What did you cook/eat today (July 2017)?

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Me too. An early cookbook of his was one of the first that I ever attempted to make a dish from.
 
The Late Night Gourmet said:
...Crawfish etouffee, also at a Bourbon Street eatery. And, we're going to eat at Emeril's later. I will find room for whatever I order.
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If you're flying home, I'm afraid the airline might charge you an extra fee for excessive poundage! :eek:

I've never been to New Orleans, but both my hubby and our son have been - son once, hubby multiple times on business. A few years back, an "authentic" Cajun/Creole restaurant opened on the west side of Cleveland. How authentic can they be? Well, the chef is from N'awlin's and doesn't miss a beat. Both of my guys say it's as good as anything they ate down south. All I know is it's good!
 
buckytom said:
Oh, thanks. We call the little ones bay scallops, as opposed to the larger sea scallops.

Were they dry? (Not extra hydrated - aka dayboat or diver scallops here)

We mostly only have the hydrated available.
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They were dry (untreated), fresh from the dockside the morning I bought them and full of the smell of the sea. We are lucky to have a travelling fishmonger who buys fresh at the dockside and comes to a local town once a week. Do I take it from your earlier comments about water pollution that you can't get dry scallops locally?
 
Sunday night's dinner was a chicken curry and rice with cucumber raita and flatbreads. I cooked the rice in some of the stock left over from the Middle Eastern white beans - it took on a very light orangey colour from the stock and tastest gorgeous.
 
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Syrian Sunday lunch:
Rice with peas and lamb
Courgettes with garlic and mint
Green beans in olive oil
 
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epicuric said:
They were dry (untreated), fresh from the dockside the morning I bought them and full of the smell of the sea. We are lucky to have a travelling fishmonger who buys fresh at the dockside and comes to a local town once a week. Do I take it from your earlier comments about water pollution that you can't get dry scallops locally?
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We can get dry scallops, but not in the average supermarket. Those are almost always treated. For the diver scallops, you would have to go to a separate fish market.

The polluted water is only around NYC itself. The fish is safe farther away down the Jersey shore or out on Long Island.
 
epicuric said:
Only on Sundays (a slightly later breakfast) when in season. They go really well with bacon. Kippers and smoked mackerel are other Sunday favourites. This not the case in Italy?
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Nope, in Italy we have a completely different ways to have breakfast, but I'm always so intrigued about these differences from country to country.
 
epicuric said:
... They (scallops) go really well with bacon...
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Do you like Brussels sprouts, @epicuric, or do you think of them as little green balls of death? I've often made a dinner of scallops, bacon, and Brussels sprouts that we can disappear in no time flat.

We do have a couple of grocery stores near us that sell dry scallops, but they come at a premium price. Same thing at the fishmonger. For cheap dinners for us, I'm perfectly happy with using the frozen, broken pieces that will show up on sale regularly. Rinsed and dried on paper towels overnight in the refrigerator, they don't shrink much, and the taste isn't compromised since the bacon is the predominant flavor anyway!
 
Lynne Guinne said:
Do you like Brussels sprouts, @epicuric, or do you think of them as little green balls of death? I've often made a dinner of scallops, bacon, and Brussels sprouts that we can disappear in no time flat.

We do have a couple of grocery stores near us that sell dry scallops, but they come at a premium price. Same thing at the fishmonger. For cheap dinners for us, I'm perfectly happy with using the frozen, broken pieces that will show up on sale regularly. Rinsed and dried on paper towels overnight in the refrigerator, they don't shrink much, and the taste isn't compromised since the bacon is the predominant flavor anyway!
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Yes I adore Brussel sprouts. I've never thought of them with scallops but I can see that working. One of my favourite starters is scallops on black pudding with pea purée, so similar flavour combination!
 
Egg burger. This was really messy - I even needed to wash my face after eating it!

[I cannot post images at present - my ISP is apparently experiencing difficulties]
 
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