Comments on: Winter to Summer http://kateflaim.com/2007/05/winter-to-summer/ Food, writing and design Mon, 30 Jan 2012 19:20:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: germi http://kateflaim.com/2007/05/winter-to-summer/comment-page-1/#comment-72 germi Thu, 10 May 2007 18:32:56 +0000 http://katek.wordpress.com/2007/05/09/winter-to-summer/#comment-72 I fry the old-fashioned way - le creuset dutch oven with approx 4" of safflower oil and a thermometer. I love corndogs and have tried lots of different batters (I like using Niman Ranch Sweet Italian Sausage as my 'dog'), and lately I've been using 1/2 c. flour, 3/4 c. cornmeal, 1 tsp salt (Maldon, always!), 1/2 tsp pepper. 1/2 c. milk, 1 beaten egg, 1 Tbsp. oil - I mix the drys, then I mix the wets, then I mix them together. Then, I take a skewered sausage and dip it, then immediately drop it into 370 degree oil and let it bubble away until deep golden brown. It's hard to keep people away from them as they're draining, but a burned tongue usually teaches the lesson! And I encourage you to come to LA! There is alot of good eating here... I fry the old-fashioned way – le creuset dutch oven with approx 4″ of safflower oil and a thermometer. I love corndogs and have tried lots of different batters (I like using Niman Ranch Sweet Italian Sausage as my ‘dog’), and lately I’ve been using 1/2 c. flour, 3/4 c. cornmeal, 1 tsp salt (Maldon, always!), 1/2 tsp pepper. 1/2 c. milk, 1 beaten egg, 1 Tbsp. oil – I mix the drys, then I mix the wets, then I mix them together. Then, I take a skewered sausage and dip it, then immediately drop it into 370 degree oil and let it bubble away until deep golden brown. It’s hard to keep people away from them as they’re draining, but a burned tongue usually teaches the lesson!
And I encourage you to come to LA! There is alot of good eating here…

]]> By: kate http://kateflaim.com/2007/05/winter-to-summer/comment-page-1/#comment-73 kate Thu, 10 May 2007 02:45:59 +0000 http://katek.wordpress.com/2007/05/09/winter-to-summer/#comment-73 Germi- Oh MAN, you should be glad I'm 3000 miles away, because that menu sounds very party-crash-worthy (despite never once having been able to sit through a horror movie)! I have never been to LA, but the Lucques cookbook has been making me think about a visit much more seriously. Those short ribs are nuts, they really are so amazing, though her plastic wrap method threw me for a serious loop when I tried it... Thanks for reading, and for all your kind words about the blog! Enjoy the movie party; I recommend getting a friend to help make the burgers because there's lots of chopping, but they are worth it. How do you make corn dogs at home? Do you have a fryer? Germi-
Oh MAN, you should be glad I’m 3000 miles away, because that menu sounds very party-crash-worthy (despite never once having been able to sit through a horror movie)! I have never been to LA, but the Lucques cookbook has been making me think about a visit much more seriously. Those short ribs are nuts, they really are so amazing, though her plastic wrap method threw me for a serious loop when I tried it…

Thanks for reading, and for all your kind words about the blog! Enjoy the movie party; I recommend getting a friend to help make the burgers because there’s lots of chopping, but they are worth it. How do you make corn dogs at home? Do you have a fryer?

]]> By: germi http://kateflaim.com/2007/05/winter-to-summer/comment-page-1/#comment-74 germi Thu, 10 May 2007 01:36:12 +0000 http://katek.wordpress.com/2007/05/09/winter-to-summer/#comment-74 Katef, how is it that you can make even bread and jam look haute gourmet? By the way, I am a huge fan of the 'Sunday Suppers at Lucques' cookbook also - it is my cooking bible. I had a bite of Suzanne's braised short ribs at an 'Eating in the Garden' event and I swear, I achieved nirvana. I am so glad I live within 20 minutes of all her restaurants, otherwise the airplane flights for dinner would get expensive! You are totally inspiring me to cook more. I'm hosting a movie night (we watch horror movies in my garden) this weekend and I'm going to make the 3 porks burgers, your oven fries, sausage corn dogs, popcorn salad, and White Russian Milkshakes! Katef, how is it that you can make even bread and jam look haute gourmet? By the way, I am a huge fan of the ‘Sunday Suppers at Lucques’ cookbook also – it is my cooking bible. I had a bite of Suzanne’s braised short ribs at an ‘Eating in the Garden’ event and I swear, I achieved nirvana. I am so glad I live within 20 minutes of all her restaurants, otherwise the airplane flights for dinner would get expensive!
You are totally inspiring me to cook more. I’m hosting a movie night (we watch horror movies in my garden) this weekend and I’m going to make the 3 porks burgers, your oven fries, sausage corn dogs, popcorn salad, and White Russian Milkshakes!

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