What's your favorite fried food?
Hush puppies!
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What's your favorite thing in a hot dog bun?
A chili half-smoke with mustard and onions from Ben's Chili Bowl *drooooooool*
How do you eat your hot dogs?
Fried in butter until blistered on a Martin's potato roll. I usually add either:
a)ketchup and chopped onion
b)ketchup and cole slaw
c)brown mustard and sauerkraut
The hot dogs themselves are ALWAYS Hebrew National.
Delicious and family-friendly in DC?
If you've already been to and enjoyed 2 Amys, you should try Pizzeria Paradiso (either in Dupont Circle or Georgetown). [disclaimer - I work there so I have to admit I'm biased]
Cold Soup?
I was never a fan of cold soups until I had the gazpacho at Turley's in Boulder, CO. Fresh, crunchy veg; perfectly seasoned. It was freaking delightful and I still think about that damn bowl of soup.
Weekend Pizza Report: Bacon Pizza at Famous Original Ray's; Bar Tano in Gowanus
Ledo's Pizza in the DC area does bacon just like that. I don't care for it, but my father orders it all the time and it is indeed a shitload of bacon.
Berries or citrus - which would you choose?
Wow, I'm surprised to be so in the minority here - For me it's citrus, no contest!
What are you known for?
1. Mexican chocolate cookies
2. Pulled pork with NC-style sauce
3. Cupcakes of all sorts
Immersion Blenders--worth it or not?
I have the Cuisinart model that also comes with mini-food-processor and whisk attachments. I use the blender for pureed soups and it actually has almost too much power - I have a hard time controlling the depth. The whisk attachment is the BEST. THING. EVER. for whipping cream and making mayo. I've only used the mini-food-processor once, but it was much more effective than the mini-bowl of my full-size food processor.
Responses to Comments by sobriquet
What's your favorite fried food?
Artichoke hearts! DC's Grill in Sammamish, WA serves them with a lemon-peppercorn aioli. It's supposed to be an appetizer, but I'd eat an order by myself as an entree when my husband was out of town :-)
I watched Paula Deen make (and eat) fried butter - that's a little much for me!
What's your favorite fried food?
This weekend on the Food Network, the Neeleys made fried deviled eggs. They dredged them in flour, then egg, then Panko breadcrumbs. I made a few for my husband. He thought the were great.
What's your favorite fried food?
onion rings, cod, halibut, calamari, prawns, clams, okra, chicken...
What's your favorite fried food?
Fried Snickers Bars--ok, ok, I can only eat like two bites before it's just too much.
All time favorite is Fried Chicken (marinated in buttermilk, simple seasonings, and ohmygod!) with a side of honey and Texas Pete...I think I could eat an entire chicken that way, or at least 3/4.
Close second is Buffalo wings, good buffalo wings, mmmmmhhhmmmm!
Frites twice-cooked in duck fat. or lard. or peanut oil. After that, it's just a fry...I still love those, too.
What's your favorite fried food?
Where do I even begin?!
Chicken, french fries, onion rings, clam strips, fish, shrimp, calamari...ooh, I'm getting hungry just thinking of everything!
What's your favorite fried food?
If you fry it, I'll eat it. Fried ice cream is basically the same idea as Baked Alaska. The coating in that case forms a slight insulation. It won't melt unless you leave it in the fryer way longer than you should. I make it on special occasions. It's a major hassle.
BUT fried chicken, fried catfish, fried okra, fried green tomatoes like my Grandma used to make. I prefer to use corn flake crumbs for most of it. I just like the taste better.
What's your favorite fried food?
Yum! Fried ice cream has always been a funky anomoly for me. How do you get something cold fried without it going bleah. Thanks for the explanation.
I'll be obsessing about this until I have some -- maybe this weekend. :)
What's your favorite fried food?
Embolini9: The concept of fried ice cream is that it is cut into serving sized blocks, coated with something like crushed corn flakes and frozen really hard. The frying part is done very fast, just enough to crisp the outside and a bit of a skin forms on the ice cream. Then it is plated and served right away and you end up with something that has crispiness on the outside but is still pretty much frozen in the middle and the area toward the outside is in-between and gooey good. Popular in some Mexican restaurants.
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