Linkage (Deep-Fried Edition)

Eddie Pensier writes:

  • The cronut is so last year. Now there exists a “Ramnut”, a confection made out of ramen noodles. (And don’t tell me you didn’t have one fleeting dirty thought at the sight of the word “Ramnut”, because I won’t believe you.)
  • Have you ever had toasted ravioli? “Toasted”, in this case, is a euphemism for “deep-fried”. They’re delicious.
  • A rundown of all the awesomely unhealthy fried foods you can get at the Texas State Fair, including fried blueberry muffin, fried baked potato, and fried Sriracha.
  • Things that can go wrong when you try to deep-fry a Thanksgiving turkey. If you want a fried bird but you’d rather not risk similar catastrophes, several Pensier family friends enthusiastically recommend mail-ordering from Jive Turkey.
  • Any connoisseur of fried foods will tell you that fresh oil is a must. Now it seems that stale oil is not just icky-tasting, but possibly carcinogenic. Fry safely, friends.
  • According to Michael Krondl’s delightful The Donut: History, Recipes and Lore from Boston to Berlin: 

    …in Hinduism, the very act of frying sanctifies a food, as long as that fat is ghee.

    I don’t know much about Hinduism, but I’m on board with the sacred frying.

  • Donuts are in the Bible. Seriously. Look it up.
  • Even I might draw the line at deep-fried maple leaves, though. Not a pastry, but actual tree leaves. Sold in Japan, where it’s called “momiji tempura,” and unsurprisingly, in Canada.
  • A taxonomy of fried chicken.
  • Vitamin Donuts!

About Eddie Pensier

Television junkie, opera buff, connoisseur of unhealthy foods, fashion watcher, art lover and admirer of beautiful people of all sexes.
This entry was posted in Food and health, Humor, Linkathons, The Good Life and tagged , , , , , , , , , . Bookmark the permalink.

3 Responses to Linkage (Deep-Fried Edition)

  1. agnostic says:

    If folks want to try a different, less carcinogenic frying experience, try the Grandma Utz kind of Utz potato chips. The recipe is from the 1920s, and they’re fried in lard instead of one of those bastard oils that oxidize like crazy.

    They’re about the only chip I’ve had that doesn’t make my stomach bloat out for a few hours after eating. And the hint of chicken juice makes their flavor more meaty than the usual kinds of artificial chip flavors.

    East coasters can pick them up in any supermarket for under four bucks. They don’t advertise the cooking method, although it is stated on the back, so it’s not part of the whole “Pay us double for food with an old-timey story behind it” phenomenon. Just good ol’ unpretentious, lardy goodness.

    Not to be eaten in large quantities because of all the starch, but I find that hard to do anyways on account of animal fat being more satiating than peanut / corn / cottonseed oil.

    Liked by 1 person

  2. Will S. says:

    Reblogged this on Will S.' Sunny Side Blog and commented:
    Yay, fried foods! E.P. assembles some great links of interesting developments in the deep-fried world.


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