weinoo

Ahhh, of course - also the lighting might be fooling my ancient retinas. Those on the bottom row, towards the back, with the red handles are what I was confused by.

Some of those look like they might even be nonstick surfaces? Has that become more common?

At some point, they'll be rolling their eyes at you, as I have been since you mentioned my incorrect cooking of a scallop.

You mean correctly cooked, on one side, as Eric does. And as much seafood is. Of course, if one wants to treat a delicate scallop as a raw hunk of steak, be my guest. Just hold the cooking lessons for your kids.

You know, it's amazing what you can find in some cookbooks when you're looking for another recipe and happen to see something interesting. Of course, the chef/author probably has no idea how to cook proteins properly. Especially fish. Oh - wait...

I have a friend or two who I argue with about this all the time. Some have gone so far as to buy high BTU propane burners - of course, they have backyards or other outdoor availability. I've cautioned them not to burn down their houses.

I can't believe Martha here... White Wine-Poached Scallop and Herb Salad Those scallops are not properly cooked!

When I need some cooking lessons, I'll give you a call. Don't stand by the phone.

Fullest potential? This makes as much sense as saying the only way to enjoy a rib eye or strip steak is blood rare. What if my diners, or I, want it medium? People in glass houses...

After making the pressed sandwich for lunch the other day, I'm not gonna give the griddler a rest... Pain perdu. For the first time in my short life, I put some Damson plum jam on a piece of my pain. It was freakin' delicious. The rest got real maple syrup. And I wanted to check on the griddling temperature accuracy of this appliance, which is not by any means new. It is pretty spot on, another win for Cuisinart. They really make a decent appliance.

The 5-salad lunch (I feel like one of the ladies who lunch). Céleri remoulade. Egg. Tomato/cucumber. Tuna. Potato.

That works; I'll even use a can of salmon to make fish cakes.

Exactly - trying for a bit of rare in the middle is my goal with these local scallops. Also why I serve them very plain, with only lemon juice and maybe a drizzle of good olive oil.

Don Ciccio did not end up well (in the Godfather!).

谢谢

Do you find Fuschia Dunlop (whose books I have always admired and used) to be a pretty accurate source of info and recipes? A one-word answer will suffice.

Oh @Franci... In the meantime... https://www.greatitalianchefs.com/features/basilicata-food-guide And my friend Katie Parla's book also might provide some insight...appears her ancestors (or some of them) even come from the region! Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes (eG-friendly Amazon.com link)

Probably not that much, since Basilicata is actually one of the regions of southern Italy.

The "top one" is cut in half, showing the interior (and the bottom, which doesn't need to get the same sear as the top). You can tell the temperature of the interior cooking surface of a pan based on the type of range you have? You're better than me.

Yeah - with frozen/defrosted hot smoked, that's as good as it's going to get. Dip or spread - cream cheese, mayo, sour cream, yogurt, chives, dill, lemon, etc. etc. s

I bought this saba from Gustiamo... https://www.gustiamo.com/saba/

Raw would work, especially with the Nantucket Bay scallops currently in season. But I'm not a "screaming hot" person - like a 450℉ - 500℉ pan surface should work? I go more by feel, I guess...

Chicken and salsa verde tamale from Factory Tamal. "Mexican" Rice from the Japanese rice cooker. Green chile Beans from the Napa Valley purveyor with green chili sauce from New Mexico. Always nice to see how many miles my lunches travel.

My usual... Coffee (George Howell!). Tahitian vanilla bean. God, I'm boring.