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Old 05-02-2008, 01:54 PM   #41
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LOL

San Fransisco has the first Chinatown in the US and it is probably the most famous. Other Chinatowns are great too though. Bostons is pretty small (just a few blocks) but you can find some incredible food.

OK sorry for the thread hijack. Back to scallops.
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Old 05-03-2008, 05:52 AM   #42
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Quote:
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Most major cities have a Chinatown pacanis.
Yeah, even Perth has one - just don't blink too quickly or you will miss it!
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Old 05-03-2008, 06:53 AM   #43
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Yeah, even Perth has one - just don't blink too quickly or you will miss it!
That amazes me.
I guess the closest city to me doesn't have enough Chinese population to have a Chinatown. We have quite a few Polish people who seem to live in one area, with their delis catering to the Polish cuisine and Polish clubs, but we don't call that section of town "Polishtown".....
In today's age, it just doesn't seem politically correct
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Old 05-03-2008, 09:10 AM   #44
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in my town, there are two distinct neighborhoods. the hill on the southeast part of town is called guinea heights, for it's italian population.
the other half of town towards the river is called pollock valley, for it's eastern european population.

i live in pollock valey.

the lone mick in the maddening bunch.

ok, back to mysterious shellfish warnings.
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Old 05-03-2008, 11:48 AM   #45
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I'm going to be picking up more scallops for dinner today :)
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Old 05-03-2008, 11:49 AM   #46
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I will be looking forward to seeing those scallops too, then!
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Old 05-04-2008, 05:53 AM   #47
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I didn't read thru all the replies, but a great compliment dish to scallops are
pan fried zuccinni in olive oil. Thinly sliced, just a dash of salt and pepper while frying, not too much. Break out the wide frying pan for all them thin slices.
I use that curly metal rod gadget from some infomercial to flip the zuccinni slices.

I haven't made this combo in awhile. Wow. Thanks for reminding me.
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Old 05-04-2008, 10:45 AM   #48
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Made a tasty combo with seared sea scallops last evening... baby cabbage braised in butter and dry vermouth!
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Old 05-04-2008, 10:04 PM   #49
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Made more scallops last night, didn't get a picture though. They tasted alot better, except I put lemon in it and I didn't enjoy it that much. The texture was alot nicer as I didn't overcook them, but when I know I've undercooked food I don't enjoy it as much. I have a weak stomach for things like that and have a hard time chewing meat if I know its not cooked thoroughly.
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Old 05-09-2008, 10:42 PM   #50
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Ok girlie... I have poured over this thread and I'm makin scallops tonight!!!! Gonna try them out in my cast iron and see if I can achieve that carmel color... using a bit of butter and bacon grease, then after they are carmelized, add some garlic, white wine and squeeze of fresh lemon! Thanks for the inspiration!!!
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