peanut oil for frying


** The new cookbook from Chef Larry Edwards, The American Table, is now available for pre-order from Amazon @, and is considered to be the most complete cookbook ever published on the topic of classic American dishes**

Who doesn’t love onion rings? What is there not to love about the flavors of onions incased in a crusty shell. Unfortunately most people have only tasted the prepared onion rings sold in the frozen food section of the supermarket. These are not really onions rings. They are onion-flavored glop. Real onion rings are actual rings of onion. There is nothing fake. Onion rings have been a staple of American diners, cafes and roadside eateries for decades. It was a way to get rid of older onions and make a profit by doing so. If you were really lucky, you got onion rings with a beer infused batter and there is nothing quite like chomping in Beer Battered Onion Rings!

When it comes to what type of beer to use in the batter, it is totally up to you. I prefer to use whatever I have on hand. If you are going to use a “dark” variety of beer, the batter will be a little darker and the flavor slightly more “hoppy.”  As far as the onions are concerned, any large sweet variety of onion will work perfectly. Just make sure to slice the onion rather thickly.

Since onion rings are deep-fried, oil is rather important. For any food item which is deep-fried, you want an oil with a high smoking point. The best oil for deep-frying is peanut oil. It is also rather expensive. The next choice is a canola oil, much more affordable. Often times in the South, they will use a combination of canola oil and lard and if you opt for this, you will have to watch the oil a little more closely as you don’t want it to start smoking thus burning the food.

If you want to know the secret of how the diner Beer Battered Onion Rings were always so golden, it is because of one simple and inexpensive ingredients. Just a touch of ground turmeric will give your batter a beautiful color and create the golden look to the onion rings.


Ingredients needed to make Beer Battered Onion Rings:

1 ½ cups all-purpose flour

½ tsp. baking powder

½ tsp. ground turmeric

1 tsp. salt

1 12-ounce bottle of beer

2 large sweet onions, peeled and sliced thickly

Oil for deep-frying

1) In a large bowl, whisk the flour, baking powder, turmeric, salt and beer until smooth.

2) Cover the bowl with plastic wrap and let rest 1 hour.

3) Re-whisk the batter.

4) In a large cast iron pan (or large saute pan), add a few inches of oil and bring to 350 degrees on a deep-fry thermometer.

5) Place the onion rings into the batter to completely coat them.

6) Carefully place them into the hot oil (in batches) and deep-fry until crisp and golden.

7) Remove the onion rings from the oil and place on a wire rack so any excess oil drips off of them.

8) Let cool slightly before serving.





they also just turned out like….reeeeeallly fuckin good, so I’m just gonna throw the recipes for it on here.


Duck Dick Tacos
serves: enough for prob 10 tacos


Ingredients for Fried Duck Dicks-
- approx 1 third pan’s worth of duck tenderloins*
-corn tortillas (char that shit on a stove or flat top)
-1 pt rice flour with seasonings

*if you don’t have a shit ton of duck tenderloins lying around because, you know, you didn’t recently fabricate like a shit ton of duck breasts, you could always use the duck breast itself and just cut it into lil baby duck tender sizes strips (maybe save the skin for chicharrons or something

TIS THE SEASON(ings) (put in what you want in whatever amount you want! Dredge a tenderloin and test it out to see if you need more or less of a certain seasoning):
-dried oregano
-minced thyme
-garlic powder
-cayenne pepper
-smoked paprika (or sweet Spanish)
-ground chili flakes
-ground/blended celery seeds


Ingredients for Jalapeño Pico de Gallo-
-2 small diced jalapeños
-1 small diced red onion
-3 plum tomatoes, quartered with insides removed and small diced
-approx 1 bunch fresh cilantro, minced*
-salt to taste
-extra virgin olive oil to taste
-garlic oil to taste*
-red wine vinegar to taste

*pls sharpen ur knife and mince properly if you know how to holy shit. Ask me if u dont

*garlic oils easy af to make tbh. Take garlic (like a cups worth and a pint of blended oil (75% canola, 25% olive), heat up oil and let the garlic confit in there till its soft af and golden. Save and cool down oil. You can also save the garlic and smash it into a puree. Season that shit with salt and use it for literally anything


Ingredients for Caramelized Onion Chipotle Crema-
-2 small red onions, sliced thinly*
-butter and water to caramelize*
-about a pint of Crema (sour cream if you don’t have any crema)
-about a tablespoon or two of chipotle (do as much as you want tbh fam)
-extra virgin olive oil to taste
-salt to taste
-like 2 fl oz of pork sugo/reduced stock or some chicken stock to thin shit out

*cant link since I’m on mobile but I have a Caramelized onion recipe in my recipesforweebs blog. Check that shit out

Procedure for Fried Duck Dicks-
-season flour and dry off the tenderloins
-test one of the tenderloins out and the adjust seasoning till you’re all about it
-dredge all those lil tenderloins and let them j chill completely covered in the flour for like 20 mins
-fry that shit in some peanut oil heated up to 375 F. Remove them after 2 mins, let them rest and then throw them back in for another minute till dark and crispy.
-let them dry out on the paper towels and season with salt to taste
-eat that shit immediately


Procedure for jalapeño pico-
-literally just like…combine EVERYTHIIIING
-and season to taaaaaaste


Procedure for Caramelized Onion Chipotle Crema-
-Caramelized those fuckin onions till they’re really nice and brown
-throw that shit into a bowl and add Crema and chipotle
-season with evoo and salt to taste, thin out with some delicious meat stocks or sugos



you’re welcome for providing you with food so magical I saw this teeny 80 yr old prep guy almost murder our runner for the last few pieces of duck

Vegan Cheezy Mac with Broccoli and Popcorn Tofu

Cheezy Mac with Broccoli:

A healthy and delicious alternative to the traditional macaroni and cheese. Very fast & simple to make.


  • 1 16 oz. box of pasta (I like corkscrew or elbow, you use whatever you like)
  • Fresh chopped broccoli (1 stalk, 2 stalks, 3 stalks– go broccoli crazy if you want to) (Or don’t use any at all, that’s cool too… you could always use frozen green peas, or no vegetables at all).
  • ½ cup vegan margarine
  • 1 cup nutritional yeast
  • ½ cup flour
  • 4 cups boiling water
  • 2 tsp. salt
  • 2 tsp. black pepper (I like a lot, so maybe you want to start off with less..)
  • 1 tbsp. liquid aminos, or soy sauce
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. paprika
  • dash of cayenne
  • ¼ cup vegetable oil

To make:

  1. Preheat the oven to 350.
  2. Cook the pasta together with the broccoli to barely al dente and strain (also put a pot of water on to boil so you’ll have that ready later).
  3. Melt the margarine over low heat and whisk in the flour. Cook over medium-low heat until the mixture is smooth and bubbly.
  4. Whisk in the boiling water, salt, pepper, and other spices. Whisk until well-combined, and then add the nutritional yeast.
  5. Mix until smooth. Pour 1/3 of the sauce in a container or bowl for later.
  6. Prep a casserole dish with Pam or oil or whatever you like to use.
  7. Mix the noodles and broccoli into the sauce and pour into the casserole dish. Pour the reserved sauce over top and place into the oven.
  8. Bake for 10 minutes, and then turn the oven to broil. Broil for about 5 minutes, or until golden and bubbly on top. 

Vegan fried tofu nuggets

This recipe is extremely easy and fast, and you probably have most of the ingredients in the pantry already.


  • 1 package of firm tofu 
  • 1/3 cup of nutritional yeast
  • 1/3 cup of flour (If you want gluten-free, use a bean flour, like garbanzo.)
  • 2 tsp. salt
  • freshly cracked black pepper— however much you like (I like a lot!)
  • dashes of herbs and spices of your choice. I prefer using a mixture of garlic powder, onion powder, paprika, sage, and thyme. You could use rosemary, cayenne pepper, maybe cumin— whatever strikes your fancy.
  • 1 tsp. wet yellow mustard (you could use plain, grainy, dijon, or whatever you like)
  • 1/3-2/3 cups of water
  • 5 or so tbsp. of oil for frying; again, whatever you prefer (vegetable, peanut, grapeseed, etc.)

To make:

  1. Press the tofu for about ten minutes using a tofu press or paper towels with plates and cans on top.
  2. While it’s draining, mix together all dry ingredients.
  3. Slowly whisk in the water until you reach a pancake batter consistency. Mix in the mustard.
  4. Drain/dry off the tofu and crumble it into your desired size. You could do tiny popcorn bites, big nuggets, cut it into strips, whatever.
  5. Coat the tofu in the batter.
  6. Heat the oil over medium heat and fry tofu on all sides until golden brown. 

Do you love Yayoi from Idolm@ster?
if your answer was anything but ‘FUCK YES OH MY GOD LOOK AT THIS ANGEL’ then you are officially banned from everything in the world.

One of Yayoi’s favorite meals is her Bean Sprout Party Meal, which is literally just bean sprouts with some yummy sauces because idk that’s just how she rolls.

And even though you’re not an adorable pig tailed idol, doesn’t mean you can’t eat like one, my friend.

So we’re gonna learn how to make some delicious bean sprouts today. Strap into your seat belts for this not extremely wild but still super fun ride.


Yayoi’s Bean Sprout Party!
(servings: 6)


  • 3 cups bean sprouts
  • 3 cloves grated garlic
  • ½ tsp grated ginger
  • 3 Tbsp soy sauce
  • 1 ½ tsp sugar
  • 1 tsp sesame oil
  • 1 tsp peanut oil (plus more for frying)


  • Listen to some Idolm@ster music and proceed to get a bunch of cute songs stuck in your head.
  • Whisk the soy sauce, sugar, sesame oil, garlic, ginger and 1tsp of peanut oil in a small bowl. Let it rest.
  • Drizzle some peanut oil into a wok over high heat. Continue heating up the pan until you can drop ¼ tsp of water in it and it will evaporate almost instantly.
  • Once the wok is thoroughly heated, add the bean sprouts in and stir fry for 2 minutes.
  • After 2 minutes, mix the soy sauce mixture again and then proceed to pour it all over the bean sprouts. Coat the sprouts and stir fry for another 2 minutes, or less.
  • Serve that shit up hot with some rice or onigiri, yo.



Who needs to live on a shitty weeb diet of pocky and instant ramen when you can have a mother fucking bEAN SPROUT PARTY!?


Battered Fish

Presented by popular demand: Battered Fish! A Moonfire Faire treat, served with chips (potato fries) and malt vinegar. If you’ve never deep-fried anything before, I encourage you to try it out. Frying can keep the insides of whatever you’re frying moist and tender while the outside gets puffy and crunchy. I looove that contrast. Plus, once you have a hot pot of oil going, you can fry one piece or twenty pieces of whatever you’re making in it. It’s very easy to size up recipes by just frying more. 

Battering is different from breading. Breading uses egg as a glue between flour and whatever breading you pick (breadcrumbs, cornmeal, etc.) Breading is way too heavy for a beach dish! A batter is flour and a leavener mixed into a yummy goop, and this recipe just wouldn’t be Moonfire Faire without it. I really like beer batters for fish. The beer provides carbonation (which makes your Battered Fish fluffy), flavor (which makes it tasty), and color (which makes the outside brown and pretty.) I’d go with a malty lager or a brown or amber ale. Being an Austin girl, I went with Austin Amber Ale. 

Lastly, let’s talk about fish. Cod and haddock are the two best choices for Battered Fish. My area has a great fishmonger, so I selected a big thick slab of haddock. YUM. (Tilapia would work as well, though it’d make for some skinny fish and chips.) 

Battered Fish! 

Large fillet of haddock or cod, sliced into thick “fingers” (mine were about 5 inches by 2 inches) 

1 12oz bottle of beer 

Frying oil (safflower and peanut oil are my favorites; do not use olive oil as FFXIV suggests though, as it will smoke and then burn!) 

1-2 cups all-purpose flour 

2 baking potatoes (or more if you’re serving more!) 

Malt vinegar 

Salt and pepper

Some notes on your oil! I don’t usually measure how much oil I use when I fry food, and since I don’t know what size pot or fish you’re using, it’s hard for me to tell you how much to use. I used a quart for this recipe. When you shallow-fry, you want the oil to come up halfway on the food; when you deep-fry, like we are here, you want it to be completely submerged. So try to put in enough oil to cover your fish fillets by an inch or two. A thermometer is very helpful for frying; however, you can eyeball the right temperatures by putting a little bit of whatever you’re about to fry in the oil. If it just drops to the bottom, your oil is too cold. If it fizzes and kind of bounces up towards the surface, getting crispy, then it’s probably a good temperature. If it blackens quickly or your oil is actually smoking, turn the heat down!! 

Heat a few inches of oil in a frying pot of your choice (I like Dutch ovens) to about 360-365 degrees Fahrenheit. Slice your potatoes into French-fry-sized sticks and drop them in the oil. Let them fry until they’re tender and golden brown (about 7 minutes for me.) Scoop them out with tongs and shake off the oil. Sprinkle them with kosher salt and let them dry out and crisp up while you fry the fish. 

Lower the heat on the oil to 350-360 degrees Fahrenheit. While the oil cools, time to make the batter! The amount of flour you’ll use depends on the beer you pick, but you want enough to make a slightly lumpy batter. I used 1 ¾ cups flour for a whole bottle of beer. It should be liquid enough to coat the fish without being sticky. Feel free to also mix in flavorings. I added a teaspoon of garlic powder and a bit of kosher salt. Dry your fish fillets, season them with salt and pepper, and lightly flour them. Then dip them in the batter so that it coats the fish.

Fry the fish fingers one or two at a time in the oil until the batter turns golden brown and puffs out. How long each takes will depend the size and thickness of your fish fingers. Mine took about 5 minutes each. Turn them once so they cook evenly. If you’re worried, cut the first one you fry in half and check to make sure it’s white and flaky inside, not raw. Serve your fish and chips drizzled with malt vinegar! 


Today Fresh Air producer Sam Briger interviewed Mission Chinese chef Danny Bowien

Here’s a recipe from his new cookbook: 

Chongqing Chicken Wings  

It’s well known that the sign of a great dish is its ability to silence a large group of noisy people, enraptured by what they’re eating. All you hear is slurping and crunching, silverware against plates, chopsticks clicking. When the dish in question is la zi ji, the predominant sound is a soft rustling, like dry leaves skittering across a sidewalk. It is the noise made by diners sifting through a monstrous pile of chiles in search of golden brown bits of chicken hidden in the sea of red.  

I’ve encountered versions of la zi ji, a dish most commonly traced to the Sichuan city of Chongqing, that are 95 percent chiles, 5 percent chicken. Some people balk at the idea of going to a restaurant and paying for a plate of food that is mostly inedible. To serve la zi ji at Mission Chinese, I needed to up the chicken-to-chile ratio.  

Chicken wings to the rescue.  

I’ve been pursuing the ideal chicken wing for most of my career. I’ve dabbled in all manner of elaborate wing practices. I’ve cured wings, confited them in chicken fat, smoked them, and sous-vided them. I’ve been close a few times, but I’d never really settled on a method until I spoke to a friend whose mom worked at the Anchor Bar in Buffalo. The Anchor Bar is the supposed home of the original Buffalo wing. I prodded my friend, trying to get her to ask her mom for their secrets. Eventually I pried out of them that the key to a perfect chicken wing is to treat it like a French fry: parcook it, freeze it, and fry it. The freezing causes the liquid in the skin to expand and burst the cell walls, resulting in perfectly thin, crisp skin without any breading. Once I learned this technique, I never looked back.

This is how a lot of things work at Mission Chinese. We talk to people with a history of doing things right, and we learn from them. Then we consider how we can add something to what they’ve taught us, improve on it, make it our own. In this case, the addition of fried tripe to a plate of chicken wingsis giving your guests 110 percent. I like mixing proteins and layering similar textures. Here, on the same plate, you get the crackly skin of chicken wings, still juicy on the inside, as well as the crunchy chew of fried tripe. Plus the papery toughness of those chiles, which, I should mention, you don’t eat. Please stop coming to the restaurant and eating the chiles.

Note: You need to parcook the wings a day ahead, so don’t start this recipe on Sunday morning thinking you’ll have wings in time for football.

3 pounds chicken wings (either mid-joints or whole wings)

¼ cup kosher salt, plus more as needed

½ cup vegetable or peanut oil, plus 8 to 10 cups for deep frying

½ pound honeycomb tripe

½ cup cornstarch, for dredging

4 cups dried Tianjin chiles or other medium-hot red chiles, like chiles Japones

About ¾ cup Chongqing Wing

Spice Mix (recipe follows)

1. Preheat the oven to 350°F.

2. In a large bowl, toss the wings with the salt and ½ cup oil. Spread the wings out on a wire rack set over a baking sheet. Bake the wings for 15 minutes, or just until the skin appears cooked but not browned. Let the parbaked wings cool to room temperature, then lay them in a single layer on a baking sheet and freeze, uncovered, overnight.

3. The next day, clean the tripe thoroughly under cold running water, scrubbing vigorously to remove any grit. Put in a pot, cover with cold salty water by 2 inches, and bring to a boil over high heat. Boil for 10 minutes, partially covered, then reduce the heat to a simmer and cook for 2 to 3 hours, until the tripe is very tender. Drain in a colander, rinse under cold water, and cool completely.

4. Meanwhile, retrieve the wings from the freezer and allow them to thaw at room temperature for 1 to 2 hours.

5. Slice the cooked tripe into strips about ½ inch wide and 2 inches long. Set aside.

6. In a deep pot or a wok (or use a deep-fryer), heat about 4 inches of oil to 350°F. Meanwhile, pat the tripe strips dry with paper towels, then dredge them in the cornstarch, shaking off any excess. Working in batches, if necessary, deep-fry the wings and tripe for 4 to 6 minutes, or until golden and crispy. They should cook in about the same amount of time.

7. Meanwhile, toast the Tianjin chiles in a hot, dry wok or skillet for about a minute over high heat, stirring continuously so the chiles cook evenly. Transfer to a plate.

8. Drain the fried wings and tripe, shaking off as much oil as you can (or let them briefly drain on paper towels). Then transfer to a large bowl and dust them generously with the spice mix, tossing to coat. Add the toasted chiles and toss well. The chiles will perfume the dish, but they aren’t meant to be eaten.

9. To serve, transfer everything—aromatic chiles and all—to a serving platter and present to your awestruck and possibly terrified guests.

Chongqing Wing Spice Mix


2 tablespoons whole Sichuan peppercorns

2 tablespoons cumin seeds

2 teaspoons fennel seeds

2 star anise

2 black cardamom pods

1½ teaspoons whole cloves

2 tablespoons plus 2 teaspoons sugar

1 tablespoon kosher salt

2 tablespoons plus 2 teaspoons Mushroom Powder (page 299)

2 tablespoons cayenne pepper

Toast the Sichuan peppercorns, cumin seeds, fennel seeds, star anise, cardamom, and cloves in a dry skillet over medium heat, stirring continuously until fragrant. In a small bowl, combine the toasted spices with the sugar, salt, mushroom powder, and cayenne.

In a spice or coffee grinder, grind the spice mix to a powder, working in batches if necessary. The spice mix will keep in an airtight container for about a week before losing much of its potency.

Mushroom Powder

This is the gentleman’s MSG. It’s umami incarnate, in powdered form. It makes dishes more savory, but since it’s made primarily of powdered dried mushrooms, it lacks the stigma—unwarranted or not—of MSG. You can find mushroom powder at Asian markets or online, usually from Taiwanese producers. But a slightly less potent, and less mysterious, version is easily made at home. I wouldn’t recommend making this in a large batch, as the flavor dissipates over time.


1 (1-inch) square dashi kombu ½ ounce stemmed, dried shiitake mushrooms

Toast Use a pair of kitchen shears to snip the kombu into 4 or 5 smaller pieces, then grind it to a fine powder in a spice or coffee grinder or blender. Transfer to a bowl.

Grind the mushrooms to a powder and combine with the kombu. Store in an airtight container at room temperature. Like ground spices, this begins to lose its potency immediately.

Photos and recipes courtesy of Harper Collins. Photo of Chef Bowien by Alanna Hale.

Sam’s Cooking Tips for Beginners:

  1. Do not over season, go easy and season, taste season taste until it is right. Over seasoning is the most common rookie mistake.
  2. If you over salt then pour out liquid and replace with water. Forget about adding potatoes or bread to remove salt. It doesn’t work.
  3. Do not try and rush things. Cooking is chemistry and sometimes you need low heat and time for things to work out properly.
  4. Use sauces to add flavor, color and texture.
  5. Presentation of the meal is as important as the cooking. 
  6. Avoid over cooking veggies. Asparagus or broccoli are much nicer with a crunch instead of mush.
  7. Use the right oil for the right cooking method. Canola oil or peanut oil are best for high temperature frying. Olive oil adds flavor but scorches at high heat.
  8. If you boil veggies much of the nutrition leaches into the water. So, use this liquid for a sauce or stock for soup.
  9. The best dishes are not necessarily the hardest or the most expensive.
  10. A good veggie cook will have a blender, a heavy duty grater, a mandolin slicer and a high quality knife.

RivaMika Week: [Day 5] - * NUTTY

Day 1 | Day 2 | Day 3 | Day 4 | Day 5 

Modern AU where Mikasa and Levi are co-workers at a restaurant, but are extremely competitive with one another. Levi is allergic to peanuts and unknowingly consumes something that causes him to enter into anaphylactic shock. Of course, Mikasa is there to save the day.

Keep reading