How do you get such a nice even crust on the scallops? Mine never turn out that well!
How do you get such a nice even crust on the scallops? Mine never turn out that well!
a good thick pan that can provide even high heat and lots of practice =DHow do you get such a nice even crust on the scallops? Mine never turn out that well!
screaming hot cast ironOriginally Posted by Bill13
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
here's what i've been doing, today.
click to embiggen
Man, you guys are way out of my league, but... Father's Day gift to me was charcoal grilled NY strip (first time using clarified butter to grill) with garlic, lime, cilantro butter; roasted garlic wasabi mashed potatoes with chives, onion strings, and sauteed green beans with shallots. The blob of compound butter looks ugly, but I was hungry.
Brian,
That looks fantastic and certainly a meal worthy of a great father.
Twitter: @PeterDaEater
Thank you! My (almost) 2-year old ate the wasabi mashed potatoes like crazy which made me awful proud. Can't believe I only found this forum recently. Great find!
Brian, that looks great!
Local berries are coming in. Picked up a 1/2 flat of strawberries and a 1/2 flat of raspberries at the local farm stand. Made 2 batches of jam today. One strawberry/raspberry/lemon zest/mint, and one strawberry/raspberry/serrano chiles.
Now is not the time to bother me. And it's always now. Wiley Miller
Lucretia, I assume you are going to eat that pretty quick, or otherwise why didn't you can them?
Jason
Freezer jam (the lower sugar recipe.) I like it better than cooked jam.
Now is not the time to bother me. And it's always now. Wiley Miller
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