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Old 03-28-2011, 01:22 PM   #11
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Mine has a 15 minute timer on it. At the end of the 15 minutes, it shuts off if you don't add time. It's supposed to be a safety feature but can get little annoying.
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Old 03-28-2011, 01:30 PM   #12
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I'm with cw. Go for deep fried mushrooms. When I get to heaven there is no doubt in my mind that I will find them there!
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Old 03-28-2011, 01:31 PM   #13
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Check. Deep fried mushrooms. Breaded? Stuffed?
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Old 03-28-2011, 02:05 PM   #14
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Ersters............
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Old 03-28-2011, 02:10 PM   #15
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Battered
I cup flour
1/4 c corn starch
1 tsp salt
1 tsp paprika
1 tsp baking powder.

Add water to desired consistancy.
Flour the mushrooms then dredge in the batter. Deep fry heaven.
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Old 03-28-2011, 02:24 PM   #16
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Do you realize that if you deep fat fry at the right temperature, the food will absorb almost no fat? See, you don't need to clog everyone's arteries.
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Old 03-28-2011, 02:33 PM   #17
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That's it! I'm gonna get one, too!
I would have fun trying to come up with a signature potato chip.
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Old 03-28-2011, 02:37 PM   #18
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Ohhh yuuuum!

Onion Rings
Cross cut fries (my personal fave)
Doughnuts
Apple fritters
Corn fritters
Deep fried bananas - heavenly

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Old 03-28-2011, 02:50 PM   #19
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Alix, I use this recipe that I got from Cook's Illustrated. I have never had a better tempura batter. It is soooo light and sooooo crisp! If you go to their site, you can probably read their whole story about how it works so well, but here's the basic recipe in my own words.


Shrimp Tempura
Clean & devein colossal shrimp (I used U-8's). Make one or 2 small slits in the inside edge of the shrimp to keep them from curling too much during cooking. Pat dry and set aside on paper towels.

Heat oil to 400F.

Mix dry ingredients in 1 small bowl:
1 1/2 cup flour
1/2 cup cornstarch

Whisk in another small bowl:
1 cup vodka
1 egg

When the oil gets to 385F, add 1 cup seltzer water to the wet bowl. Then whisk the wet into the dry. Whisk our most of the lumps, but don't worry about small ones.

By now, the oil should be at 400F.

Quickly dip the shrimp in the batter, then drop in the hot oil. Fry for 2-4 minutes, depending on the size, until just barely turning a pale gold.

Drain on paper towels.

Don't fry more than 1/2 - 3/4 pound in a batch.
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Old 03-28-2011, 03:25 PM   #20
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OMG, I'm drooling! I'm doing a shrimp/onion rings/mushroom/veggie tempura night. Oh...and doughnuts for dessert! WOOT!
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