TwistedGray
El Jefe Brewing Company
Anyone have access to morels? Will trade beer for shrooms!
What did I cook this weekend.....
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baldm79
Well-Known Member
Whole Foods by me just had them and king oyster..
TwistedGray
El Jefe Brewing Company
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!
baldm79
Well-Known Member
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?
baldm79
Well-Known Member
I make sure they’re dry scallops..
Lots of information on scallops on this page
https://www.splendidtable.org/story/why-you-should-cook-with-dry-scallops
They release much less liquid. The other thing I do is Let them get a really good sear on one side before flipping. Once I flip them I either turn off heat or let them cook for another minute depending on size.
As was mentioned the secret is “dry” scallops. There’s nothing you can do to a wet scallop to get it more than slightly browned.
If the bag doesn’t say dry, put it back!
TwistedGray
El Jefe Brewing Company
Nope
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?
baldm79
Well-Known Member
I’d say usually a fish market or somewhere like Whole Foods is a safe bet
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.
The key is to having a hot pan. Sometimes I even use a cast iron pan when the sear is for a special occasion.
This is a good vid especially if you're using induction and need to find the hottest spot of the pan or ring of fire. I don't usually baste mine in butter tho. Key is dry and ripping hot pan...and practice. Hey you can never eat too many scallops
I am somehow fortunate enough that one of our local mid grade grocery store’s fish counter consistently sells dry scallops in several sizes. The really big ones are like $30/lb, but for about half that you can get 12-15s.
It’s easy to identify wet scallops. They are pearly white and often sit in a bath of milky white liquid. Dry are flesh/peach colored and don’t sit in liquid. Any sign of liquid pooling and it’s a not dry scallops.
If frozen, it’ll say dry on the bag. If it doesn’t say dry, assume it’s wet.
It’s easy to identify wet scallops. They are pearly white and often sit in a bath of milky white liquid. Dry are flesh/peach colored and don’t sit in liquid. Any sign of liquid pooling and it’s a not dry scallops.
If frozen, it’ll say dry on the bag. If it doesn’t say dry, assume it’s wet.
Yeah, that two pounds I bought were still partially frozen, and so I wrapped them really well in three plastic grocery bags and left them in the fridge to defrost. When I opened them boy was I glad I had them in three bags - they had a POOL of milky liquid! Pizzes me off that I paid $9.99/lb for about half a pound of liquid that got poured off!
I'll ask and let my eyes tell me next time. Thanks you all!
I'll ask and let my eyes tell me next time. Thanks you all!
Shrimp and grits.
Wild caught gulf shrimp, heavily Cajun seasoned, on creamy cheesy polenta, sauced with butter. With a side of sautéd rabbit food.
Used a lot of Kerry gold. Chest is feeling a little tight at the moment.
Wild caught gulf shrimp, heavily Cajun seasoned, on creamy cheesy polenta, sauced with butter. With a side of sautéd rabbit food.
Used a lot of Kerry gold. Chest is feeling a little tight at the moment.
Roasted pork loin and potatoes with steamed cauliflower.
TwistedGray
El Jefe Brewing Company
Working through the rib meat. Eggs, rib meat, and let over taco trimmings.
Tacos
And carne en su jugo at the MiL's house.
Tacos
And carne en su jugo at the MiL's house.
Grilling halibut with lemons from our tree.
Chicken thigh fajitas.
6Tap
To drink beer is human..
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).
6Tap
To drink beer is human..
It looks awesome! Good job!
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I love me some cheap ass Herdez salsa verde...
LakesideBrewing
Well-Known Member
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
LakesideBrewing
Well-Known Member
Looks like you nailed the scallops. Seared on the outside and cool in the center.
Leftover fajitas becomes fajita omelet for breakfast.
Sorry for the poor lighting on the 1st shot, still cooking the 2nd batch and couldn't divert attention for too long.
Sorry for the poor lighting on the 1st shot, still cooking the 2nd batch and couldn't divert attention for too long.
I wish!! Plunked down here in the middle of AZ it's hard to find ANY kind of fresh seafood let alone the quality stuff like that!
Somebody here should open a butcher shop/fish market - I'd surely go there!
imnotcassie
Well-Known Member
Soon to be brownies. 
Country style ribs and some butter/garlic shrimp on the Weber.
That's just food porn at its finest!
You never cease to amaze me! Fantastic!
Those look perfect. Perfect + 1. But did you serve with the corn & tomato relish in the top pic, or with the corn risotta in the bottom pic? I'd eat both like a pigg.
Asiago gnocchi, mushrooms and tomatoes sauteed in porkfat. Tossed in the oven to roast a little more. Pulled and places sockeye fillets topped with tomato pesto and baked for 8min.
baldm79
Well-Known Member
Caramelized mushroom and onion, chicken and extra aged cheddar quesadillas.. with hot sauce from an FOtD, I believe courtesy of @orionol73 ?
orionol73
Well-Known Member
orionol73
Well-Known Member
Yes!! I just saw that and wondered how you got it and then it dawned on me I sent that haha!
TwistedGray
El Jefe Brewing Company
Nice! My neighbor a few houses down does as well, but he is kind of a shithead. Anyways, he can't get morels so...
orionol73
Well-Known Member
well im not a poppyhead and I can find them, some years en masse
What use do you have in mind?
What use do you have in mind?
TwistedGray
El Jefe Brewing Company
well im not a poppyhead and I can find them, some years en masse
What use do you have in mind?
Butter, garlic, and salt ... salt, garlic, and butter ... they are the star
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