[i should really set y'all straight and let you know that "guamish", "guammy", "guamanese", "guamese" aren't real words. having said that, as you can tell, i'm not above using them as if they are]
parrot fish fillets, dipped in a batter of equal parts of flour (seasoned with sea salt) and some crazy dunkelweiss (dunkelweizen?)?, a dark, malty wheat beer. those carbon looking sticks are deep-fried rota sweet potato wedges--blackish on the outside, but that pearly purple on the inside. this v. excellent sweet potato fries recipe was found on the v. excellent sydney food diary.
bonus onion rings with the leftover batter! (no mars bars, sorry)
20040910
fish+chips, guamish style
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15 comments:
9/10/2004 02:56:00 PM
Weiß means white while weizen means wheat (wheaten). Words occupy a shifting reality and in beer these two meet. Mmm beer.
Guamish etc is a logical word family, if people don't like it you can send them over to bite me.
9/10/2004 02:57:00 PM
BTW: yum!
9/10/2004 03:18:00 PM
hey there
i had an immersion course of sorts in german when i was 13 and the v. glamoo and much older claudia became a classmate back in the day. she was from munich and v. much into nina hagen and david bowie ("patron saint of the disenfranchised teen"). one day she handed me a book called "wir kinder von banhoff zoo" and a cassette of "station to station" so you can only imagine *what* german i actually know. these days it's limited to food items and household cleaning tips.
although, i've always wondered about the oxymoronic idea of a dark white beer, which is what i had on hand.
9/10/2004 03:28:00 PM
Hi Santos,
YUM! =P
9/10/2004 03:46:00 PM
hey reid
as my mom sometimes says (okay, i *make* her say): "when in doubt, deep fry" ;-)
9/10/2004 03:58:00 PM
DAMNIT!
Now I'm all hungry and stuff :)
9/10/2004 08:46:00 PM
Mmmmm Nina Hagen better than beer.
No worries with the oxymoron. Gotterdammerung is the twilight of the gods and the germans are quite attracted to this limbo between light and darkness, then if they're smart, they think about Nina Hagen in a chair in a Pierre Giles photo.
Frying is the Christopher Walken of cooking.
Reid I'm raising you with a YUM!!!
OK back to my cake.
9/10/2004 11:20:00 PM
hey davin
thanks for stopping by! mmm. deep fried goodness.
hey anthony
you deep frying cake over there? i have to get back to my guests. who have barricaded themselves in the back rooms with a bottle of voddy and fifteen board games. i don't think they plan on leaving this weekend.
9/10/2004 11:40:00 PM
did i mention we're supposed to be watching our collective first episode of "dining down under"? but the girls are getting het up over the boys in the telstra dome right now. key: white rugby shorts.
9/11/2004 11:25:00 AM
Nah I'm a fridge man when it comes to cakes. Bottle of vodka game of rugby, what could be better. Let me know what you think of Dining Down Under, which I'm just getting a subliminal penny drop on the whole thing.
9/11/2004 11:25:00 AM
Nah I'm a fridge man when it comes to cakes. Bottle of vodka game of rugby, what could be better. Let me know what you think of Dining Down Under, which I'm just getting a subliminal penny drop on the whole thing.
9/11/2004 11:25:00 AM
Nah I'm a fridge man when it comes to cakes. Bottle of vodka game of rugby, what could be better. Let me know what you think of Dining Down Under, which I'm just getting a subliminal penny drop on the whole thing.
9/11/2004 12:42:00 PM
re: dining down under. my penny's still in a suspended state of disbelief. good food, horrible set, weird set-up (what's with the zombie "live" audience?), strange vibes coming off the three hosts/chefs, like they've all had really bad days and were forced to go on camera. i don't think it's the vodka talking, as i caught a repeat this a.m. and it still was off. might need to watch more episodes.
9/12/2004 11:22:00 AM
Oops sorry for the triple post, my browser was telling me something else. Hmmmm about the show, if I remember rightly vodka makes things better.
9/12/2004 11:31:00 AM
no worries. i actually received 20-30 email notifications for it, so imagine my relief when i only found two duplicates.
three chefs on one half hour cooking show is two chefs too many.
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