[Sca-cooks] Deep fried turkey and butter

[David Walddon]

The oil is pretty cheap at either cash and carry or costco.
If you buy it at the regular grocery store it is REALLY expensive.
And here in Seattle you can recycle the oil! Truly they make it into gas for
your car!
Eduardo 

On 10/26/09 9:10 PM, "Stefan li Rous" <StefanliRous at austin.rr.com> wrote:

> Eduardo mentioned:
> <<< Deep Frying is the best on so many different levels.
> 
> First - It totally frees up your oven.
> Second - It is quick. LIKE REALLY QUICK!
> Third - It is almost as juicy as a brined bird but without the weird
> texture.
> Fourth - Way more crispy skin.
> Fifth - It isn't oily at all. >>>
> 
> One year my brother-in-law did one, and I agree. It was a wonderful
> turkey. The biggest problem is what to do with all that expensive oil.
> Eduardo has a partial solution with his fish fry. But if the only time
> you deep fry is for that one bird, it's an expensive problem. The oil
> ends up costing more than the bird!
> 
> But at least you get a great result. I don't understand why anyone
> would want to deep-fry butter, though. I thought that when it came
> over the radio about it being done at the Texas State Fair (about four
> hours north of me, in Dallas) and I still think that now. You might as
> well deep-fry Crisco!
> 
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
> 
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