Baked Alaska
...Add to that the melange of flavors and aromas: the rich mustard with the soft, small pearls of punch, the cooling ginger, the kicky chili, the verdant dill, and the heady cognac, all of which bouyantly supported the flavors of the mouthful bites of the salmons without once overwhelming or masking them.... [Full Post]
Frequent Fryer, Pt. 1
...I proclaim great love for these crispy, crunchy, silky, tasty, nicely seasoned orbs and rings. The highlight of each bite, beyond the nuanced dichotomy of textures, is the actual belly-on clam itself, full of oceanic flavor and boasting it's own taste and texture properties. The pliant belly dissolving over the tongue beautifully, sliding down the throat with no sliminess, while the clam "strip" offered an only slightly firmer chew, releasing it's on deep sea taste without resorting to any of the rubberiness common among most other versions of clam strips many of us have endured over most of our lives.... [Full post]
Chili of the Sea
...I then sliced two tilapia filets into big chucks and threw them in the pot with a can of whole clams (I wanted to represent—in a Sloppy Jill—the many layers of women, so I used a flake fish, a crustacean, and a bivalve), continuing to stir over medium low heat until the tilapia fell apart into flakes but kept their firmness, about 10 minutes. I then let it simmer for another 5 minutes, letting extra liquid steam off until giving the mixture its necessary chili-like consistency.... [Full post]
Five Four Sixty Six, Three
...Yasuda's rice is a star in itself, with silky, firm pearls of kernels with the added palatable ambience of traditionally-aged vinegar. The rice doesn't just support the fish, but accentuates it as well, helping the tongue appreciate each different fish' individual nuance and taste, from the silky and clean earthiness of the King Salmon to the creamy, briny—but not "fishy"—unctuousness of the Sea Urchin.... [Full post]
Bi-Linguinal
...Success at last! This time the flavors and texture were perfect, with the al dente pasta soaking up the layered flavors of the savory, herbal olive oil, creamy butter, sharp, salty anchovy, and sweet scallions. Once sliced into, the warm, "oozy" egg yolk, made a perfect sauce to pull all of the elements of the dish together.... [cont.]
End of a Sick Week
...Today was the first day I got to do any real PHUDE-ing, making myself some small meals for breakfast and lunch and ordering delivrry for dinner. Since I'm still medicated, I won't go into too much detail. Here's what I had to eat today:... [cont.]
