Quote:
Originally Posted by Tassie f100
I suppose it,s because,at least in the past,you got a big spud and cut a scallop or slice off it,and dipped into the batter. Now I wonder some times just how much spud is actually in a potato cake.I soppose in NSW by the time you get scallops they aren,t much better tasting than a bit of old spud anyway,but I can assure you the scallops we get here don,t taste anything like potato
|
I agree, Most of the stuff now would be all batter and a slither of Monsanto (oops Bayer !!) G.E potato.
2005 was the last time I can remember eating fresh real scallops at a Hawkesbury River marina.
__________________
heritagestonemason.com/Fordlouisvillerestoration
In order that the labour of centuries past may not be in vain during the centuries to come...... D. Diderot 1752