I can't say enough good things about this recipe for scallops. It is just plain delicious. Hands down, the best cooked scallops I have ever eaten.
However, I can't honestly say they are the best scallops that I have EVER eaten, because the very best were actually raw.
When I was a Masters student, I had a project that saw me snorkeling with divers in the sheltered waters around central Newfoundland and Labrador.
Fiddle heads. The furled frond of the Ostrich fern. Phew. That is a mouthful!
I've long wanted to try them. Straight from the woods. Fresh. Local. Free! Sauteed with a bit of butter and garlic. Sounds intriguing.
If you know me at all, you know that I have been drooling over the Big Green Egg for quite some time. Well, it finally happened! I have a Big Green Egg!
OK... not quite. I actually have a Big Steel Keg. Like an Egg, but different!
Both the Egg and the Keg are kamado cookers, and both are rumoured to be fantastic, but when I started to shop around I realized that the Keg differs from the Egg in a few ways that work best for me.
1) It is not 162 pounds. The Big Green Egg is a ceramic cooker and, as a result, very heavy! The ceramic keeps the heat in quite efficiently, however as with everything in life, there is a trade off. And, in this case, it happens to be weight. The Big Steel Keg only (!) weighs 126 pounds.
Well now. That gives whole new meaning to the term 'off street parking'!
Downtown St. John's. Locally pronounced 'Sin John's'. My favourite part of the city.
You can walk from one end to the other in about 15 minutes. The oldest English-founded city in North America. Population- just over 210,000 souls.
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