"IM Food Critic"

It started a novel idea of IMing someone else and doing a food critiique via AIM, Yahoo or something but then whatever, it seemed like work and no one wanted to volley via IM. Not that I asked but still. I'm thinking of renaming my blog url. Another thought in the life of a life artist.

Zucch #5, Bigger, Better

I'd have photos here if Blogger would actually work. (They look like the ones below pretty much. Maybe a little browner.) I sent pics 6 times. Guess I'll just have to describe how delicious these were. Uhm, where can I start? I chopped half a zucch, used only one egg and made it slice bigger. I'd have to say the more real estate, the more property the ingredients covered.

I used light ranch tonight. Wish Bone was aiite. A little light but good. I have another one, I'll see how that one is tomorrow. Why light? Low sugar, lower sodium, less carbs. What can I say, I'm old, gotta watch this figure of mine.

Zucchs #4, How They Should Look

Ok, it's been a few days since attempt #3. I called my chef buddy, Dom Ainza, in San Francisco but the dick didn't call me back. I got a nice tip from my client today at the studio. He happens to be a chef at Sofitel in Beverly Hills who cooks comfort food. He says their brick roasted chicken is the One. It's served with fava purée, tomato-basil- olive sauce. Meanwhile, back in Long Beach, I finally got the bread crumbs and cheese to stick. Tasted good too. Now, I need to find the perfect ranch dressing. But not right now, I gotta sleep and dream of a much better camera/phone.

Fried zucch#3, Poor Guys

This batch was fried too hot. Clearly.  Making breaded foods to fry should be easy but I'm having a tough time with this zucchini thing. Can't get the breading to stick. It's time to call some professional Chefs for some help.