Just in case the "Fry Event of the Year" isn't enough to get excited about, this year welcomed the company of two furry guests: corgis Duke and Gus (courtesy of their indulgent parents Amy and Wing -- thanks again, guys!). It wouldn't be a stretch to proclaim these waddling cuties the hit of the party, but coming in a close second (by a snout, if you will) was Kurt's extensive menu, which featured the debut of deep fried pb&j, hailed by party-goers as an "instant classic." The pb&j was prepared on Wonderbread and dipped in a French toast-style batter enhanced with evaporated milk.
Of the foods that I didn't alert Amy that I was making (sorry Amy!), the frites in particular came out really nice (and one of these days, we're going to get those pumpkin pie bites right). We cut them about 6" long by 1/2" wide/deep, soaked them in cold water for 10-15 minutes, then dried them and fried them in 300 degree oil for 6 minutes. Once they cooled to room temperature, we put them in for another 2 minutes at 350. Another one of those foods that can't really be replicated without a deep fryer. Since one of my friends questioned the practicality of of owning one, I'll reiterate that if you want to eat fried foods every once in awhile (anything from eggplant parm to falafel to any of the treats you've read about on this blog) there is no easier, cheaper, or healthier way to do it than with a deep fryer. Plus under what other pretense could you get a pair of welsh corgies to your apartment?
No corgis were hurt, mocked, or excessively fed in the making of the video. So lay off, PETA.
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