I have a pound of frozen bay scallops SeaBest brand. This is not my first rodeo. It says thaw. Got it. It says do not over cook. There is so much water to leach out that they are never not over cooked. I will fry in butter only to dump a cup of fluid then add butter or whatever. What is the right way to cook these little scallops?
I want a maple finish but no way to not over cook. Wtf am i doing wrong?

On Fri, 7 Jun 2019 14:32:29 -0700 (PDT), Thomas >
wrote:

>I have a pound of frozen bay scallops SeaBest brand. This is not my first rodeo. It says thaw. Got it. It says do not over cook. There is so much water to leach out that they are never not over cooked. I will fry in butter only to dump a cup of fluid then add butter or whatever. What is the right way to cook these little scallops?
>I want a maple finish but no way to not over cook. Wtf am i doing wrong?

I love my seafood and am fairly knowledgeable and you started wrong,
never buy those 'baby' scallops, they are useless.

I tried some frozen scallops recently. Allowed them to unthaw in a
sieve over a basin. When unfrozen I heated a cast iron pan, dropped
in butter so it spattered, added scallops, turned perhaps once and in
about 3 minutes, removed from heat and gobbled them down Don't
overcook. Personally I never add any spices etc. scallops have a
gentle flavour and its all too easy to mask it.

On Fri, 07 Jun 2019 18:46:27 -0300, wrote:

>On Fri, 7 Jun 2019 14:32:29 -0700 (PDT), Thomas >
>wrote:
>
>>I have a pound of frozen bay scallops SeaBest brand. This is not my first rodeo. It says thaw. Got it. It says do not over cook. There is so much water to leach out that they are never not over cooked. I will fry in butter only to dump a cup of fluid then add butter or whatever. What is the right way to cook these little scallops?
>>I want a maple finish but no way to not over cook. Wtf am i doing wrong?
>
>I love my seafood and am fairly knowledgeable and you started wrong,
>never buy those 'baby' scallops, they are useless.
>
>I tried some frozen scallops recently. Allowed them to unthaw in a
>sieve over a basin. When unfrozen I heated a cast iron pan, dropped
>in butter so it spattered, added scallops, turned perhaps once and in
>about 3 minutes, removed from heat and gobbled them down Don't
>overcook. Personally I never add any spices etc. scallops have a
>gentle flavour and its all too easy to mask it.

Lucretia is right. Thaw in a sieve over a bowl pat them dry just
before you toss them into a hot pan with butter. Salt them if you
wish. Just a couple of minutes to cook, please.
Janet US

On 2019-06-07 5:32 p.m., Thomas wrote:
> I have a pound of frozen bay scallops SeaBest brand. This is not my
> first rodeo. It says thaw. Got it. It says do not over cook. There is
> so much water to leach out that they are never not over cooked. I
> will fry in butter only to dump a cup of fluid then add butter or
> whatever. What is the right way to cook these little scallops? I want
> a maple finish but no way to not over cook. Wtf am i doing wrong?
>

When I have small scallops to cook I boil them for a bit and use the
water as the liquid to make a white sauce that can be used to make a
seafood souffle or Coquilles St. Jacques.

Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off. Returned to the pan with 2 more tbs salted butter, added pre cooked bacon pulled apart by hand. Simmered to allow the butter to melt, added sweet red bell pepper. Added a good dump of maple. Simmered. It is good as a stand alone but i would never be proud of it to cook for guests.
The large sea scallops are better but cost twice.
I will pay twice for better next time.

On Fri, 7 Jun 2019 18:35:02 -0400, Dave Smith
> wrote:

>On 2019-06-07 5:32 p.m., Thomas wrote:
>> I have a pound of frozen bay scallops SeaBest brand. This is not my
>> first rodeo. It says thaw. Got it. It says do not over cook. There is
>> so much water to leach out that they are never not over cooked. I
>> will fry in butter only to dump a cup of fluid then add butter or
>> whatever. What is the right way to cook these little scallops? I want
>> a maple finish but no way to not over cook. Wtf am i doing wrong?
>>
>
>When I have small scallops to cook I boil them for a bit and use the
>water as the liquid to make a white sauce that can be used to make a
>seafood souffle or Coquilles St. Jacques.

A coquille St. Jacques IS a scallop, you uncultured American.

On Fri, 7 Jun 2019 15:40:27 -0700 (PDT), Thomas >
wrote:

>Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off. Returned to the pan with 2 more tbs salted butter, added pre cooked bacon pulled apart by hand. Simmered to allow the butter to melt, added sweet red bell pepper. Added a good dump of maple. Simmered. It is good as a stand alone but i would never be proud of it to cook for guests.
>The large sea scallops are better but cost twice.
>I will pay twice for better next time.

Better to have large scallops once than those baby scallops twice
urgggh! Don't add maple as that will overwhelm the delicate scallop
flavour.

On Sat, 08 Jun 2019 08:48:49 +1000, Bruce >
wrote:

>On Fri, 7 Jun 2019 18:35:02 -0400, Dave Smith
> wrote:
>
>>On 2019-06-07 5:32 p.m., Thomas wrote:
>>> I have a pound of frozen bay scallops SeaBest brand. This is not my
>>> first rodeo. It says thaw. Got it. It says do not over cook. There is
>>> so much water to leach out that they are never not over cooked. I
>>> will fry in butter only to dump a cup of fluid then add butter or
>>> whatever. What is the right way to cook these little scallops? I want
>>> a maple finish but no way to not over cook. Wtf am i doing wrong?
>>>
>>
>>When I have small scallops to cook I boil them for a bit and use the
>>water as the liquid to make a white sauce that can be used to make a
>>seafood souffle or Coquilles St. Jacques.
>
>A coquille St. Jacques IS a scallop, you uncultured American.

I was gone at 'boil them a bit' arghh

On Fri, 07 Jun 2019 20:03:12 -0300, wrote:

>On Sat, 08 Jun 2019 08:48:49 +1000, Bruce >
>wrote:
>
>>On Fri, 7 Jun 2019 18:35:02 -0400, Dave Smith
> wrote:
>>
>>>On 2019-06-07 5:32 p.m., Thomas wrote:
>>>> I have a pound of frozen bay scallops SeaBest brand. This is not my
>>>> first rodeo. It says thaw. Got it. It says do not over cook. There is
>>>> so much water to leach out that they are never not over cooked. I
>>>> will fry in butter only to dump a cup of fluid then add butter or
>>>> whatever. What is the right way to cook these little scallops? I want
>>>> a maple finish but no way to not over cook. Wtf am i doing wrong?
>>>>
>>>
>>>When I have small scallops to cook I boil them for a bit and use the
>>>water as the liquid to make a white sauce that can be used to make a
>>>seafood souffle or Coquilles St. Jacques.
>>
>>A coquille St. Jacques IS a scallop, you uncultured American.
>
>I was gone at 'boil them a bit' arghh

You're right. Who boils scallops?

What I did is tasty for sure but it was just to use them. The maple was good to me.

On 6/7/2019 6:35 PM, Dave Smith wrote:
> On 2019-06-07 5:32 p.m., Thomas wrote:
>> I have a pound of frozen bay scallops SeaBest brand. This is not my
>> first rodeo. It says thaw. Got it. It says do not over cook. There is
>> so much water to leach out that they are never not over cooked. I
>> will fry in butter only to dump a cup of fluid then add butter or
>> whatever. What is the right way to cook these little scallops? I want
>> a maple finish but no way to not over cook. Wtf am i doing wrong?
>>
>
> When I have small scallops to cook I boil them for a bit and use the
> water as the liquid to make a white sauce that can be used to make a
> seafood souffle or Coquilles St. Jacques.

What do you mean you "boil them"? Surely you don't add them to water.
Frozen thawed scallops, if not drained, contain lots of water.

Jill

On 6/7/2019 7:02 PM, wrote:
> On Fri, 7 Jun 2019 15:40:27 -0700 (PDT), Thomas >
> wrote:
>
>> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off. Returned to the pan with 2 more tbs salted butter, added pre cooked bacon pulled apart by hand. Simmered to allow the butter to melt, added sweet red bell pepper. Added a good dump of maple. Simmered. It is good as a stand alone but i would never be proud of it to cook for guests.
>> The large sea scallops are better but cost twice.
>> I will pay twice for better next time.
>
> Better to have large scallops once than those baby scallops twice
> urgggh! Don't add maple as that will overwhelm the delicate scallop
> flavour.
>
While I don't agree that bay/petite/small scallops are awful, I do
prefer sea scallops. Either way, they need to be well drained (as
others have mentioned) when thawed from frozen. There really should not
be that much water leaching out of them when it comes time to cook them.

I noticed the mention of maple syrup when I read the original post. I
completely agree it would overwhelm the scallops.

Jill

On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.

Check the ingredients on the bag for sodium tripolyphosphate. That will
make the scallops retain quite a bit of fluid, so you're paying scallop
prices for crappy water.

Cindy Hamilton

jmcquown wrote:
> Frozen thawed scallops, if not drained, contain lots of water.

Only if you buy frozen grocery store scallops. Look for "dry
pack" on the labels (rare at a grocery store).

Thomas wrote:
>
> I have a pound of frozen bay scallops SeaBest brand. This is not my first rodeo. It says thaw. Got it. It says do not over cook. There is so much water to leach out that they are never not over cooked. I will fry in butter only to dump a cup of fluid then add butter or whatever. What is the right way to cook these little scallops?
> I want a maple finish but no way to not over cook. Wtf am i doing wrong?

First of all. Look on the package...large or small, you want dry
packed.
The "wet packed" has a chemical added to make them absorb water
before being frozen. This increases the weight with water and
they can charge more.

Bay scallops (the small ones) are actually superior as they are
just young ones and very tender. Think eating lamb vs mutton.
They taste just as good as the large, older sea scallops. Either
ones can be sold dry or wet packed.

One mistake people make cooking the small ones is trying to cook
too many at once.

Long story short, I've made the mistake of cooking scallops (both
sizes) in browned butter with flavoring added - like lemon and
garlic.

Best to sear them in a screaming hot pan in a nip of plain oil,
not butter. Then after they're cooked drizzle a bit of a sauce
made from browned butter, garlic and lemon for example over them
or on the side.

For the super tender and tiny bay scallops, best way to cook them
is to put them on a skewer and place right over the hottest part
of your grill or right underneath a broiler. The extra water
won't be a problem. Once cooked, just a drizzle of whatever glaze
or sauce on top.

Go easy though. As Lucretia said, they are tasty just plain.

wrote:
>
> I love my seafood and am fairly knowledgeable and you started wrong,
> never buy those 'baby' scallops, they are useless.

Disagree. Those are tender and the best. Just need different
cooking methods. You should buy large or small depending on
how you plan to use them.

On 2019-06-08 12:37 a.m., jmcquown wrote:
> On 6/7/2019 6:35 PM, Dave Smith wrote:
>> On 2019-06-07 5:32 p.m., Thomas wrote:
>>> I have a pound of frozen bay scallops SeaBest brand. This is not my
>>> first rodeo. It says thaw. Got it. It says do not over cook. There is
>>> so much water to leach out that they are never not over cooked. I
>>> will fry in butter only to dump a cup of fluid then add butter or
>>> whatever. What is the right way to cook these little scallops? I want
>>> a maple finish but no way to not over cook. Wtf am i doing wrong?
>>>
>>
>> When I have small scallops to cook I boil them for a bit and use the
>> water as the liquid to make a white sauce that can be used to make a
>> seafood souffle or Coquilles St. Jacques.
>
> What do you mean you "boil them"?Â* Surely you don't add them to water.
> Frozen thawed scallops, if not drained, contain lots of water.
>


I thaw them first and let them drain.

On Sat, 08 Jun 2019 08:54:08 -0400, Gary > wrote:

>Thomas wrote:
>>
>> I have a pound of frozen bay scallops SeaBest brand. This is not my first rodeo. It says thaw. Got it. It says do not over cook. There is so much water to leach out that they are never not over cooked. I will fry in butter only to dump a cup of fluid then add butter or whatever. What is the right way to cook these little scallops?
>> I want a maple finish but no way to not over cook. Wtf am i doing wrong?
>
>First of all. Look on the package...large or small, you want dry
>packed.
>The "wet packed" has a chemical added to make them absorb water
>before being frozen. This increases the weight with water and
>they can charge more.
>
>Bay scallops (the small ones) are actually superior as they are
>just young ones and very tender. Think eating lamb vs mutton.
>They taste just as good as the large, older sea scallops. Either
>ones can be sold dry or wet packed.
>
>One mistake people make cooking the small ones is trying to cook
>too many at once.
>
>Long story short, I've made the mistake of cooking scallops (both
>sizes) in browned butter with flavoring added - like lemon and
>garlic.
>
>Best to sear them in a screaming hot pan in a nip of plain oil,
>not butter. Then after they're cooked drizzle a bit of a sauce
>made from browned butter, garlic and lemon for example over them
>or on the side.
>
>For the super tender and tiny bay scallops, best way to cook them
>is to put them on a skewer and place right over the hottest part
>of your grill or right underneath a broiler. The extra water
>won't be a problem. Once cooked, just a drizzle of whatever glaze
>or sauce on top.
>
>Go easy though. As Lucretia said, they are tasty just plain.

I've never seen small Bay scallops you could a put skewer through,
they are just tiny rubbish. The most I might use them for is chowder,
along with plenty of haddock and other fish.

On 6/8/2019 6:09 AM, Cindy Hamilton wrote:
> On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
>> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
>
> Check the ingredients on the bag for sodium tripolyphosphate. That will
> make the scallops retain quite a bit of fluid, so you're paying scallop
> prices for crappy water.
>
> Cindy Hamilton
>

They are often treated with a phosphate solution that can increase the
weight by 15%. You can get sea scallops that are "dry pack" thaat have
not been soaked.

On Friday, June 7, 2019 at 11:32:33 AM UTC-10, Thomas wrote:
> I have a pound of frozen bay scallops SeaBest brand. This is not my first rodeo. It says thaw. Got it. It says do not over cook. There is so much water to leach out that they are never not over cooked. I will fry in butter only to dump a cup of fluid then add butter or whatever. What is the right way to cook these little scallops?
> I want a maple finish but no way to not over cook. Wtf am i doing wrong?

I would dump the scallops in boiling water for less than a minute and then drain and sauce it up with a mix of mayo and Sriracha. Alternatively, you could drain the scallops as best you can and add an acid such as lime juice and let it set a while and then sauce it up with a mix of mayo and Sriracha..

What's getting popular over here is scallops served Japanese style - this includes the mantle part of the scallop but not the guts. It's less boring than regular scallop.

https://www.amazon.com/photos/shared...DfzHTljn2-rM_U

On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
>> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
>
>Check the ingredients on the bag for sodium tripolyphosphate. That will
>make the scallops retain quite a bit of fluid, so you're paying scallop
>prices for crappy water.

That's a bit too intelligent and critical for RFC. They don't want to
be disturbed while they shove unknown substances into their mouths.

On Saturday, June 8, 2019 at 4:09:13 PM UTC-4, Bruce wrote:
> On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
> >> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
> >
> >Check the ingredients on the bag for sodium tripolyphosphate. That will
> >make the scallops retain quite a bit of fluid, so you're paying scallop
> >prices for crappy water.
>
> That's a bit too intelligent and critical for RFC. They don't want to
> be disturbed while they shove unknown substances into their mouths.

It's not exactly unknown. Everything in it and its metabolites are
benign or healthful.

Cindy Hamilton

On Sun, 9 Jun 2019 03:54:34 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, June 8, 2019 at 4:09:13 PM UTC-4, Bruce wrote:
>> On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
>> >> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
>> >
>> >Check the ingredients on the bag for sodium tripolyphosphate. That will
>> >make the scallops retain quite a bit of fluid, so you're paying scallop
>> >prices for crappy water.
>>
>> That's a bit too intelligent and critical for RFC. They don't want to
>> be disturbed while they shove unknown substances into their mouths.
>
>It's not exactly unknown. Everything in it and its metabolites are
>benign or healthful.

Roundup was also innocent for a long time. Anyway, this is RFC. How
much are chicken thighs where you live? Does your supermarket have
baggers?

On Sunday, June 9, 2019 at 7:00:38 AM UTC-4, Bruce wrote:
> On Sun, 9 Jun 2019 03:54:34 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, June 8, 2019 at 4:09:13 PM UTC-4, Bruce wrote:
> >> On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
> >> >> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
> >> >
> >> >Check the ingredients on the bag for sodium tripolyphosphate. That will
> >> >make the scallops retain quite a bit of fluid, so you're paying scallop
> >> >prices for crappy water.
> >>
> >> That's a bit too intelligent and critical for RFC. They don't want to
> >> be disturbed while they shove unknown substances into their mouths.
> >
> >It's not exactly unknown. Everything in it and its metabolites are
> >benign or healthful.
>
> Roundup was also innocent for a long time.

Roundup is a complex organic chemical. Sodium tripolyphosphate is
a very simple inorganic compound, hardly more complex than table salt.

> Anyway, this is RFC. How
> much are chicken thighs where you live?

I don't know. Maybe $1.79 per pound, on average? I don't very often
buy thighs.

> Does your supermarket have
> baggers?

No. The checkstands are configured so that the cashier bags each item
immediately after it is scanned.

Cindy Hamilton

On Sun, 9 Jun 2019 04:31:30 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, June 9, 2019 at 7:00:38 AM UTC-4, Bruce wrote:
>> On Sun, 9 Jun 2019 03:54:34 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Saturday, June 8, 2019 at 4:09:13 PM UTC-4, Bruce wrote:
>> >> On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
>> >> >> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
>> >> >
>> >> >Check the ingredients on the bag for sodium tripolyphosphate. That will
>> >> >make the scallops retain quite a bit of fluid, so you're paying scallop
>> >> >prices for crappy water.
>> >>
>> >> That's a bit too intelligent and critical for RFC. They don't want to
>> >> be disturbed while they shove unknown substances into their mouths.
>> >
>> >It's not exactly unknown. Everything in it and its metabolites are
>> >benign or healthful.
>>
>> Roundup was also innocent for a long time.
>
>Roundup is a complex organic chemical. Sodium tripolyphosphate is
>a very simple inorganic compound, hardly more complex than table salt.

Oh no, not table salt! Do you know how many people are killed by table
salt every day?

Bruce wrote:
>
> Cindy Hamilton wrote:
> >Roundup is a complex organic chemical. Sodium tripolyphosphate is
> >a very simple inorganic compound, hardly more complex than table salt.
>
> Oh no, not table salt! Do you know how many people are killed by table
> salt every day?

The odd thing here is if YOU know that answer. Paranoid often?

On Sun, 09 Jun 2019 21:46:39 +1000, Bruce >
wrote:

>On Sun, 9 Jun 2019 04:31:30 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Sunday, June 9, 2019 at 7:00:38 AM UTC-4, Bruce wrote:
>>> On Sun, 9 Jun 2019 03:54:34 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Saturday, June 8, 2019 at 4:09:13 PM UTC-4, Bruce wrote:
>>> >> On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
>>> >> > wrote:
>>> >>
>>> >> >On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
>>> >> >> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
>>> >> >
>>> >> >Check the ingredients on the bag for sodium tripolyphosphate. That will
>>> >> >make the scallops retain quite a bit of fluid, so you're paying scallop
>>> >> >prices for crappy water.
>>> >>
>>> >> That's a bit too intelligent and critical for RFC. They don't want to
>>> >> be disturbed while they shove unknown substances into their mouths.
>>> >
>>> >It's not exactly unknown. Everything in it and its metabolites are
>>> >benign or healthful.
>>>
>>> Roundup was also innocent for a long time.
>>
>>Roundup is a complex organic chemical. Sodium tripolyphosphate is
>>a very simple inorganic compound, hardly more complex than table salt.
>
>Oh no, not table salt! Do you know how many people are killed by table
>salt every day?

There are also people, such as myself, who try to eat more salt to
keep my blood pressure up. You're generalizing.

On Sun, 09 Jun 2019 08:05:03 -0400, Gary > wrote:

>Bruce wrote:
>>
>> Cindy Hamilton wrote:
>> >Roundup is a complex organic chemical. Sodium tripolyphosphate is
>> >a very simple inorganic compound, hardly more complex than table salt.
>>
>> Oh no, not table salt! Do you know how many people are killed by table
>> salt every day?
>
>The odd thing here is if YOU know that answer. Paranoid often?

Paranoid? Isn't it true then?

On Sun, 09 Jun 2019 10:38:46 -0300, wrote:

>On Sun, 09 Jun 2019 21:46:39 +1000, Bruce >
>wrote:
>
>>On Sun, 9 Jun 2019 04:31:30 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Sunday, June 9, 2019 at 7:00:38 AM UTC-4, Bruce wrote:
>>>> On Sun, 9 Jun 2019 03:54:34 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>> >On Saturday, June 8, 2019 at 4:09:13 PM UTC-4, Bruce wrote:
>>>> >> On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
>>>> >> > wrote:
>>>> >>
>>>> >> >On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
>>>> >> >> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
>>>> >> >
>>>> >> >Check the ingredients on the bag for sodium tripolyphosphate. That will
>>>> >> >make the scallops retain quite a bit of fluid, so you're paying scallop
>>>> >> >prices for crappy water.
>>>> >>
>>>> >> That's a bit too intelligent and critical for RFC. They don't want to
>>>> >> be disturbed while they shove unknown substances into their mouths.
>>>> >
>>>> >It's not exactly unknown. Everything in it and its metabolites are
>>>> >benign or healthful.
>>>>
>>>> Roundup was also innocent for a long time.
>>>
>>>Roundup is a complex organic chemical. Sodium tripolyphosphate is
>>>a very simple inorganic compound, hardly more complex than table salt.
>>
>>Oh no, not table salt! Do you know how many people are killed by table
>>salt every day?
>
>There are also people, such as myself, who try to eat more salt to
>keep my blood pressure up. You're generalizing.

I said many people are killed by salt. That's not generalizing. That's
true.

Bruce: "Many people are killed by cars."
Lucretia: "Not true, I'm still alive!"

On 6/9/2019 9:38 AM, wrote:
> On Sun, 09 Jun 2019 21:46:39 +1000, Bruce >
> wrote:
>
>> On Sun, 9 Jun 2019 04:31:30 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, June 9, 2019 at 7:00:38 AM UTC-4, Bruce wrote:
>>>> On Sun, 9 Jun 2019 03:54:34 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Saturday, June 8, 2019 at 4:09:13 PM UTC-4, Bruce wrote:
>>>>>> On Sat, 8 Jun 2019 03:09:43 -0700 (PDT), Cindy Hamilton
>>>>>> > wrote:
>>>>>>
>>>>>>> On Friday, June 7, 2019 at 6:40:31 PM UTC-4, Thomas wrote:
>>>>>>>> Here what i did. Thawed then pan cooked slow with 2 tbs butter. Dumped the ridiculous water off.
>>>>>>>
>>>>>>> Check the ingredients on the bag for sodium tripolyphosphate. That will
>>>>>>> make the scallops retain quite a bit of fluid, so you're paying scallop
>>>>>>> prices for crappy water.
>>>>>>
>>>>>> That's a bit too intelligent and critical for RFC. They don't want to
>>>>>> be disturbed while they shove unknown substances into their mouths.
>>>>>
>>>>> It's not exactly unknown. Everything in it and its metabolites are
>>>>> benign or healthful.
>>>>
>>>> Roundup was also innocent for a long time.
>>>
>>> Roundup is a complex organic chemical. Sodium tripolyphosphate is
>>> a very simple inorganic compound, hardly more complex than table salt.
>>
>> Oh no, not table salt! Do you know how many people are killed by table
>> salt every day?
>
> There are also people, such as myself, who try to eat more salt to
> keep my blood pressure up. You're generalizing.
>
He's very good at generalizing. When I was in my early 20's I craved
salt to the point where I'd pour a bit into my my hand and eat it.
Turns out I had low blood pressure. Not dangerously low but he
explained my body was craving sodium chloride. I'd been adjusting my
cooking to use very little salt because my mother was on a low-sodium
diet. Less salt might have been good for her but it sure wasn't good
for me.

Jill

jmcquown wrote:
>
> I'd been adjusting my
> cooking to use very little salt because my mother was on a low-sodium
> diet. Less salt might have been good for her but it sure wasn't good
> for me.

I spent the summer of 72 with a family that used NO salt ever for
health reasons. Woman was a great cook but with absolutely no
salt or substitute, her meals were so bland to me at first. I
never snuck in salt I just ate as they did. By end of summer, I
was cured of the salt thing and all food tasted great.

When I moved back home I rarely used salt but slowly it all came
back after several months and eventually I was salt-boy again.

Cindy Hamilton wrote:
>
> Bruce wrote:
> > Anyway, this is RFC. How
> > much are chicken thighs where you live?
>
> I don't know. Maybe $1.79 per pound, on average? I don't very often
> buy thighs.

I only buy them when on sale for about 79 cents per pound
and often less.

Bruce think these are mistreated chickens sold so cheap.
He doesn't understand about grocery sales and loss leaders.

I know a grocery store butcher. She told me that those
cheap sales are sold at a loss of profit,
(sold at cost or even less than cost)
just to bring
people in then they buy other profitable things while there.

On Mon, 10 Jun 2019 08:41:30 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Bruce wrote:
>> > Anyway, this is RFC. How
>> > much are chicken thighs where you live?
>>
>> I don't know. Maybe $1.79 per pound, on average? I don't very often
>> buy thighs.
>
>I only buy them when on sale for about 79 cents per pound
>and often less.
>
>Bruce think these are mistreated chickens sold so cheap.

Of course they are. I can't believe you don't know it. Industrial
factory chickens.

>He doesn't understand about grocery sales and loss leaders.

They may be a loss leader, but they're still an industrial chicken.
Mankind at its worst.

> >Bruce think these are mistreated chickens sold so cheap.
>
> Of course they are. I can't believe you don't know it. Industrial
> factory chickens.
>
> >He doesn't understand about grocery sales and loss leaders.
>
> They may be a loss leader, but they're still an industrial chicken.
> Mankind at its worst.

My only point there was that the cheap on sale chicken is no
worse than the expensive chicken (at grocery stores) as far as
raising conditions. All deplorable.

One would think though that the mistreated ones might welcome
death more readily vs the free range happy ones just grabbed by
the neck and killed.

You mentioned that you have chickens. Do you eat them? Your meat
problem seems to be about the living conditions with commercial
meat but you probably raise yours all happy and stuff. You done
turned all yours into pets, didn't you? :-D

I suppose eggs are all ok there as long as you don't have a
rooster. Then we have the abortion issue.

On Tue, 11 Jun 2019 09:05:43 -0400, Gary > wrote:

>
>> >Bruce think these are mistreated chickens sold so cheap.
>>
>> Of course they are. I can't believe you don't know it. Industrial
>> factory chickens.
>>
>> >He doesn't understand about grocery sales and loss leaders.
>>
>> They may be a loss leader, but they're still an industrial chicken.
>> Mankind at its worst.
>
>My only point there was that the cheap on sale chicken is no
>worse than the expensive chicken (at grocery stores) as far as
>raising conditions. All deplorable.
>
>One would think though that the mistreated ones might welcome
>death more readily vs the free range happy ones just grabbed by
>the neck and killed.
>
>You mentioned that you have chickens. Do you eat them?

No. Most of them don't lay much anymore, but we keep them as long as
they will live. Thanks for services rendered

>Your meat
>problem seems to be about the living conditions with commercial
>meat but you probably raise yours all happy and stuff. You done
>turned all yours into pets, didn't you? :-D

We don't give them names and they don't live in the house, so I guess
they're not pets.

>I suppose eggs are all ok there as long as you don't have a
>rooster. Then we have the abortion issue.

We have 2 roosters. We found that chickens live longer if they walk
around with a rooster. The hens seem to be kind of oblivious to
danger, whereas the rooster's constantly on the lookout.