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Calories In Fried Cod
- Either of two units of heat energy
- The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
- (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
- The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
- (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
- (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
- Exhausted or worn out
- (fry) be excessively hot; "If the children stay out on the beach for another hour, they'll be fried"
- Intoxicated with drugs or alcohol
- (fry) English painter and art critic (1866-1934)
- (of food) Cooked in hot fat or oil
- cooked by frying in fat
- C.O.D.: collecting the charges upon delivery; "mail a package C.O.D."
- gull: fool or hoax; "The immigrant was duped because he trusted everyone"; "You can't fool me!"
- collect: payable by the recipient on delivery; "a collect call"; "the letter came collect"; "a COD parcel"
- A large marine fish with a small barbel on the chin
- Used in names of similar or related fishes, e.g., rock cod, tomcod
Cod: A Biography of the Fish that Changed the World
A delightful romp through history with all its economic forces laid bare, Cod is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod--frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were te fate of the universe. Here--for scientist and layperson alike, for philosopher, science-fiction reader, biologist, and computer expert--is a startlingly complete and rational synthesis of disciplines, and a new, optimistic message about existence.
You probably enjoy eating codfish, but reading about them? Mark Kurlansky has written a fabulous book--well worth your time--about a fish that probably has mattered more in human history than any other. The cod helped inspire the discovery and exploration of North America. It had a profound impact upon the economic development of New England and eastern Canada from the earliest times. Today, however, overfishing is a constant threat. Kurlansky sprinkles his well-written and occasionally humorous history with interesting asides on the possible origin of the word codpiece and dozens of fish recipes. Sometimes a book on an offbeat or neglected subject really makes the grade. This is one of them.
Fried Chicken @ Blue Smoke
$18.95. The first time I had the fried chicken at Blue Smoke I nearly died and went to food heaven. I've never had a piece of juicier and more flavorful chicken breast. It was amaaaazing. It's as if they injected juice right into the breast pieces. Such moist, tender, flavorful breasts! (That sounds a little pornographic...) Holy moly. Worth every penny of that outrageous $19 price tag. I never did re-experience that foodgasm with their fried chicken, however. It's still good, just not as good as I remembered. I guess the first time I had it I had no expectations and now nothing short of nirvana will do.
The first time I also had quite a few beers to lubricate my senses first, so maybe that had something to do with it. Heh heh. There's nothing like a good buzz to make everything taste better!
Blue Smoke, 116 East 27th Street (between Lexington and Park), (212) 447-6058.
My favourite breakfast, so long as there's time to enjoy it...
Potatoes, diced and then boiled until almost cooked, tossed in olive oil and finished off in the oven until golden brown. Sprinkled with Maldon sea salt.
Sausages, fried slowly until brown and caramelised. Bacon, fried until crispy round the edges. Fried egg, yolk still runny...
And on the side, a dollop of brown sauce, although you can have tomato if you really must.
The sausages here are home-made - pork with red pepper and fennel, made during one of my sausage sessions a few months ago, then frozen until needed. There's something quite satisfying about having a freezer well-stocked with nice sausages...
calories in fried cod
“You want to save more fish? Eat more broccoli.” --Barton Seaver
Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.
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