man, i dunno.
it could be that there are far more other options,
but i just sometimes wanna get fresh-to-death on some battered bug burly business, bro.
i rarely eat the fried stuff-
but when i do,
i go hard as heckfire, because it's a flippin' treat,
and treats should be the most exciting and expert jauns on the menu, man.
word up.
so,
i had a head of cauliflower, and not a lot else.
it's cool, i didn't really feel like going too crazy in the kitchen anyway.
i figured that a flash-fryin' fiesta would do the trick,
and i was right.
happily, i also had a few pints of canola oil heating up a few inches deep in a steel pan
on the stove top, with a couple of tablespoons of sesame oil infused throughout
to improve the flavor profile a hundredfold.
uh huh.
i doo-doo that custom sh!t, kids. yup. because it's good for you.
...so what did i end up with?
i ended up with a magnificent plate of delicious delights,
and it brought all the feels to my fat F*ing face instantly.
check the teleport:
BOOM!!!
sesame'd regionally-non-specific-asia-inspired fried cauliflower.
that's the hottness we needed desperately,
somehow without knowing about it ahead of time...
-
all the florets got chopped into roughly equal hunks.
that's important for even cooking.
then, they took a fat bath in a very sticky batter.
and the batter is what mattered when it was time to sexxx 'em up, neighbors.
really.
without a tight and TILTY batter situation, they'd just be soggy-bottomed bummers,
and that isn't ever what we want, is it?
EW. no way.
we only always want that good-good, exclusively.
and to have that, we gotta get the batter poppin' properly,
or else we're sucky suckers and don't deserve anything good ever.
ha.
-
*
BATTER-UP!
-
1/2 cup flour;
1/2 cup 1:1 gluten free flour;
1/4 cup chick pea flour;
1/2 tsp salt;
lots of fresh cracked black pepper;
2 T two-tone sesame seeds;
a dash of cayenne;
1 cup of warm water;
1 T rice vinegar;
1 T tamari;
1/2 tsp sesame oil.
-
that's what's up.
stir it thoroughly, and toss all the cauliflower in a big ol' bowl and coat it all up.
the stickiness, and the cauli-texture tandem tag-team the adhesion,
so you should have the best battered blops on the block.
if not, you effed up somewhere, so reasses your whole life, brother.
you're doing it wrong.
yikes.
ANYway, i didn't temperature test the oil.
but, it heated up on medium-high heat for like twenty minutes?
it was F*ing lava-vaporization hot,
and it made all those little gobi-globs get golden in minutes.
that was rad, because i was starving.
dylan came by.
that's the other set of chopsticks in the photo.
y'want a piece of good advice?
here y'go: feed your friends, it makes for better friends.
sharing a table with people makes better bonds and bigger connections.
food is what we all need, which makes it something we all have in common.
and common ground and common bonds build stronger relationships.
that's a thing.
look:
S'GOLD! S'TIGHT!!
they get a little sesame sexxx-up after they've been removed from the oil.
-
that's a T of tamari;
a T of rice vinegar;
a tsp of sesame oil;
a T of agave;
black pepper, and GPOP.
it's a glaze, guys, and it's hella good.
plus, MORE sesame sprankles, obvi.
AND thinly shredded radicchio ribbons, for color.
and so many green-oniony scallion sprankles, too.
with pea shoots underneath,
and dippin' sauce yin-yangin' all the way past ten on the scale, to eleven.
y'see the picture up top?
that sauce yin-yang?
totally coincidence.
but, still kinda cool.
-
the dippin' sauce was too simple-
1:1 tamari and rice vinegar, a splash of sesame oil, and lots of black pepper.
it doesn't seem like much, maybe,
but it makes ALL the difference.
MORE is what you want,
too much is what you need,
and exxxtra is always better.
rules is rules, man.
***********
i'm back at it all day every day all over again.
uh-huh.
AMPERSAND TATTOO is where i span most of my day, every day,
and today is no different.
there's always something to do,
and i'm always feeling compelled to do whatever it is.
yesterday was crafts and laughs,
today it's tattoos forever,
followed by another 'nother delightful dinnertime.
it's not exotic, but it sure feels good.
there's a rhythm to what i'm doing,
and it crashes down in deep subsonic bass-boosted earthquaking heartbeats
from within and without,
echoes overlapping in ghost circles and ricochets,
forming stars and flower-of-life venn diagram reverberations in perpetuity.
it's all really happening,
the spirit and memory of this Folk Life in the woodsly goodness
has got me feelin' a special kind of way;
never quiet, never soft.....
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