Mozzarella Sticks Quotes

Wiggly Charlie lived in a big house with his friends Audrey and Big Charlie. He liked mozzarella cheese sticks, chasing his tennis ball, and putting his purple wizard hat on his willy and pretending they were friends.

Eating cold mozzarella sticks is a little like eating cold snot, an observation I thought I would keep to myself on this beautiful midsummer Friday.

The cousin has blond hair with black roots, overly plucked eyebrows, a heart-shaped face, and a high-pitched voice like Michael Jackson. She wears a low-cut top and a push-up bra, which creates a small, sad shelf for her name necklace to rest. Her name is Maria. In the middle of mozzarella sticks, they run out of conversation.

As a warm-up, Lambiase sets up A.J. with his cousin. The cousin has blond hair with black roots, overly plucked eyebrows, a heart-shaped face, and a high-pitched voice like Michael Jackson. She wears a low-cut top and a push-up bra, which creates a small, sad shelf for her name necklace to rest. Her name is Maria. In the middle of mozzarella sticks, they run out of conversation.

Fried Mozzarella Sticks Bastoncini di Mozzarella Fritta Fried mozzarella is a tasty dish that children especially like; it can be half fried in advance, then reheated in the oven when guests arrive. It is great finger food to be passed around at a party. MAKES 16 STICKS     Vegetable oil, for frying 1-pound block low-moisture mozzarella cheese (lightly salted) 2 cups all-purpose flour, for dredging 2 cups fine dry bread crumbs 2 large eggs Kosher salt

Heat 1 inch of vegetable oil in a large skillet or wide, shallow pot to about 365 degrees F. (If you don’t have an oil thermometer, drop a few bread crumbs in. If they sizzle but don’t burn, the oil is ready.) Cut the mozzarella into four slabs, then cut each slab into four pieces, to get sixteen sticks. Spread the flour and the bread crumbs on separate rimmed plates. Put the eggs in a shallow bowl, and lightly beat

Working a few at a time, dredge the mozzarella sticks first in flour, then in the beaten egg, then in the bread crumbs. Once they’re breaded, dip them again one by one into the egg and bread crumbs, so that no cheese is visible. When the oil is ready, drop half of the mozzarella sticks gently into the skillet. Fry until golden on all sides, about 3 to 4 minutes in all. Remove mozzarella sticks with a spider, or slotted spatula, to drain on paper towels. Season with salt. Repeat process with remaining mozzarella sticks. Serve warm, with marinara sauce for

On the Paris Review website, Nicole Rudnick wrote that the stunt reminded her of a post last year on Gawker, whose writer tested TGI Friday’s “Endless Appetizers” promotion, “during which she ate mozzarella sticks for close to 14 hours.

Then the burger…and the mozzarella sticks. Maybe the Mediterranean flatbread too.

We order mozzarella sticks, a large pepperoni and black olive pizza,

Chorizo, tomatoes and eggs Feeds three to four as a snack or just you if you’ve had a crappy day and are wondering what the point of it all really is. INGREDIENTS One medium onion, chopped 250g cooking chorizo, skinned (piquant or not, depending on taste) Two 400g tins of chopped tomatoes. Buy the expensive ones if it makes you feel better about yourself, but the cheap ones will do the job 200g grated cheddar 100g torn-up mozzarella Three eggs Bunch of coriander 200g jar of pickled jalapeños Heat the oven to 200°C. Gently fry the chopped onion in olive oil in a deep-sided frying pan until soft. Break the chorizo into thumbnail-sized nuggets and fry with the onion. When the chorizo is browned, add the tomatoes, mix all the ingredients together, turn down the heat and let it simmer gently on the hob for twenty minutes or so until almost all the liquid has been boiled off. Stir occasionally to stop it sticking to the bottom of the pan. Decant half the mixture into an oven-proof casserole dish. Cover with half the mixed cheese. Add the rest of the tomato and chorizo mixture and cover with the remaining cheese. Put in the oven and leave until the cheese has started to brown and the liquid around the edges is bubbling. Take the dish out of the oven and turn on the grill. Meanwhile, crack the three eggs across the top. Put under the grill for about five minutes or until the eggs are cooked through. Scatter with the coriander and the pickled jalapeños. Eat this by scooping with tortilla chips.

The pandemic exposed key challenges in food delivery. Not all foods travel well even in short distances. Chefs toil to perfect recipes and customers expect the food as it appears on the restaurant website but time in transit distorts. A meatball sub barely survives a few feet let alone a car ride. Tomato sauce spills over the sandwich collecting at the bottom to soak the bread. Barbecue dishes suffer from congealing while nachos arrive both moist and brittle. Calamari grows chewy, mozzarella sticks turn into heavy weapons, and fries arrive limp. The enemy to food delivery, beyond stop lights, is moisture.

Dedicated to that one time my son tried to eat a deep fried mozerella stick in one bite and I had to pull out a warm string cheese in strings from his airway as he turned blue. Seriously, that’s how you wanted to go out? A deep fried mozzarella stick! I then spent the next 4 years remembering that feeling of almost losing my son and that inspired this story. Here is to you, Bones. Chew your food, please.

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