Herd,
Apparently impossible to find here in the cultural backwater where a Big Mac is considered fine cuisine.... the masses settle for the dollar menu.
Oh, and the local steak house that bragged of steak so tender they do not put knives on the table. I had to threaten to scream and upchuck if they did not get me a knife to saw through the subpar slab of dead cow.
The sheep around me obeyed their masters as they fought their slabs, some using spoons and their fork to create bite-sized nodules.
Stoopid humanz.
Anyway.
Scalloni. Yum. Had it a few times out in California over the years. Yum.
"Processed abalone and scallops in cutlet form"
Basically, grab some abalone and mash it up. Grab some scallops and mash them up. If they weren't dead when you start they assuredly are after beinf mashed and smashed.
Blend the two dead critters together, smash some sort of really thin breading upon the dead creatures, then pan fry them, I think.
Sure is tasty!!!!!
Of course, the place you go to may do it differently and will not taste as yummy.
A little sole proprietership in a small farming town in California's central valley is where I had my scallone over the years. Had it last January during that visit. Yum.
Kinda' "rich." You wouldn't want to over-eat since the tummy may rebel. Kinda' like bacon; if I eat too much of it it causes discomfort. May just be my Old Coot gut that is no longer built of cast iron.
Really looking forward to eating it again this June. Yum.
Will likely have it a couple times.
By the way, if the Mori unit has not see this site well, gustatory Nirvana for some:
http://www.cheftalk.com/forums/
Of course, if Mori ambled over he's likely get them talking about the lubricating qualities of various non-stick sprays and the OCI of deep fat fryers.
Oh. Along with mentioning a yummy edible Coot curious as to who else has imbibed the scalloni stuff and what y'all thought about it.
Kinda' makes the arduous struggle down the new modern Oregon Trail with a turn-off that generally follows the Donner Party path a wee bit less tiresome knowing that scalloni awaits at the end.
Burp.
Yum.
Apparently impossible to find here in the cultural backwater where a Big Mac is considered fine cuisine.... the masses settle for the dollar menu.
Oh, and the local steak house that bragged of steak so tender they do not put knives on the table. I had to threaten to scream and upchuck if they did not get me a knife to saw through the subpar slab of dead cow.
The sheep around me obeyed their masters as they fought their slabs, some using spoons and their fork to create bite-sized nodules.
Stoopid humanz.
Anyway.
Scalloni. Yum. Had it a few times out in California over the years. Yum.
"Processed abalone and scallops in cutlet form"
Basically, grab some abalone and mash it up. Grab some scallops and mash them up. If they weren't dead when you start they assuredly are after beinf mashed and smashed.
Blend the two dead critters together, smash some sort of really thin breading upon the dead creatures, then pan fry them, I think.
Sure is tasty!!!!!
Of course, the place you go to may do it differently and will not taste as yummy.
A little sole proprietership in a small farming town in California's central valley is where I had my scallone over the years. Had it last January during that visit. Yum.
Kinda' "rich." You wouldn't want to over-eat since the tummy may rebel. Kinda' like bacon; if I eat too much of it it causes discomfort. May just be my Old Coot gut that is no longer built of cast iron.
Really looking forward to eating it again this June. Yum.
Will likely have it a couple times.
By the way, if the Mori unit has not see this site well, gustatory Nirvana for some:
http://www.cheftalk.com/forums/
Of course, if Mori ambled over he's likely get them talking about the lubricating qualities of various non-stick sprays and the OCI of deep fat fryers.
Oh. Along with mentioning a yummy edible Coot curious as to who else has imbibed the scalloni stuff and what y'all thought about it.
Kinda' makes the arduous struggle down the new modern Oregon Trail with a turn-off that generally follows the Donner Party path a wee bit less tiresome knowing that scalloni awaits at the end.
Burp.
Yum.
