Hey guys! Here is a temporary location for my blog, until I get my domain (www.fryerlawrence.com) all set up and blogged out. I'm pretty new at blogging, so if any of you guys are pro-bloginators out there, feel free to send tips!
First off, I wanted to send a big THANK YOU to everybody who pitched in and bought me my giant silver Waring Pro "Professional Quality" Deep Fryer.
I opened the box and immediately 10 bright warnings fell out onto the floor. After removing a bunch of packing blocks, I was greeted by the awesome sight of THE CYBORG TERMINATOR OF ALL DEEP FRYERS:
Okay, so maybe it looks more like the Johnny 5 of all deep-fryers, but still, its an intimidating machine.
Anyway, long story short is that I will be using this page (or another blog setup on my own domain) to track my culinary adventures and share them with y'all. I plan on not only posting pictures of my dishes (both before and after they are bathed in hot oil), but also I want all youse guys to submit ideas as to any deep fried recipes you think I should try, or new ideas as to foods that have never been fried before! I'll hopefully have a submissions page up soon, and I'll try my best to run through the list of good ideas (and thank you everybody who has been suggesting stuff already so far!)
So, if I don't kill myself with clogged arteries or burning grease (I felt little comfort knowing the "Safety" Cutoff temperature is 575 degrees!!), I'll have a series of entertaining and picture-filled blogs for you to enjoy.
Now I shall assemble my frying machine and embark on a voyage to go where few men have ever gone before...
Sincerely,
Fryer Lawrence
First off, I wanted to send a big THANK YOU to everybody who pitched in and bought me my giant silver Waring Pro "Professional Quality" Deep Fryer.
I opened the box and immediately 10 bright warnings fell out onto the floor. After removing a bunch of packing blocks, I was greeted by the awesome sight of THE CYBORG TERMINATOR OF ALL DEEP FRYERS:
Okay, so maybe it looks more like the Johnny 5 of all deep-fryers, but still, its an intimidating machine.
Anyway, long story short is that I will be using this page (or another blog setup on my own domain) to track my culinary adventures and share them with y'all. I plan on not only posting pictures of my dishes (both before and after they are bathed in hot oil), but also I want all youse guys to submit ideas as to any deep fried recipes you think I should try, or new ideas as to foods that have never been fried before! I'll hopefully have a submissions page up soon, and I'll try my best to run through the list of good ideas (and thank you everybody who has been suggesting stuff already so far!)
So, if I don't kill myself with clogged arteries or burning grease (I felt little comfort knowing the "Safety" Cutoff temperature is 575 degrees!!), I'll have a series of entertaining and picture-filled blogs for you to enjoy.
Now I shall assemble my frying machine and embark on a voyage to go where few men have ever gone before...
Sincerely,
Fryer Lawrence
posted by FryerLawrence at 5:50 PM
2 Comments:
Kristen and I were just talking about this yesterday. Here's something I'd love to touch my ever waiting taste buds. Take two strips of bacon and lay it out, chop up some green bell peppers and lay the strips perpendicular to the bacon, then take a sausage and roll it up in the bacon so that the peppers are held on by the bacon. Bread it, and dunk it in the fryer. Ooohhh, so good. Have you ever had fried bell peppers? They're like the fries of the gods.
Ok, what Zach failed to mention though was Cuddles, which I think I explained earlier. But yes. Cuddles. Deep fried Cuddles. Basically take some doughy goodness and squish it flat, I suppose. Take the cheese of your choice and deliciousness and roll it up in the doughy goodness transforming it into a ball of delight. Then deep fry to perfection, consume, and pass out. And then when you wake up; dessert: deep fried cinnamon roll ;)
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