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Old 01-20-2007, 03:04 PM   #11
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Quote:
Originally Posted by BreezyCooking
I've never tried what one of our local sushi restaurants advertises as "live" scallops, but imagine they'd be good. Heck, I never have a problem tossing back fresh-shucked clams on the halfshell - why should scallops be any different.

Did the ones you have still have the orange roe attached? That's something I've always wanted to try but that seems to be impossible to find in the U.S.
No orange roe that I recall. The scallop was sliced very thin and beautifully presented on a bed of spiral-shredded daikon and the taste was so wonderful. You should really try them. I wouldn't say I would order them every time - maybe once a year or so as the texture is not my favorite, but, does not even come CLOSE to sea urchin

sorry petey, we won't hijack your thread anymore. Petey?????? PETEY??????????? PEEEEETEEEEEEEEY

Dang, another one lost to the woodshed maybe.
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Old 01-20-2007, 03:13 PM   #12
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Oh heck - he'll be back. It was a non-serious joke thread anyway - lol!!!

Scallops are nearly always sold with the roe in Europe, but here they're just considered trash. They're supposed to be very good though.

I'm not a fan of sea urchin, but I've never had it cooked like I've seen in sushi restaurants around here. The one & only time I had sea urchin it was raw, & had the consistency & color of raw egg yolk. Since raw or undercooked eggs are barf city for me, you can imagine my reaction. Luckily my dining companion at the time was more than willing to take mine off my hands.

Oh well - at least I was willing to TRY it. My parents never forced us kids to eat anything, but we did have to at least taste/try it. Then, if we still didn't like it, we could pass it by.
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Old 01-20-2007, 03:16 PM   #13
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Oh it's ok, you guys can talk about what you like here.. the chicken tar tar was only a joke. I'm waiting for some help at another thread if you guys can be of assistance
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Old 01-20-2007, 03:19 PM   #14
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You've got us all yakking here - we'll run over there right now.
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Old 01-20-2007, 05:00 PM   #15
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Got me! You funny! Thanks!
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Old 01-20-2007, 05:11 PM   #16
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OMG, I had all these thoughts before opening this, such as is this person serious? (salmonella came to mind) Thanks for the laugh!
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Old 01-20-2007, 07:39 PM   #17
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Petey - I was going to make some this evening, but the only thing I could find was a big black buzzard on the roof over the road.
Do you think that would do?
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Old 01-20-2007, 08:08 PM   #18
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Quote:
Originally Posted by cliveb
Petey - I was going to make some this evening, but the only thing I could find was a big black buzzard on the roof over the road.
Do you think that would do?
I wouldnt do buzzard. Buzzard is tough
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Old 01-20-2007, 09:23 PM   #19
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petey..
My woodshed door is always open..there is a special place in the back...........that might be what Kitchenelf was talking about...
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Old 01-20-2007, 11:48 PM   #20
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If slaughtered properly the insides of a chicken should be as safe as the insides of any other animal. I think most of the bad stuff comes from the handling.
This doesn't mean I'll be eating raw chicken any time soon.
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