Not lobsters. 3# are up to $15.50, 2# 12.95, chicks $10.75. Those will be 86's from the menu tomorrow. I could get away with charging $100 for a three-pounder during Valentines Week, but that isn't going to fly anymore. And scallops are up to $17.99#. That scares the shit out of me. Scallops tend to jump up in price every few years and never go down again. ETA: on a happy note, bluefin tuna is down to $12.95#. Beautiful fish too.
Tuna is probably my favourite fish. The way I like to make it is by dredging it in sesame seeds then grilling.
Tonight I will be experimenting. Not for me but the kids. I'm going to take this stuff and make Potted Meat Pop-Overs. If little Suzy can eat one, I can.
is a pop over the same as yorkshire pudd'n? when i was researching that recently, the US sites all said "use a pop-over" tin...
Yeah. I had to google yorkshire pudding though to find out. To me pudding is something you eat in a bowl cold and there is no bread (except bread pudding) and you don't bake it (except bread pudding).
Me too. Scallops are one of my favorite things in the world. (Crab, too, but I digress.) Are fake scallops made from shark or skate a thing, in your experience? I'm seeing differing opinions from various sources, but I'm thinking a rise in market prices would probably raise the odds that it happens. ---------------- Cooking tonight: No damn idea, but I haven't had red meat in a week, so it'll be beef.
Rotisserie chicken with potato salad and mixed sauteed veggies for the added health effect on the side.
Traditionally, a Yorkshire pudding is basically a popover with beef. Or I guess a popover is a beefless Yorkshire pudding. Either way, you can use a muffin pan.
It's called surimi (any fake seafood). Another name is fish gel. Sounds appetizing doesn't it. https://www.thrillist.com/eat/nation/surimi-seafood-secret-ingredient https://www.thespruceeats.com/fake-scallops-and-scallop-types-1808811
God, why does every joke or play on words I make on WF always turn into Sex or something so far gone, I just turn and run the other way. LOL
Looks like they make it from pollock, the infamous imitation crabmeat. Not in my kitchen. Chef would have a heartattack.
