Surftheiop, this is going to be a long post.

First, to tell if its wetpacked or dry packed, see if there is a cloudy milky liquid in the container it came in. If there is, its wet packed. If there is an overly pinkish or orangish hue, thats not a good sign either.

Wet packed scallops will have an alkaline taste.

Honestly, just dont buy them but if you dont want to waste, at least dont make any ceviches or crudos.

You might want to increase acid to counteract the alkaline flavor. A soak in slightly acidic water might help.

Be prepared to not have a great sear with wet packed scallops due to excess liquid leakage during cook.

With regards to sauces, scallops are really versatile and plays well with dairy, cured meats, acids, or salt. Just dont make it overly complex. Now is the wintertime so I tend to not do lighter vinegrettes or tropical fruit based sauces. Asparagus plays well with scallops and both plays well with beurre blanc. Both truffles and caviar works very well with scallops. Cured meats are great too. If you find bacon boring, you can use prosciutto. It doesnt even have to be european. An XO sauce, which contains dried scallops (conpoy) and cured ham is a great pairing with fresh scallops.

You dont need to always have a sauce either. Scallops are also very good on top of starchy elements such as polenta, risotto, potato puree, cauliflower puree.

Or you can make a light seafood consomme and place a seared scallop in the middle. Perhaps a shellfish broth with clam juice, white wine, and cream. A lightened lobster bisque with some claw meat accents.

You can go Spanish with some chorizo broth. Scallops also works well with Romesco.

Some other tips. Decide whether you are searing both sides or searing just one side with a slight warming on the other. Cut back on salt if using cured meats or caviar.
Towel dry very well prior to searing.

Here is a recent seared scallop on top of a kabocha risotto with a patmesan crisp. It broke the no cheese with seafood rule but I did cut back on amount of parmesan used.

Your charity of choice. If you don’t care then send it to backcountry hunters and anglers and support our public lands!

Will do. Dogs can't hunt if there are no birds to fetch!

Edit: Just donated $25 and got five shots at a sweet rifle with scope in the raffle. Thanks!

If your cheese comes individually wrapped, you're not eating cheese.

Martin's potato rolls are great for sliders if you don't care for the sweetness of King's.

Kimchi hot dog rolls were Martin's too. A superior hot dog roll.

I suggest making your own Kimchi.

Wife and I make a half gallon about once a quarter because we eat so much of it (we're both whitebread americans, mind you).

It's incredibly easy to make, and it's great on just about anything.

I’m intrigued, started doing my easy pickles from serious eats and looking to branch out.

A+ post, thanks for all the well thought out info

inspiration

Btc,

Haven’t had those, but I’m a big fan of potato buns. FYI, Kings now has “savory butter rolls” too which apparently are a less sweet version of their classic Hawaiian rolls. Haven’t tried them out yet because I love the classic ones so much, but probably should give them a try sometime.

Love that vid, I think my entry into kimchi cooking will be much more...,boring.

seems to be the Korean version of Almazan Kitchen.
HD camera, no vocals, and cook good food in a simple way.

She is Chinese but that video is fairly on point. Still, usually I find making own kimchi to be too much work and I don't get the same level of quality as the commercial stuff. Its the same reason I don't make kosher pickles.

Living on/(in??) Maui for a bit and did the most authentic Maui thing I could think of. Went to Costco.

Picked up some Ono(wahoo) for $12 a lb. and cooked it up with some Brussels and broccoli.



They also had this little bag of joy.




Easily the busiest Costco I’ve ever been to and it was a Monday at 3pm. The gas lines were 10 deep. 2.89 vs 4$ a gallon everywhere else. Lots of cool stuff I haven’t seen at my Michigan Costcos.

Holy crap this thread needs more Almazan love.

Hmm ok I’m with Amoeba looks like I’ll stock up next time I’m close to Hmart.

Spend the extra money on dry packed/diver scallops it will change your life. Hard to find depending on where you live. Costco is normally wet packed and will be hard to get a good seat as someone posted about earlier.

I have a place here in Phoenix that I get New Bedford dry packed scallops and typically I don’t even cook them. Love them as a sashimi with a spicy wasabi sauce. Saying that, don’t eat Costco scallops raw...

So I'm at my folks over Christmas and will have another bash at fresh pasta - the twist is that Mum is a celiac so will try to do it gluten free. First port of call is the serious eats GF pasta recipe, but I was wondering if anyone here had experience with it and could suggest some do's/don'ts.

Would love to know exactly what that bag of joy is and how you prepare it for dining edification.

Planning on doing the all-belly porchetta for Christmas so I bought a big slab of skin-on belly at the Costco Business Center, but the thing doesn't even fit in our fridge without curling up part of it, so I'm going to cut some off and give the chashu pork a shot while I'm at it.

Finally got around to making the eggplant thing. Did 400 for an hour on first attempt. Came out taut as the steam is all contained, but deflated after a couple minutes. Cut open, salt, pepper and olive oil:






It was good, and I not a real big eggplant fan to begin with. Would compliment anything as a side and has some presentation value too.

The whole thing reminded me of the sweet potato lava bombs. Will probably bump to 500 next time, but it was still fall-apart on first run.

Considering Hoagie is in Hawaii, I wonder if he used that char and made the Hawaiian variation on ramen, Saimin.

nice job 27