[Sca-cooks] Deep-fried mars bars

[Stefan li Rous]

   William de Grandfort answered me with:
> --- 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.
Oh! *dough*. Maybe that is the problem. I thought I was following the 
recipe/redaction fairly closely, but what I had was fairly thin and 
part of the problem was that it really was rather thin over the cheese 
in various places. Time to go look at the recipes again. I think of a 
batter as being thinner than a dough. Maybe I need something closer to 
a dough than a batter.  Or maybe there is a bigger difference between 
"dough" and "batter" than the amount of liquid? I really don't remember 
the recipe(s) right now.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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