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NOTE: use Perl; is on undef hiatus. You can read content, but you can't post it. More info will be forthcoming forthcomingly.

All the Perl that's Practical to Extract and Report

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  • I keep wanting to do this, because Alton Brown did fish and chips a few weeks ago, but the effort of doing it all keeps me from doing so. Sigh.
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      • Alton Brown is one hip dude. He's got a blog of sorts on his web site [altonbrown.com].
      • I got the recipe from footv.com, but am way to lazy to find the URL again
      • It is VERY EASY AND FAST to make the batter. If you've got a mixing bowl and one good arm, you can do it. You throw a cup of flour, a 1/4 cup of corn starch, 1/2 tablespoon of salt, 1/2 tablespoon of baking power, 1 tablespoon of lemon juice and 3/4 cup of beer into a bowl and mix. Let this mix set for 5-10 minutes and dredge fish in it. I used about 1 lb, of cod fillet and had to cut it into 3 6-8" pieces. For oil, I used canola. You should use med-high heat or, if you've got a cooking thermometer, heat to 350F-375F. Don't splash yourself while inserting the fish into the hot oil. YOW!
      • The recipe calls for beer. I had very satisfactory results with Sam Adams Boston Ale. I would suggest a "light" beer, like a lager, Ale, Pilsner or even a wheat beer. An amber would probable work too.

      I've never made *an* batter before and I could do it unassisted. Let's put it this way: the fish and chips I am are far more edible than the regrettable mexican rice and beans dish I made last week that I ruined with about 1 cup too much water.

      Water-logged rice sucks.

      • It sounds like you used Alton's recipe...long, long sigh. I remember how good those looked. Perhaps I shall have to convince my SO that frying is okay and pick up a large quantity of canola...

        Concerning oil burns, I managed to get myself a rather nasty one recently on both my forearm and mid-torso. It looked like I'd been too close to a shotgun going off until the burns healed.

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        You are what you think.