Comments on: Preview III: Ad Hoc’s Caramelized Sea Scallops http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/ Musings on food, wine, laughter, and life Sat, 11 Feb 2012 22:36:49 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Shut Up and Cook http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-26426 Shut Up and Cook Sun, 04 Dec 2011 22:54:26 +0000 http://www.foodgal.com/?p=4451#comment-26426 Simple. Elegant. Timeless. I couldn't agree more! I also firmly believe in getting great ingredients and then just getting out of the way. If you're looking for another scallop recipe may I suggest Seared Sea Scallops on Bacon Polenta Topped with Chanterelles http://wp.me/puWta-gy It was out of this world. Great blog by the way! Simple. Elegant. Timeless.

I couldn’t agree more!

I also firmly believe in getting great ingredients and then just getting out of the way.

If you’re looking for another scallop recipe may I suggest Seared Sea Scallops on Bacon Polenta Topped with Chanterelles

http://wp.me/puWta-gy

It was out of this world. Great blog by the way!

]]> By: foodgal http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-13495 foodgal Thu, 15 Jul 2010 03:50:45 +0000 http://www.foodgal.com/?p=4451#comment-13495 Sally: As a long-time newspaper journalist, I've always operated under the policy that reprinting a recipe is allowed as long as you credit the book, author and publisher. That's what publicists have always told me to do in the past. And it's what I've always done, whether I'm writing for my own blog or for a magazine or newspaper. In fact, the publicist for the "Ad Hoc at Home'' cookbook personally thanked me at a book-signing event last year with Thomas Keller. She was grateful that I had helped publicize the book so much even before it was released. I've also known Thomas Keller and his public relations director for many years, as a result of my dealings with them as a food writer. Neither of them has ever asked me to take a recipe off my blog or complained about one being reprinted in a publication that I've written for. I work with many book publicists, who send me review copies regularly and even offer to send me images from the books if I need be. They're always happy when I've cooked from a book and blogged about the recipe or interviewed the chef-author. So I hope all of this helps to put your mind at ease. Sally: As a long-time newspaper journalist, I’ve always operated under the policy that reprinting a recipe is allowed as long as you credit the book, author and publisher. That’s what publicists have always told me to do in the past. And it’s what I’ve always done, whether I’m writing for my own blog or for a magazine or newspaper.

In fact, the publicist for the “Ad Hoc at Home” cookbook personally thanked me at a book-signing event last year with Thomas Keller. She was grateful that I had helped publicize the book so much even before it was released. I’ve also known Thomas Keller and his public relations director for many years, as a result of my dealings with them as a food writer. Neither of them has ever asked me to take a recipe off my blog or complained about one being reprinted in a publication that I’ve written for.

I work with many book publicists, who send me review copies regularly and even offer to send me images from the books if I need be. They’re always happy when I’ve cooked from a book and blogged about the recipe or interviewed the chef-author. So I hope all of this helps to put your mind at ease.

]]> By: Sally http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-13488 Sally Wed, 14 Jul 2010 19:32:33 +0000 http://www.foodgal.com/?p=4451#comment-13488 Great photos, great recipe but I wonder what Thomas Keller would think of you publishing his recipes. I hope you have his permission. This is a slippery slope called copyright. I'm just saying you should be careful! Great photos, great recipe but I wonder what Thomas Keller would think of you publishing his recipes. I hope you have his permission. This is a slippery slope called copyright. I’m just saying you should be careful!

]]> By: Cheryl W. http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-11681 Cheryl W. Fri, 23 Apr 2010 22:27:58 +0000 http://www.foodgal.com/?p=4451#comment-11681 Oh my gravy! I have never cooked scallops, but have eaten them before. I am going to make this recipe for my first hand at cooking scallops. Thanks so much for posting this. Oh my gravy! I have never cooked scallops, but have eaten them before. I am going to make this recipe for my first hand at cooking scallops. Thanks so much for posting this.

]]> By: foodgal http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-11555 foodgal Sat, 17 Apr 2010 21:00:39 +0000 http://www.foodgal.com/?p=4451#comment-11555 Loyal Food Gal reader, Cindy (see comment above), was kind enough to write to tell me that the more recent editions of the "Ad Hoc at Home'' cookbook have a correction to the scallops recipe. The new version calls for "1 cup kosher salt, plus more to taste,'' rather than the "2 cups kosher salt, plus more to taste,'' as stated in my first-edition copy. The new amount of salt is reflected in the recipe printed above. Enjoy! Loyal Food Gal reader, Cindy (see comment above), was kind enough to write to tell me that the more recent editions of the “Ad Hoc at Home” cookbook have a correction to the scallops recipe. The new version calls for “1 cup kosher salt, plus more to taste,” rather than the “2 cups kosher salt, plus more to taste,” as stated in my first-edition copy. The new amount of salt is reflected in the recipe printed above. Enjoy!

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