[Sca-cooks] Hard Liquor ingredients

[Sue Clemenger]

I rarely, rarely have a problem with the "silly" threads here, because 
they're at the least amusing, and often informative as well.  What I've 
never had a very good tolerance for, though, are ego-driven arguments 
and posturings, especially when I feel like one or more of the 
combatants is acting like a, well, 10-inch knife of certain brand, and 
Just Had To Get The Snotty Last Word In, Again.
And in the interests of trying to moderate my crankiness (which was on a 
real roll last night, and isn't showing much signs of abatement this 
morning), I was using "tedious" as a weasel-word.
I wouldn't worry about the deep-fried Mars bars--I doubt there are any 
legality issues there. (hey, we could cut them in half somehow, and 
they'd be shaped like cuskynoles, right?)
So....what kind of batter would you use on Mars bars? And how would you 
get it to stick? Would you have to freeze the candy chunks first?
--Maire, trying to behave herself and change the topic....

Phil Troy / G. Tacitus Adamantius wrote:
> 
> As for the question of whether this thread should continue, I suspect 
> it'll die if enough people get tired of feeding it, or until il Papa 
> puts a stop to it. Of course, I obviously consider these Words To Live 
> By, because I _never_ get involved in silly and tedious discussions on 
> the Cooks' List.
> 
> Adamantius, who had some important questions about Deep-Fried Mars Bars 
> he is now afraid to bring up...