Subj : Re: Fries & how they once were made (ISO)
To   : George Pope
From : Dave Drum
Date : Tue Jun 07 2022 05:58:34

-=> George Pope wrote to All <=-

 GP> I used to have my fries admired far & wide by visitors from around the
 GP> world, but I can't makethem abty m9ore, bgecause my 30+ yearold deep
 GP> fryer finally split into component parts, held together by 10+ year old
 GP> grease.

 GP> They don't make the pot belly style deep fryers any more! :( & that is
 GP> what's needed or goodfries or battered fish

 GP> Any idea where I could find such a beast these days?

I don't understand the "pot belly style" reference. Got a link to a 
pixture? I used to have an old Mary Dunbar deep fryer that was a home
version of the fryers used in restaurants. The electrics finally died
in that one and I went to a cast-iron stovetop unit that works very
well. For me. Your mileage may vary.

Menwhile check eBay, Etsy, Amazon and  ---

https://www.thespruceeats.com/best-deep-fryers-4172802 

or

https://www.simplyrecipes.com/best-deep-fryers-5176251

or

https://www.chefsresource.com/best-deep-fryers/

Simply Recipes is my favourite food blog. Besides good advice they also
feature really good recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep Fried Catfish
 Categories: Seafood, Udd
      Yield: 1 Serving
 
    1/2 c  Flour
    1/2 c  Yellow cornmeal
      1 ts Salt
    1/2 ts Pepper
    1/2 c  Milk
      1 lb Whole catfish; skinned,
           - gutted, beheaded
           Oil (for deep frying)
 
  Mix dry ingredients.
  
  Heat oil to 365ºF/185ºC.
  
  Dip fish in milk, then in flour mixture.
  
  Deep Fry, about 4 minutes
  
  Drain on paper towels.
  
  Recipe by Dave Drum
  
  MM Format by Dave Drum - 04 February 2000
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... When I was kidnapped my parents snapped into action-they rented out my 
room
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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