Our local seafood store had dry pack sea scallops so I picked up a
pound of them for dinner. The supermarket had a bag of small
potatoes, yellow, red, purple that just looked good. In the end, they
don't taste any different than the big ones, but they do look good on
the plate.

We had:
sea scallops with orange butter sauce
potatoes
garden salad with local lettuces
naan bread (heated over the flame on the stove)
sauvignon blanc wine

For the two of us, this would have been easily a $100 meal for two at
a fancy restaurant.

The orange butter sauce I've made often. Sear the scallops in a pan
with a generous helping of butter. When cooked, plate the scallops. To
the pan, add a bit more butter if needed. Add a tablespoon of frozen
orange juice concentrate and a big splash of your favorite orange
liquor. Deglaze the pan, reduce a bit, and pour over the scallops.

At dinner time is was about 75 degrees on the deck. Nice evening.

On 6/14/2015 9:13 AM, wrote:
> On Sun, 14 Jun 2015 07:53:06 -0400, Ed Pawlowski > wrote:
>
>>
>> Our local seafood store had dry pack sea scallops so I picked up a
>> pound of them for dinner. The supermarket had a bag of small
>> potatoes, yellow, red, purple that just looked good. In the end, they
>> don't taste any different than the big ones, but they do look good on
>> the plate.
>>
>> We had:
>> sea scallops with orange butter sauce
>> potatoes
>> garden salad with local lettuces
>> naan bread (heated over the flame on the stove)
>> sauvignon blanc wine
>>
>> For the two of us, this would have been easily a $100 meal for two at
>> a fancy restaurant.
>>
>> The orange butter sauce I've made often. Sear the scallops in a pan
>> with a generous helping of butter. When cooked, plate the scallops. To
>> the pan, add a bit more butter if needed. Add a tablespoon of frozen
>> orange juice concentrate and a big splash of your favorite orange
>> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>>
>> At dinner time is was about 75 degrees on the deck. Nice evening.
>
> I like the idea of doing the scallops that way, have that saved. In
> return here's a scallop recipe that is seasonal to fresh peaches, not
> the same with canned at all.
>
> Scallops with Peaches
>
> Ingredients:
>
> 25 ml butter
>
> 454 g of scallops
>
> 15 ml lemon juice
>
> 1 ml freshly ground pepper
>
> 4 strips of partially cooked bacon
>
> 5 fresh peaches (peeled and quartered) or 796 ml of canned peaches
> well drained
>
> 125 ml grated Swiss Cheese
>
> Butter 2l pan or casserole. Add scallops and sprinkle with lemon juice
> and pepper.
>
> Top with peaches, then bacon and finally cheese. Bake at 180 degrees
> Celsius for 15-20 minutes until cheese is melted and scallops are
> opaque in colour and just cooked through.
>
> Yield: Serves 4
>
>

Never thought of peaches that way. I have to wait until next month to
get the local ones.

On 6/14/2015 7:53 AM, Ed Pawlowski wrote:
>
> Our local seafood store had dry pack sea scallops so I picked up a
> pound of them for dinner. The supermarket had a bag of small
> potatoes, yellow, red, purple that just looked good. In the end, they
> don't taste any different than the big ones, but they do look good on
> the plate.
>
> We had:
> sea scallops with orange butter sauce
> potatoes
> garden salad with local lettuces
> naan bread (heated over the flame on the stove)
> sauvignon blanc wine
>
> For the two of us, this would have been easily a $100 meal for two at
> a fancy restaurant.
>
> The orange butter sauce I've made often. Sear the scallops in a pan
> with a generous helping of butter. When cooked, plate the scallops. To
> the pan, add a bit more butter if needed. Add a tablespoon of frozen
> orange juice concentrate and a big splash of your favorite orange
> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>
> At dinner time is was about 75 degrees on the deck. Nice evening.
>

That sounds delicious and different with orange butter sauce - must
try it. Sounds like a wonderful dinner and evening.

Rusty in MD

On Sunday, June 14, 2015 at 7:53:09 AM UTC-4, Ed Pawlowski wrote:
> Our local seafood store had dry pack sea scallops so I picked up a
> pound of them for dinner. The supermarket had a bag of small
> potatoes, yellow, red, purple that just looked good. In the end, they
> don't taste any different than the big ones, but they do look good on
> the plate.
>
> We had:
> sea scallops with orange butter sauce
> potatoes
> garden salad with local lettuces
> naan bread (heated over the flame on the stove)
> sauvignon blanc wine
>
> For the two of us, this would have been easily a $100 meal for two at
> a fancy restaurant.
>
> The orange butter sauce I've made often. Sear the scallops in a pan
> with a generous helping of butter. When cooked, plate the scallops. To
> the pan, add a bit more butter if needed. Add a tablespoon of frozen
> orange juice concentrate and a big splash of your favorite orange
> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>
> At dinner time is was about 75 degrees on the deck. Nice evening.

Sounds good, Ed!

I always keep a (small) can of frozen orange juice concentrate in the
freezer as a "staple" for applications like yours. Ditto with frozen
apple juice concentrate. I never actually make orange or apple juice
from them :-).

--
Silvar Beitel

On Sun, 14 Jun 2015 08:14:36 -0700 (PDT),
wrote:

>
> I always keep a (small) can of frozen orange juice concentrate in the
> freezer as a "staple" for applications like yours. Ditto with frozen
> apple juice concentrate. I never actually make orange or apple juice
> from them :-).

Excellent idea! I used to keep concentrated OJ for the same purpose,
not sure why I stopped but I did. Must change that soon.

--

sf

On Sun, 14 Jun 2015 07:53:06 -0400, Ed Pawlowski > wrote:

> Our local seafood store had dry pack sea scallops so I picked up a
> pound of them for dinner. The supermarket had a bag of small
> potatoes, yellow, red, purple that just looked good. In the end, they
> don't taste any different than the big ones, but they do look good on
> the plate.

Sounds wonderful - it was one of those "just add candles" kind of
meals.

--

sf

On Sun, 14 Jun 2015 07:53:06 -0400, Ed Pawlowski > wrote:

>
>Our local seafood store had dry pack sea scallops so I picked up a
>pound of them for dinner. The supermarket had a bag of small
>potatoes, yellow, red, purple that just looked good. In the end, they
>don't taste any different than the big ones, but they do look good on
>the plate.
>
>We had:
>sea scallops with orange butter sauce
>potatoes
>garden salad with local lettuces
>naan bread (heated over the flame on the stove)
>sauvignon blanc wine
>
>For the two of us, this would have been easily a $100 meal for two at
>a fancy restaurant.
>
>The orange butter sauce I've made often. Sear the scallops in a pan
>with a generous helping of butter. When cooked, plate the scallops. To
>the pan, add a bit more butter if needed. Add a tablespoon of frozen
>orange juice concentrate and a big splash of your favorite orange
>liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>
>At dinner time is was about 75 degrees on the deck. Nice evening.

Sounds wonderful.

koko

--

Food is our common ground, a universal experience
James Beard

On Sun, 14 Jun 2015 07:53:06 -0400, Ed Pawlowski > wrote:

>
>Our local seafood store had dry pack sea scallops so I picked up a
>pound of them for dinner. The supermarket had a bag of small
>potatoes, yellow, red, purple that just looked good. In the end, they
>don't taste any different than the big ones, but they do look good on
>the plate.
>
>We had:
>sea scallops with orange butter sauce
>potatoes
>garden salad with local lettuces
>naan bread (heated over the flame on the stove)
>sauvignon blanc wine
>
>For the two of us, this would have been easily a $100 meal for two at
>a fancy restaurant.
>
>The orange butter sauce I've made often. Sear the scallops in a pan
>with a generous helping of butter. When cooked, plate the scallops. To
>the pan, add a bit more butter if needed. Add a tablespoon of frozen
>orange juice concentrate and a big splash of your favorite orange
>liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>
>At dinner time is was about 75 degrees on the deck. Nice evening.

Sounds really nice, I've never tried an orange butter sauce with
scallops... our scallops should be in season soon and I will try this,
thanks.

On Sunday, June 14, 2015 at 8:13:52 AM UTC-5, wrote:
>
>
> 5 fresh peaches (peeled and quartered) or 796 ml of canned peaches
> well drained
>
Using canned peaches with sea scallops is astoundingly shitty. How about,
if fresh peaches are unavailable, wait to use the recipe? Save the shitty
canned peaches for using with shitty BAY scallops.
>
--Bryan

On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> On Sunday, June 14, 2015 at 7:53:09 AM UTC-4, Ed Pawlowski wrote:
> > Our local seafood store had dry pack sea scallops so I picked up a
> > pound of them for dinner. The supermarket had a bag of small
> > potatoes, yellow, red, purple that just looked good. In the end, they
> > don't taste any different than the big ones, but they do look good on
> > the plate.
> >
> > We had:
> > sea scallops with orange butter sauce
> > potatoes
> > garden salad with local lettuces
> > naan bread (heated over the flame on the stove)
> > sauvignon blanc wine
> >
> > For the two of us, this would have been easily a $100 meal for two at
> > a fancy restaurant.
> >
> > The orange butter sauce I've made often. Sear the scallops in a pan
> > with a generous helping of butter. When cooked, plate the scallops. To
> > the pan, add a bit more butter if needed. Add a tablespoon of frozen
> > orange juice concentrate and a big splash of your favorite orange
> > liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
> >
> > At dinner time is was about 75 degrees on the deck. Nice evening.
>
> Sounds good, Ed!
>
> I always keep a (small) can of frozen orange juice concentrate in the
> freezer as a "staple" for applications like yours. Ditto with frozen
> apple juice concentrate. I never actually make orange or apple juice
> from them :-).
>
Just like with wine, if it's not good enough to drink, it's not good enough
to use in a recipe.
>
> --
> Silvar Beitel

--Bryan

On Sun, 14 Jun 2015 16:33:13 -0700 (PDT), Bryan-TGWWW
> wrote:


>Just like with wine, if it's not good enough to drink, it's not good enough
>to use in a recipe.

Agree when it comes to red wine - but not white.
That said, I'm not a grape wine drinker either.

"Ed Pawlowski" > wrote in message
...
>
> Our local seafood store had dry pack sea scallops so I picked up a
> pound of them for dinner. The supermarket had a bag of small
> potatoes, yellow, red, purple that just looked good. In the end, they
> don't taste any different than the big ones, but they do look good on
> the plate.
>
> We had:
> sea scallops with orange butter sauce
> potatoes
> garden salad with local lettuces
> naan bread (heated over the flame on the stove)
> sauvignon blanc wine
>
> For the two of us, this would have been easily a $100 meal for two at
> a fancy restaurant.
>
> The orange butter sauce I've made often. Sear the scallops in a pan
> with a generous helping of butter. When cooked, plate the scallops. To
> the pan, add a bit more butter if needed. Add a tablespoon of frozen
> orange juice concentrate and a big splash of your favorite orange
> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>
> At dinner time is was about 75 degrees on the deck. Nice evening.

All of that sounds wonderful, though I would sub a cold beer. :-)

Cheri

On Sunday, June 14, 2015 at 7:04:38 PM UTC-5, Je�us wrote:
> On Sun, 14 Jun 2015 16:33:13 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>
> >Just like with wine, if it's not good enough to drink, it's not good enough
> >to use in a recipe.
>
> Agree when it comes to red wine - but not white.
> That said, I'm not a grape wine drinker either.

Other than really oaky stuff, I find most white wine pretty drinkable, at
least in a spritzer.

--Bryan

On Sunday, June 14, 2015 at 8:52:19 PM UTC-5, Bruce wrote:
> On Sun, 14 Jun 2015 18:12:27 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> >On Sunday, June 14, 2015 at 7:04:38 PM UTC-5, Je�us wrote:
> >> On Sun, 14 Jun 2015 16:33:13 -0700 (PDT), Bryan-TGWWW
> >> > wrote:
> >>
> >>
> >> >Just like with wine, if it's not good enough to drink, it's not good enough
> >> >to use in a recipe.
> >>
> >> Agree when it comes to red wine - but not white.
> >> That said, I'm not a grape wine drinker either.
> >
> >Other than really oaky stuff, I find most white wine pretty drinkable, at
> >least in a spritzer.
>
> Now I can't take you seriously anymore when you talk about "shitty
> food", considering who clueless your opinion about wines is "Most
> white wine pretty drinkable, at least in a spritzer"...
>
I *am* clueless about wine, and have never claimed to be otherwise. I have
zero interest in dry reds, and whites get mixed with seltzer. I like this
stuff for hiking. https://barefootwine.com/our-wines/r...weet-red-blend

Dryer whites usually get added sucralose, and are cut with seltzer to no more than 4-5% ABV. I even cut my beer with seltzer these days. Last evening it
was this, http://www.beeradvocate.com/beer/profile/192/55081/ , 1:1 with seltzer over ice.
>
> --
> Bruce

--Bryan

On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
> On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> > On Sunday, June 14, 2015 at 7:53:09 AM UTC-4, Ed Pawlowski wrote:
> > > Our local seafood store had dry pack sea scallops so I picked up a
> > > pound of them for dinner. The supermarket had a bag of small
> > > potatoes, yellow, red, purple that just looked good. In the end, they
> > > don't taste any different than the big ones, but they do look good on
> > > the plate.
> > >
> > > We had:
> > > sea scallops with orange butter sauce
> > > potatoes
> > > garden salad with local lettuces
> > > naan bread (heated over the flame on the stove)
> > > sauvignon blanc wine
> > >
> > > For the two of us, this would have been easily a $100 meal for two at
> > > a fancy restaurant.
> > >
> > > The orange butter sauce I've made often. Sear the scallops in a pan
> > > with a generous helping of butter. When cooked, plate the scallops. To
> > > the pan, add a bit more butter if needed. Add a tablespoon of frozen
> > > orange juice concentrate and a big splash of your favorite orange
> > > liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
> > >
> > > At dinner time is was about 75 degrees on the deck. Nice evening.
> >
> > Sounds good, Ed!
> >
> > I always keep a (small) can of frozen orange juice concentrate in the
> > freezer as a "staple" for applications like yours. Ditto with frozen
> > apple juice concentrate. I never actually make orange or apple juice
> > from them :-).
> >
> Just like with wine, if it's not good enough to drink, it's not good enough
> to use in a recipe.

This sanctimonious comment brought to you from the guy who says he knows
nothing about wine and admits he adulterates his beer with seltzer.

--
Silvar Beitel

On 6/14/15 7:53 AM, Ed Pawlowski wrote:
>Sear the scallops in a pan with a generous helping of butter....

IMO, you get a deeper sear if you coat the scallops lightly with the fat
or oil and place them in a hot dry pan.

-- Larry

On 2015-06-15 9:46 AM, pltrgyst wrote:
> On 6/14/15 7:53 AM, Ed Pawlowski wrote:
>> Sear the scallops in a pan with a generous helping of butter....
>
> IMO, you get a deeper sear if you coat the scallops lightly with the fat
> or oil and place them in a hot dry pan.
>

That's the way I usually do them. Also.... make sure the scallops are
nice and dry. They often plump them up with injected liquids.

wrote:
>
> This sanctimonious comment brought to you from the guy who says he knows
> nothing about wine and admits he adulterates his beer with seltzer.

Beer with with whatever is nasty, imo. I tried red beer once and only
once. With wine, I like to mix dry white wine with many things. I buy
the cheap boxed stuff. I like it and I also cook with it. The only
wine I like straight is Merlot. Again it's the cheap boxed stuff but I
like that plain. I also cook with that occasionally.

If you want to mess with the taste of a good steak, deglaze the pan
with Merlot, add some onions and mushrooms and cook it all down to a
thicker sauce to pour over the steak. It's not a bad thing.

G.

On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
wrote:

> On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
> > On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> > >
> > > I always keep a (small) can of frozen orange juice concentrate in the
> > > freezer as a "staple" for applications like yours. Ditto with frozen
> > > apple juice concentrate. I never actually make orange or apple juice
> > > from them :-).
> > >
> > Just like with wine, if it's not good enough to drink, it's not good enough
> > to use in a recipe.
>
> This sanctimonious comment brought to you from the guy who says he knows
> nothing about wine and admits he adulterates his beer with seltzer.

When Julia Child first preached that gospel, she was talking about
drinking wine vs cooking wine. Her words have been twisted and
misinterpreted over the years by those who don't know any better.

--

sf

On 2015-06-15 11:00 AM, sf wrote:

>> This sanctimonious comment brought to you from the guy who says he knows
>> nothing about wine and admits he adulterates his beer with seltzer.
>
Yep. Anyone who would do that could not know much abut quality booze.

> When Julia Child first preached that gospel, she was talking about
> drinking wine vs cooking wine. Her words have been twisted and
> misinterpreted over the years by those who don't know any better.


Perhaps it depends on a person's wine standards. I have a good friend
who is into good wines. He has a business that puts on tastings. His
standards for wine are much higher than mine, but I know that he would
never waste a really good wine by cooking with it. The key words are
"god enough to drink"..... if it is drinkable it can be used. If it is a
horrible wine that you cannot drink you should not cook with it. If it
has gone bad, if you really cannot drink it..don't cook with it. Do not
expect to see any benefit from using a very expensive wine in a braised
dish. It is like using expensive champagne in a Mimosa or a champagne
cocktail.

On Sun, 14 Jun 2015 17:19:27 -0700, "Cheri" >
wrote:

>
>"Ed Pawlowski" > wrote in message
.. .
>>
>> Our local seafood store had dry pack sea scallops so I picked up a
>> pound of them for dinner. The supermarket had a bag of small
>> potatoes, yellow, red, purple that just looked good. In the end, they
>> don't taste any different than the big ones, but they do look good on
>> the plate.
>>
>> We had:
>> sea scallops with orange butter sauce
>> potatoes
>> garden salad with local lettuces
>> naan bread (heated over the flame on the stove)
>> sauvignon blanc wine
>>
>> For the two of us, this would have been easily a $100 meal for two at
>> a fancy restaurant.
>>
>> The orange butter sauce I've made often. Sear the scallops in a pan
>> with a generous helping of butter. When cooked, plate the scallops. To
>> the pan, add a bit more butter if needed. Add a tablespoon of frozen
>> orange juice concentrate and a big splash of your favorite orange
>> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>>
>> At dinner time is was about 75 degrees on the deck. Nice evening.
>
>All of that sounds wonderful, though I would sub a cold beer. :-)
>
>Cheri

Scallops go well with a pitcher of mimosa... that dish is sadly
lacking garlic. I rarely buy scallops, I think they are over rated...
big price, little flavor... This is a more flavorful scallop dish:
http://www.wholefoodsmarket.com/reci...e-and-bok-choy

On Mon, 15 Jun 2015 11:14:34 -0400, Dave Smith
> wrote:

> On 2015-06-15 11:00 AM, sf wrote:
>
> >> This sanctimonious comment brought to you from the guy who says he knows
> >> nothing about wine and admits he adulterates his beer with seltzer.
> >
> Yep. Anyone who would do that could not know much abut quality booze.
>
> > When Julia Child first preached that gospel, she was talking about
> > drinking wine vs cooking wine. Her words have been twisted and
> > misinterpreted over the years by those who don't know any better.
>
>
> Perhaps it depends on a person's wine standards. I have a good friend
> who is into good wines. He has a business that puts on tastings. His
> standards for wine are much higher than mine, but I know that he would
> never waste a really good wine by cooking with it. The key words are
> "god enough to drink"..... if it is drinkable it can be used. If it is a
> horrible wine that you cannot drink you should not cook with it. If it
> has gone bad, if you really cannot drink it..don't cook with it. Do not
> expect to see any benefit from using a very expensive wine in a braised
> dish. It is like using expensive champagne in a Mimosa or a champagne
> cocktail.
>
The posters (who are probably teetotalers trying to look
sophisticated) I see misinterpreting it, base what she said on how
much wine costs. They seem to think more expensive wine should be
used and don't consider that she was talking about cooking wine or
wine that has turned.

Is there such a thing as a turned wine? Certainly not at my house! I
think it happened more often when people used to make their own wine.
Hubby hates the smell of vinegar because his family moved into a home
where the basement reeked of vinegar. We had a huge immigrant Italian
population back in those days and I surmise they bought the house from
an Italian family that made wine in the basement.


--

sf

On 6/15/2015 7:46 AM, pltrgyst wrote:
> On 6/14/15 7:53 AM, Ed Pawlowski wrote:
>> Sear the scallops in a pan with a generous helping of butter....
>
> IMO, you get a deeper sear if you coat the scallops lightly with the fat
> or oil and place them in a hot dry pan.
>
> -- Larry
>
Or a dusting of corn starch.

On 6/15/2015 10:05 AM, Brooklyn1 wrote:
> On Sun, 14 Jun 2015 17:19:27 -0700, "Cheri" >
> wrote:
>
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>>>
>>> Our local seafood store had dry pack sea scallops so I picked up a
>>> pound of them for dinner. The supermarket had a bag of small
>>> potatoes, yellow, red, purple that just looked good. In the end, they
>>> don't taste any different than the big ones, but they do look good on
>>> the plate.
>>>
>>> We had:
>>> sea scallops with orange butter sauce
>>> potatoes
>>> garden salad with local lettuces
>>> naan bread (heated over the flame on the stove)
>>> sauvignon blanc wine
>>>
>>> For the two of us, this would have been easily a $100 meal for two at
>>> a fancy restaurant.
>>>
>>> The orange butter sauce I've made often. Sear the scallops in a pan
>>> with a generous helping of butter. When cooked, plate the scallops. To
>>> the pan, add a bit more butter if needed. Add a tablespoon of frozen
>>> orange juice concentrate and a big splash of your favorite orange
>>> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>>>
>>> At dinner time is was about 75 degrees on the deck. Nice evening.
>>
>> All of that sounds wonderful, though I would sub a cold beer. :-)
>>
>> Cheri
>
> Scallops go well with a pitcher of mimosa... that dish is sadly
> lacking garlic. I rarely buy scallops, I think they are over rated...
> big price, little flavor... This is a more flavorful scallop dish:
> http://www.wholefoodsmarket.com/reci...e-and-bok-choy
>


Brilliant recipe!

On Mon, 15 Jun 2015 09:09:20 -0700, sf > wrote:

>On Mon, 15 Jun 2015 11:14:34 -0400, Dave Smith
> wrote:
>
>> On 2015-06-15 11:00 AM, sf wrote:
>>
>> >> This sanctimonious comment brought to you from the guy who says he knows
>> >> nothing about wine and admits he adulterates his beer with seltzer.
>> >
>> Yep. Anyone who would do that could not know much abut quality booze.
>>
>> > When Julia Child first preached that gospel, she was talking about
>> > drinking wine vs cooking wine. Her words have been twisted and
>> > misinterpreted over the years by those who don't know any better.
>>
>>
>> Perhaps it depends on a person's wine standards. I have a good friend
>> who is into good wines. He has a business that puts on tastings. His
>> standards for wine are much higher than mine, but I know that he would
>> never waste a really good wine by cooking with it. The key words are
>> "god enough to drink"..... if it is drinkable it can be used. If it is a
>> horrible wine that you cannot drink you should not cook with it. If it
>> has gone bad, if you really cannot drink it..don't cook with it. Do not
>> expect to see any benefit from using a very expensive wine in a braised
>> dish. It is like using expensive champagne in a Mimosa or a champagne
>> cocktail.
>>
>The posters (who are probably teetotalers trying to look
>sophisticated) I see misinterpreting it, base what she said on how
>much wine costs. They seem to think more expensive wine should be
>used and don't consider that she was talking about cooking wine or
>wine that has turned.
>
>Is there such a thing as a turned wine? Certainly not at my house! I
>think it happened more often when people used to make their own wine.
>Hubby hates the smell of vinegar.

That's his excuse for staying far away from the scent of your lady
parts, vinegar douche. LOL

On 6/15/2015 1:25 PM, Sqwertz wrote:
>> They are commonly injected.
> They're not injected


Yes they are, now bugger off.

On Sun, 14 Jun 2015 18:12:27 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Sunday, June 14, 2015 at 7:04:38 PM UTC-5, Je�us wrote:
>> On Sun, 14 Jun 2015 16:33:13 -0700 (PDT), Bryan-TGWWW
>> > wrote:
>>
>>
>> >Just like with wine, if it's not good enough to drink, it's not good enough
>> >to use in a recipe.
>>
>> Agree when it comes to red wine - but not white.
>> That said, I'm not a grape wine drinker either.
>
>Other than really oaky stuff, I find most white wine pretty drinkable, at
>least in a spritzer.

There's something about grape wine I just can't take to. I like mead
(honey wine), elderberry wine and some fortified wines though. I do
like to cook with white wine though.

On Mon, 15 Jun 2015 14:00:47 -0600, graham > wrote:



>>
>> The wet ones are in a phosphate and water mix that can add up to 15% by
>> weight. That is one of the reasons for price difference. Though
>> cheaper per pound than the dry, it is expensive water.
>
>Is that the white fluid that frozen ones exude?
>Graham

Yes, looks icky and prevents browning

On Tue, 16 Jun 2015 07:13:57 +1000, Jeßus
> wrote:

>On Sun, 14 Jun 2015 18:12:27 -0700 (PDT), Bryan-TGWWW
> wrote:
>
>>On Sunday, June 14, 2015 at 7:04:38 PM UTC-5, Je�us wrote:
>>> On Sun, 14 Jun 2015 16:33:13 -0700 (PDT), Bryan-TGWWW
>>> > wrote:
>>>
>>>
>>> >Just like with wine, if it's not good enough to drink, it's not good enough
>>> >to use in a recipe.
>>>
>>> Agree when it comes to red wine - but not white.
>>> That said, I'm not a grape wine drinker either.
>>
>>Other than really oaky stuff, I find most white wine pretty drinkable, at
>>least in a spritzer.
>
>There's something about grape wine I just can't take to. I like mead
>(honey wine), elderberry wine and some fortified wines though. I do
>like to cook with white wine though.

I haven't cooked with wine for years... I think this wine cookery
thing is all a lot of hype promulgated by the winerys to increase
their bottom line, wine does nothing for food unless you drink it...
you can accomplish the same thing by adding sweeteners may they be
sugars or fruits.. I'd rather add raisins (dried grapes). For robust
beef stews I've found beers at least add depth of flavor. I've found
that wines detract food flavors, wine in stewed chicken is an
abomination, coq au vin in French is... hold your nose and say:
garr-baurge.

On Mon, 15 Jun 2015 18:10:24 -0400, Brooklyn1
> wrote:

>On Tue, 16 Jun 2015 07:13:57 +1000, Jeßus
> wrote:
>
>>On Sun, 14 Jun 2015 18:12:27 -0700 (PDT), Bryan-TGWWW
> wrote:
>>
>>>On Sunday, June 14, 2015 at 7:04:38 PM UTC-5, Je�us wrote:
>>>> On Sun, 14 Jun 2015 16:33:13 -0700 (PDT), Bryan-TGWWW
>>>> > wrote:
>>>>
>>>>
>>>> >Just like with wine, if it's not good enough to drink, it's not good enough
>>>> >to use in a recipe.
>>>>
>>>> Agree when it comes to red wine - but not white.
>>>> That said, I'm not a grape wine drinker either.
>>>
>>>Other than really oaky stuff, I find most white wine pretty drinkable, at
>>>least in a spritzer.
>>
>>There's something about grape wine I just can't take to. I like mead
>>(honey wine), elderberry wine and some fortified wines though. I do
>>like to cook with white wine though.
>
>I haven't cooked with wine for years... I think this wine cookery
>thing is all a lot of hype promulgated by the winerys to increase
>their bottom line, wine does nothing for food unless you drink it...

You haven't a clue what you're talking about.

>you can accomplish the same thing by adding sweeteners may they be
>sugars or fruits.. I'd rather add raisins (dried grapes). For robust
>beef stews I've found beers at least add depth of flavor. I've found
>that wines detract food flavors, wine in stewed chicken is an
>abomination, coq au vin in French is... hold your nose and say:
>garr-baurge.

At least it doesnt smell or taste of pussy - that's your usual
response.

On 6/15/2015 4:13 PM, Sqwertz wrote:
> I've seen 20% added solution


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On Monday, June 15, 2015 at 8:10:53 AM UTC-5, Bruce wrote:
> On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
> wrote:
>
> >On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
> >> On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> >> > On Sunday, June 14, 2015 at 7:53:09 AM UTC-4, Ed Pawlowski wrote:
> >> > > Our local seafood store had dry pack sea scallops so I picked up a
> >> > > pound of them for dinner. The supermarket had a bag of small
> >> > > potatoes, yellow, red, purple that just looked good. In the end, they
> >> > > don't taste any different than the big ones, but they do look good on
> >> > > the plate.
> >> > >
> >> > > We had:
> >> > > sea scallops with orange butter sauce
> >> > > potatoes
> >> > > garden salad with local lettuces
> >> > > naan bread (heated over the flame on the stove)
> >> > > sauvignon blanc wine
> >> > >
> >> > > For the two of us, this would have been easily a $100 meal for two at
> >> > > a fancy restaurant.
> >> > >
> >> > > The orange butter sauce I've made often. Sear the scallops in a pan
> >> > > with a generous helping of butter. When cooked, plate the scallops. To
> >> > > the pan, add a bit more butter if needed. Add a tablespoon of frozen
> >> > > orange juice concentrate and a big splash of your favorite orange
> >> > > liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
> >> > >
> >> > > At dinner time is was about 75 degrees on the deck. Nice evening.
> >> >
> >> > Sounds good, Ed!
> >> >
> >> > I always keep a (small) can of frozen orange juice concentrate in the
> >> > freezer as a "staple" for applications like yours. Ditto with frozen
> >> > apple juice concentrate. I never actually make orange or apple juice
> >> > from them :-).
> >> >
> >> Just like with wine, if it's not good enough to drink, it's not good enough
> >> to use in a recipe.
> >
> >This sanctimonious comment brought to you from the guy who says he knows
> >nothing about wine and admits he adulterates his beer with seltzer.
>
You can *call* water (or carbonated water) an adulterant, but that's a stretch.
The correct word is dilutant.

http://www.lawineclub.com/artsearch....=2&as=212&dt=1
>
> And his wine as well, if I understand correctly what a "spritzer" is.
>
Folks have been mixing wine with water for many centuries. Doing so brings
the alcohol concentration down to a more healthful level. The beer that I
dilute has plenty of hops to be quite flavorful at 1:1, a "session" beer at
not much over half the price. I spent over 30 years consuming physically
unhealthful quantities of alcohol, and bringing down the alcohol percentage
makes perfect sense, now that I have drastically cut my total alcohol
consumption.

I drink a lot. I drink a lot of coffee, a lot of milk, a lot of tap water,
just a lot of fluids. I eat a lot of salty food too, which I enjoy. I used
to drink cheap light beer that tasted patently bad. All American ****water
beers taste bad. I still drink USA beer, but it's good beer, with no adjunct
grains and plenty of good quality hops, but those beers tend to hover around
6% ABV. Diluted to under 3%, they are still flavorful, even delicious, and
are only mildly intoxicating.

When dining out, I do drink beer undiluted, but I also drink icewater with
the food, and almost never have more than two beers. The transition between
over-drinking and my current healthful level of alcohol use happened very
quickly, with the aid of naltrexone, a *miracle drug* for treating Alcohol
Use Disorder. http://www.hamsnetwork.org/naltrexone/
>
> --
> Bruce

--Bryan

On 6/15/2015 5:56 PM, Bruce wrote:
> On Mon, 15 Jun 2015 10:47:57 -0600, La Mirada > wrote:
>
>> On 6/15/2015 10:05 AM, Brooklyn1 wrote:
>
>>> Scallops go well with a pitcher of mimosa... that dish is sadly
>>> lacking garlic. I rarely buy scallops, I think they are over rated...
>>> big price, little flavor... This is a more flavorful scallop dish:
>>> http://www.wholefoodsmarket.com/reci...e-and-bok-choy
>>>
>>
>>
>> Brilliant recipe!
>
> lol
>
You have to admit it is.

Who uses arrowroot normally?

On 6/15/2015 6:01 PM, Bryan-TGWWW wrote:
> On Monday, June 15, 2015 at 8:10:53 AM UTC-5, Bruce wrote:
>> On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
>> wrote:
>>
>>> On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
>>>> On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
>>>>> On Sunday, June 14, 2015 at 7:53:09 AM UTC-4, Ed Pawlowski wrote:
>>>>>> Our local seafood store had dry pack sea scallops so I picked up a
>>>>>> pound of them for dinner. The supermarket had a bag of small
>>>>>> potatoes, yellow, red, purple that just looked good. In the end, they
>>>>>> don't taste any different than the big ones, but they do look good on
>>>>>> the plate.
>>>>>>
>>>>>> We had:
>>>>>> sea scallops with orange butter sauce
>>>>>> potatoes
>>>>>> garden salad with local lettuces
>>>>>> naan bread (heated over the flame on the stove)
>>>>>> sauvignon blanc wine
>>>>>>
>>>>>> For the two of us, this would have been easily a $100 meal for two at
>>>>>> a fancy restaurant.
>>>>>>
>>>>>> The orange butter sauce I've made often. Sear the scallops in a pan
>>>>>> with a generous helping of butter. When cooked, plate the scallops. To
>>>>>> the pan, add a bit more butter if needed. Add a tablespoon of frozen
>>>>>> orange juice concentrate and a big splash of your favorite orange
>>>>>> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>>>>>>
>>>>>> At dinner time is was about 75 degrees on the deck. Nice evening.
>>>>>
>>>>> Sounds good, Ed!
>>>>>
>>>>> I always keep a (small) can of frozen orange juice concentrate in the
>>>>> freezer as a "staple" for applications like yours. Ditto with frozen
>>>>> apple juice concentrate. I never actually make orange or apple juice
>>>>> from them :-).
>>>>>
>>>> Just like with wine, if it's not good enough to drink, it's not good enough
>>>> to use in a recipe.
>>>
>>> This sanctimonious comment brought to you from the guy who says he knows
>>> nothing about wine and admits he adulterates his beer with seltzer.
>>
> You can *call* water (or carbonated water) an adulterant, but that's a stretch.
> The correct word is dilutant.
>
> http://www.lawineclub.com/artsearch....=2&as=212&dt=1
>>
>> And his wine as well, if I understand correctly what a "spritzer" is.
>>
> Folks have been mixing wine with water for many centuries. Doing so brings
> the alcohol concentration down to a more healthful level. The beer that I
> dilute has plenty of hops to be quite flavorful at 1:1, a "session" beer at
> not much over half the price. I spent over 30 years consuming physically
> unhealthful quantities of alcohol, and bringing down the alcohol percentage
> makes perfect sense, now that I have drastically cut my total alcohol
> consumption.
>
> I drink a lot. I drink a lot of coffee, a lot of milk, a lot of tap water,
> just a lot of fluids. I eat a lot of salty food too, which I enjoy. I used
> to drink cheap light beer that tasted patently bad. All American ****water
> beers taste bad. I still drink USA beer, but it's good beer, with no adjunct
> grains and plenty of good quality hops, but those beers tend to hover around
> 6% ABV. Diluted to under 3%, they are still flavorful, even delicious, and
> are only mildly intoxicating.
>
> When dining out, I do drink beer undiluted, but I also drink icewater with
> the food, and almost never have more than two beers. The transition between
> over-drinking and my current healthful level of alcohol use happened very
> quickly, with the aid of naltrexone, a *miracle drug* for treating Alcohol
> Use Disorder. http://www.hamsnetwork.org/naltrexone/

Interesting article, if that's working for you, bravo.

Hopefully it hasn't killed off your other endorphin-releasing activities.

On Monday, June 15, 2015 at 10:00:13 AM UTC-5, sf wrote:
> On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
> wrote:
>
> > On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
> > > On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> > > >
> > > > I always keep a (small) can of frozen orange juice concentrate in the
> > > > freezer as a "staple" for applications like yours. Ditto with frozen
> > > > apple juice concentrate. I never actually make orange or apple juice
> > > > from them :-).
> > > >
> > > Just like with wine, if it's not good enough to drink, it's not good enough
> > > to use in a recipe.
> >
> > This sanctimonious comment brought to you from the guy who says he knows
> > nothing about wine and admits he adulterates his beer with seltzer.
>
> When Julia Child first preached that gospel, she was talking about
> drinking wine vs cooking wine. Her words have been twisted and
> misinterpreted over the years by those who don't know any better.
>
Wine used as an intoxicating beverage, rather than purely for flavor,
can be cut some slack, whereas wine used as a flavor enhancer should be
chosen for flavor alone. A person who slathers jarred mayo on her
sandwiches might have trouble understanding that concept.
>
> sf

--Bryan

On Monday, June 15, 2015 at 10:14:36 AM UTC-5, Dave Smith wrote:
> On 2015-06-15 11:00 AM, sf wrote:
>
> >> This sanctimonious comment brought to you from the guy who says he knows
> >> nothing about wine and admits he adulterates his beer with seltzer.
> >
> Yep. Anyone who would do that could not know much abut quality booze.
>
> > When Julia Child first preached that gospel, she was talking about
> > drinking wine vs cooking wine. Her words have been twisted and
> > misinterpreted over the years by those who don't know any better.
>
>
> Perhaps it depends on a person's wine standards. I have a good friend
> who is into good wines. He has a business that puts on tastings. His
> standards for wine are much higher than mine, but I know that he would
> never waste a really good wine by cooking with it. The key words are
> "god enough to drink"..... if it is drinkable it can be used. If it is a
> horrible wine that you cannot drink you should not cook with it. If it
> has gone bad, if you really cannot drink it..don't cook with it. Do not
> expect to see any benefit from using a very expensive wine in a braised
> dish. It is like using expensive champagne in a Mimosa or a champagne
> cocktail.

It's not lower priced sparkling wines that make shitty mimosas, but crappy
orange juice. Mimosas should be made with freshly squeezed OJ, not
commercial OJ.

--Bryan

On Monday, June 15, 2015 at 7:36:59 PM UTC-5, Bruce wrote:
> On Mon, 15 Jun 2015 17:26:31 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> >On Monday, June 15, 2015 at 10:00:13 AM UTC-5, sf wrote:
> >> On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
> >> wrote:
> >>
> >> > On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
> >> > > On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> >> > > >
> >> > > > I always keep a (small) can of frozen orange juice concentrate in the
> >> > > > freezer as a "staple" for applications like yours. Ditto with frozen
> >> > > > apple juice concentrate. I never actually make orange or apple juice
> >> > > > from them :-).
> >> > > >
> >> > > Just like with wine, if it's not good enough to drink, it's not good enough
> >> > > to use in a recipe.
> >> >
> >> > This sanctimonious comment brought to you from the guy who says he knows
> >> > nothing about wine and admits he adulterates his beer with seltzer.
> >>
> >> When Julia Child first preached that gospel, she was talking about
> >> drinking wine vs cooking wine. Her words have been twisted and
> >> misinterpreted over the years by those who don't know any better.
> >>
> >Wine used as an intoxicating beverage, rather than purely for flavor,
> >can be cut some slack (...)
>
> Only a wino would think like that.
>
Hear that, Gary? He's calling you a wino.
>
> --
> Bruce

--Bryan

On 6/15/2015 7:43 PM, Bruce wrote:
> On Mon, 15 Jun 2015 17:53:38 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>> On Monday, June 15, 2015 at 7:36:59 PM UTC-5, Bruce wrote:
>>> On Mon, 15 Jun 2015 17:26:31 -0700 (PDT), Bryan-TGWWW
>>> > wrote:
>>>
>>>> On Monday, June 15, 2015 at 10:00:13 AM UTC-5, sf wrote:
>>>>> On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
>>>>> wrote:
>>>>>
>>>>>> On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
>>>>>>> On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
>>>>>>>>
>>>>>>>> I always keep a (small) can of frozen orange juice concentrate in the
>>>>>>>> freezer as a "staple" for applications like yours. Ditto with frozen
>>>>>>>> apple juice concentrate. I never actually make orange or apple juice
>>>>>>>> from them :-).
>>>>>>>>
>>>>>>> Just like with wine, if it's not good enough to drink, it's not good enough
>>>>>>> to use in a recipe.
>>>>>>
>>>>>> This sanctimonious comment brought to you from the guy who says he knows
>>>>>> nothing about wine and admits he adulterates his beer with seltzer.
>>>>>
>>>>> When Julia Child first preached that gospel, she was talking about
>>>>> drinking wine vs cooking wine. Her words have been twisted and
>>>>> misinterpreted over the years by those who don't know any better.
>>>>>
>>>> Wine used as an intoxicating beverage, rather than purely for flavor,
>>>> can be cut some slack (...)
>>>
>>> Only a wino would think like that.
>>>
>> Hear that, Gary? He's calling you a wino.
>
> Wut?

Smell the coffee "John" folks have you sussed now.

On Mon, 15 Jun 2015 17:26:31 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Monday, June 15, 2015 at 10:00:13 AM UTC-5, sf wrote:
> > On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
> > wrote:
> >
> > > On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
> > > > On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> > > > >
> > > > > I always keep a (small) can of frozen orange juice concentrate in the
> > > > > freezer as a "staple" for applications like yours. Ditto with frozen
> > > > > apple juice concentrate. I never actually make orange or apple juice
> > > > > from them :-).
> > > > >
> > > > Just like with wine, if it's not good enough to drink, it's not good enough
> > > > to use in a recipe.
> > >
> > > This sanctimonious comment brought to you from the guy who says he knows
> > > nothing about wine and admits he adulterates his beer with seltzer.
> >
> > When Julia Child first preached that gospel, she was talking about
> > drinking wine vs cooking wine. Her words have been twisted and
> > misinterpreted over the years by those who don't know any better.
> >
> Wine used as an intoxicating beverage, rather than purely for flavor,
> can be cut some slack, whereas wine used as a flavor enhancer should be
> chosen for flavor alone. A person who slathers jarred mayo on her
> sandwiches might have trouble understanding that concept.
> >

What do you know about wine? I'll tell you: Zero.

--

sf

Bryan-TGWWW wrote:
>
> Bruce wrote:
> > >Wine used as an intoxicating beverage, rather than purely for flavor,
> > >can be cut some slack (...)
> >
> > Only a wino would think like that.
> Hear that, Gary? He's calling you a wino.

Nah. No self respecting wino would mix his wine with diet coke.
Only *I* sunk to that level.