[Sca-cooks] Deep-fried mars bars

[Phil Troy / G. Tacitus Adamantius]

Also sprach Chris Stanifer:
>--- Stefan li Rous <StefanliRous at austin.rr.com> wrote:
>
>>  Awk. Sounds a lot like those medieval fried cheese recipes. All *I*
>>  ever got was a big, gooey mess.
>>  Tasty, I guess. But not the kind of pretty dish you wish to place
>>  before your patron.
>
>I have done deep-fried Snickers bars, wrapped in Buttermilk Doughnut 
>dough, which turned out very
>nice, but I have not done Mars Bars with batter.  I would imagine a 
>simple fritter batter (like
>that used for fruit fritters) would work admirably.

In actual fact, the batter in question is "traditionally" (if a 
tradition maybe five years old can be said to be a tradition) the 
same batter used for fish in whatever fish-and-chips shop first made 
it.

What's funny is that around here, an allegedly English-inspired 
fish-and-chips shop in Park Slope, Brooklyn, believed by many to be 
one of our more up-and-coming cultural centers, and therefore the 
home of some cutting-edge restaurants, and said shop owned by a real 
live Englishman ;-), at that, has been making a big splash of 
deep-frying oil as he introduces these amazing and hitherto 
unheard-of desserts to unsuspecting New Yorkers, many with more many 
than sense. I especially love the oohing and aahing over the 
deep-fried Twinkie...

Adamantius, who prefers a nice genoise sponge...
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04