I doubt that corporations can make much money off of real foods or sustainable farming, so those of us living in the privileged world are going to be stuck with hearing all about substitute foods ad nauseam. Let them talk. I don't believe these businesses are interested in anything but their own gain.
Rubha nan Gall - that brings back memories! I worked on a dive boat on the west coast for a season as cook/deckhand, also did a trip there with the RNXS (Royal Naval Auxiliary Service). It spoiled me for shop-bought scallops, ours were still twitching when they hit the pan! Very tasty with a bit of Chinese 5-spice ...
I doubt that corporations can make much money off of real foods or sustainable farming, so those of us living in the privileged world are going to be stuck with hearing all about substitute foods ad nauseam. Let them talk. I don't believe these businesses are interested in anything but their own gain.
Rubha nan Gall - that brings back memories! I worked on a dive boat on the west coast for a season as cook/deckhand, also did a trip there with the RNXS (Royal Naval Auxiliary Service). It spoiled me for shop-bought scallops, ours were still twitching when they hit the pan! Very tasty with a bit of Chinese 5-spice ...
I hope the recipe meets your expectations!
What pure joy that must be!
Crispy seaweed has to have the highest non-booze profit margin on a restaurant menu! I've seen it go for over a tenner, which is madness.
We usually purchase packaged seaweed snacks so this will be a recipe we try here. Our farmer's market usually has fresh, local kale.
Thank you for such lovely memories. Now I'm planning to look at that second cottage.