doin' the flat cat flop

[lagilman]

I am now officially tired of everything. Politics, weather, people, this damn book...

My brain is so focused, I forgot what day of the week it is. Seriously (if this were a sitcom, it might have been funny. It was just embarassing).

I also just realized that I've only had bagels and a lot of diet coke all day (not good when one is hypoglycemic). *pauses to go into the kitchen* There is now a piscean filet [with butter, lemon slices, dill, and fresh ginger] baking in the oven, yay protein.

A good day of work, but there's still more than half the book to go. If I didn't occasionally come across sections that please me, I'd be tempted to roundfile the entire thing and run off to become a yak-herder. I know it's a damn good book and people will be very happy with What Happens. I'm just so tired of it at this point. By the time I see the proofs, hopefully I'll have recovered.

On the plus side, on March 8th, the SciFi channel's Saturday monster movie is "Ogre." Two tons of peevy man-eater terrorizing what looks like Basic Pacific Northwest Town #3, starring John "Bo Duke" Schneider. I am like a cat presented with a box I know is filled with the China White of catnip....

Comments

[bigferret.livejournal.com]

I am very concerned about your love of bad SciFi movies.

[lagilman]

it's a shameful love that I share so that others might steer clear of my poor choices...

[varkat.livejournal.com]

Wow, your cooking sounds so much more impressive than mine. Big surprise!

[lagilman]

considering my mental state right now, I went for easy-enough-for-anyone (yes, even you) cooking --

Get a fresh flounder filet from your fishmonger (I have a fishmonger! Oh the joy, the rapture, the amazing amount of money I give her. Anyway). Rinse it in cold water. Brush some EVOO on both sides, sprinkle with lemon juice, some fresh dill, and some fresh-grated ginger. Slice 1/2 a lemon and layer the slices on top of the fish. Wrap in tin foil and place on baking sheet into oven set for 350 degrees. Cook for about 10 minutes (more if it's a thick filet). Unwrap and serve with salad. basic healthy protein.

You can also add some brown sugar to the mix if you like it with a touch of sweetness.

[neutronjockey.livejournal.com]

I don't think we have fishmongers here in Oklahoma... I mean, the sushi is kinda... probably worth a trip to the Gulf with a large cooler and the pick-up truck.

Now, if the Lady Suri would be as so kind as to share with us about her epicurean background---because that is an educated recipe if I ever saw one.

*taps foot*

[lagilman]

Now, if the Lady Suri would be as so kind as to share with us about her epicurean background---because that is an educated recipe if I ever saw one.

Um, cómo?

My background, as I've never concealed, is someone who likes good food well-prepared, and learned how to cook in self-defense, since I lived with someone whose idea of making dinner was to microwave hotdogs and boil water for pasta.

So, as answer I'm not sure your borderline snark deserves: my "epicurian background" is: Open a cookbook. Learn the basics. Improvise according to basics and guided by tastebuds.

[neutronjockey.livejournal.com]

There was actually no borderline snark there. I am either 100% snark or none at all.
The combination of butter, lemon slices, dill, and fresh ginger is a potentially great tasting recipe (and also not of a common palette). It is also a potentially disasterous recipe in the wrong hands.

It is a recipe of an educated palette; I suppose a better question would have been: if you have developed a higher sensitivity for tasting food with your love of wine? Or if your love of wine brought about a change in cooking (styes) and tasting food?

Now, if the Lady Suri would be as so kind as to share with us about her epicurean background---because that is an educated recipe if I ever saw one.
That was not intended as snark. That was a(n apparently) poor attempt at a compliment.

[lagilman]

Wow, you really are living in a non-piscean-eating state, if you think that lemon, dill, and butter is not a common treatment! (I'll cop to ginger being unusual unless you've been exposed to Asian cooking at some point). I guess it also requires that you have a quality piece of fish, so that you don't have to 'cover up' any off tastes... (just the way a good bit of meat can be served up 'bare' and rare).

I suppose a better question would have been: if you have developed a higher sensitivity for tasting food with your love of wine? Or if your love of wine brought about a change in cooking (styes) and tasting food?

It's a symbiotic relationship. I learned about food before I learned about wine, so that's always my basis, but having an experienced food-palette allowed me to pick up those flavors in wines, and follow up on the connections. Once I got to that point, they play back and forth, depending on what I'm starting with, and where I want to go -- I prefer to choose a wine to go with a meal, but I have designed meals around wines, when needed.

The goal is always a satisfying meal, no matter what ingredients you're using.

I'm also limited in how much food or alcohol I can consume (blood-sugar issues), so I don't waste my time with anything I don't like/appreciate. I'd rather have a single glass/serving of something excellent than several glasses/servings of something meh. That keeps me honest, I think.

[neutronjockey.livejournal.com]

Piscean-eating-state? The great state of OK is definitely a "Beef, it's what's for dinner" state.
What had caught my attention originally was the ginger --- I have certainly had my fair share of ginger after living in Hawaii for 6.5 yrs and plenty of ports of call in Asia --- it looked liked a fusion recipe to me.

We have seafood places here--- mostly southern styling and breaded. 'Nawlins style eateries have had a small boom in the last two years adding a little flair to an otherwise steak-and-potatoe city.

[lagilman]

I guess I take exception to the idea of "epicurian background" because it pushes the idea that you have to be trained in order to cook well. I've never taken a single cooking class, once you get past "home ec" in junior high (where I learned how to crack eggs, which seems to really impress people?).

I believe that anyone can make a basic, pleasantly edible meal, if they're willing to put a little attention into it (yes, even you varkat). That doesn't mean everyone will want to, no, but saying "I can't" is really "I won't."

(and jeebus, now I sound like my dad. can you hear him snickering?)

[fakefrenchie.livejournal.com]

What's EVOO?

[lagilman]

extra virgin olive oil. Specifically, a high-quality, preferably slightly fruity oil, not your basic "I can cook with it, it's okay" stuff.

[eeknight.livejournal.com]

I also just realized that I've only had bagels and a lot of diet coke all day (not good when one is hypoglycemic).

Cheese and then more cheese. You don't even need that much. Greatest blood sugar modulator there is.

[deire.livejournal.com]

If I were to send you a hypothetical watercolor, could you scan it so I don't have to wait till I can scan it to mail it if I were hypothetically speaking impatient?

[lagilman]

if I were to get my scanner hooked up by the time the h.w. arrived...

(um, do you have the new mailing address?)

[deire.livejournal.com]

Eep. Cannot find mailing address.