massachusetts
I always heard "scaw-lups".

gloria p

cybercat wrote:

> It is "scahmpee." Who knows why we pronounce things the way we do.
> Part is regional but part is other factors. Like ANT and ONT. I can't stand
> hearing people say ONT because it just sounds so fakey, like they are
> putting on airs. But maybe it IS ONT. ??
>


Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
companion.

gloria p

Puester wrote on Tue, 13 Mar 2007 21:18:09 GMT:

??>> It is "scahmpee." Who knows why we pronounce things the
??>> way we do. Part is regional but part is other factors.
??>> Like ANT and ONT. I can't stand hearing people say ONT
??>> because it just sounds so fakey, like they are putting on
??>> airs. But maybe it IS ONT. ??
??>>
P> Your AHNT is a parent's sibling. An ANT is an unwelcome
P> picnic companion.

Where do you come from? I was brought up in England and Scotland
and both were pronounced the same!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Puester wrote:

> cybercat wrote:
>
> > It is "scahmpee." Who knows why we pronounce things the way we do.
> > Part is regional but part is other factors. Like ANT and ONT. I
> > can't stand hearing people say ONT because it just sounds so fakey,
> > like they are putting on airs. But maybe it IS ONT. ??
>
>
> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
> companion.

Maybe in your idiolect, but for most people in my region they are
pronounced the same.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

James Silverton wrote:
> Puester wrote on Tue, 13 Mar 2007 21:18:09 GMT:
>
> P> Your AHNT is a parent's sibling. An ANT is an unwelcome
> P> picnic companion.
>
> Where do you come from? I was brought up in England and Scotland and
> both were pronounced the same!
>
>
> James Silverton
> Potomac, Maryland
>



Eastern Massachusetts.

gloria p

kilikini > wrote:

> This is going to sound like a silly question, but I have a friend from Maine
> and she pronounces these gems as Scahllops. Like an AH sound. Is that how
> all Mainer's pronounce them? I've always pronounced them as Scallops, like
> the letter "a" in at. Is it regional or statewide?

Ha! In English English (as in the "Queen's English" or "received
pronunciation") the word is pronounced "skohlopps", with a short "oh"
sound.

Victor

"Default User" > wrote in message
...
> Puester wrote:
>
>> cybercat wrote:
>>
>> > It is "scahmpee." Who knows why we pronounce things the way we do.
>> > Part is regional but part is other factors. Like ANT and ONT. I
>> > can't stand hearing people say ONT because it just sounds so fakey,
>> > like they are putting on airs. But maybe it IS ONT. ??
>>
>>
>> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
>> companion.
>
> Maybe in your idiolect, but for most people in my region they are
> pronounced the same.
>
In my experience, it has always been really poor African Americans or rural
mountain poor whites who engage in this affectation.

cybercat wrote:
> "Default User" > wrote in message
> ...
>> Puester wrote:
>>
>>> cybercat wrote:
>>>
>>>> It is "scahmpee." Who knows why we pronounce things the way we do.
>>>> Part is regional but part is other factors. Like ANT and ONT. I
>>>> can't stand hearing people say ONT because it just sounds so fakey,
>>>> like they are putting on airs. But maybe it IS ONT. ??
>>>
>>> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
>>> companion.
>> Maybe in your idiolect, but for most people in my region they are
>> pronounced the same.
>>
> In my experience, it has always been really poor African Americans or rural
> mountain poor whites who engage in this affectation.
>
>


You must not get out much.

gloria p

In article >,
Puester > wrote:

> cybercat wrote:
> > "Default User" > wrote in message
> > ...
....

> >>> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
> >>> companion.

> >> Maybe in your idiolect, but for most people in my region they are
> >> pronounced the same.

> > In my experience, it has always been really poor African Americans
> > or rural mountain poor whites who engage in this affectation.

> You must not get out much.

Indeed. It is not an "affectation" to pronounce words the way you
learned them, and the way everyone around you pronounces them. For
the word "aunt", it is in fact the case that pretty much everyone
in the "Midwest" (extending westward through the plains belt to
include Kansas & Nebraska, and I presume the Dakotas) pronounces
"ant" and "aunt" identically. There are _some_ parts of the US where
this identity does not hold; I don't know off-hand where those might
be, as I have never encountered them (despite having lived in Kansas,
Nebraska, Illinois, California and New York, and traveled extensively
in adjacent regions...)

For me, it _would_ be an affectation to pronounce "ant" and "aunt"
differently. Your mileage may vary...

Jessica V. wrote:
> On Mar 13, 9:30 am, "kilikini" > wrote:
>> Jessica V. wrote:
>>> On Mar 13, 12:53 am, "Bob Terwilliger" >
>>> wrote:
>>>> Jessica wrote:
>>>>> Less than ethical fish mongers and restaurants have been known to
>>>>> pass off skate as scallop, just take a cookie cutter and viola
>>>>> "scallops!" They can't fake that tough little muscle attached to
>>>>> the side of the scallop though. I've never had fake sea scallops,
>>>>> but I've had skate wing bay scallops a couple of times.
>>
>>>> Allow me to point out that skate wing can be very tasty indeed.
>>
>>>> Bob
>>
>>> It sure can be. I tend to go simple with it, browned butter a few
>>> capers, roasted asparagus and some vino. Usually really cheap too,
>>> some R&R time, a fishing line and sea breeze. Yes, spoiled living a
>>> fifteen minute drive from the coast.
>>
>>> At the risk of sounding like a traitor to my home state of Maine,
>>> the best scallops I have ever had were from Digby, at McKelvie's in
>>> Halifax, Nova Scotia. Maybe it's the colder waters there; hands
>>> down the best scallops I have ever tasted. Better even than diver
>>> scallops raw or cooked that have been out of the ocean for an hour
>>> or two maximum and come to the kitchen in their shells and alive.
>>> Not that diver scallops are bad, just not as sweet and succulent as
>>> those gems from NS.
>>
>>> Jessica
>>
>> This is going to sound like a silly question, but I have a friend
>> from Maine and she pronounces these gems as Scahllops. Like an AH
>> sound. Is that how all Mainer's pronounce them? I've always
>> pronounced them as Scallops, like the letter "a" in at. Is it
>> regional or statewide?
>>
>> kili
>
> Hi Kili,
>
> Skallups, scahllops, skawlups, all commonly heard pronunciations. I
> tend to use the last of the three, which seems to be the common
> pronunciation in southern Maine, "downeast" Bar Harbor to Calais it
> seems that scahllops is more common. Skallups, that seems to be
> anything west of Massachusetts.
>
> Jessica

This is the best answer I've heard so far. I guess it's regional.

kili

cybercat wrote:
> "James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
> ...
>> kilikini wrote on Tue, 13 Mar 2007 08:30:08 -0500:
>>
>> k> Jessica V. wrote:
>>
>> k> This is going to sound like a silly question, but I have a
>> k> friend from Maine and she pronounces these gems as
>> k> Scahllops. Like an AH sound. Is that how all Mainer's
>> k> pronounce them? I've always pronounced them as Scallops,
>> k> like the letter "a" in at. Is it regional or statewide?
>>
>> That sounds rather Maine but why worry? Regional differences are
>> fascinating. Do you know what are the arsters they catch in the
>> Chesapeake Bay (or maybe used to :-) ?
>>
>
> I say scahlops. I also say scahmpi. Because that is how it is said
> in Italian. I am from Maryland.

This is actually an interesting thread. I didn't know there was another way
to pronounce scampi, either. I just thought it was "scam-pee".

kili

Michael Siemon wrote:
> In article
> >, Puester
> > wrote:
>
>> cybercat wrote:
>>> "Default User" > wrote in message
>>> ...
> ...
>
>>>>> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
>>>>> companion.
>
>>>> Maybe in your idiolect, but for most people in my region they are
>>>> pronounced the same.
>
>>> In my experience, it has always been really poor African Americans
>>> or rural mountain poor whites who engage in this affectation.
>
>> You must not get out much.
>
> Indeed. It is not an "affectation" to pronounce words the way you
> learned them, and the way everyone around you pronounces them. For
> the word "aunt", it is in fact the case that pretty much everyone
> in the "Midwest" (extending westward through the plains belt to
> include Kansas & Nebraska, and I presume the Dakotas) pronounces
> "ant" and "aunt" identically. There are _some_ parts of the US where
> this identity does not hold; I don't know off-hand where those might
> be, as I have never encountered them (despite having lived in Kansas,
> Nebraska, Illinois, California and New York, and traveled extensively
> in adjacent regions...)
>
> For me, it _would_ be an affectation to pronounce "ant" and "aunt"
> differently. Your mileage may vary...

In Hawaii, any female older than you is respectfully called Auntie and
pronounced like the betting word ante. A child will come up to you, pull
your shirt tail and say something like, "Hello, Auntie, can you reach that
for me?" I always found that endearing, for some reason. Sounds better
than ma'am.

kili

On Mar 14, 6:25 am, "kilikini" > wrote:
> Michael Siemon wrote:
> > In article
> > >, Puester
> > > wrote:
>
> >> cybercat wrote:
> >>> "Default User" > wrote in message
> ...
> > ...
>
> >>>>> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
> >>>>> companion.
>
> >>>> Maybe in your idiolect, but for most people in my region they are
> >>>> pronounced the same.
>
> >>> In my experience, it has always been really poor African Americans
> >>> or rural mountain poor whites who engage in this affectation.
>
> >> You must not get out much.
>
> > Indeed. It is not an "affectation" to pronounce words the way you
> > learned them, and the way everyone around you pronounces them. For
> > the word "aunt", it is in fact the case that pretty much everyone
> > in the "Midwest" (extending westward through the plains belt to
> > include Kansas & Nebraska, and I presume the Dakotas) pronounces
> > "ant" and "aunt" identically. There are _some_ parts of the US where
> > this identity does not hold; I don't know off-hand where those might
> > be, as I have never encountered them (despite having lived in Kansas,
> > Nebraska, Illinois, California and New York, and traveled extensively
> > in adjacent regions...)
>
> > For me, it _would_ be an affectation to pronounce "ant" and "aunt"
> > differently. Your mileage may vary...
>
> In Hawaii, any female older than you is respectfully called Auntie and
> pronounced like the betting word ante. A child will come up to you, pull
> your shirt tail and say something like, "Hello, Auntie, can you reach that
> for me?" I always found that endearing, for some reason. Sounds better
> than ma'am.
>

I like "Auntie," too. I don't like to be ma'am-ed!

>From Virginia, U.S., lived 4 years in Hawaii.
There are no nicer people (Hawaii) anywhere I've ever been.
Dee Dee

On Tue, 13 Mar 2007 19:39:37 -0500, "cybercat" >
wrote:

>
>"Default User" > wrote in message
...
>> Puester wrote:
>>
>>> cybercat wrote:
>>>
>>> > It is "scahmpee." Who knows why we pronounce things the way we do.
>>> > Part is regional but part is other factors. Like ANT and ONT. I
>>> > can't stand hearing people say ONT because it just sounds so fakey,
>>> > like they are putting on airs. But maybe it IS ONT. ??
>>>
>>>
>>> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
>>> companion.
>>
>> Maybe in your idiolect, but for most people in my region they are
>> pronounced the same.
>>
>In my experience, it has always been really poor African Americans or rural
>mountain poor whites who engage in this affectation.
>

i think your observation is correct, but i'm not sure i would call it
an 'affectation.' if everyone else in your class or region pronounces
it that way, it's not like your putting on airs.

but i'll admit to snickering about it, though.

your uncle,
blake

On Tue, 13 Mar 2007 19:35:42 -0700, Michael Siemon
> wrote:

>In article >,
> Puester > wrote:
>
>> cybercat wrote:
>> > "Default User" > wrote in message
>> > ...
>...
>
>> >>> Your AHNT is a parent's sibling. An ANT is an unwelcome picnic
>> >>> companion.
>
>> >> Maybe in your idiolect, but for most people in my region they are
>> >> pronounced the same.
>
>> > In my experience, it has always been really poor African Americans
>> > or rural mountain poor whites who engage in this affectation.
>
>> You must not get out much.
>
>Indeed. It is not an "affectation" to pronounce words the way you
>learned them, and the way everyone around you pronounces them. For
>the word "aunt", it is in fact the case that pretty much everyone
>in the "Midwest" (extending westward through the plains belt to
>include Kansas & Nebraska, and I presume the Dakotas) pronounces
>"ant" and "aunt" identically. There are _some_ parts of the US where
>this identity does not hold; I don't know off-hand where those might
>be, as I have never encountered them (despite having lived in Kansas,
>Nebraska, Illinois, California and New York, and traveled extensively
>in adjacent regions...)
>
>For me, it _would_ be an affectation to pronounce "ant" and "aunt"
>differently. Your mileage may vary...

damn, michael, you're too quick for me.

your pal,
blake

What are Scallop ?????? sounds yummy,but haven't tried...

crocky

Caviar Server - BLOGestates.com - FREE BLOGs for the WORLD!