Oil

You can have any kind of oil now; grapeseed, walnut, truffle, avocado - it seems like the list goes on and on and it only circles back to start over again, but what do you you cook with? Depending on what you are trying to do oils can enhance that situation. Chips. we made chips and we used canola oil then corn oil and found vegetable oil to be the cleanest heat resistant oil to go with. ( I have used peanut oil before but too many have allergies and even though peanut oil can heat the highest it has a bad rap)

Isnt rap like your criminal record and rep like your street cred?

Yucca chips





peel, slice, soak and fry.



Voila, chips.

Seasoned with your choice:

drizzle with your favorite flavored oil

sea salt or kosher salt

various vinegars

any seasoned salt available or any of
those powdered packaged flavors
for tacos or salad dressings...like
ranch or buffalo -for example.

parmesean or any other dry grateable cheese.

nutritional yeast or brewers yeast

invent your own.

Tilapia Revisited

I have been going to the same three fish markets in chinatown since disco merged into grunge and my relationships with them are funny. At one they all out pretend or actually do not remember me. At another we have an agitated relationship. At the last the guy, and it seems like his family, are warm and friendly. They all give me good deals and point me in the freshest direction no matter the relationship, (keep in mind I go early) but it is at the 'agitated' market that I get the best deals. Even though the men argue with me and create quite a commotion I do believe they are happy to see me and they prove it by showing me the freshest stuff of the day. The catch this time was Tilapia and I bought 8 pounds of it, fresh, firm and delightful. As a result we have been enjoying quite a bit of it. The pup likes it breaded and fried with a side of homemade chips. I like the potato wrapped version. Oh, and this one and the post below were made the same day, I showed the extra saucy one first because it tastes better with more sauce.



I use the mandolin to get the super thin slices and since it is out and slicing I usually make chips for the guy and we have been seasoning them with celery salt. I have found that if you let the potato slices soak in cold water for several minutes the chips stay whiter and come out more crispy - less starch to burn I guess.




Finished off by a moody guitar solo.

Fried Suicide

Greasy homemade potato chips and beer, is there any other way to harden the arteries? I have salted and salted with chili. I guess using corn oil instead of shortening slows down the hardening process a little bit.