?

Log in

No account? Create an account
entries friends calendar profile ABMann.net Previous Previous Next Next
Backalley secrets - Portrait of a Young Man as The Artist — LiveJournal
abmann
abmann
Backalley secrets

Backalley secrets
Originally uploaded by ABMann
I dislike titling pictures. I fear I'm terrible at it.

    Just a few things:
  • Getting out of bed is hard in the winter.
  • I'm looking forward to work by the time I'm done scraping ice
  • Poe is yowling more
  • I wonder if she's just cold or bored
  • I will be phlogging Saturday after dropping Fox and the airport.
  • Fox is on Flickr now.
  • The Razr has a pretty good camera, all said.
  • Needing to buy a stupid tool kit from Motorola to off-load photos is retarded
  • Using Bluetooth to tell Motorola to suck it is awesome
  • Top Ten searches in 07 compared to 01. More boob, less doom.
  • I realized that only my dad is near by for Christmas since sister moved to Colorado
  • Turkeyburgers = good
  • Turkeyburger with vindaloo curry spice mixed in = gooder
  • Breading and pan frying vindaloo turkeyburgers with breadcrumbs = goodest.


That's all.
24 comments or Leave a comment
Comments
nathan_lounge From: nathan_lounge Date: December 5th, 2007 02:28 pm (UTC) (Link)
Those aren't coathanger pictures at all! I feel trixed.

A1) I know what you mean, I felt horribly sleepy last night. I wish I could hit the gym at night.
B2) When did your sister move back to the states?
C3) I'm pretty sure you are describing a turkey meatball or possibly a turkey sausage sans casing at that point.
abmann From: abmann Date: December 5th, 2007 02:37 pm (UTC) (Link)
If you move to Madison, my gym is open 24/7. The really interesting people go past 11. I LOVE exercising at night. :)

Other sister. Sandi moved her family to Colorado. Kristin still lives in Stockholm.

Um.. maybe? Either way it was really good. I highly recommend frying burgers. I'm going to get some good onion buns and deep fry an entire burger in beer batter eventually.
rianwyn From: rianwyn Date: December 5th, 2007 03:00 pm (UTC) (Link)
If you move to Madison, my gym is open 24/7. The really interesting people go past 11. I LOVE exercising at night. :)

*snorts tea out of my nose*
abmann From: abmann Date: December 5th, 2007 03:07 pm (UTC) (Link)
You saying I'm weird?
rianwyn From: rianwyn Date: December 5th, 2007 03:13 pm (UTC) (Link)
Well, not with this comment, no.

But now that you mention it...
abmann From: abmann Date: December 5th, 2007 03:15 pm (UTC) (Link)
HEY!
rianwyn From: rianwyn Date: December 5th, 2007 03:32 pm (UTC) (Link)
*shrug*
Hey, man, I just call it like I see it.

Total weirdo.
abmann From: abmann Date: December 5th, 2007 03:40 pm (UTC) (Link)
Fired!
rianwyn From: rianwyn Date: December 5th, 2007 03:48 pm (UTC) (Link)
You can't fire me...
I QUIT!

(Also, you convinced me to make burgers this weekend, if I get around to it. No breadcrumbed breading, though, I suspect.)
abmann From: abmann Date: December 5th, 2007 03:59 pm (UTC) (Link)
Breadcrumbs make it so much better. Um.. how about crusting it with.... um, geez. Can't remember what it's called. The corn flour stuff yuo make corn bread with.

Christ... brain fart.
rianwyn From: rianwyn Date: December 5th, 2007 04:12 pm (UTC) (Link)
Corn meal? That sounds yummy.
I guess I'm not much of a bread-er in general. I always end up with things mooshy instead of crunchy.

To self:
IF ONLY I KNEW SOMEONE WHO COULD TEACH ME THE WAYS OF MAKING THINGS CRISPY INSTEAD OF SMOOSHY....
abmann From: abmann Date: December 5th, 2007 04:19 pm (UTC) (Link)
Ok..
Get three dishes - 2 plates and 1 bowl.
On one plate put flower, salt, pepper and any spices you want. Mix
In the bowl crack an egg or two and add some sort of fatty liquid. Whisk.
On second plate add more flour. Add cornmeal for extra crunch. Mix.

So you take what you want to fry. Dry it off nicely. Dip it in the flour plate. Roll it around to get it nicely coat. Shake/tap off the excess flour.

Drop into the bowl. Turn until WELL coated. Let excess run off.

Drop in remaining flour plate and coat well. I roll it around, grab handfuls of the stuff and pat it all around the food thing you're frying.

Now, and this is the IMPORTANT step. Place the breaded food onto a wire rack to solidify - at least 5 minutes. This lets the coating set and makes it withstand the frying better.

Fry in 350 degree oil. Overturn wire rack and place on newspaper/paper bag/paper towels. Put food on rack to drain. The paper will wick extra oil but the wire rack will keep the breading from getting soggy.
rianwyn From: rianwyn Date: December 5th, 2007 04:32 pm (UTC) (Link)
Ah... thanks.
I always feel like I just can't -commit- to frying things.
I'm always "will half a Tbsp of this olive oil work? Sure it will!" and then it never does and I never learn. The result? A soggy mess and sad-faced Emily.

"In the bowl crack an egg or two and add some sort of fatty liquid. Whisk."
Does the egg not count for fatty liquid?
abmann From: abmann Date: December 5th, 2007 04:36 pm (UTC) (Link)
No, you need something to help make the liquid more even - an emulsion I think. Milk works fine. Buttermilk is better though and adds a great flavor.

And you need lots of oil to pan fry properly, at least half way up the food your cooking. Or you can deep fry in a large (very large) pot.
rianwyn From: rianwyn Date: December 5th, 2007 04:56 pm (UTC) (Link)
Ooooh. I like emulsions. I drink skim milk at home, though. Maybe I'll call my place down the street and borrow a Tbsp or so of cream.
Last time, though, I got a full freaking cup of it when I asked for 2 Tbsp.

And I know about the amount of oil I actually need. I just am, apparently, incapable of learning. Seriously, odds are damn good that I'll be all "1 inch of oil coming up..... and.... 2 Tbsp should do just fine"

*shrug* I imagine it a fatal flaw.
abmann From: abmann Date: December 5th, 2007 04:57 pm (UTC) (Link)
Oh! You can also skip the 3 coats process and make a pancake batter to coat your food in.

Or beer batter. Beer batter is 2c flour and 1c beer, add spices and mix. Add beer until it is the consistency you want.
rianwyn From: rianwyn Date: December 5th, 2007 05:17 pm (UTC) (Link)
I think I'd prefer crumbs/crusty to batter.

And if I were going to make a beer-batter type something, it would be crepes. And then I'd stuff them with something savory and delicious... like ground veal, onions, peppers with paprika and sour cream-y sauce...
rianwyn From: rianwyn Date: December 5th, 2007 04:33 pm (UTC) (Link)
Also - frying something has been added to my list of things to do this weekend. It's right up there with cleaning out my fridge.
assfingers From: assfingers Date: December 5th, 2007 03:03 pm (UTC) (Link)
abmann From: abmann Date: December 5th, 2007 03:05 pm (UTC) (Link)
Um.. ok.
nathan_lounge From: nathan_lounge Date: December 5th, 2007 04:00 pm (UTC) (Link)
Wow. I've never received such a hot and attractive thank you.
abmann From: abmann Date: December 5th, 2007 04:06 pm (UTC) (Link)
How exactly was this for you? I think he was thanking me for breading and frying my turkeyburgers.
nathan_lounge From: nathan_lounge Date: December 5th, 2007 04:27 pm (UTC) (Link)
I didn't say it was. I said I've never received such a hot and attractive thank you.

You're like school in summertime.
abmann From: abmann Date: December 5th, 2007 04:28 pm (UTC) (Link)
I like school.
24 comments or Leave a comment