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This is a pretty amazing demo

Scallops Supreme, recipe from the Sunset Cookbook: Food with a Gourmet Touch (eG-friendly Amazon.com link). I love scallops, when they're properly cooked. It's hit-or-miss whether I cook them properly. I've had a couple of hits, and a couple of misses. Tonight I decided to try a new recipe, with these scallops I bought last June. I thawed them and dried them carefully while deciding what to do with them, then hit on this recipe from the Sunset cookbook. Oops! After committing myself to this recipe I realized that it called for 2 pounds of scallops, and I only had 1 pound's worth. I soldiered on. The basic recipe is to mix cream, white wine, lemon juice and seasonings, and pour them over the scallops before adding bread crumbs and butter. I thought I'd use only half the liquid and use the rest later. As I poured, I decided it wasn't important. I was probably using too big a baking pan. After the scallops are mostly cooked, you can broil if desired. I turned up the heat, but my oven is out of sorts right now. Changing racks was enough. Excellent flavor. My darling used to complain that he thought scallops were too dry. He wouldn't have thought so with this recipe.

Thank you, @Shelby. I love your blogs and appreciate the time and effort you put into it.

I saw your post in my e-mails before I clicked on it - knew immediately however you must be talking about Ann_T!

@SLB, i don't know whether to laugh, thank, or merely acknowledge...so many choices...I love the TSA story! But thanks for the detail about the recipe size. I think you're right that the lefse I showed are significantly thinner than tortillas. The lefse are intended to be too thin -- oh, they're ethereal! -- to contain contents as a wrap. OK, next question: would you ever make a burrito from a 6" tortilla? I can't really see it. I can grasp the idea of simply making fewer tortillas of larger size, and using the 6" tortilla size for tacos.

Placed a hold on it at the local city library immediately.

Those lefse looked thinner than the tortillas, at least the one draping off of the roller. Let's just say this: that collection of tortilla ingredients intends to produce 10 cut balls of dough that will get rolled out to a 6" diameter apiece. For about a decade, I had work that took me all over Vermont. Believe this: each and EVERY time I was in the SE portion of the state, I made a pilgrimage to the KAP campus. Once, the TSA agent at the Portland airport [this makes no sense, I don't know why I was flying back out of Portland, it's possible that I made a social stop with friends in Maine]. anyway, I was carrying on all of these . . . implements . . . which TSA flagged. I explained that I'd been to KAP. I got waived through.

I love the names KAP gives their products. It wouldn't surprise me a bit if the highest gluten flour is called "Excaliber"! Thanks for the extra notes. Please take a look at this post about lefse, which is rolled. You can see they don't work carefully to get the lefse truly round, but they work to get it very thin. Without giving away recipe trade secrets, can you comment on how your rolled tortillas compare in shape and possibly thinness to the lefse? I still have never bought a tortilla press. Maybe I should try rolling some out, when (if) I start trying to make my own.

Hi -- As I understand the note in text accompanying the recipe, this is enhance the gluten of the flour if you have not used a high-gluten flour. Teh point of getting the gluten high is to keep the flour sufficiently pliable when it's rolled out thinly (I didn't post the recipe, because rules, but this is a rolled tortilla and not a pressed one). So I interpreted the term to mean what I know from Rose Levy Berenbaum as "vital wheat gluten". Maybe just an added bit of bagel flour would work too; I don't know but I know someone around here definitely does know. [As an aside, if I recall correctly KAP used to call their highest gluten flour "Excalibur". I totally loved this.] Re the filling: I actually HATE burritos with a whole lot of filling. Tacos, too -- I want the tortilla to be a substantial part of the taste experience. [This might be connected, I don't like a lot of sauce on pasta either, nor a lot of dressing on salad]. I think Chipotle's are inedible, they are so full. You have to have a fork! Meanwhile. I now need a Sichuan chicken burrito, immediately.

Lentil soup with carrots, tomatoes, spinach, onions, garlic, topped with freshly grated Parmesan. Mini caramelized apple tart.

I was extremely interested to read Real Food/Fake Food by Larry Olmsted ©2016 which discusses protected names and the countries which do and don't enforce those designations. Eye opening one might say.

For a second i thought i accidently clicked on the Dinner thread........

some of the absolute most spectacular "treats" I have ever had were at Christmas markets & Fisch Fests . . . small time vendors with heirloom secrets , , ,

Wow, thanks for sharing this. I've never tried it but it looks delicious.

Centrelink oysters Kilpatrick…Hilarious @CantCookStillTry. They look delicious and I’ll be serving them at a small party I’m having on the 23rd. Salt plus.

Bumping this up because I'm just back from a nearby Julebyen (Christmas market / festival) where I had lefse for the first time in about 33 years. I don't remember being especially impressed with it back then, but either I was clueless or my neighbor's lefse wasn't all that good! This was a revelation! Demonstration photos taken with permission. I don't have exact proportions of the ingredients (potato, flour, cream) and don't have any photos of the initial dough balls. They looked like they were 2" balls, maybe slightly smaller. Each dough ball was flattened slightly on a very heavily floured disk, I think a cloth-covered board (but forgot to ask), and then rolled until it's very, very thin. Delicately thin. This woman is picking up a disk with the special lefse stick, getting it ready to go onto the griddle. Unfortunately it tore and she had to start over. The rolled disk then went onto a special lefse griddle. (We may be looking at one of those pastry disks in the background of this photo, now that I look carefully.) I asked whether the griddle was required equipment, and was told that the very even heat is important -- but one of the women does her lefse at home on a cast iron griddle. Cook the lefse until it's starting to brown on one side, then flip it to finish cooking. They had an assembly line going, so you can see one flipped and one that hasn't been flipped yet. Use the special lefse stick to lift the finished lefse. In this case, each was being put into a cardboard serving tray, but I think at home it would be a platter. Then, brush it liberally with melted butter... ...sprinkle with sugar and cinnamon... ...roll, and serve. I walked away, took a couple of bites, and stopped stock-still. How delicate! What wonderful flavors! This practically melted in my mouth. I went back with my compliments: "This is like tasting the most delicious, beautiful cloud I can imagine!" You should have seen them beam.

My old boilng joong set up. an old turkey deep fryer burner outside died, so I had to boil the joong on my stove: 16 packets at a time! It was easier topping up the pot with hot water tho' instead of running outside. Added lots of humidity and and a couple of facials. 😊 I prepped the leaves 3 days before, and the rest of the ingredients day before. Couldn't find uncooked salted egg yolks this time, so had to use cooked ones. Now, what to do with all the cooked egg whites?

I don't think so because when you make rice, there's a lot of water surrounding the rice and the rice is brought to a boil directly from the heating element. So, under pressure, the water surrounding the rice is at 248F at high pressure (assuming the IP works like my PC). This is different from the idea of putting a bowl of water/rice into the 250F steamy oven because the oven doesn't heat the water by conduction - so I think cooking rice in a PC would be different. When @Shelby makes teh gizzards, they're basically steamed in teh PC on a rack above the liquid, so in that case, it would be the same as in a 250F steam filled oven.

Thanks for reading No....we've never paid. I know there are places around here that we could take it. I am picky lol. I prefer to do it myself. Maybe picky is too light of a word. Maybe control freak is closer? 🤣

Looks fabulous @jedovaty!

We have winter! Still cooking, just lazy in posting 😉 Sweet & Smokey Sheet Pan Chicken. Tried a new Cavendish chips shape taters. Air-fryer, and the crispiness depends on how long they are cooked. Steamed Black Bean Garlic Pickerel with the new shipment from Lake Winnipeg. Spent 2 days making joong - late this year as I didn't have a " joong bee". It was solitary session, but I enjoyed the quiet and easy pace. I surprised myself by turning out 66 joong! Families will have good eats over Xmas. My 12 year old granddaugher will have a dozen to take back with her to Newfoundland. It's her favourite Nana Joong! I'm the only one in our family who makes these now, but my daughter and DIL have made them with me, and my instructions are all documented on a webpage. Tried something new from a Weight Watcher's group" Carne Aasada. When life is busy, one pot meals are great! Yaki Udon Noodles

I tried Chefsteps' apple tarte tatin. It worked! It's really good, apples have a custard-like texture. Flavor is on point, however.. it's missing some complexity. Used filo dough for crust instead of pie/puff dough (i wanted to use it up, been in there for several years now). The dryness/texture of filo was a bit distracting, I would rather use pie dough next time, and maybe mix more spices and walnuts into it as it was missing something.

Yes, thanks for taking us along. Those steaks look wonderful! I'm surprised they were labeled as "choice" given the marbling. And I understand your relief at not having to process a deer! Even if you love the meat! 😄 By the way -- have you ever paid to have a deer processed? My deer hunting buddies used to do that, with a processor they've trusted. I don't remember how much we paid, but split 3 ways it wan't bad. The last time I got a deer (with my car, alas) I processed it myself. It is a LOT of work.

@Shelby thank you for taking us along.

I don't mind leaving the peels on for scalloped potatoes.....buuuuuut....I like mashed potatoes better peeled. I'd eat them, though. My mom loves leaving the skins on.