[at-l] Update on FRIED TWINKIES

[nealb@midlandstech.com (William Neal)]

A lot of restaurants pour the oil back in a container and re-use it.  Four
ounces should not be too much if you got rid of it every so often.  Probably
4 ozs. would last you at least between resupply points.

One well know restaurant in Memphis has an oil going for over 80 years.
Since they replentish it and strain it every so often, it is not exactly the
same oil, but it probably has some of the original molecules.

And for batter, instead of a fish batter, just make a good thickish pancake
batter and chill it in the stream -- I understand batter sticks better when
cold.

William, The Turtle

-----Original Message-----
From: L. Parker [mailto:lparker@cacaphony.net]
Sent: Wednesday, October 16, 2002 6:23 PM
To: nealb@midlandstech.com
Cc: AT-L List (E-mail)
Subject: Re: [at-l] Update on FRIED TWINKIES


William and I have been discussing this. I started this post as an
entertainment, but with a few suggestions form William, I am beginning to
think it has real possibilities.

First of all, is it really necessary to freeze the Twinkie? Couldn't we just
chill it in a cold stream? (In a Ziploc bag of course.)

Second, William suggested (from the Stove thread) a new hiker gotta have -
the Pepsi Can Deep Fryer. Who wants to design it?

Add four ounces of oil and place over your Pepsi Can Stove, insert battered
Twinkie, and wait sixty seconds. Remove Twinkie and enjoy. Is four ounces of
oil too much to carry for a trail treat like this?

Lee I Joe

"William Neal" <nealb@midlandstech.com> wrote in message
news:<mailman.1034773114.94678.at-l@mailman.backcountry.net>...
> Got hungry and had browser search.  Found this on an English newspaper's
> site -- The Guardian.
> In the South, where the four basic food groups are barbecued, baked,
broiled
> or fried, state fairs are filled with booths that sell everything from
corn
> on a stick to club-like turkey legs. For dessert, an odd new treat has
> emerged: fried Twinkies.
> "Each Twinkie, at 160 calories and five grams of fat a pop, is impaled on
a
> stick and frozen until firm, then dipped in a batter similar to that used
to
> fry fish.
> Deep frying adds more calories and fat, and the powdered-sugar coating
> apparently complements the Twinkie's altered state.
> ``The inside creamy part stays cool, while the outside is warm,'' said
> Rhonda Yates, a postal worker spending her vacation helping Dickson with
the
> Twinkie booth.
> Suzanne Hackett, the general manager of an English restaurant in New York
> City called The ChipShop, said the fried Twinkie was born in her eatery
out
> of boredom.
> ``We had a very slow night in the restaurant so we decided to buy a bunch
of
> junk food and deep fry it,'' Hackett said Monday. ``And the Twinkies just
> tasted so good.''
> Now how are we going to get the Twikies cool enough on the Trail?
> Seriously.
>
> William, The Turtle
>