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I am working this holiday season, I burned all of my vacation going to Turkey and Atlanta this week.
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Originally Posted by Olton Hall
(Post 12859914)
All this talk about sweet stuff is leading me to make some Earl Grey tea. It will be the fault of the lot of you when I get up at 3 AM to wee.
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Originally Posted by mnmag
(Post 12859967)
yeah -- just blame it all on the B:rolleyes:X!;)
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Originally Posted by Anglo Large Clawed Otter
(Post 12859916)
I plan to celebrate Christmas by getting sloppy-drunk in a secular islamic nation. The whole idea has a certain bent, je ne sais quoi to it. :-:
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Originally Posted by sbm12
(Post 12860022)
I'll be doing it in the lounge at JFK and then on SQ to FRA. Once we get to Egypt I figure things will calm down a little on the booze front, especially since it is a dry airline. :eek:
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Originally Posted by Olton Hall
(Post 12859838)
Do you have the recipe for that?
1.5 lbs bay scallops 6 oranges ~2 Tbsp flour salt, pepper to taste (~1 tsp each) ~2 Tbsp "Herbs" (vague on purpose; I used thyme and oregano this time around but it can vary) minced very fine Pasta Olive oil 1 Tbsp butter Mix the flour, herbs and salt/pepper in a bowl. Dry the scallops and toss them in the mix. Heat oil in a non-stick pan and fry the scallops over high heat until they brown but do NOT over-cook. About 1.5 minutes total cook time. Over-cooked scallops suck and are a rubbery mess. Don't do it. Also, you'll likely need to do the scallops in two batches as there are too many for one pan. Remove the scallops and set aside. Add the juice of four oranges to the pan to deglaze. Reduce it to a syrup. Add butter, 1Tbsp oil and the other two oranges cubed into .5 inch chunks to the sauce. Once the butter is melted in stir the scallops back in to coat in sauce. Serve over pasta, preferably something long like spaghetti rather than a short pasta like a ziti. Bay scallops are the best because they are small and sweet. If you can't find them (or don't want to pay the outrageous price they command) you can use regular scallops, too. If you use sea scallops you'll need to cut them so they aren't so huge. Otherwise they won't cook so quickly and that would mess things up. |
Originally Posted by mnmag
(Post 12859946)
Hmmm, interesting! Will do the morning xmas thing w/the kids & ex (I think) & then off to PVR to hang out w/my step-mom & her 'guest'!^
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Originally Posted by sbm12
(Post 12860022)
I'll be doing it in the lounge at JFK and then on SQ to FRA. Once we get to Egypt I figure things will calm down a little on the booze front, especially since it is a dry airline. :eek:
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Originally Posted by sbm12
(Post 12860044)
Bay scallops are the best because they are small and sweet. If you can't find them (or don't want to pay the outrageous price they command) you can use regular scallops, too. If you use sea scallops you'll need to cut them so they aren't so huge. Otherwise they won't cook so quickly and that would mess things up.
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Originally Posted by icurhere2
(Post 12860073)
SkyTeam USA Lite and KL won't have the "dry airline" problem.
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Originally Posted by icurhere2
(Post 12860077)
I know this will result in some blowback but bay scallops are one of the reasons I sporadically stop in the Wal-Mart SuperCenter.
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There were two 777s parked at and in the maintenance hangar tonight. I wonder what the issue is.
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Arizona is currently up on #11 Oregon.
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Originally Posted by Hartmann
(Post 12860096)
There were two 777s parked at and in the maintenance hangar tonight. I wonder what the issue is.
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Originally Posted by sbm12
(Post 12860044)
Roughly speaking (I don't feel like finding the cookbook again right now):
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