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!