Watered-Down Water

While in Vegas, we happened to sample a new bottled water, Aquarius water.

This is no ordinary water. Oh no! It is **crystallized, oxygenated water!!**

It uses an exclusive, trade-secret, ulta high tech technology which "makes water whole again".

Really! (The brochure said so! Advertising doesn't lie!)

And how does it taste? Well ... thin. Like ... it's been watered down. It tastes like watered-down water.

Thankfully, we paid no money for this stuff. The booth promoting John Gray's (who, by the way, is a total quack) new Mars Venus health book was giving it away.

Ayyyyy!

So scary! So scary!

And yet ... at least now I know what to give Britney for Christmas ...

Best Part of Eating Las Vegas ...

... is the buffet: you can satisfy your shrimp craving with shrimp cocktail, fried shrimp, AND shrimp fried rice, and satisfy your apple craving with apple pie, apple cobbler, AND an apple. All in the same plate. Twice.

The worst part is feeling like you're in the middle of the freakin' desert even while you're clearly in Paris/New York/Venice/the Roman Empire/ancient Egypt, and therefore having to consume gallons of overpriced bottle water.

Don't Eat Without Me, Argentina

I was in Novato, California, in October, I went to this great restaurant, I took yummy pictures, I wrote about. Somehow I forgot to actually post about it. Only when I had a hankering to see the lobster corn dogs once more did I realize I never shared the joy. So here it is.

The place was Boca Steak Restaurant, which features steak and Argentinian cuisine. I know nothing about Argentinian cuisine. But apparently they like steak.

It was October and it's Marin and it's kind of cold, but with high powered outdoor heaters, the patio was quite comfy.


And here are the lobster corn dogs. VERY yummy. Would anyone have thought otherwise? Think about it - lobster + corn dogs. Can't lose. And the empanadas are delish too.


Okay, so I didn't quite capture the steak. But it was good, and grass fed even. I'm not big on steak, though.


The fish and the shrimp, now, THEY were good.

Beer With Me

I once played 7 1/2 innings of sloshball (5 innings of which was spent at second base), but even that was not enough for me to get over the taste of beer. But I'm older now, and I figured there must be something to it if Foodgoat is so enamoured of the stuff. So I resolved to embark on a journey of beer discovery.

Fortunately, my first opportunity came the very next day. Unfortunately, it was in the form of Miller Lite.

Miller Lite, I found, HAS NO TASTE. It's more water than beer: not a bit of flavor, and only slightly more weight. Spring water with a slice of lemon has more substance and interest to it. Orange juice is more refreshing. Sparkling wine is more fun and more intoxicating.

Is it supposed to be like that? Do you drink it when you want water, but want a buzz from it? Or is it like that so it's easier to chug?

Why, WHY, does Miller Lite exist?

Honey Dijon, FTW

Meet the BEST CHIPS EVER.

Kettle Chips brand, Honey Dijon flavor. Deeeeelicious. Jam-packed with flavah. And not the too-salty, too-chemically, typical chip flavah. The other flavors of Kettle Chips are also very yum-yum, but honey dijon blows even them away. We can only find them at the food co-op, but it's so worth it.

On the other hand, if the you find that the cafeteria is all out of regular coffee at 2:30 in the afternoon, and all that is left is the Cinnabon flavored coffee, with only the French Vanilla non-dairy creamer to chase it down with, I advise you to suck it up and suffer through the afternoon sleepies, because that crap is nasty. Trust me on this one.

Fire Cook With Me

In the backyard is an old, crumbling brick barbeque which we thought we'd rebuild. But why wait? Fire now, fire NOW!!

After a couple of nights of learning to construct wood fires (with and without gasoline) and hours of playing the always fun game of "let's see what happens when we throw this in the fire", it was time to break out the old Dutch oven.



What to make? Why, beef stew goulash, of course.



He's ALIVE! The long-dormant Boy Scout arises once again!



Cheers to the mighty Dutch oven and the mightier fire and the mightiest Foodgoat, who singlehandedly chopped the wood that feeds it!



Cooking this way is not quite the same as cooking on the range. Is it medium? High? Medium high? I have no idea. How can we stir, how can we check for doneness, with it covered with burning coals like this? Eh, it's probably medium. We'll cook it for an hour.



Remember that beer in Foodgoat's hand? Turns out that while la cerveza is a fine sous chef in the controlled climate of indoor cooking, it's a lousy partner in the cooking with fire business. My guess is that the fire ran a little hotter than medium. Is the pot supposed to glow red?

For my one Browns game of the season, I went ALL OUT.

I not only brought the giant foam finger, but I drank (almost) the whole Labatt Big Blue. That's 25 big ounces of beer!

And that's the last game they won. Does that mean I should chug another big can o' mediocre beer on Sunday?

Proof!

Here is more supporting evidence for my theory that being breaded and fried can make ANYTHING taste good:

Fried green tomatoes!

They don't taste anything like I had expected: crunchy crisp outside, soft, juicy, and mild on the inside. Excellenet with our crab cakes and Foodgoat's horseradish sauce.

As far as I'm concerned, that's all the proof I need to confirm my theory, but I'm willing to continue doing experiments. Anything for science!

Foodgoat Chili

Foodgoat hasn't tried Cleveland chili (chili with a fried egg and sour cream on top) but he was inspired to invent the never-before-seen Foodgoat chili ... chili with bleu cheese and sour cream on top. Yup, that's bleu cheese. And yes, it was a bit odd ... oddly delicious! Boo-yah! Boo-YAH!! BOO-YAHHH FROM CLEVELAND!!!

Yes, Ladygoat may have been watching too much Mad Money lately.

White Chocolate Kit Kat

Who can blog when on one side there's a family member getting meanly and unjustly fired by Crazy Lady Boss, and a Foodgoat going through self-inflicted WarCrack detox and withdrawal on the other side? Oh, and throw in Freezing Cold Rain and the official start of Sock Weather.

Not Ladygoat, that's for sure.

I've been eating, but it hasn't been exciting eating, and it hasn't been adventurous eating. And there's no point in blogging about ordinary, everyday, just-get-the-stomach-to-stop-bothering-me eating.

Perhaps I'm just depressed because the last food adventure I had ended badly. It was a brief affair, a long time in blog years ago. I was younger, but that's no excuse: I was seduced by the glitz, the newness of it all. But nothing about it was pretty. I didn't even tell Foodgoat about it, I was so ashamed.

I tried the Kit Kat White Chocolate.

I don't know why I did it, it was just there by the cashier! It was a mistake. It's so clear to me now. White chocolate, despite its name, is no chocolate. The whole thing was chalky, horribly chalky, and the sweetness was so fake. I hated it, really. It didn't mean anything to me. And it will never happen again, I swear.

I've been in a funk since my airline experience. All that stale plane air must have stifled my brain.

Fortunately, yesterday I encountered three things that cheered me up.

The first was the Britney Spears noodle bra on eBay.


The second was the odd looking plant in my backyard that has turned out to be a broccoli. Woo hoo!

And the third was watching MacHomer at the Hanna Theater, a one-man vocal spectacular features impressions of over 50 voices from TV`s The Simpsons in a performance of Shakespeare`s Macbeth. The performer, Rick Miller, was a weird, funny nut - his Marge (as Lady MacHomer) was spot on, and the puppets were great. I felt bad that there were only about 20 people there, so if you're in the Cleveland area, check out the show (it's playing until Sunday) - any Shakespeare fan especially would enjoy the irreverent rendition.

We thought about having doughnuts and beer in honor of Homer prior to the performance, but instead settled on a quick meal, surrounded by college kids, at the Rascal House.

The pizza was unremarkable but the fries were surprisingly good - extra crispy, not too salty, hot, and most importantly, contained in a snazzy french fry cup.

Alas, I hadn't been fully cheered up for half an hour before we found that the computer REFUSES TO TURN ON. What!? No connection to the Internet, to the outside world? Wait ... NO WARCRAFT??!!

Noooooooooooooo!

A Letter

Dear United Airlines,

Do you recognize this meal? Perhaps it looks like an ordinary breakfast: bowl of cereal, milk, and a large coffee. But it was after this very meal that I decided: I'm GLAD you, United Airlines, are going bankrupt. GLAD. GLAD. GLAD>

Still don't recognize it? Don't remember how such an innocuous bit of food could provoke consumer rage? Perhaps some background is in order:




This was me at 10:30 am, Sunday morning. I'm in California, I'm having a good old-fashioned Nation's breakfast. I'm a happy person.

Then it's 12 noon on Sunday, and I'm at the Oakland airport. All my things are stuffed into carryon bags since I've lost baggage three times in the past. This time, I'm prepared.

2 pm, Sunday. My flight was supposed to have left by now but we are delayed for an hour because they are missing a flight attendant and have to wait for one to come from San Francisco. I'm worried about missing my connection but instead of reassuring me the United person is flirting with Lou Ferrigno. I think it's Lou Ferrigno, anyway.

6:30 pm, Sunday, Denver. I didn't miss my connecting flight, because the plane is still in St. Louis with a mechanical problem. It's the last flight from Denver to Cleveland so I'm stuck.

8:30 pm: The plane is still in St. Louis, so they decide to look for another plane.

9:30 pm: They have found another plane. But they have no pilot. So they are looking for a pilot.

10:00 pm: They have found a pilot. But they have no first officer. So they are looking for a first officer. The cheeses I brought from California are suspiciously soft and mushy.

10:30 pm: United cancels my flight. We are all in line to re-book for a flight tomorrow.

11:00 pm: One of the United guys re-booking us has reached the end of his shift. So he goes home. With about 20 other people still waiting to be booked.

11:30 pm: I am huddled outside of Denver airport waiting for the next shuttle to the hotel. While a freezing snowstorm comes in. The first shuttle came, filled up and left. When we catch another shuttle ages later to the hotel, we see what happened to the first shuttle: it had broken down on the road.

12 pm: Finally inside a hotel room. Without a toothbrush. Or toothpaste. Or dinner.

5:30 am, Monday, still in Denver: Up again to catch the 6:15 am shuttle to the airport.

8 am: I have the above breakfast at the airport, using the $4 breakfast voucher given to me by United Airlines. The breakfast comes to $4.22. The voucher, United's one extension of courtesy for my inconvenience, is not even sufficient to buy me a measly breakfast.

9 am: On the plane about to take off for Chicago! The plane just has to get de-iced and we'll be on our way ...

11 am: Still on the plane, still on the runway, still getting de-iced. And now the flight attendents announce that they have run out of plastic cups passing out beverages during the delay so if we want more drinks during the flight we'll need to hold on to our used cups.

3 pm, Chicago: Finally out of Denver! But having missed my connection, I'm on standby for the Cleveland flights.

5 pm: Still on standby. O'Hare is insanely crowded and I don't have anywhere to sit. Eat an entire box of McDonald's fries in frustration. The lumpia my mom gave me are starting to smell very odd.

8 pm, Monday: Finally, finally in Cleveland. After 32 hours. No free flight. No upgrade. And no sympathy or helpfulness or timely informational updates from the United staff. All the compensation I got, really, was 6 hours in a hotel and this:

Which, I remind you, I had to pay $0.22 for.

Would it have killed the profit margin to have covered my cereal and coffee????

And that is why I am glad United Airlines is bankrupt.

Cordially,

Ladygoat

Lasang Pinoy: Sandwich Spread Coming to a Storm Near You!

I grew up in pleasant California, where the fiercest storms are mere drizzles compared to the drenches here in Cleveland, which themselves are probably breezy showers compared to the typhoons of the Philippines, not to mention Hurricanes Katrina & Rita.

So I was sort of stumped by the latest Lasang Pinoy theme of storm food, and I turned to the 'rents, who grew up with the yearly Filipino typhoon. What I learned was that you don't eat fish during a storm. Why? Most all the fish in the Philippines is sold and eaten fresh, and if there's a storm a'comin, well, the fishermen decide it's not such a great idea to be out in the water. And you make rice right away, because who knows when the power might be knocked out, and who knows when it might be knocked back on.

So what are you left with? Like every place else in the world, they turn to the old emergency situation food standbys - canned food. They last ages, they don't need to be refridgerated, and they don't require cooking. In the Philippines and among us second generation-ers, the favorite canned foods are Spam, corned beef, and Vienna sausages.

But when I usually eat Spam or corned beef or Vienna sausage, there's not much to it: you open, you fry or otherwise heat up, you eat. Is that worth an entire post? WELL, IS IT, PUNK? Well, yes, but suppose you're feeling a little hungry after a natural catastrophe and you feel like something a little fancier than cold canned corned beef ... again?

You could mix up some Vienna Sausage Sandwich Spread.

First you get two cans of Vienna sausage.

Note that they are made of "Mechanically separated chicken". Maybe gourmet canned Vienna sausage is made from hand separated organic chicken?

Mash them up in a bowl. Try one or two. Not bad, eh?

Mix in some mayo, a couple spoonfuls of sweet pickle relish, a spoonful of sugar, a sprinkling of salt and pepper. Add chopped hard boiled egg if you're that kind of person.

I added diced cheddar. Some paprika. Chives. Olive oil. You know, whatever's handy. Chill if you like, or not, try to ignore its incredibly unappealing appearance and have on bread or crackers, and enjoy nature's destructive power!

Tagged with: Lasang Pinoy #2

Michael Symon, the Cleveland chef at Lola, will be on the Food Network's Iron Chef America! He's up against Iron Chef Morimoto. Alton Brown described him and his sous chefs as looking like a gang of motorcycle thugs.

This is gonna be good.

AIR TIMES:
October 02, 2005 9:00 PM ET/PT
October 03, 2005 1:00 AM ET/PT
October 06, 2005 10:00 PM ET/PT
October 07, 2005 2:00 AM ET/PT
October 08, 2005 7:00 PM ET/PT
October 08, 2005 11:00 PM ET/PT
October 09, 2005 3:00 AM ET/PT

Experimenting

Foodgoat and I have developed, how shall I describe it?, a taste - a habit. Our supplier knows us well - we've been regulars for months now - and we meet up with her every week, same time, same place. She bags up a pound of the stuff without having to ask what we want. What we need. Foodgoat can space himself out, a little bit each day, He's always had more self control. But me, I tend to go through my supply in just days, sneaking into it while Foodgoat is distracted, promising myself I'll indulge just this one time more. But recently - I don't know if I can say this - it's gotten worse. I've started trying it in ... other forms.

Now you know. I have a $10 a week pistacio nut addiction. We go through a pound a week. Then last week I pushed and shoved my way through the frozen food aisle of Trader Joe's to get at the chocolate pistacio mousse cake. It was bright green and didn't really taste that much like the fresh pistacio nuts, nor did I detect any nutty bits, but it was delicious and sweet, and for a minute, I was sated.

But was that enough? NO! The next day, I snatched up a pint of Haagen Dacz pistacio ice cream. This was not at all bright green - in fact, it was just vanilla ice cream with some (but not enough!) pistacio pieces spread throughout. Not bad, but I felt like I could have just as easily sprinkled my pistacios onto vanilla.

When I proposed making the package of pistacio pudding, Foodgoat drew the line.

Go Tribe

The Tribe are emerging as the team that COULD ... GO ... ALL ... THE ... WAY!

While the A's are sort of sucking. Which means it must be the end of the baseball season. You can set your clock by the A's wild card race meltdown, I tell ya.

A few weeks ago we went to an Indians-A's matchup at Jacobs Field. I'm all about baseball games, but let's face it, the food at the ball park sometimes not so good. Which wouldn't be so bad if they didn't also charge you an arm and a leg for a bleeaaah hot dog.

But Foodgoat and I outsmarted them! Ha ha! We ate BEFORE the game, OUTSIDE the park. Mwah ha ha!

Here we hit Foodgoat's regular stop before football games, Panini's, where the star menu item is the overstuffed sandwich. Overstuffed with french fries and coleslaw, those culinary renegades! Slapped together with the speed and finesse of a Jhonny Peralta and Ronnie Belliard doing a 5-4-3 double play!

Our server nicely smiled for me, and for his trouble I cut off his forehead.

So big! So good! So filling! And no, not all my sandwich descriptions end up sounding kind of homoerotic. Just most of them.

And now the view from our seats right behind home plate and surrounded by people, who, oddly enough, really knew their baseball. Even that one guy behind us who told his friend that football was boring because nothing happens (!!). But then Wedge got ejected and the lights went out for half an hour, and I got distracted by the beer guy.

Go Tribe! They won, and let's all hope they keep on winning (so I can move back to California ... okay, I have ulterior motives!).

Blog Party #2: Tiki

After my sorority initiation, we celebrated at the Tonga Room and Hurricane Bar in San Francisco's Fairmount Hotel. Amid the Bay Area fog and Union Square sophistication, it was a kitschy, campy fake Polynesian paradise, featuring a tiki-boat-cum-stage that floats across the pool with a full band, and a "monsoon" and thunderstorm that sprays the dance floor every half hour. I don't remember a thing about the food, but I do remember a partaking in a few gigantic tropical drinks for four people that might have been called a Scorpion Bowl. (Perhaps that explains why I do remember spending part of the evening sliding down the Fairmount staircase bannisters).

But the Tonga Room is hardly the best known of Bay Area's tiki attractions. That honor goes to Oakland's Trader Vic's, one of the original tiki-themed restaurants and soon after opening in 1936, one of the most popular watering holes of its time. Trader Vic's gave us the original Mai Tai. I've never been there, but the December 2004 Saveur has a delightful article on it, and more importantly, some intriguing recipes from the restaurant.

The one I wanted to try was Bongo Bongo soup. With a name like that, who could resist?

It is made of spinach, fresh oysters, and a bit of clam juice, in a lot of half and half, and flavored with hot sauce, Worcestshire sauce, and A-1 sauce ... a pureed spinach and oyster bisque, I suppose. It was creamy and delicious, and went well with our crab cakes to a light, sea-worthy meal. Easy to make, tasty to eat, and above all, fun to say. Bongo bongo!

Grovewood Tavern Wine Dinner

Cleveland people, have you gone to Grovewood Tavern yet? The place rocks.

And I'm not only saying that just because Foodgoat and I were invited by the owner to one of their monthly wine dinners last night (now that is how you treat a food blogger).

The theme of the evening was "The Low Country" around Charleston, South Carolina, with its flavorful African and Caribbean influences of the Gullah culture. Matching each of the six courses was an equally bold Australian wine from Old Bridge Cellars. This was my first time experiencing really well thought out food-wine pairings, and it was splendid - the wines were great, the food was great, and the two together even better. Weird, huh?

We sat at a table with the owners and the wine distributors, and had scintillating conversation, discovering many common bonds, including the love of beer, bacon, and CHEESE (mmmmmm, cheese). People who love food are always the best conversationalists. Oh, and the chef was Filipino! They have chicken adobo on the regular menu!! Am I in Cleveland?!!

The wine distributor introduced each wine and provided a lot of very informative background information about Australian wine and the wineries, such as the fact that some of them were foot-trodden (!).

The first course, the she crab soup (with crunchy pink roe in it!) was paired with the delectable Mak Sauvignon Blanc from New Zealand. It so unusual and so delicious a white wine that we brought three bottles of it home.

The food highlight of the evening for Foodgoat was this macadamia-crusted grouper with grilled cornbread and especially the field pea relish, that was served with Olive Grove Chardonnay. I liked it too, but was mostly happy that I didn't have an allergic reaction to the macademia.

Next up, shrimp with house-made tasso ham, tomato and sweet peppers over stone-ground asiago grits, with Stump Jump Grenache-Shiraz-Mourvedre.

Then came wonderful, tender pork tenderloin medallions, maple-brined, with fried green tomatoes and eggplant marmalade. With this we had High Trellis Cabernet Sauvignon.

And now we come to the pecan-crusted quail, with spiced praline sweet potato pone, and wilted greens with goat cheese and balsamic reduction. It came with another Mak, the Clare Valley Shiraz, which was lovely, smooth, and perfect for late night philosophical debates with friends. We bought more of this to take home, too.

I've never had quail, and here, in my pecan-less version, I was faced with what looked like a whole, tiny chicken. It dictated my having to rip it apart limb from limb so as to suck the tender yet delicious meat from its tiny, delicate bones.

And finally ... fresh peaches with sabayon in an almond tuile cup, and yummy, sweet Chambers Rutherglen Muscat. At one point during dinner, our companions had waxed poetic about the rareness and sweetness of a peach that's just right ... these peaches were close.


At the end, they also provided everyone with a booklet of the recipes from each of the courses, so you could recreate them at home. At first I thought they were giving away their secrets, but then again, the reason we like Grovewood (and why we really enjoyed the wine dinner) wasn't just the food, but the fine food and fine wine in a setting that's remarkably low key and relaxed (a bowling alley used to be where our table was).

PostGoat

Posts for your perusal ...

-Agrobusiness behemoth Monsanto, as part of their plan to rule the world one phrase at a time plan, sends a cease and desist to the fine, lowly blogger Bitter Greens Journal for using the term "Roundup Ready." If ever there was a sign that there are too many lawyers in the world ....

-Does the blogosphere needs more food events? Yes, yes, a thousant times yes! The latest is Bacon Press' call for September as Eat Uncomfortable Month. As he so eloquently puts it, "How about opening your frickin' mind?" Word.

-Gridskipper points us to the Hobbit House, a bar in Manila decked out Tolkien-style and staffed by Little People. I don't know if I want to go there or not. Is it bad if I do or is it bad if I don't? I'm so confused.

-Usually I go to Monkey in the News for the latest on chimps wearing blue pants on the loose in Ohio, but sometimes they provide monkey casserole and ape stew recipes.

-Things I want: Godzilla eggs, wasabi donuts, a spice ring, Nazi chocolate grenades and plum bombs, ice cube shot glasses, and a frontgating griller.

Despite egregious neglect and a very late start, my tomato plants have shot up to eye level, and are yielding bite size bursts of flavor!

Wine Blogging Wednesday: Warre's Warrior Port

I haven't felt like blogging, what with the end of the world here and all. First Katrina, then Gilligan dies, now a Satanic tomato. Coincidence? I think not.

So, let us enjoy the moment, for tomorrow some other catastrophe awaits. Wine Blogging Wednesday gives us the perfect pre-Apocalypse dessert: Like Wine For Chocolate, wine and chocolate cake.

Unfortunately, we at Foodgoat ... well, we don't bake. DO NOT make Foodgoat measure anything. Just ... don't.

So w're eating a bar of (pre-Hershey) Scharffen-Berger dark chocolate instead.

And, taking a cue from a bar I read about in Food & Wine, we're also pairing the chocolate and wine with caramel sauce.

If you're going for decadent, you might as well go all the way.


First, eat a spoonful of Narsai's Butter Caramel Decadence sauce. Actually, the bar had you smearing caramel sauce on the palm of your hand to lick off, but licking food off of body parts? Eww. Anyway, this caramel is real thing - do not insult me with your caramel-flavored topping! - and is creamier and more buttery than anything you ever put in your mouth.

Follow it with a sip of port. We tried Warre's Warrior Special Reserve Port, and found it deliciously sweet and smooth. Foodgoat may love port for cooking, but I am becoming quite fond of port for port's sake.

And finally, bite into a piece of fine dark chocolate. Scharffen-Berger, of course, is preferred. While Foodgoat still prefers the chocolate-coffee combination, he admits that the port (not the caramel so much, though it's still good too) brings out another aspect of the chocolate flavor. Port and chocolate is sort of an obvious pairing, but it's still a good one.

Now excuse me while I eat the rest of the jar of caramel sauce.

Blog Relief Day

It is a little surreal, and kind of frightening, watching a part of the United States hit by death and destruction and then descend into chaos and anarchy.

In times of crisis I turn to food, and Hurricane Katrina has induced the Great Cheese and Crackers Consumption. Tall towers of crackers and smoked gouda have been swallowed up in the past week. Even at work I'm anxiously nibbling all the crappy cheese and crackers I can get from the vending machine.

I don't really know what else to do, except to make a plea for the charity of my choice at this time, America’s Second Harvest, which is the largest domestic hunger-relief organization in the United States. Many other bloggers are trying to raise funds for relief efforts to aid those affected by Hurricane Katrina (also see Instapundit's roundup).

How can I think about food when I have the Sawyer song stuck in my head?

IMBB #18: The Late Stuffed Mushrooms

I was so sad that I forgot to try and make deep-fried Girl Scout cookies in time for the latest IMBB event, that I didn't realize that I could post about the stuffed mushrooms until Foodgoat was in the middle of making them yesterday. And then I didn't actually get around to posting it last night, as we were nursing a serious caffeine hangover.

But better late than never. So for the Summer's Flying, Let's Get Frying! theme, Foodgoat presents his stuffed mushrooms.

I once spent an entire party hovering over the stuffed mushroom plate. And I wasn't alone. Who doesn't like stuffed mushrooms?

The initial step, which I neglected to document, involves mashing up the mushroom stems with cooked bacon, parsley, sour cream, olive oil, parmesan cheese, and bread crumbs (which are especially tasty when they have soaked up the bacon grease). This is spooned into the mushroom caps, and floured.
Then they are egged.

Then they are bread crumbed.

Then they are fried.

Then they are flipped and fried some more.

Consume. Heartily and with enthusiasm.