Comments for Meats, Roots and Leaves

Comment on ‘Scotch’ quail eggs with merguez sausage by Scott

Scott — Sun, 07 Mar 2010 13:15:23 +0000

Thanks, Jenn. The check is in the mail.

Comment on ‘Scotch’ quail eggs with merguez sausage by Jenn Campbell

Jenn Campbell — Sun, 07 Mar 2010 04:32:03 +0000

Oh Lordy! Yer breaking my heart. This looks AMAZING! Rain check, rain check!

Comment on Crab cakes with mustard sauce by Scott

Scott — Fri, 05 Mar 2010 14:44:24 +0000

Thanks, Richard. Let me know how they work out for you.

Comment on Crab cakes with mustard sauce by Richard Stevens

Richard Stevens — Fri, 05 Mar 2010 14:28:20 +0000

These look awesome! I love crab cakes and it’s nice to see that you don’t “fill” them with bread or cracker crumbs. I’ll surely give these a try.

Comment on Pisco sour by Scott

Scott — Thu, 04 Mar 2010 13:38:58 +0000

Thank you. I will try some Peruvian pisco any time!

Comment on Scotch eggs by ‘Scotch’ quail eggs with merguez sausage « Meats, Roots and Leaves

Thu, 04 Mar 2010 13:34:58 +0000

[...] Scotch eggs [...]

Comment on Pisco sour by Pisk-Oh!

Pisk-Oh! — Wed, 03 Mar 2010 20:08:35 +0000

Good try, Scott. You should have started from the beginning, and tasted your recipe with both piscos before giving your advice so u still have time to go find a real Pisco and prepare a good Pisco Sour. You will understand better why Peruvians are so ready to defend the origin of our Pisco and cocktail Pisco sour.
FYI, I went to Chile last January (BTW, I am really concerned about the latest news after the earthquake, I have good friends in Chile) and I asked a Pisco sour in a good and chick restaurant in La Serena, a small city near Elqui where Chileans produce their spirits. Let me confirm you what your other Peruvian reader posted, in their menu, they have 2 kinds of Pisco sour: A Pisco sour and and Pisco sour Peruvian style (but unfortunately with Chilean grape spirit) and you know what? Their Pisco sour recipe does not include white egg. So you should tell to your Chilean friend, that he is following or taking someone else recipe, once again!!!
I could explain you why our grape spirits are so different, but I understand that your main topic is not spirits but eggs.

Comment on Fish chowder by Scott

Scott — Sun, 21 Feb 2010 12:55:11 +0000

Thanks, Dyanne: You certainly can by fish stock ready made, though it’s not as common as beef, chicken or vegetable. I’ve seen it frozen at fish mongers and some grocery stores.

Comment on Fish stock by Scott

Scott — Sun, 21 Feb 2010 12:53:21 +0000

Liam, I think you could try that. The wine probably does the same thing because of the acidity. Some (especially older) recipes call for splitting the head to expose more bones to the stock, but that can get a little gruesome.

Comment on I am not a food snob and I can prove it by Liam

Liam — Sat, 20 Feb 2010 20:02:03 +0000

haha…it takes one to know one Scott and judging the blog by its pages, with all due respect I think you might be a food snob. Now that I think about it, L probably has me labeled too.
But isn’t it great?!