EP 44: Bomster Scallops and a Podcast with Chris Revill
Podcasters are such a warm and friendly bunch. In this episode, we chat with Chris Revill, a Providence-based podcaster whose own show airs every Monday on the Core Temp Arts podcast network. Chris brings his love for all things music, comedy, television, and movies to the podcast space in his conversations with, and about, other lovers of dynamic media. Find out what makes podcasters such an interesting group of people, and perhaps get hooked on a new show.
For this week’s dine & dish, we feature some ridiculously delicious scallops from a small, family-run business in Stonington, Connecticut. If you haven’t tried Bomsters, it’s time you do. Listen in!
This week’s sponsor: The Newport Buzz
Show Notes and Links:
- Hosts: Buck & Helena
- Our Guest: Chris Revill from Let’s Chat with Revill & Friends podcast
- Dine & Dish: Bomster Scallops
- Follow Us: Facebook | Twitter | Instagram
For Dashboard Confessional (or Scrubs) fans: https://www.youtube.com/watch?v=Doo0B9FAMzs
A little primer on flash-frozen seafood:
What is flash-freezing?
Flash-freezing is an accelerated process in which fish are frozen immediately after they’re harvested. It uses ultra-low temperatures to freeze fish solid in a matter of seconds. By minimizing the timeframe between harvest and production, flash-freezing “captures” the fish at its peak of perfection.
Why is flash-freezing better?
Flash-freezing maintains the “look and feel” of Seafood, without the use of artificial preservatives. It also helps fish resist freezer burn, for a much longer shelf life. Flash-freezing locks in the nutrition, texture, and flavor that you would expect from premium Fresh Fish, Beef or Chicken. In addition, the individual vacuum-packed portions are very convenient. The benefits of flash-freezing might best be summed up by the following observation: “a fresh-caught fish is like a melting ice cube, its quality can not be improved, only maintained.”