At medium speed, beat in the wet ingredients in 3 batches until just incorporated.
In our logo are these black women winnowing white rice and people would come in and they could be from Sierra Leone or they could be from Barbados.They would come in and think that I was from there too, because that logo looks just like what somebody winnowing rice would be like in their home country.. And why was rice so exoticized in our culture when it's so common around the world?
But of course, I feel a little bit of like, "What have I been telling you?"I was saying this 10 years ago, I was saying this 15 years ago.And honestly, I feel like I got a fair amount of press.for what we were, which was a very small neighborhood restaurant.
Some of it was because of Glenn, some of it was just happenstance.I got a lot of attention from kind of the food cognoscenti, but I don't feel like it necessarily trickled down to the regular foodie people as much as it might have.. We were a neighborhood restaurant, so maybe that wasn't everything, but I certainly would have appreciated—not even just from a business standpoint, but just from a standpoint of advocacy and expertise—some of the attention that's going to rice in African American foodways right now.
I still fee; kind of regretful about it.
I'm not mad, but I'm very regretful, and I feel like I still have this knowledge base, this experience but because I don't have the showcase of the restaurant anymore, I'm way farther off anybody's radar.Season the fillet and the bread with salt and pepper.
Repeat with the remaining rouget fillets and bread..In a large nonstick skillet, heat 1 1/2 tablespoons of the olive oil over moderate heat.
Add the fish fillets, bread side down, and cook until golden brown, about 1 minute.Carefully turn the fillets over and cook for 30 seconds.