HOW COULD WE FORGET THIS WONDERFUL TOPIC?!?!?!?

i want this book

i flipped through it yesterday and just about melted. mew mew mew. i <3 feeding people. <3s it.

that’s a good restaurant, citizen cake.

i’ve actually never been, but the creations in the book look absolutely lovely. and i like that she has attitude.

tenjay - 26 February 2008 02:10 PM

that’s a good restaurant, citizen cake.

yes, very good restaurant.  lunch and dinner!  yummmm. :D

http://www.rouxbe.com

online video tutorials for gourmet, easy-to-follow recipes from chefs around the country.
i love how everything is shot in that overexposed, glowy quality that you see on giada de laurentiis’ shows.

everyday italian is done in 24fps which is what gives it that soft glowy look

watched a behind the scenes making of that.

here is today’s recipe

Fried Fish

Any firm white fish can be used here.  I like catfish myself.

2 Cups AP Flour
1 Cup Yellow Cornmeal
1/4 Tsp Old Bay (or cajun seasoning...you west coasters might not have old bay, call june.  then she’ll have her folks ship some out where she will resell at a crazy price point.)
1 1/4 tsp salt
1 1/4 tsp pepper
Fish Filets (Min of 2)

I like peanut oil because of its neutral flavor, high smoke point (which means more repeat fryings due to less molecular breakdown) and overall nutritional value (its healthier than canola, i think more mono-sat fats?  i don’t know)

Dredge your filets in the fish flour, then add to the skillet (which has like..a 1/2 inch of fat in it and its cast iron...or a deep fryer will do) the trick is your oil has to be hot enough so when the fish hits the pan your flour doesn’t run everywhere causing a murky mess and fish thats just not delicious.  youll know your oil is hot enough when you sprinkle a lil flour in the pan and it sizzles immediately.

cook on one side for like...7 mins..maybe longer, basically you want golden and good looking, not pale and untasty

flip over, repeat.  remove from pan and drain on paper towels (or a rack or whatever) hit with a little more salt (or MORE OLD BAY) and you are now full of win

or you will be in like 5 mins

i havent been grocery shopping in ages and only have random things in my pantry. for dinner today i had a comfort food dish that my mom used to make me when i was a kid.

you need:

1 bowl of hot glutinous (korean kind) rice
1 egg sunnyside up
splash of soysauce
bit of sesame oil
sesame seeds for garnish

you basically mix it all together and then stuff your face! mmmm…

you’ll have to forgive me for being rude/mean, but are you still in college???

^ how long have you been posting here.  i think june’s been out of school for like two years now

I thought she was out, but rice and soy sauce is so… college food.

speaking of ghetto food, my coworkers from china were talking about how rice+lard used to be a treat when they grew up on farms.  So I tried some rice+lard+soysauce once.  It’s pretty good ghetto food.

^at least there was an egg in june’s.  that takes some cooking.  i can’t imagine intentionally adding straight lard to rice.  when cooking something yeah, not straight.

ok, I admit.  Rice and soy sauce with eggs and sesame oil is deluxe college food.

I was thinking june’s meal sounded yummy, and was thinking of doing it.  and I’m 6 years out of undergrad.

college food? i wish i had that in college. i didn’t have a rice cooker or a frying pan though. i graduated in 05 but i live on my own now and yes there are weeks where i dont go grocery shopping. i never had it in college but its a childhood dish that i like to eat everyone once in a while.

pieces of cod (pat off the cod first) wrapped in prosciutto (di parma i think) and fried on each side for 3 minutes ish in olive oil.
and spritz with lemon.

they say to salt and pepper the cod, but i think the proscuitto is plenty salty enough. and don’t forget the lemon. the lemon really helps soften the saltiness too.

my college dorm food was a ramen noodles cooked by microwave in a 4-cup pyrex pitcher… drain and add a can of nalley’s chili.  microwave again until warm. 

chili and ramen.  yum.