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Who doesn't?
How would I know the difference when purchasing. As I said fresh scallops, like the ones RedWolf posted in the shell. They tasted like lobster.Wet scallops are treated with a solution of water and some long-ass chemical name to retain their weight & appearance. Dry scallops aren't treated with anything and taste much better. There's a big difference in flavor and texture. You can remediate that, somewhat, by soaking them in cold water, lemon juice and a little salt, (Google the ratios). I hope this fucking helped
Look at the packaging. By law, any scallops that are wet packed must be stated on the package which is easy enough to do with frozen scallops.
My wife was watching a cooking show and the guy said virtually ever piece of fish in the seafood section is previously frozen. So instead of ordering a piece of cod that may be too large and has already been thawed for days he said to just buy your fish in the frozen food section. That's what I do now and enjoyed just the right amount of salmon last night.
Yes, wet most likely
She's correct. You would have to ask the guy scooping them if they're dry or wet. When caught, they're shucked and stored into a brine solution before being frozen. Dry scallops are flash frozen within 4 hours of being harvested. Regardless of the type, they need to be really dry to ensure a good sear. I do the same with Salmon...Costco has wild caught Pacific Sockeye salmon that's frozen in individual portions. It's very good.
I could not get your link to open but I will definitely try this marinade, probably on steak. I am aware of how coke breaks down meat and is a great marinade.The result:
And yes. I'm aware I'm taking hi-def stills of chicken. That's why they call it the off-season
www.post-gazette.com
Last night we had "Lonaganiza Sausage." The photos don't have a lot of color and may appear bland in the photos, but this particular sausage was really really good. Boarman's Market in Highland calls it "Lonaganiza Sausage" but I think they're spelling it wrong. I googled it and there are several different spellings for it, but none spell it the way Boarman's does. But variations of it seem to come from a lot of different places, like Spain, Argentina, Chile, Peru, Uraguay, Mexico, Puerto Rico, Dominican Republic, and the Philippines. The flavor of these from Boarman's is really nice! Extremely unique. Very delicious! It has become our favorite sausage. If you ever see it, you should definitely check it out.
Longaniza - Wikipedia
en.wikipedia.org
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