What's That Broiler Thingy For, Anyways. #fritz

#fritz

This meal began as half an outside round steak from Food Basics, at about six or seven dollars. It’s not a glamorous cut of meat by any means.

In this recipe, we began by combining onions, celery, green pepper, lemon juice, beer, black pepper, seasoning salt, chili powder and a dash of not-very-virgin cooking oil in our cast-iron frying pan. There is a splash of #teriyaki sauce in there, and a splash of #beer.

We bring that up to heat, you know, in order to soften up them veggies, and then we turn it down for a while as it stinks out the apartment and not incidentally, the #hallways where prospective tenants get the royal tour before being presented with an agreement and a long list of prohibitions.

It's a selling point, that some doorways smell better than others, ladies and gentlemen...

The video clearly shows how any person may make carrot sticks.

 

The deli-style coleslaw is from the usual supermarket and all of that. The steak had been frozen, but we just thought we’d try out the broil feature of our crummy little 22” stove, which really doesn’t get up to heat any time soon but we are sort of shy about asking the landlord for a new stove and all of that sort of thing.

This particular little snack goes down particularly well with #beer, paired with whatever legal #cannabis products one’s little heart may desire.

Quick notes. We set the broiler on high, but there is no temperature reading. One wonders what low is good for, probably nothing except probably garlic bread, assuming that high actually got up to any temperature at all.

Still steaming at the time of this writing...

The meat was taken out, arguably cooked, and then combined with the veggie ingredients in the pan, whereas we turned up the heat and sort of melded that all together.

For whatever reason, it was tender, tasty and all that sort of thing.

Some sort secular #miracle just happened there, and tomorrow's lunch can wait for tomorrow.

END

 

Learning How to Cook Fish.

 

I think I did okay, but I would like to cook it hotter, perhaps a bit longer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The other day, I was down on the riverbank and it would seem that the #pickerel were running.

This was confirmed by a #native of the area, a member of #unceded territory, and all that sort of thing. Disclaimer: we do purchase native plants and herbs from around here and all that sort of thing. So far, we haven’t bought any fish. It is tempting, though. I would sure hate to ruin it.

I say that because there were a dozen boats, replete with fisher-guys, and clearly they were after something.

I don’t have any pickerel, which are running about $14.00 a pound, and selling fish and game are sort of illegal although I don’t really know the laws, suffice it to say, that the sheer thought of properly cooked pickerel sort of makes me salivate, and at times, I even dream about it.

I have to admit, I have been tempted. But first, I need to learn how to cook such an investment.  

We are using this original fish stuff.

Coated, in a pan sprayed with non-stick butter-flavored stuff.

This coating has all the limitations, but after buying it, I hate to throw it away, perhaps thinking that I might be doing it wrong...

A shore lunch, right, although this is a crummy old two-bedroom apartment, in the typical, working-class walk-up apartment, in a grimy, northern, industrial town in the northern hemisphere. We can only fantasize about actually having a boat, a fishing rod and some leisure time…

This here particular fish is actually a Highliner product, a couple of frozen fillets of haddock, which we picked up a week or so ago at Food Basics.

We cracked in some additional black pepper, sprayed our tinfoil with butter-flavored cooking spray, and popped that in the oven at 400 F, why, we don’t actually know, but we just want to see what happens.

We can always send out for Arby’s or whatever.

Some of the nicest fish we ever ate came from a food bank. These frozen portions were vacuum-sealed, easily a foot or more long, and a half an inch on one end and an inch thick on the other. This was when I realized that I really needed to learn how to cook fish—just think about it ladies and gentlemen.

Those were quite good coated with flour and a dozen or more herbs and spices of my own concoction, and quite frankly, I might want to go back and explore that again. I tried that one out on a neighbor, and she thought it was pretty darned good. But cooking fish would appear to be more art than science...if only one could learn it.

I could easily retire, go down south to the islands, and get a job cooking fish just about anywhere.

Quite frankly, I would be worth my weight in gold, and that is quite a lot of money these days.

 

END

 

You want the right beans for that.

 

 

A Big Guy, He Just Likes to Cook.

 

 

 

 

 

 

 

 

 

 

 

Just following on from the previous blog post, (On Bachelor Survival), this meal was constructed from a Lou’s Roast Turkey Breast in a sort of dark, savory gravy. It is different from Grandma’s gravy and different from family restaurant gravies.

As usual, we’re planning for leftovers.

We have the usual plastic tubs with perhaps half of the turnip and carrot that we so conscientiously cut up and boiled, all ready for tomorrow…

Still in the fridge are some cold beans from yesterday, but we decided to leave them out of the rotation, along with the carrot sticks in cold water that we also told you about.

The coleslaw, yes, I can have a dab of that, (but not much more), with pretty much any meal. 

Hell, I’ve had it with bacon and eggs.

Coleslaw is soul food.

There is a sprinkle of paprika on the coleslaw, this is one of several little tips for #longevity. My mother swears by a spoonful of #cinnamon on her oatmeal every morning, just a little boost to the immune system, but of course I’m a boy and need something just a little more masculine.

I grew up on raw meat and gunpowder, (but don’t tell Ma about that.)

Some other secret ingredients might include fresh-cracked black pepper and a very judicious bit of salt.

I put salt in the palm of my hand where I can see it, and then rub a little of that off onto the top of whatever meal. It gives me control—

Other than that, I could maybe use a dining room table, chairs, cutlery, proper china, good lighting and a better camera. Table-cloths, and napkin rings and bread and butter plates, shit like that. I need a half-decent candelabra, and maybe some kind of nice wall in the background, with fucking furniture and stuff... < argh >

I’m not on Instagram or anything.

I’m a big guy and I just like to cook—or maybe I just like not starving to death.

(That is his singles ad, incidentally. – ed.)

Other than that, it tastes all right.

Don't forget to drink beer, ladies and gentlemen. I really shouldn't have to remind you.

END