fried flounder

I think I'm the only person in the world who likes Guy Fieri's Diners, Drive-Ins & Dives.  He finds some of the best from-scratch diner food ever.  Columbus has some supreme eats, but there are still too many bars serving expensive shit bar food, more locals should watch this show.

The only problem is the preps fly by too fast to take notes, but the other night I snagged a simple one: beer batter.  1 x 12 oz beer (I used Bud), 1C of flour and 2T salt and mix.  Coat the fish with a dusting of flour, dip in the batter,  let excess drain and pop it in the fryer.  I used peanut oil at about 375.  Really crisp and the coating was not too thick, a really nice save for some mediocre frozen fish.

And for some good local fried fish, catch @jarsloth's review today on Marino's in Grandview!


Biscuits, bacon and cheese, prepped night before

So school lunch season is upon us. A ham/bacon & cheese biscuit is a fun alternative to the traditional sammich. The night before, I prep: 210 g flour, 2t b pwdr, 4 g salt and cut in 70 g sweet butter and place in fridge. Tomorrow morning, I'll preheat the oven 450F, toss in shredded cheese (cheddar) and ham or bacon, add milk, barely mix and slam out a few biscuits. I can usually get them out in about 30 minutes after waking up. A good prep for the morning.

Here they are:
 Milk, bacon, cheese added and lightly formed into a rectangle and cut with a pizza cutter into little squares.

Final baked biscuits after 15 minutes at 450F.



I don't often post about what I ate last night, but this is too easy and immediately became part of repertoire of fun, fast and excellent meals.  I can't believe it took me so long to make it.  I didn't do a thing different than what is explained in this recipe.  My only contribution in this post is I actually made it thus validating the prep.  Go make this, it's wicked good.

A couple action shots:

 I covered the braised pork for about an hour to make it pull easier.  Also in this image are all the fixins.  The assembly of the pho: -> noodles, meat, toppings (thai basil, cilantro, onions, carrots, peppers, soybean sprouts, etc) followed by broth makes the dinner especially fun.  It reminds me of the fun of assembling our own tacos.  Trish and I get to make ours hot and spicy and Frankie made hers mild.

Note that carrots were sliced extra thin.  The broth in this isn't so hot it could cook the carrot, but if slivered, it's not too tough for the soup raw.  What a meal!