Scallops?

[alevasseur14]

Originally posted by: xSauronx

Originally posted by: alevasseur14
I can get the best Walleye known to man. Two points whoever can tell me the name of my home town. "Walleye capitol of the world!" I think I'm going to make some home made venison stew when I get off work today. Seems like a good Labor day project and I haven't had it in a while. Nothing - NOTHING- beats fresh venison you shot, cleaned, prepped yourself!

Sauron, do you have recipes you use for those two dishes you mentioned? I really haven't cooked much in my life and I don't really know where to start. I'd like to try those two things!

JS - 10/$10. Yeah...

chicken kiev:
http://www.foodnetwork.com/rec...kiev-recipe/index.html

if you do this properly, this is what it looks like inside:
http://pics.bbzzdd.com/users/xsauronx/kiev1.JPG

steak au poivre:
http://www.foodnetwork.com/rec...ivre-recipe/index.html

Awesome! Thanks!

 

[DrPizza]

Originally posted by: alevasseur14
10 4 Oz bags for 10 dollars...

Sea scallops or bay scallops (the big ones, or the little ones)?

 

[DrPizza]

Also, for the cooks in here, I've read that it's far better to cook them in butter than in oil or olive oil.

 

[alevasseur14]

Originally posted by: DrPizza

Originally posted by: alevasseur14
10 4 Oz bags for 10 dollars...

Sea scallops or bay scallops (the big ones, or the little ones)?

They look like they are smaller. Haven't actually been to the store yet and the ad doesn't specify.

 

[xSauronx]

Originally posted by: DrPizza
Also, for the cooks in here, I've read that it's far better to cook them in butter than in oil or olive oil.

never heard that before but im not opposed to using butter

if you try with just butter, its common to mix oil with the butter to allowed for a higher cooking temp, or to first clarify the butter to remove the milk solids which burn very easily.

 

[DrPizza]

Maybe the reason for the butter is a lower cooking temperature - so they don't end up overdone? I don't know.

 

[cherrytwist]

Originally posted by: alevasseur14

Originally posted by: DrPizza

Originally posted by: alevasseur14
10 4 Oz bags for 10 dollars...

Sea scallops or bay scallops (the big ones, or the little ones)?

They look like they are smaller. Haven't actually been to the store yet and the ad doesn't specify.

If they are sea scallops, I'll personally rent a truck, drive to MN, and fill it with as many as possible. Then I'll go to the local store and make a killing (frozen or not).

In other words, they are bay scallops.

 

[alevasseur14]

Originally posted by: cherrytwist

Originally posted by: alevasseur14

Originally posted by: DrPizza

Originally posted by: alevasseur14
10 4 Oz bags for 10 dollars...

Sea scallops or bay scallops (the big ones, or the little ones)?

They look like they are smaller. Haven't actually been to the store yet and the ad doesn't specify.

If they are sea scallops, I'll personally rent a truck, drive to MN, and fill it with as many as possible. Then I'll go to the local store and make a killing (frozen or not).

In other words, they are bay scallops.

I'll let you know. When you get here, we can cook some at my house before you leave! LOL...

 

[DrPizza]

Originally posted by: alevasseur14

Originally posted by: DrPizza

Originally posted by: alevasseur14
10 4 Oz bags for 10 dollars...

Sea scallops or bay scallops (the big ones, or the little ones)?

They look like they are smaller. Haven't actually been to the store yet and the ad doesn't specify.

40 ounces of frozen, 25% solution added bay scallops really isn't cheap at all. That's roughly a common price - $4 a pound for bay scallops. I see that price all the time, even cheaper.

 

[JS80]

Originally posted by: DrPizza
10 pounds for 10 dollars?
or
10 sea scallops for 10 dollars?

I've seen bay scallops for about $3 or 4 a pound. So, I wouldn't be too surprised if they had to clean out their over-stock in freezers with 10 pounds for 10 dollars.

I passed up a deal on live lobsters a few months ago. The 2 pound lobsters were the most expensive per pound, but if the lobster was over 5 pounds, it was only $6 per pound. I didn't know better & assumed that the bigger, older lobsters would be tough or not as good for some reason. Just recently, I talked to a seafood wholesaler & asked him about it. The only reason the 2 pounders are so much more expensive is supply and demand - that's the size most restaurants want. They don't want 3 pounders.

heh last month i bought 15 lbs of lobster for $6/lbs. Quite a lobsterfest at home. Kind of backfired though...I can't even look at a lobster probably for another couple months.