Rosie

I work with Rosie. Before, we talked about working out, cameras and work gossip. Now he tells me where to get fish, how to make it, and what weird things he's thinking about eating.

He sais that antichuchos in jackson heights are on him when I'm ready and that "duck tongues in blood sauce" is the wierdest thing he's seen in Flushing. He passed on them.

Me (11:56:30 AM): quote of the day when i bought fish at the farmer's market today "I started catching these at about 2:30 yesterday"
Rosie (11:59:52 AM): oooh. what are they?
Me (12:00:19 PM): brook trout
Me (12:01:12 PM): they're in the fridge on 7. you can look but not STEAL
Me (12:01:13 PM): k?
Rosie (12:02:33 PM): so you had chicken?
Me (12:02:40 PM): i did
Me (12:02:45 PM): much denser than fish
Me (12:02:50 PM): and really no flavor
Me (12:02:54 PM): other than the spices
Rosie (12:03:03 PM): yeah. it's the tofu of animals.
Me (12:03:26 PM): so it goes. no wonder people fry the shit out of it
Me (12:03:48 PM): i talked to the fish dude today, asked him how to prepare. it. he sugested a little flour, salt and pepper then pan fry
Rosie (12:05:47 PM): sounds good to me
Me (12:05:55 PM): glad you approve
Rosie (12:05:56 PM): you should try tete de veau next.
Me (12:06:04 PM): you fucking with me?
Me (12:06:07 PM): probably...
Rosie (12:06:12 PM): it's essentially veal face.
Me (12:06:21 PM): confirmed
Me (12:06:34 PM): there it is
Me (12:06:39 PM): yeah, that's like phase 3
Me (12:06:46 PM): phase 1 is fish and poultry
Me (12:06:54 PM): phase 2 is beef and pork
Me (12:06:59 PM): shit, that's probably phase 4
Me (12:07:11 PM): phase 3 is more adventerous dishes, but still within the mainstream.
Me (12:07:20 PM): antipasto plates, etc
Rosie (12:07:54 PM): you could get all your pork tasting out of the way with one dish -- choucroute garni -- which is a bunch of different sausages and pork cooked in saurkraut and white wine.
Me (12:07:57 PM): phase 4 is crazy shit
Me (12:08:03 PM): jesus man
Me (12:08:08 PM): that's phase 3
Me (12:08:18 PM): go easy on me, it's my first time
Rosie (12:08:21 PM): i'm just getting to phase 4 now.
Me (12:08:31 PM): i'll see you there in the fall i think
Rosie (12:09:10 PM): brains is the one thing I can't get past.
Me (12:09:26 PM): conceptually? how is it usually presented?
Rosie (12:09:42 PM): fried i think.
Rosie (12:09:57 PM): one of my cookbooks has it sauteed.
Me (12:10:08 PM): right. that IS how anthony hopkins prepared it in that super-lame silence of the lambs sequel
Rosie (12:10:59 PM): i would try them if it was one of the hot-shit chefs who specialize in offal.
Rosie (12:11:23 PM): what phase is shellfish? 1.5?
Me (12:11:38 PM): offal
Me (12:11:42 PM): sheesh
Me (12:11:44 PM): uhn
Me (12:11:45 PM): dunno
Me (12:11:48 PM): you tell me?
Rosie (12:12:29 PM): a lot of it is just like fish -- shrimp, scallops. You might want to hold off on raw oysters for a little while.
Me (12:12:42 PM): haha
Me (12:12:45 PM): i will
Rosie (12:12:47 PM): although i think they're the most awesome thing in the world, they're a little intimidating.
Me (12:12:51 PM): how about cooked lobster, crab, scallops, etc?
Me (12:12:59 PM): why so awesome?
Rosie (12:13:41 PM): texture, taste is good and oceany. there's some ritual to it
Me (12:13:59 PM): yeah, that's about what i figured
Rosie (12:14:13 PM): if you like fish, you'll have no problems with lobster, crab, etc.
Me (12:16:35 PM): got it