Next on the list of things you should fry...

BBQ Pork Sliders from White Castle!

Just think fried char siu bao. It works because the bread is steamed, with the BBQ pork inside. We made a shiraz batter with a touch of baking soda. Not too thick, not too thin. Not very healthy, I suppose, but really tasty!

You are absolutely insane! I love it!!!

Ha! This is why I won't let my husband have a fryer.


Well, that and the fact that I would have to clean up after him.

BBQ Pork Sliders from White Castle!

Just think fried char siu bao. It works because the bread is steamed, with the BBQ pork inside. We made a shiraz batter with a touch of baking soda. Not too thick, not too thin. Not very healthy, I suppose, but really tasty!

Break out the "Fry Daddy" this one is as easy as it is tasty (and as a result it will probably appear on several menus by next week )

Blue Cheese (the good stuff). Mold into a burger shaped patty (the homemade size, not the flat frozen kind)...I'd say I normally make about a 6 oz. patty. Dip in an egg wash, dip in seasoned breadcrumbs. Dip in egg wash AGAIN and then back in the bread crumbs. Do this at least two or three times, you want a nice thick coating of bread crumbs. Fry until golden brown. Serve with a nice (warm) crusty bread (or pita slices). You'll like what you see when you break this thing open.

Note: I've been meaning to try mixing caramelized onions with the blue cheese before breading it.

Break out the "Fry Daddy" this one is as easy as it is tasty (and as a result it will probably appear on several menus by next week )

Blue Cheese (the good stuff). Mold into a burger shaped patty (the homemade size, not the flat frozen kind)...I'd say I normally make about a 6 oz. patty. Dip in an egg wash, dip in seasoned breadcrumbs. Dip in egg wash AGAIN and then back in the bread crumbs. Do this at least two or three times, you want a nice thick coating of bread crumbs. Fry until golden brown. Serve with a nice (warm) crusty bread (or pita slices). You'll like what you see when you break this thing open.

Note: I've been meaning to try mixing caramelized onions with the blue cheese before breading it.

On the Holstein Bar & Grill menu for this eve.

Thanks Steve.

BUCKEYES!!!

BUCKEYES!!!

As an Ohio native and a fan of Ohio State I am considering taking offense to this post.

Please don't take offense Steve. My idea of frying buckeyes comes from a complete culinary point of view.

Picture it. peanut butter wrapped in chocolate, then dipped in a really good batter, and tossed into the fryolator till golden brown!. MMm mm.

If it makes you feel better, we can do the same with Reese peanut butter cups!

If it makes you feel better, we can do the same with Reese peanut butter cups!

I'm not sure about Steve's feelings but if we weren't married, the aforementioned fry job may cause me to propose.

Reeses..Food of the Gods.

Please don't take offense Steve. My idea of frying buckeyes comes from a complete culinary point of view.

Picture it. peanut butter wrapped in chocolate, then dipped in a really good batter, and tossed into the fryolator till golden brown!. MMm mm.

If it makes you feel better, we can do the same with Reese peanut butter cups!

I was just funnin' ya. Proud to see you know what a "Buckeye" (candy) is.

-Steve

-Tom