Cooking Lesson No 1

Having eaten those delicious tonkatsu ... i decided to make some of my own for Lauren's 21st .. yeah i am going to New Jersey tml with Rods and Yuya .... so making my own special tonkatsu ... "how hard can it be?" <--- Jeremy Clarkson
Master chef sio wakes up at 3am in the morning ... preparing the ingredients XD .. stole the recipe from some jedi website (i am serious) ... and this one also ... http://www.recipezaar.com/Tonkatsu-Japanese-Pork-Cutlet-131093 (pic was quek on msn)
I will update the text ... hopefully .. coz i have a bus to catch and friends to meet soon ... bought some pork and removed all the fats .... everybody hate fats .... yea seasoning ... cannot find pepper ... so i used paprika instead should be good ... at least its not poisonous for what i know
Frying in hot oil .... still need some skill in temperature control ... some of the pork fritters came out okay ... but others too white ... i dunno why .... i wish some one would come out with an idea of frying with air instead of oil ... so messy ...

http://www.thegreenhead.com/2007/10/char-broil-big-easy-oilless-infrared-turkey-fryer.php <--- oilless fryer ... CHECK OUT THE BOOZE BELT ... MAKES U LOOK LIKE A RIDICULOUS DRUNK TERRORIST !! WARM BEER ANYONE???
Oh well i guess it turns out fine !! never got to blow things up ... just like electronics lab ... tastes awesome ... just that its abit the oily .... HOW man ... HOW??? And another problem that i overlooked is the fritters that sink to the bottom, i removed the "floaters" but never thought of the "sinkers". Black stuff gets on to the cutlet -.-... tried my best...

After the cooking session i was shocked that i have to "dredge" the muck from the bottom of the oil ... Promise from the Great Chef Sio .. i will update more after i come back from New Jersey...

Difficulty rating : ***
Not so difficult after you get the hang of things ... just that the cleaning up is a pain in the ass.. needs some more practice to get the hang of things and ... to cook the soul out of the food ... *****