Thursday, February 4, 2010

Oyster Po' Boy and more hot plate loving.

I've been a big supporter of the Robot Loving Act of 2029 since its inception in 2029. From my perspective, a robot should be used only in construction, in computing, and also for terrifying Paulie. It's a good thing, then, that my hot plate is not a robot, but a simple machine dedicated to serve only one purpose: to produce heat energy in order to fry the hell out of whatever is sitting on top of it. Because if it was a robot, I may have made a pass at it by now. I may have already made a pass at it. I'm not sure.

Tonight, in my never ending quest to discover just what I can do with a hot plate (besides sexually assault it), I wanted to find out if it can sustain ample heat to fry up some oysters. I believe, having eaten the results, that it can.



These oysters were 2,500 won ($2.00) from the E-Mart. After snipping the tip off of the plastic sleeve they came in, the fresh scent of the salty sea filled the room. It's such a fresh smell and probably my favorite smell of any food item. It immediately turns a dank dungeon-like kitchen in to a dank dungeon-like kitchen under the sea, which I'm told adds a magical charm or something.

For this recipe, I adapted a traditional fried oyster recipe to suit what I had on hand.

To fry the oysters, you will need:

1 sleeve of oysters (about 10 - 12)
1/2 cup milk
1/4 tsp kochu flakes  (hot pepper flakes)
1 egg
1 tsp water
1/2 cup flour
1/4 cup panko bread crumbs
salt and pepper
oil for frying

Mix the milk, kochu, egg and water together and whisk. Add the flour, bread crumbs, salt and pepper together and mix. Heat the oil to around 360 degrees or until it's hot enough (I have no thermometer, so I just threw them in when it was "hot enough", which is a technical term). Fry for three minutes in batches of four or five.

Remoulade sauce (very much an invention of what I had on hand, not very traditional)

1/4 cup mayo
1 clove garlic
1/4 tsp kochu flakes
1 tbs pickle relish

Spread the sauce over a sliced, six inch piece of baguette. I used a garlic baguette I got from Paris Baguette. Baguette. Add lettuce and the oysters. Eat. Enjoy.