Where in the World Isn't Bob Saget?

[JenniferS]

I've got some cod I need to fry up in the next few days. I plan to make a beer batter with smithwicks (irish ale) and instead of potato based "chips", I will make a thick dough with chickpea flour seasoned with garlic, rosemary and parsley, and serve that with a side of lemon aioli.

I had planned to make that tonight, but decided I wanted to go see the peanuts movie instead (the theater I go to also serves food)...

It seems like Fish and Chips has been a common theme through the weekend, as the BBQ Pit Boys made it as well.

Yeah well, you know darn well my chips are McCains and the fish came from a box. And the coleslaw may or may not be from Popeye's.

I think I'd like yours better.

 

[JenniferS]

@englanddg - How was the movie? I'm planning to take my niece and nephew tomorrow.

 

[NYwdwfan]

I've had a large ganglion cyst develop on the palm of my left hand. Not injury related, just a function of being a 20-50 year old female.
According to the interwebz, I have a few options.

Ignore it and just wait for it to go away, which it might. This is the preferred option if it doesn't hurt, and is not constricting motion.
Sadly, this one hurts like the dickens.
Moving on to option number two.

The Bible treatment - has nothing to do with religion. Essentially you get a thick Bible and whack the cyst, forcing the fluid out, to be absorbed by the surrounding tissues.
Moving on to option number three.

Fluid aspiration or surgical excision by the doctor.
This would require actually going to the doctor.
Moving on to option number four.

Ice it. Take an Advil. Lose 20 lbs before going to see the doctor. And complain to your online friends.

My sister had one of those - and when she was putting up their Halloween decorations she took a wooden sign and when she jammed it into the lawn she essentially gave herself the "bible" treatment. Maybe it's time to decorate?

 

[JenniferS]

My sister had one of those - and when she was putting up their Halloween decorations she took a wooden sign and when she jammed it into the lawn she essentially gave herself the "bible" treatment. Maybe it's time to decorate?

I'm itching, positively itching to put up my tree.
Need to sort out Son #1 and his quasi-move (don't ask) first.
Maybe Friday. Or, to heck with it, maybe Tuesday.

 

[unkadug]

I'm itching, positively itching to put up my tree.
Need to sort out Son #1 and his quasi-move (don't ask) first.
Maybe Friday. Or, to heck with it, maybe Tuesday.

Don't ask she says...OK

 

[JenniferS]

Don't ask she says...OK

Ugh!

 

[unkadug]

I'm itching, positively itching to put up my tree.
Need to sort out Son #1 and his quasi-move (don't ask) first.
Maybe Friday. Or, to heck with it, maybe Tuesday.

Don't ask she says...OK

That didn't last long....what happened?

 

[catmom46]

Yeah well, you know darn well my chips are McCains and the fish came from a box. And the coleslaw may or may not be from Popeye's.

I think I'd like yours better.

Does that mean I can have yours? Haven't fixed dinner yet.

 

[JenniferS]

That didn't last long....what happened?

He's overwhelmed by the thought of sorting through his stuff, so he just wants to take the mattress and his clothes.
And then slowly (which means never) sort, chuck, or store all the rest.

I'm like no! If you're moving, I want that room back. Take your ship and go. I have plans.

 

[JenniferS]

Does that mean I can have yours? Haven't fixed dinner yet.

We ate it. All gone.
Tartar sauce makes everything palatable.

 

[catmom46]

I've been reading some of the N & R threads, and I am constantly amazed when people say, "Admittedly I haven't been to WDW in 3 (or 5, or 8, or more) years ....", and then they proceed to carp about the parks.

If memory serves, most of us have all been fairly recently, yes?

I'll go first. We've been 9 times in the past 11 years; each time for 10 days.

I found it funny that when I first read "carp" I actually read it as "the other word" instead.

 

[unkadug]

He's overwhelmed by the thought of sorting through his stuff, so he just wants to take the mattress and his clothes.
And then slowly (which means never) sort, chuck, or store all the rest.

I'm like no! If you're moving, I want that room back. Take your ship and go. I have plans.

Good for you. Get him some boxes and tell him if he doesn't box it up and take it with him that you will do it for him and put the stuff on the street. Trust me, he'll do it.

 

[catmom46]

We ate it. All gone.
Tartar sauce makes everything palatable.

 

[JenniferS]

I found it funny that when I first read "carp" I actually read it as "the other word" instead.

One of the few times I've used "carp" in its correct context.

 

[englanddg]

Yeah well, you know darn well my chips are McCains and the fish came from a box. And the coleslaw may or may not be from Popeye's.

I think I'd like yours better.

It's a pretty easy recipe. MUCH easier now that I own a deep fryer (instead of having to make one myself out of a pot and a fry thermometer)

The batter is 1.5 cups of self rising flour (that's a trick, if you use AP flour, it won't "fluff" quite as much when cooking, and the crust will be fine, but less "airy"...), 1 egg, 1.5 cups of a light ale (like I said, I planned to use Smithwicks, but any decent light ale would work...just don't use crap beer like Bud Lite or something), a pinch of kosher salt and a few grinds of black pepper (fine grind, not rough). Crack the egg and whisk it lightly with a fork, set aside. Add the flour, salt and pepper to a large shallow bowl, add the egg and beer, and whisk it into a batter until thick and not clumpy. It will froth a bit (that's a good thing).

Clean and check the fish for bones, and cut into "strips" (cod is a HUGE fillet, so you need to cut it down to have reasonably sized pieces...I aim for about 3 - 4 bites per piece, about 8 inches long or so).

Fry 2 - 3 pieces at a time in veggie oil at 375 degrees (F, about 190 or so C). After frying, set on a rack with a paper towel beneath to drain. Sprinkle with course sea salt and serve quickly, with some sliced lemon.

For the aioli, you'll need about a 1/2 cup of quality mayo (Dukes, if you can find it, is the best shelf brand I've ever had, but Kraft Olive Oil base mayo is also tasty), 1 clove of minced garlic (or the jar stuff, but NOT garlic powder!), 1/2 tsp of lemon zest, and 3 tbls of lemon (about the juice from one lemon), kosher salt and ground black pepper to taste. Put all the ingredients in a bowl, except the salt and pepper, and mix well with a fork, then season with the salt and pepper to taste. For added kick you can toss in a 1/2 tsp to 1 tsp of louisiana style hot sauce as well.

For the chips, you'll need chickpea (garbanzo bean) flour. You can find this at most health food/upscale markets, but if your local grocer doesn't have it, just buy some garbanzo beans and put them in a food processor and blend blend blend blend blend blend...and then blend some more, until it's the consistency of AP flour. You'll need about 2.5 cups of the stuff. You'll also need 7 cups of water, 1 cup of cornmeal (maize meal), 2 cloves of garlic, grated, 3 tbls of kosher salt, 1/4 cup chopped curly parsley (italian flat leaf works as well, but I prefer curly for this, as it stands up better in the dough), 1 tbs chopped FRESH rosemary...chop this fine, as it will add a lot of taste, but rosemary leaves are pretty tough to chew...so you want the pieces to be very very small. The fresh stuff is more aromatic, imho, but the bottle dried stuff would work in a pinch, and some lemon zest.

Sift the chickpea and cornmeal together, then add to a medium pot with the water, garlic and salt. Whisk over high heat regularly to prevent sticking. It will start to rise and create a souffle style thing... Once it starts thickening and bubbling (about 4 mins in), reduce to medium and trade out the whisk for a spatula. Your "stirring" will change from a rough whisk to a gentle stir around the edges at this point. Add the rest of the ingredients at this stage and cook for another 8 - 10 minutes, until the batter is very thick and doughy (like a VERY thick bread dough, NOT a pancake batter or something)...

Wrap this up in some saran wrap and fridge it for at least 4 hours, or overnight (yeah, sorry, this needs to be made in advance, but it is worth it!) DO NOT SKIP THIS STEP, as the dough needs to set.

When ready to make the final chips, put the dough on a cutting board and knead it into a rectangle, about 1/2 an inch thick or so. Then cut them into fries about 3 - 4 inches long. Toss these in a few tbls of corn meal for added crunch.

Fry this in veggie oil at 375 F (same as the fish), in batches of a half dozen or so fries each, for about 3 - 4 minutes each, until they start to go deep brown. Set aside on a paper towel and sprinkle with kosher salt.

There ya go!

 

[englanddg]

Yeah well, you know darn well my chips are McCains and the fish came from a box. And the coleslaw may or may not be from Popeye's.

I think I'd like yours better.

It's a pretty easy recipe. MUCH easier now that I own a deep fryer (instead of having to make one myself out of a pot and a fry thermometer)

The batter is 1.5 cups of self rising flour (that's a trick, if you use AP flour, it won't "fluff" quite as much when cooking, and the crust will be fine, but less "airy"...), 1 egg, 1.5 cups of a light ale (like I said, I planned to use Smithwicks, but any decent light ale would work...just don't use crap beer like Bud Lite or something), a pinch of kosher salt and a few grinds of black pepper (fine grind, not rough). Crack the egg and whisk it lightly with a fork, set aside. Add the flour, salt and pepper to a large shallow bowl, add the egg and beer, and whisk it into a batter until thick and not clumpy. It will froth a bit (that's a good thing).

Clean and check the fish for bones, and cut into "strips" (cod is a HUGE fillet, so you need to cut it down to have reasonably sized pieces...I aim for about 3 - 4 bites per piece, about 8 inches long or so). Dip the fish into the batter, coating thickly and evenly.

Fry 2 - 3 pieces at a time in veggie oil at 375 degrees (F, about 190 or so C). After frying, set on a rack with a paper towel beneath to drain. Sprinkle with course sea salt and serve quickly, with some sliced lemon.

For the aioli, you'll need about a 1/2 cup of quality mayo (Dukes, if you can find it, is the best shelf brand I've ever had, but Kraft Olive Oil base mayo is also tasty), 1 clove of minced garlic (or the jar stuff, but NOT garlic powder!), 1/2 tsp of lemon zest, and 3 tbls of lemon (about the juice from one lemon), kosher salt and ground black pepper to taste. Put all the ingredients in a bowl, except the salt and pepper, and mix well with a fork, then season with the salt and pepper to taste. For added kick you can toss in a 1/2 tsp to 1 tsp of louisiana style hot sauce as well.

For the chips, you'll need chickpea (garbanzo bean) flour. You can find this at most health food/upscale markets, but if your local grocer doesn't have it, just buy some garbanzo beans and put them in a food processor and blend blend blend blend blend blend...and then blend some more, until it's the consistency of AP flour. You'll need about 2.5 cups of the stuff. You'll also need 7 cups of water, 1 cup of cornmeal (maize meal), 2 cloves of garlic, 3 tbls of kosher salt, 1/4 cup chopped curly parsley (italian flat leaf works as well, but I prefer curly for this, as it stands up better in the dough), 1 tbs chopped FRESH rosemary...chop this fine, as it will add a lot of taste, but rosemary leaves are pretty tough to chew...so you want the pieces to be very very small. The fresh stuff is more aromatic, imho, but the bottle dried stuff would work in a pinch, and some lemon zest.

Sift the chickpea and cornmeal together, then add to a medium pot with the water, garlic and salt. Whisk over high heat regularly to prevent sticking. It will start to rise and create a souffle style thing... Once it starts thickening and bubbling (about 4 mins in), reduce to medium and trade out the whisk for a spatula. Your "stirring" will change from a rough whisk to a gentle stir around the edges at this point. Add the rest of the ingredients at this stage and cook for another 8 - 10 minutes, until the batter is very thick and doughy (like a VERY thick bread dough, NOT a pancake batter or something)...

Wrap this up in some saran wrap and fridge it for at least 4 hours, or overnight (yeah, sorry, this needs to be made in advance, but it is worth it!) DO NOT SKIP THIS STEP, as the dough needs to set.

When ready to make the final chips, put the dough on a cutting board and knead it into a rectangle, about 1/2 an inch thick or so. Then cut them into fries about 3 - 4 inches long. Toss these in a few tbls of corn meal for added crunch.

Fry this in veggie oil at 375 F (same as the fish), in batches of a half dozen or so fries each, for about 3 - 4 minutes each, until they start to go deep brown. Set aside on a paper towel and sprinkle with kosher salt.

There ya go!

 

[JenniferS]

It's a pretty easy recipe. MUCH easier now that I own a deep fryer (instead of having to make one myself out of a pot and a fry thermometer)

The batter is 1.5 cups of self rising flour (that's a trick, if you use AP flour, it won't "fluff" quite as much when cooking, and the crust will be fine, but less "airy"...), 1 egg, 1.5 cups of a light ale (like I said, I planned to use Smithwicks, but any decent light ale would work...just don't use crap beer like Bud Lite or something), a pinch of kosher salt and a few grinds of black pepper (fine grind, not rough). Crack the egg and whisk it lightly with a fork, set aside. Add the flour, salt and pepper to a large shallow bowl, add the egg and beer, and whisk it into a batter until thick and not clumpy. It will froth a bit (that's a good thing).

Clean and check the fish for bones, and cut into "strips" (cod is a HUGE fillet, so you need to cut it down to have reasonably sized pieces...I aim for about 3 - 4 bites per piece, about 8 inches long or so).

Fry 2 - 3 pieces at a time in veggie oil at 375 degrees (F, about 190 or so C). After frying, set on a rack with a paper towel beneath to drain. Sprinkle with course sea salt and serve quickly, with some sliced lemon.

For the aioli, you'll need about a 1/2 cup of quality mayo (Dukes, if you can find it, is the best shelf brand I've ever had, but Kraft Olive Oil base mayo is also tasty), 1 clove of minced garlic (or the jar stuff, but NOT garlic powder!), 1/2 tsp of lemon zest, and 3 tbls of lemon (about the juice from one lemon), kosher salt and ground black pepper to taste. Put all the ingredients in a bowl, except the salt and pepper, and mix well with a fork, then season with the salt and pepper to taste. For added kick you can toss in a 1/2 tsp to 1 tsp of louisiana style hot sauce as well.

For the chips, you'll need chickpea (garbanzo bean) flour. You can find this at most health food/upscale markets, but if your local grocer doesn't have it, just buy some garbanzo beans and put them in a food processor and blend blend blend blend blend blend...and then blend some more, until it's the consistency of AP flour. You'll need about 2.5 cups of the stuff. You'll also need 7 cups of water, 1 cup of cornmeal (maize meal), 2 cloves of garlic, 3 tbls of kosher salt, 1/4 cup chopped curly parsley (italian flat leaf works as well, but I prefer curly for this, as it stands up better in the dough), 1 tbs chopped FRESH rosemary...chop this fine, as it will add a lot of taste, but rosemary leaves are pretty tough to chew...so you want the pieces to be very very small. The fresh stuff is more aromatic, imho, but the bottle dried stuff would work in a pinch, and some lemon zest.

Sift the chickpea and cornmeal together, then add to a medium pot with the water, garlic and salt. Whisk over high heat regularly to prevent sticking. It will start to rise and create a souffle style thing... Once it starts thickening and bubbling (about 4 mins in), reduce to medium and trade out the whisk for a spatula. Your "stirring" will change from a rough whisk to a gentle stir around the edges at this point. Add the rest of the ingredients at this stage and cook for another 8 - 10 minutes, until the batter is very thick and doughy (like a VERY thick bread dough, NOT a pancake batter or something)...

Wrap this up in some saran wrap and fridge it for at least 4 hours, or overnight (yeah, sorry, this needs to be made in advance, but it is worth it!) DO NOT SKIP THIS STEP, as the dough needs to set.

When ready to make the final chips, put the dough on a cutting board and knead it into a rectangle, about 1/2 an inch thick or so. Then cut them into fries about 3 - 4 inches long. Toss these in a few tbls of corn meal for added crunch.

Fry this in veggie oil at 375 F (same as the fish), in batches of a half dozen or so fries each, for about 3 - 4 minutes each, until they start to go deep brown. Set aside on a paper towel and sprinkle with kosher salt.

There ya go!

To me, "there ya go" means you have completed all of the aforementioned steps and are now serving it to me.
With a glass of milk, of course.

 

[englanddg]

Whoops, didnt mean to post that twice! Wonky wifi!

 

[englanddg]

I love fork and screens!

 

[French Quarter]

I watched a few minutes of Die Hard during the summer. Does that count as my first Christmas movies?

I also saw IFC was showing Christmas Vacation unedited during the off season so I DVRed it to watch in December. No more ABC Family censoring Uncle Eddie's famous line.

I've gotten into the Christmas movies already. We watched The Family Stone the other night with Claire Danes, Luke Wilson, Dianne Keaton, etc. I quite liked it. But I had a wicked hankering for a little Christmas. A year is a long time to wait.