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Jul. 25th, 2017 06:05 pmThree damn days on one article that refuses to process properly. Still playing catchup.
Podcasts
Oh god, Lindy West on The Sporkful on being fat and food and basically our cultural fat shaming. It's amazing because I love her confidence and she's very charismatic.
What I love is how the topic even goes to her husband, who is tall, skinny, what people associate with hot (at the time it was recorded, it was even pointed out he had to bulk up for a role on file), and she's not despite how they work out together. I can't recommend this episode enough.
But there's also some amusing tidbits, like making paninis in the Qantas lounge, which makes me only envy her because there is nothing more amazing than having the privilege of flying first class.
I also know it sounds like I listen to endless Sporkful, but I don't, honest! Their content is just that good.
Now that I think about it, there was a Cracked podcast on 17 Movies that were total disasters behind the scenes. It helped emphasize that:
-Marlon Brando was a farting maniac that read his lines off babies
-The Godfather was never supposed to actually work
-Italians actually were still a minority in the 70's
-You don't really want to be an actor under Stanley Kubrick
Recipes
Jeon episode 2
This time it was mix of slaw, julienned parilla, green onions, corn, and clams. Less water this time. I think it lacks the crispy greatness, so I need it to be soupy, or I need to use more oil at high heat.
High Heat?
I can't stop it, I love this commercial!
Also worked on lotus root for the first time. Simple recipe.
-peel lotus root
-chop lotus root sideways, quarter to half-inch slices
-dip in mixture of rice flour with salt
-dip in egg
-sautee inhigh heathot pan with oil and fry until golden brown
I did the same with tofu.
The thing about both is to use a good sauce to absorb with the texture. I used soy with a bit of vinegar, sesame seeds, sesame oil, pepper flakes, and chopped green onions. Everything came out like I remember and it was like taking a taste of nostalgia. The best thing about lotus root is the crunch, it's like a potato chip/water chestnut kind of crunch to it but with a much better flavor retention.
Today I'll make use of the rest of the perilla by wrapping salisbury steak morsels with it and then doing another batter fry. I think it'll be fine, but I'm running out of olive oil quickly at this rate.
I'll add more to say if I have time. Still no time for photos! No rest for the weary.
Podcasts
Oh god, Lindy West on The Sporkful on being fat and food and basically our cultural fat shaming. It's amazing because I love her confidence and she's very charismatic.
What I love is how the topic even goes to her husband, who is tall, skinny, what people associate with hot (at the time it was recorded, it was even pointed out he had to bulk up for a role on file), and she's not despite how they work out together. I can't recommend this episode enough.
But there's also some amusing tidbits, like making paninis in the Qantas lounge, which makes me only envy her because there is nothing more amazing than having the privilege of flying first class.
I also know it sounds like I listen to endless Sporkful, but I don't, honest! Their content is just that good.
Now that I think about it, there was a Cracked podcast on 17 Movies that were total disasters behind the scenes. It helped emphasize that:
-Marlon Brando was a farting maniac that read his lines off babies
-The Godfather was never supposed to actually work
-Italians actually were still a minority in the 70's
-You don't really want to be an actor under Stanley Kubrick
Recipes
Jeon episode 2
This time it was mix of slaw, julienned parilla, green onions, corn, and clams. Less water this time. I think it lacks the crispy greatness, so I need it to be soupy, or I need to use more oil at high heat.
High Heat?
I can't stop it, I love this commercial!
Also worked on lotus root for the first time. Simple recipe.
-peel lotus root
-chop lotus root sideways, quarter to half-inch slices
-dip in mixture of rice flour with salt
-dip in egg
-sautee in
I did the same with tofu.
The thing about both is to use a good sauce to absorb with the texture. I used soy with a bit of vinegar, sesame seeds, sesame oil, pepper flakes, and chopped green onions. Everything came out like I remember and it was like taking a taste of nostalgia. The best thing about lotus root is the crunch, it's like a potato chip/water chestnut kind of crunch to it but with a much better flavor retention.
Today I'll make use of the rest of the perilla by wrapping salisbury steak morsels with it and then doing another batter fry. I think it'll be fine, but I'm running out of olive oil quickly at this rate.
I'll add more to say if I have time. Still no time for photos! No rest for the weary.
