Thursday, November 26, 2009

The Four Days of Frying

I am in Louisiana for Thanksgiving which means the turkey will be fried. We have been numb skulls in the past about this as every time we got out the big fryer we would say, "hey, let's throw in some chicken wings!" This would be soon followed by, "Hey, I've got a bunch of mushrooms, let's do those too." And so on and so on until it was time to finally sit down to the Thanksgiving feast at which point who in the hell could eat another bite?

And so this year we have either become much smarter or much dumber. We have extended the frying season to four full days and will keep our turkey frying session saved for just frying turkey.

We kicked off the Four Days of Frying yesterday in a fine fashion. Boneless Buffalo bites, onions, mushrooms, zucchini, jalepeno slices and olives all met the tender lovings of hot oil. They were served with a remolaude dipping sauce that I thought was pretty damn good. The sauce was about three parts mayo to one part good mustard. Throw in a bunch of minced garlic, lemon juice, hot sauce, salt , pepper and a handfull of minced parsley. Highly reccomended. My biggest delight and disappointment was the fried olives. I loved them because I had never done them before and they turned out beautiful. On the negative side the flovor combination of fried batter and olive brine is not something that God intended me to eat. Some folks loved them.

In the evening we switched over to taquitos. We had some leftover pot roast that got chopped fine and mixed with cheese and jalepenos. This was rolled up in a corn tortilla and fried until crispy. Very, very good.

We followed the taquitos with what I would call the only failure of the day, fried cookie dough. It seemed like a helluva good idea and people were very excited. Turns out that the dough almost melted into the oil leaving behind an amorphous blob of gunk. We have not given up on this. Right now we have the dough rolled up in balls that are sitting in the freezer. I'll try to figure out some breading/protective coating for some of the balls, the other will go straight in as frozen. If this works it out to be killer with some ice cream.

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