tag:blogger.com,1999:blog-14226818329611623302024-03-12T22:14:28.322-03:00you never know unless you frya weekly fry blog where each week i deep fry something newjilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1422681832961162330.post-75544854379282117262009-10-29T15:18:00.004-03:002009-10-29T15:53:06.193-03:00i've haddock nuff of you bacon in the sun... cheese!<div><a href="http://2.bp.blogspot.com/_8vwxmss7T6U/SunhyEz2nDI/AAAAAAAAALM/6nzQTiw6z58/s1600-h/p_00014.jpg"><img id="BLOGGER_PHOTO_ID_5398093878781189170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SunhyEz2nDI/AAAAAAAAALM/6nzQTiw6z58/s200/p_00014.jpg" border="0" /></a>(stretching it on the title there, ha!)<br /><br /><div>So for this week we are gonna go a traditional deep fried haddock with a bit of a twist, you guessed it, bacon and cheese!<br /></div><br /><div>When dealing with deep fried fish, there are few things you have to consider</div><br /><div>1. what kind of fish to use</div><div>2. what kind of beer<br /></div><br /><div>most fish when used for a beer battered meal consists of one of more of the white fishes. For this particular recipe, we are gonna use haddock, which tend to have a nice subtle favor when mixed with the beer. </div><br /><div>Now beer is essential here, you don't want to use some swill you have lying around. I would recommend going for a nice dark beer like Guinness or a stout. The beer adds several components here: flavor, and a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">leavener</span>, in this case, natural yeast.<br /></div><div><strong>beer batter</strong> </div><div>2 cups flour</div><div>2 tsp baking powder</div><div>2 eggs (optional: they are also a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">leavener</span>, 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">leaveners</span> are a bit of overkill, but they lend to a nice crispy fish)</div><div>a pitcher of beer</div><div>s&p <span class="blsp-spelling-error" id="SPELLING_ERROR_3">TT</span></div><div>flour for dusting/spices </div><br /><div>sift the baking powder in with the flour, in a bowl mix the eggs and some beer, then slowly incorporate dry ingredients into the wet ones, adding more beer. You may not use the entire pitcher, so have a few drinks while your doing this. the batter should have a slightly thick consistency which slowly falls of the spoon. too thin, and the batter will burn before the fish is cooked, too thick and you get a big doughy mess with undercooked fish.<br /></div><div>slice the fish on a diagonal, creating two pieces, salt and pepper on each side of the fish, add whatever spices you want at this point as well. I've used Cajun, garlic powder and even lemon pepper, they all add something.</div><div>dredge the fish in flour, then place in the batter. hold up fish with long skinny end, and let excess batter drip off, then place slowly in fryer: the edge that went in first will start to float. let go of fish, and use tongs to flip fish every few minutes to ensure fish is cooked. you will notice the batter start to thicken after each flip. fish takes about 3-5 minutes, depending on the size. remove to paper towel. Enjoy with tartar sauce!<br /></div><br /><div>the add-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ons</span>:</div><br /><div>this week <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Ive</span> taken our beer battered haddock, wrapped them in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">jalapeno</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Havarti</span> and bacon, secured it with toothpicks, battered and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">deep fried</span>. don't forget to remove the tooth picks!</div><br /><img id="BLOGGER_PHOTO_ID_5398095987610908770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_8vwxmss7T6U/Sunjs00CeGI/AAAAAAAAALc/pf49aCgS9HA/s320/p_00016.jpg" border="0" /><br /><div align="center"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Definitely</span> 10 fries out of ten!</div><br /><br /><br /><div></div><br /><br /><br /><div></div></div>jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com1tag:blogger.com,1999:blog-1422681832961162330.post-22336751420538812942009-07-23T21:52:00.008-03:002009-07-23T22:26:10.204-03:00delicious! i squid you not<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkHo6K4h3I/AAAAAAAAAKE/BrQlJsv_nW4/s1600-h/SSPX0022.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkHo6K4h3I/AAAAAAAAAKE/BrQlJsv_nW4/s200/SSPX0022.jpg" alt="" id="BLOGGER_PHOTO_ID_5361825230752352114" border="0" /></a><br />Well the hope i had for a weekly fry blog has gone straight to hell. I've been working 50 hour weeks all summer and it seems i don't have time to document my frying adventures. I will however do my best to update whenever possible.<br /><br />this week we tackle the very delicious calamari!<br /><br />so we start with a squid body. when choosing calamari, make sure the fish smell is not overpowering, they do not have a very long shelf life, 5 days at the most and that's pushing it. slice it into very thin rings, the thinner the better as it tends to get chewy in thicker slices. For this recipe, i avoided a liquid batter as it is hard to taste the calamari if its covered in batter.<br />instead we are gonna use a very simple flour based batter<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkI2vhhgkI/AAAAAAAAAKM/rZ27RGDkHys/s1600-h/SSPX0017.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkI2vhhgkI/AAAAAAAAAKM/rZ27RGDkHys/s200/SSPX0017.jpg" alt="" id="BLOGGER_PHOTO_ID_5361826567924318786" border="0" /></a><br />1 cup of plain flour<br />1 teaspoon baking powder<br />salt and pepper<br />pink of cayenne<br />banana peppers<br /><br />sift together and take the sliced calamari, throw in a hand full of pickled banana peppers, toss with the flour mixture. Throw this into the deep fryer. Calamari only take 5-10 seconds to cook, most places <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkJhLlbNsI/AAAAAAAAAKU/bOln65bKwyM/s1600-h/SSPX0013.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkJhLlbNsI/AAAAAAAAAKU/bOln65bKwyM/s200/SSPX0013.jpg" alt="" id="BLOGGER_PHOTO_ID_5361827297011381954" border="0" /></a>served it cooked a little longer. leave it down for about a minute. the baking powder will release carbon dioxide as soon as it hits the hot oil, leaving a nice crispy batter.<br />the hot peppers are especially nice with a batter. serve with a garlic mayo dill sauce, marinara or seafood sauce! (anything really). I really enjoyed deepfried seafood, so 9 fries out of ten!<br /><br />side note: <a href="http://news.mongabay.com/2007/0606-squid.html">squid are gonna take over the world.</a> Eat them before they eat you! I for one embrace our soon to be squid overlords. I <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkKB84MZCI/AAAAAAAAAKc/HZP7Td3REKY/s1600-h/SSPX0012.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkKB84MZCI/AAAAAAAAAKc/HZP7Td3REKY/s200/SSPX0012.jpg" alt="" id="BLOGGER_PHOTO_ID_5361827859999253538" border="0" /></a>am even willing to take <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkMWLLTY0I/AAAAAAAAAKk/5Us-OV5IS5o/s1600-h/SSPX0020.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 377px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SmkMWLLTY0I/AAAAAAAAAKk/5Us-OV5IS5o/s200/SSPX0020.jpg" alt="" id="BLOGGER_PHOTO_ID_5361830406458139458" border="0" /></a>one as my husband.jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com1tag:blogger.com,1999:blog-1422681832961162330.post-51218506688104163552009-03-25T17:49:00.011-03:002009-03-25T18:28:05.028-03:00half assed frying: we have a wiener!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/ScqancbOznI/AAAAAAAAAI0/tOcfJ386la0/s1600-h/score.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 148px; height: 111px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/ScqancbOznI/AAAAAAAAAI0/tOcfJ386la0/s200/score.jpg" alt="" id="BLOGGER_PHOTO_ID_5317232312500276850" border="0" /></a><br />Okay, okay. So weekly fry blog was a little overly ambitious. I'm just so damn lazy! (and I was sick for a week, but excuses are still excuses). So test #6=the ghetto corn dog minus the corn. Now, the typical corn dog recipe calls for some cornmeal, but I didn't have any on hand so B just used plain old flour. bad idea. It was okay, but not delicious, as all deep fried food should be.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/ScqanfDw4NI/AAAAAAAAAI8/mT3PN121_no/s1600-h/grilled.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 152px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/ScqanfDw4NI/AAAAAAAAAI8/mT3PN121_no/s200/grilled.jpg" alt="" id="BLOGGER_PHOTO_ID_5317232313207152850" border="0" /></a><br />So to start, I took a delicious, delicious wiener and scored it a little so it wouldn't explode in the fryer. I grilled it first, because I damn well can, and things taste better that way. The batter I used was as follows:<br /><br /><span style="font-style: italic;">ghetto corn dog</span><br />1 cup flour<br />1 egg<br />half can soda water<br />2 teaspoons baking powder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/Scqb6tsq7-I/AAAAAAAAAJE/aD-idZTnpxo/s1600-h/batter.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 180px; height: 135px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/Scqb6tsq7-I/AAAAAAAAAJE/aD-idZTnpxo/s200/batter.jpg" alt="" id="BLOGGER_PHOTO_ID_5317233743065968610" border="0" /></a><br />salt and pepper to taste<br />sprinkle of sugar<br /><br />I should have used a pancake-like batter with milk and cornmeal.<br /><br />half cup cornmeal<br />half cup flour<br />2 teaspoons baking powder<br />salt and pepper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/Scqc8EwEKbI/AAAAAAAAAJU/zLUqS4m7xRo/s1600-h/doginbatter.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 169px; height: 127px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/Scqc8EwEKbI/AAAAAAAAAJU/zLUqS4m7xRo/s200/doginbatter.jpg" alt="" id="BLOGGER_PHOTO_ID_5317234865945717170" border="0" /></a><br />sprinkle or more of sugar<br />1 egg<br />half cup of milk<br /><br />(I'll redo the experiment with the new ingredients and post pics later, but for now, the recipe at hand.)<br /><br />So I coated the dog in batter and place in the deep fryer for several <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/ScqejKKdRBI/AAAAAAAAAJc/AhXY1WmflpI/s1600-h/frying.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 166px; height: 124px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/ScqejKKdRBI/AAAAAAAAAJc/AhXY1WmflpI/s200/frying.jpg" alt="" id="BLOGGER_PHOTO_ID_5317236636925117458" border="0" /></a>minutes to get a nice brown coating. The dog will float, so try to keep it under the oil to brown evenly, or put another fryer basket over top. I kept it frying for a good 6 minutes and the hot dog came out nice and golden but the batter was a little loose, so next time I will coat with cornstarch or flour to keep the batter sticking. It was crunchy and not bad, but the corn dog would definitely be better. Of course, if you are deep frying hot dogs with a batter, you probably don't care anyway. It's good to know there are always ways to make things even <span style="font-style: italic;">worse</span> for you. The hot dog itself was delicious, I ate it with mustard, but the batter was lacking.I will definitely try this again with a more suitable batter, but for this week I give it 4 fries out of ten<br />.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/ScqgHHvgb3I/AAAAAAAAAJs/MKdg1BI36jg/s1600-h/cooked.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/ScqgHHvgb3I/AAAAAAAAAJs/MKdg1BI36jg/s200/cooked.jpg" alt="" id="BLOGGER_PHOTO_ID_5317238354262126450" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/ScqgHT1vXFI/AAAAAAAAAJ0/eKMVC4HKRy8/s1600-h/holdingdog.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/ScqgHT1vXFI/AAAAAAAAAJ0/eKMVC4HKRy8/s200/holdingdog.jpg" alt="" id="BLOGGER_PHOTO_ID_5317238357509495890" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/ScqgHwxkO8I/AAAAAAAAAJ8/MIMKCDfrN4Y/s1600-h/eating+dog.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/ScqgHwxkO8I/AAAAAAAAAJ8/MIMKCDfrN4Y/s200/eating+dog.jpg" alt="" id="BLOGGER_PHOTO_ID_5317238365276617666" border="0" /></a>jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com1tag:blogger.com,1999:blog-1422681832961162330.post-89755532035493318372009-02-20T17:06:00.010-04:002009-02-20T17:54:18.496-04:00it's my party and i'll fry if i want to...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZ8jbDbT5tI/AAAAAAAAAHw/92kQwwVmeCE/s1600-h/puncake.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZ8jbDbT5tI/AAAAAAAAAHw/92kQwwVmeCE/s200/puncake.JPG" alt="" id="BLOGGER_PHOTO_ID_5304997833749030610" border="0" /></a><br />Okay, okay, so my birthday was last week, but I still had a delicious piece of cake that my roommate Ashley baked me for my birthday. So test 5! Deep fried birthday cake! I took the piece of cake (pineapple/banana/cinnamon cake she told me), battered it in a light tempura style coating and deep fried it for a minute or so. Delicious!<br />I have written out a recipe for the batter this time, to make it easier to write down.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8i-W64J4I/AAAAAAAAAHo/NVwnmHcsLtM/s1600-h/wetinredients.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8i-W64J4I/AAAAAAAAAHo/NVwnmHcsLtM/s200/wetinredients.JPG" alt="" id="BLOGGER_PHOTO_ID_5304997340765497218" border="0" /></a> this recipe can also be used for deep fried ice cream and fruit fritters.<br /><span style="font-weight: bold;">batter</span><br />1 cup of flour<br />1 tsp of baking powder/soda<br />1 tsp cinnamon<br />1 cup of ice water<br />1 tsp vanilla extract<br />sift the dry ingredients together in a bowl, then mix together the wet ingredients in other bowl lightly. the water must be ice cold to insure a light batter. Add the dry ingredients to the wet <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8j4lRvvNI/AAAAAAAAAH4/RgCos6JltUY/s1600-h/batter.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8j4lRvvNI/AAAAAAAAAH4/RgCos6JltUY/s200/batter.JPG" alt="" id="BLOGGER_PHOTO_ID_5304998341051923666" border="0" /></a>ingredients and mix lightly. do not over mix.<br />add the slice of cake and coat thoroughly. slowly lower the cake into the deep fryer. After about 30 seconds, the cake started to float and the top wasn't crisping, so I put another fryer basket on top to keep it submersed in oil. Now, the oil in the fryer should be as clean as possible, as any food fried previously will lightly incorporate that flavor into the batter, in my case, it had a slight taste of chicken wings, but was still delicious. When cake is nice and golden brown, remove with tongs and garnish with icing sugar, chocolate sauce, etc.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8lIrJXKJI/AAAAAAAAAIA/yF0WqC3M1s4/s1600-h/finished+cake.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8lIrJXKJI/AAAAAAAAAIA/yF0WqC3M1s4/s200/finished+cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5304999717016905874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8lJBcNjmI/AAAAAAAAAII/yXeJkiltRqw/s1600-h/finiched+cake+side.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZ8lJBcNjmI/AAAAAAAAAII/yXeJkiltRqw/s200/finiched+cake+side.JPG" alt="" id="BLOGGER_PHOTO_ID_5304999723001548386" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/SZ8le3Z7LHI/AAAAAAAAAIQ/PTocvWpo9Cs/s1600-h/eating+cake.JPG"><img style="cursor: pointer; width: 114px; height: 152px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/SZ8le3Z7LHI/AAAAAAAAAIQ/PTocvWpo9Cs/s200/eating+cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5305000098264722546" border="0" /></a><br />The batter was light and crispy, slightly sweet with nice crunch. Will definitely make again. Give it a 8 fries out of ten!jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com0tag:blogger.com,1999:blog-1422681832961162330.post-29996965393098609032009-02-16T00:22:00.011-04:002009-02-16T01:18:15.903-04:00my friend Jillian helps me out of a pickle.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZjxnBXQv0I/AAAAAAAAAGg/57yHhlaW_pA/s1600-h/eggspickles.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 130px; height: 129px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZjxnBXQv0I/AAAAAAAAAGg/57yHhlaW_pA/s200/eggspickles.jpg" alt="" id="BLOGGER_PHOTO_ID_5303254213911953218" border="0" /></a>Test four! Today my lovely assistant Jillian helped me with this post, deep fried pickles! Our "establishment" serves these tasty things as an appetizer and they are fairly popular among pickle connoisseurs. No silly pickle haters allowed! First, as always, grabbing the ingredients. You will needs some delicious giant dill pickles, some eggs, milk, some flour, some breadcrumbs (panko again in this case), and some cajun spice. Crack open the eggs and mix with some milk, beat lightly until just combined. then add a boatload of<br />cajun to the breadcrumbs, you want a 60% breadcrumbs <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/SZjw-vbPnsI/AAAAAAAAAGY/2n1FNoBQZ5Q/s1600-h/flourcajun.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 122px; height: 91px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/SZjw-vbPnsI/AAAAAAAAAGY/2n1FNoBQZ5Q/s200/flourcajun.jpg" alt="" id="BLOGGER_PHOTO_ID_5303253521902051010" border="0" /></a>to %40 percent cajun mixture. Place flour in a separate bowl. Cut the pickles into 4 segments each, length wise, an place on paper towel to let it soak up some of the moisture, the less moisture the better. We used to freeze our pickles after we made them, but found that the moisture create in the ice made the batter fall off when we fried them. let them soak into the paper towel for at least 15 minutes.<br />Then, as Jillian demonstrates in the below pictures, dip into the egg mixture, then the flour, back<br />into the egg and then into the the resulting should be a nice thick layer of a breadcrumb batter. Place the pickles in the deep fryer for approximately 45 seconds or until the breadcrumbs brown. Let cool and serve with sour cream! I give this recipe 8 fries out of ten, but only if you are a pickle lover, as they are very dilly.I seemed to have lost the picture of the finished product, but will post later. Enjoy!<br />p.s. Thanks Jillian!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZjyvL--l0I/AAAAAAAAAGw/CkTaXaQ9_-U/s1600-h/intothe+egg.jpg"><img style="cursor: pointer; width: 161px; height: 121px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZjyvL--l0I/AAAAAAAAAGw/CkTaXaQ9_-U/s200/intothe+egg.jpg" alt="" id="BLOGGER_PHOTO_ID_5303255453713471298" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/SZjzmY1wPAI/AAAAAAAAAHI/lE_7gcpHwUU/s1600-h/makingpickles.jpg"><img style="cursor: pointer; width: 162px; height: 121px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/SZjzmY1wPAI/AAAAAAAAAHI/lE_7gcpHwUU/s200/makingpickles.jpg" alt="" id="BLOGGER_PHOTO_ID_5303256402057247746" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZjyvMyv9gI/AAAAAAAAAG4/uHD7-wYwL0E/s1600-h/battering.jpg"><img style="cursor: pointer; width: 161px; height: 120px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZjyvMyv9gI/AAAAAAAAAG4/uHD7-wYwL0E/s200/battering.jpg" alt="" id="BLOGGER_PHOTO_ID_5303255453930616322" border="0" /></a>jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com0tag:blogger.com,1999:blog-1422681832961162330.post-23697155489331861342009-02-13T22:27:00.011-04:002009-02-13T23:04:10.925-04:00i battered your taters until your balls were crunchy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZYtS_5jhXI/AAAAAAAAAEY/MY67y_S_wDc/s1600-h/mashedpotatobag.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZYtS_5jhXI/AAAAAAAAAEY/MY67y_S_wDc/s200/mashedpotatobag.jpg" alt="" id="BLOGGER_PHOTO_ID_5302475415689069938" border="0" /></a>So test three! This one turned out extremely well and was friggin delicious. As a sports pub, our restaurant has a limited amount of things readily available that aren't chicken wings, so I gotta improvise. I'm always looking for things to make with potatoes, because let's face it, they are friggin awesome. I especially love loaded baked potatoes, twice baked potatoes or potato croquettes, and I wanted to try and recreate that taste in this test. So first I took some mashed potatoes out of a bag, although any left over mashed potatoes will work at all., but try to keep the potatoes as cold as possible. I then <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYuEvVDmMI/AAAAAAAAAEg/WyEPlr8fVD4/s1600-h/potingredients.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 180px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYuEvVDmMI/AAAAAAAAAEg/WyEPlr8fVD4/s200/potingredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5302476270234474690" border="0" /></a>collected the ultimate baked potato ingredients; a handful of green onions, some sour cream, shredded cheddar and bacon bits, (the bacon can be omitted for veggie folk, but it adds loads of taste), a sprinkle of cajun and I also added a few shots of ranch for flavor. Grabbed all those guys and mixed them together, then placed them in the freezer for approx 20 minutes to stiffen up as the sour cream made them a little runny. I then took a bowl of breadcrumbs mixed with cajun spice (we have a lot lying around), and beat 2 eggs in a separate bowl. To make the balls, i took a golf ball sized amount and rolled it between my palms to make a smooth ball, i then dipped that into the beaten egg mixture, then rolled it into the breadcrumbs. The breadcrumbs stuck well but the potato was still a little runny. It doesn't really matter that much at this point though because the fryer will create a nice crunchy coating with the breadcrumbs.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZYw5LZE-jI/AAAAAAAAAEo/476dcaJrV64/s1600-h/makingballs.jpg"><img style="cursor: pointer; width: 172px; height: 129px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZYw5LZE-jI/AAAAAAAAAEo/476dcaJrV64/s200/makingballs.jpg" alt="" id="BLOGGER_PHOTO_ID_5302479370143988274" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYxGtSjMCI/AAAAAAAAAEw/YB16a1e3rbw/s1600-h/shaping+balls.jpg"><img style="cursor: pointer; width: 171px; height: 128px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYxGtSjMCI/AAAAAAAAAEw/YB16a1e3rbw/s200/shaping+balls.jpg" alt="" id="BLOGGER_PHOTO_ID_5302479602581712930" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZYxecDLvzI/AAAAAAAAAE4/Oigl1wiYcQY/s1600-h/frying.jpg"><img style="cursor: pointer; width: 171px; height: 128px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZYxecDLvzI/AAAAAAAAAE4/Oigl1wiYcQY/s200/frying.jpg" alt="" id="BLOGGER_PHOTO_ID_5302480010270719794" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZYxeaPXIHI/AAAAAAAAAFA/MsVxp1AvVww/s1600-h/donefrying.jpg"><img style="cursor: pointer; width: 186px; height: 140px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZYxeaPXIHI/AAAAAAAAAFA/MsVxp1AvVww/s200/donefrying.jpg" alt="" id="BLOGGER_PHOTO_ID_5302480009784926322" border="0" /></a><br />So I placed the balls in the fryer until the breadcrumbs were a nice brown. The result should be a nice crispy coating on the outside, and steaming hot baked potato flavored goodness on the inside. When i cut it open and tasted it, it tasted exactly like a fully laded baked potato should, creamy, crunchy and delicious. I will definitely recreate for side dishes for meals. I give it an 8 out of ten (enthusiastic!) fries.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZYzbDE-RxI/AAAAAAAAAFg/PzRYbExEZFA/s1600-h/finishedball.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZYzbDE-RxI/AAAAAAAAAFg/PzRYbExEZFA/s200/finishedball.jpg" alt="" id="BLOGGER_PHOTO_ID_5302482151050987282" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYzbN8hk1I/AAAAAAAAAFo/6H5JcfE0-4w/s1600-h/bllhalf.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYzbN8hk1I/AAAAAAAAAFo/6H5JcfE0-4w/s200/bllhalf.jpg" alt="" id="BLOGGER_PHOTO_ID_5302482153968341842" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYzbvNTUGI/AAAAAAAAAFw/50DiwqJuOJM/s1600-h/eatingballs.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZYzbvNTUGI/AAAAAAAAAFw/50DiwqJuOJM/s200/eatingballs.jpg" alt="" id="BLOGGER_PHOTO_ID_5302482162897080418" border="0" /></a>jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com0tag:blogger.com,1999:blog-1422681832961162330.post-69645874890301104402009-02-10T17:07:00.012-04:002009-02-10T17:52:42.647-04:00blooming idiotso for this fry test i tried to recreate the "blooming onion". i first had one of these when i lived in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Ottawa</span>, but they are apparently fairly common in the states at places like chilli's and the outback steakhouse. it basically is a large white onion, cut into segments and battered which blooms out like a flower when fried. i <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">didn't</span> exactly go according to plan. immediately after it came out, i figured out a way easier way to do it. sigh.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZHu0l_FFhI/AAAAAAAAADA/KNLPdBaLbzI/s1600-h/cutoniontopview.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 164px; height: 122px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZHu0l_FFhI/AAAAAAAAADA/KNLPdBaLbzI/s200/cutoniontopview.jpg" alt="" id="BLOGGER_PHOTO_ID_5301280823709079058" border="0" /></a><br />so i started with a large white onion, cut about an inch off the top and bottom and removed the skin. took a sharp knife and cut across <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">approximately</span> 3/4 of the way down, then again in the other direction, over and over until i had approximately 16 sections to work with. i then reached in and pulled out most of the core <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pieces</span>. i placed the onion in an <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ice bath</span> to help spread the petals for what was supposed to be an hour, but ended up getting distracted with having to cook food (oh, yeah, my job) and it ended up being closer to 2 hours. i think this <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/SZHvuo_SQjI/AAAAAAAAADQ/0D97kE69p4I/s1600-h/icebath.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 165px; height: 124px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/SZHvuo_SQjI/AAAAAAAAADQ/0D97kE69p4I/s200/icebath.jpg" alt="" id="BLOGGER_PHOTO_ID_5301281820947661362" border="0" /></a>contributed to some of the problem with the onion, as when i finally took the onion out, the last row of petals had fallen off. whoops. i dried the onion and mixed the flour. i had about a cup of flour, some cayenne, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Cajun</span>, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">oregano</span>, thyme, salt and pepper and a little cumin. mixed it all together and floured the onion. i then mixed a cup of milk with an egg. dipped the flour in the milk mixture, then the flour, and repeated the process. i should have let the onion sit for at least 15 minutes in the fridge to let the batter cool, but i <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">didn't</span>, as i got impatient. this probably <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">didn't</span> help.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZHyfumwprI/AAAAAAAAADo/KPE-txOLZdA/s1600-h/onionpetalsoff.jpg"><img style="cursor: pointer; width: 162px; height: 121px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZHyfumwprI/AAAAAAAAADo/KPE-txOLZdA/s200/onionpetalsoff.jpg" alt="" id="BLOGGER_PHOTO_ID_5301284863292253874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZHyfwJ_5_I/AAAAAAAAADw/lxDHbhCW0oc/s1600-h/flouringredients.jpg"><img style="cursor: pointer; width: 161px; height: 121px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZHyfwJ_5_I/AAAAAAAAADw/lxDHbhCW0oc/s200/flouringredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5301284863708489714" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZHygCm_KAI/AAAAAAAAAD4/HoNgNqanVck/s1600-h/flouredonion.jpg"><img style="cursor: pointer; width: 160px; height: 121px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZHygCm_KAI/AAAAAAAAAD4/HoNgNqanVck/s200/flouredonion.jpg" alt="" id="BLOGGER_PHOTO_ID_5301284868661913602" border="0" /></a><br />i then dropped the onion in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">fryer</span> from which i had removed the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">fryer</span> baskets. i let it cook for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">approximately</span> 5 minutes, then removed. the batter <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">didn't</span> really stick to the petals much, and as soon as i took it out i realised i should have just made a simple batter with all the ingredients, then dipped the whole product in that. the batter was good in itself, well seasoned, it just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">wasn't</span> thick enough to give the whole thing a battery goodness i was looking for. i made a quick dill dip of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">mayonnaise</span>/<span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">sour cream</span>/dill and garlic powder to dip the petals in. that was unfortunately the best part.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZH0TnHNzfI/AAAAAAAAAEA/CQXWRDYo6qM/s1600-h/onionfrying.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 209px; height: 157px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZH0TnHNzfI/AAAAAAAAAEA/CQXWRDYo6qM/s200/onionfrying.jpg" alt="" id="BLOGGER_PHOTO_ID_5301286854145723890" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZH0TtAD4AI/AAAAAAAAAEI/z35lEWkU68E/s1600-h/finished+onion.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 211px; height: 152px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZH0TtAD4AI/AAAAAAAAAEI/z35lEWkU68E/s200/finished+onion.jpg" alt="" id="BLOGGER_PHOTO_ID_5301286855726325762" border="0" /></a>all in all, it was good, but not restaurant good. i will attempt again with a different batter next time, and post the results. i give it 4 fries out of ten.<br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/SZH1SFgs5qI/AAAAAAAAAEQ/fenQKdMcoeQ/s1600-h/eatingoinion.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/SZH1SFgs5qI/AAAAAAAAAEQ/fenQKdMcoeQ/s200/eatingoinion.jpg" alt="" id="BLOGGER_PHOTO_ID_5301287927457572514" border="0" /></a>jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com0tag:blogger.com,1999:blog-1422681832961162330.post-19587996559999420022009-02-09T15:21:00.013-04:002009-02-09T17:10:09.307-04:00i'm feeling so blue, i think i'm gonna fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZCC9AtyoEI/AAAAAAAAABA/xCw-egS9E6U/s1600-h/bluecheesebig.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZCC9AtyoEI/AAAAAAAAABA/xCw-egS9E6U/s200/bluecheesebig.jpg" alt="" id="BLOGGER_PHOTO_ID_5300880746090766402" border="0" /></a>Well its my first fry test and until i get the hang of layout, and get a hold of a proper digital camera, theses posts will be a little sloppy. Here goes:<br />Looking around my kitchen at work, trying to decide what to fry, i come about our cheese stack in the walk-in fridge. a delicious chunk of blue cheese. Now I've had mozza sticks and cheddar sticks before, but none of the crumblier cheeses seem to get deep fried as much. As a blue cheese lover, i figured why not? after a few comments from my coworker chuck of "that's gonna make a huge mess", i collected all the deep frying ingredients. we had just finished making deep fried haddock for fish <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_8vwxmss7T6U/SZCJTcC6PWI/AAAAAAAAABQ/V5JIqYck9F8/s1600-h/batter.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_8vwxmss7T6U/SZCJTcC6PWI/AAAAAAAAABQ/V5JIqYck9F8/s200/batter.jpg" alt="" id="BLOGGER_PHOTO_ID_5300887728453991778" border="0" /></a>and chips (next time maybe?) and still had some batter left over from that. the batter consisted of flour, beer, a half a can of soda water some baking soda, a little Cajun, some pepper, all mixed to the nice battery consistency. we don't really measure it, as my friend <a href="http://www.foodfunk.ca/">hawk</a> says, measuring kills kittens. then i grabbed some flour in a bowl and cut a chunk of the blue cheese about the size of two dice stacked on top of each other, carefully, because it crumbles easily.<br />i took the chunk, dipped it into the flour, then the batter. the batter didn't seem to want to hold on very well to the blue cheese, so i decided to add an extra step and dip it into some panko breadcrumbs mixed with Cajun spice to make sure i had a good coating around the blue cheese as i didn't want it melting and creating a huge mess in the fryer.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_8vwxmss7T6U/SZCLjt_HzqI/AAAAAAAAABg/X2ayp_0fdVI/s1600-h/chunkofcheese.jpg"><img style="cursor: pointer; width: 137px; height: 106px;" src="http://4.bp.blogspot.com/_8vwxmss7T6U/SZCLjt_HzqI/AAAAAAAAABg/X2ayp_0fdVI/s200/chunkofcheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5300890207171104418" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8vwxmss7T6U/SZCL4jTMZiI/AAAAAAAAABo/4eim3OB6Rhk/s1600-h/dipping+in+flour.jpg"><img style="cursor: pointer; width: 140px; height: 105px;" src="http://1.bp.blogspot.com/_8vwxmss7T6U/SZCL4jTMZiI/AAAAAAAAABo/4eim3OB6Rhk/s200/dipping+in+flour.jpg" alt="" id="BLOGGER_PHOTO_ID_5300890565079754274" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCMZWZbG4I/AAAAAAAAABw/1UKFD_feuF4/s1600-h/dipping+in+batter.jpg"><img style="cursor: pointer; width: 138px; height: 104px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCMZWZbG4I/AAAAAAAAABw/1UKFD_feuF4/s200/dipping+in+batter.jpg" alt="" id="BLOGGER_PHOTO_ID_5300891128551906178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCMZq4-8xI/AAAAAAAAAB4/Mq67x97QomA/s1600-h/bradcrumbs.jpg"><img style="cursor: pointer; width: 136px; height: 102px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCMZq4-8xI/AAAAAAAAAB4/Mq67x97QomA/s200/bradcrumbs.jpg" alt="" id="BLOGGER_PHOTO_ID_5300891134052987666" border="0" /></a><br />it was a little sloppy and a little rushed, but it seemed to hold up. i put it in the fryer and fried it for approx 45<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCNxx-pMCI/AAAAAAAAACI/2UGPlhXCT54/s1600-h/outof+deepfryer.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 100px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCNxx-pMCI/AAAAAAAAACI/2UGPlhXCT54/s200/outof+deepfryer.jpg" alt="" id="BLOGGER_PHOTO_ID_5300892647784263714" border="0" /></a> seconds until the breadcrumbs started to brown (our fryers are set at 375f).<br />it came out a nice solid crunchy square. i ate it, as i promise to eat everything i fry, and was quite surprised, it was pretty good. crunchy on the outside, soft gooey bluecheesyness on the inside, and for a brief second it's what i imagined french people eating in sports bars. all in all, as a first attempt to deep fry a crumbly cheese, it wasn't great but it wasn't terrible. i give it 5 fries out of ten.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCQ4V2XFgI/AAAAAAAAACQ/0j0fd9xQMJs/s1600-h/eatingbluecheese.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_8vwxmss7T6U/SZCQ4V2XFgI/AAAAAAAAACQ/0j0fd9xQMJs/s200/eatingbluecheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5300896059027297794" border="0" /></a>jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com0tag:blogger.com,1999:blog-1422681832961162330.post-41695433949557212282009-02-05T14:30:00.002-04:002009-02-05T14:44:32.215-04:00to all my oil subjects<span style="font-family:courier new;">welcome to my fry blog! this blog is dedicated to all the people out there who, like me, have ever wondered after eating, "i wonder what this would taste like deep fried?". Each week, maybe sometimes twice a week, i will deep fry something new. sometimes things you would like to recreate, sometimes not. i've been doing this for weeks already, so i figure why not blog it? so stick around, it's sure to get messy in this kitchen.</span>jilldohttp://www.blogger.com/profile/09491720081464772670noreply@blogger.com2