Last night’s dinner was chicken katsu, chicken wings, cucumbers, and some rice.
Today’s post comes to you from the B52, which is the bus I’m taking to get to work. Work today is the final day of the cookbook project I’ve been working on. I mention this because when you’re working on a cookbook, you’re cooking 9 or 10 dishes a day for what feels like 38 years (it’s more like 2 weeks), and dinner is often an amalgam of leftovers packed into ziplock bags that get squished on the way home.
Last night’s leftovers could have been more random, but I hope it at least explains why I’m eating chicken katsu and chicken wings on the same night, which usually only feels permissible on Super Bowl Sunday.
I personally made the katsu on set, so I can tell you it was just your classic FEP setup (flour, egg, panko) and deep fried in America’s Favorite Oil: canola. I just made up the term “FEP setup” and I really like it. Sound off in the comments ONLY if you agree.
A breaded chicken cutlet is one of the last truly beautiful and pure things in life. I don’t really know what I mean by that, but I hope you do. The FEP setup though, plus the frying, is a whole thing - so when you can just inherit a cutlet, at no extra effort, be sure to take it. Take all of life’s cutlets.
I’m at work now (at the time of writing, 8:36 am), so I have to conclude this post on that very heavy message. I didn’t make the chicken wings, so I have no idea what’s on them, other than some sweet and spicy glaze. Rice is rice, and John didn’t even have to make it this time. I “cut” the cucumbers by biting off chunks and spitting them into a bowl while John watched in horror. I’m not sure if he still loves me.
“Ha ha ha ha” for the second to last sentence.