Fish and chips, that delightful British comfort pub food. Since frying, as we know, makes everything better, and furthermore, battering and frying makes everything better-er, why not fry half of a meal and batter-and-fry the other half? ‘…I’ll cook you some taters one of these days. I will: fried fish and chips served by S. [...]
At one of my recent jobs as a software engineer, here in tech-heavy suburban Boston, I had a few coworkers – let’s call them Fans of the Spicy (FOTS). One of these jovial nutters had a half-dozen small bottles of hot sauce on his desk, which he’d bring to lunch every day, to jazz up [...]
It’s time to fry something. What’s a sunny summer afternoon without standing around indoors over a vat of boiling oil? Wasted, I say! So let’s get on with the frying – in this case, fresh cod. To be served with two aiolis (as the title suggests).
Halloumi cheese wins the “cool-sounding cheese name” award hands down. Saying it never gets old. Halloumi. HalLOUmi. Halloooooooumi! it’s similar in taste and texture to mozzarella, and due to the way it’s prepared, it has a very high melting point, as cheeses go. If that doesn’t yell “fry me!” I don’t know what does…