May 16, 2006
MarkBernstein.org
 
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Scallops

Last night, I made a variant of Megnut's recipe for scallops with a clove beurre blanc. Meg's source adds apples; I had no apples so I finished the sauce with a little bit of sherry.

I've been thinking again about similarity measures and automatic link discovery. It's an old research interest of mine, and the old technology might well be useful for keeping archives linked with new posts. I don't cook scallops very often -- they've gotten horribly expensive around here and Linda's not a big scallop fan -- but it seems I've mentioned them here and here and here and here and here. Who knew?

Then again, my old Link Apprentice mostly wants to link this note to posts that seem irrelevant to me, though Food Writing is at least on topic.