I want one of these
8 GB of Bond-worthy shininess
I have a La Cie “Rugged” external hard drive already, which I am very happy with. For something more portable, I love the design of this La Cie “I am a key” flash drive.
Updates from August, 2009 Toggle Comment Threads | Keyboard Shortcuts
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Emilily
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Emilily
Third (and final) test of the mini-project template
This is a little story about some scallops I made this week.
All ingredients were from Trader Joe’s unless specified otherwise: Wild Japanese scallops ($9.99 per bag), Giant New England scallops ($10.99 per bag), unsalted butter, Olive Oil in a spray can, and Lawry’s seasoning salt.
The scallops were frozen to start with. To defrost, I left them on the counter sandwiched between paper towels and pressed under a cooling rack with a half-empty wine bottle on top, for about 3 hours, with the wine bottle getting progressively lighter. Never-been-frozen scallops would have been better, of course, but the giant bay scallops at the two local fish counters are between $18.95 and $24.99 per pound, which is a bit rich for me at the moment. Especially for an experiment.
(In the images below, the Japanese scallops are always on the left, the New England on the right.)
My final conclusion was that the Japanese scallops had chewier texture and slightly sweeter taste in all cooking methods, but had a tendency to fall apart or flatten, and carmelized very quickly. The New England scallops were a close second in taste, but consistently meatier, held their shape very well, developed a nice golden color, and would work well for dishes where the savory element was dominant.
On a related note, I prefer large scallops to smaller ones because my dad told me once when we were kids, eating plain microwaved scallops for breakfast, that sometimes supermarkets substitute cow ankle tendons for scallops because the appearance and texture are nearly identical, the taste is very similar, and the price is significantly lower. However, if there is sand or grit in your scallop, you know you’ve got the real thing. Rather than worry if I am eating undercover bovine tendon, I just buy the jumbo scallops and enjoy the mental image of a pack of black-market fish-mongers, wielding giant harpoons, chasing down a 5-ton cow with ankles the size of small tree trunks.
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Emilily
Note regarding the template: I am going to tweak it a bit. I want the background pattern to be larger, add some sort of taupe or beige border to the images…have you tried using it yet? Don’t feel like you have to, I mostly am fiddling with it to remember the layer stuff in Photoshop. Did you ask Max if we can upload video? Maybe I’ll just try one tonight…
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Carmen
nicely done!
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Carmen
I did not ask Max, but I don’t think i have to. When you are adding a post you have the option of uploading a video, the same way you upload a picture.
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Carmen
what are you going to video?!
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Emilily
I don’t know….seems like I should have something sitting around I can use. Maybe I’ll video something really original and clever, like me peering into the camera saying “this is a test of video on the blog….”
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Carmen
you should finish the banner too and send it to max so he can put it on here.
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Emilily
Oh yeah, I do need to finish that. It’s hard to do on a weekday, usually I don’t want to sit down and concentrate anymore, but I’ll try to get it done before the weekend!
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Emilily
Missing Post?
Hey, did you notice that my scallops were gone? I can’t find them…-
Carmen
what scallops?
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Emilily
eh? my post on the scallops…maybe you didn’t see it, I will see if it is still in my post bank. I did post it the same day Max started the move, I think, like maybe Monday morning…
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Carmen
i did not see post on scallops! i love scallops! post it!
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Carmen
Do you ever eat so much salad that you think you might barf? thats where i’m at right now.
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Emilily
No, when I get to that point, I eat something else, usually something that is the opposite of salad, like that pizza I had about an hour ago…sometimes you need to dilute all that lettuce with some cheese and dough.
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Carmen
good idea, i think i’ll eat a cookie now
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Carmen
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Emilily
Hmmm. I can see how this would be very very bad. I looked it up, and apparently there’s some cool new lightening prevention technology! The article is not that interesting, but their description of what this thing does is kind of intriguing: “Unlike antiquated lightning rods, which collect and direct lightning at a site, charge transfer technology prevents direct strikes by reducing the local electrical field to below lightning-collection potential.”
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Carmen
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Emilily
Two slideshows for you:
I am really liking these looks: Biker Brigade
Whereas these are scaring the beejesus out of me me: Party like it’s 1983 -
Carmen
AAAAAAHHHHH! My eyes!
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Carmen
There is ALOT of good stuff in the biker brigade, also alot of questionable stuff. I like the Gareth Pugh pieces for sure. And of course Roberto Cavalli is always a winner.
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Carmen
New Gilt Pleasures!
Are you so excited about Gilt Fuse??? It will be cheaper and more edgy! Finally, I might be able to afford buying something from them! It opens next wednesday only to members…. which we are.
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Emilily
I didn’t know about this! I am excited! Cheaper is great! And edgier is good too, because I am sick of that frumpy 50′s librarian look like the last Marc Jacobs collection…
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Elena
You can use my GILT INVITE to access Gilt.com or FUSE designer sample sales http://www.giltgroupe.com/invite/egisele
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Emilily
Thanks, Elena, that’s really nice of you! We actually have member log-ins already, but the link from our homepage automatically redirects to the log-in screen.
p.s. And thanks for visiting our site, too!
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Carmen is discussing. 
Emilily, and 
Elena are discussing. 
Carmen 1:43 pm on August 6, 2009 Permalink
ooooh, thats pretty. I want one too. Not that expensive!