Food.

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Tired of just barely being able to eat, I decided to spend as much time and effort as I could muster on a simple yet edible meal. I have little in the house, of the better variety. Canned this and that, but I hoped to find something raw to work with. It just so happens that I have a few frozen fillets of one of my more frequently used fish. Fish did not sound good. Like eggs, some things are just not working for me. What else was in there? Ice cream bars. No. Ice. No. Just fish. I have potatoes but that is not really anything other than a part of a meal.

Grumbling, I decide to watch television. Generally, television is a wasteland. Weekend television is a step down from week day television. I was not hopeful. Then I hit upon one of my favorite cooking shows. While it is on PBS, something I generally avoid, I actually like this show. I have, in the past, ordered one of their cooking magazines, just called Cooks Illustrated. Now, understand, at least the owner, main editor, whatever, is a liberal, the magazine is not only excellent, it is as flawless and full, one might say as scientific, as a periodical cooking book can be. Now, food is non-partisan. I am not. It is not often you will see me regale anything done by a liberal. And, I would prefer people to keep their liberalism in their trash, where it belongs. In this one case, in spite of their mistake, I would recommend the magazine. Actually, they have several magazines and an online version, with videos.

Okay, why this magazine over others I have viewed? It takes a recipe we have all heard about, often one that is a classic. Sometimes the traditional means of cooking the recipe requires very long complex cooking, for days in some cases, and has an ingredient list a mile long or using rare or extremely pricey ingredients. Other times commonly available recipes produce less than stellar, or even edible, results. Their job, as they see it, is to cut the cooking time, complexities, and ingredient list to what a home cook can do or find, to make it a sure bet, and to make the recipe not just work but sing.

In my experience, they do this. Further, they explain the actual science behind it. From the chemistry of the ingredients to why one process, ingredient, or temperature works while the others did not. The magazine has a main dish or three, a desert or two, a salad (salad is not just lettuce mind you), and a side dish or more, all meticulously worked through to both taste right and well, be reasonable to make, and even suggest the best ingredients by name for use. All of this laid out in such a way that you can repeat their successes, and even mistakes leading to their successes. As well, they have cooking reader supplied tips that are often excellent, sections on culinary gear, a letter to the editor type section, a part where they identify an obscure piece of cooking gear a reader wants identified, and a few other goodies. While I have and do differ in opinions on minor Culinary practices or goods, that is due to taste. Further, they do not push "organics", high end gear, or anything else... unless they truly find it to be necessary for the absolutely best tasting food or ease in the kitchen by use or function.

Well, while I was watching the show, I started thinking about the fish. The last time I ate it, I tried to cook it using my traditional butter frying method. Due to it being older or lower quality than what I am used to, it simply did not taste good. With the right quality of fish, I can turn out a meal that is absolutely divine seeming. Several of my last girlfriends hated fish, until I made this for them. I am not exactly a fish guy myself, save fresh fish cleaned and cooked nearly on the spot. So, what to do. I knew I wanted to slice and fry some potatoes. I decided to bread the fish. I decided to add flour and corn meal, then cook the coated fish it in butter.

Next time, no corn meal. I think one needs to be careful when buying corn meal. I bought some higher end stuff, though I think it was meant for something else. Still, it was not too bad. However, the flour added a great deal to the fish, and frying it low and long, and even putting it in the oven for a bit, seems to have made a difference. I used every trick I have to coax good flavor from lame fish. I could tell it was not the best fish, but it was actually quite a bit better this time. And this time I was not in the mood for even the slightest yucky taste. So, it was probably a lot better.

All I can say is that I am pleased to have pushed the little bit it took to really try to prepare a tasty meal. I needed it. It may not do much more than make me feel better and put a few extra needed calories in, but sometimes just one good meal can get me going through another bit of time. Being so hungry and yet, not. Getting so picky that nothing will do. Being unable to function well in other areas. It all stacks on. So one good clean filling meal really helps. And, that, actually, I will credit to watching that liberal cooking show. It got the juices flowing in both my stomach and the cooking part of my mind.

Well, in spite of my hopes, it seems like a nap is necessary. I might have eaten just a bit too much. Yeah, yeah, 18:00 plus, I know. But it has been days since anything tasted good so even the moderate meal I just consumed is hitting me like a full Thanksgiving dinner and several extra servings to boot. Later or good night.