Results tagged “deepfried”

    

On the eighth day, God invented the turkey, so that man would have something to deep-fry. I have only come to this conclusion after years of doing my patriotic duty to consume massive amounts of turkey on Thanksgiving. The basic approach when frying a turkey is, well, rather similar to frying anything else. The main difference is the amount of oil involved (5 gallons in my case), and the lack of batter. The resulting skin is crispy and delicious, and the short cooking time keeps the meat from drying out. Also, once the turkey comes out of the oil, you now have a ready-made setup in which you can fry anything else that you might have in mind: chocolates, pumpkin pie, or in my case, bacon. The only real downside of this method is that there are no pan-drippings for making turkey gravy, but that can be remedied by separately roasting some turkey bits if you so desire. Here's how you proceed:

After receiving a tip from a DCist reader and fellow foodie (thanks, sophiagrrl!), we headed to the Petworth neighborhood to check out El Limeño. El Limeño opened its doors only five months ago and offers up Mexican and Salvadorian bites in a cozy atmosphere. At 201 Upshur St. NW, it's relatively close to the Georgia Avenue/Petworth Metro, but street parking is usually available as well. Upon entering we were immediately greeted by the owner, and...

By DCist Food and Drink contributor Jamie R. Liu

If you are not yet fatigued by the hype surrounding Snakes on a Plane, the Samuel L. Jackson action thriller where, um, snakes terrorize people on a plane, then head on up to Bethesda this weekend to Grapeseed, where Chef Jeff Heineman and friends have put together a super serpentine supper.

We love brunch—even those bare bones menus with just a French toast or waffle option and the requisite two eggs and choice of meat. As long as a hearty portion of TLC was applied to the preparation, the combination of carbs, butterfat, something sweet and something salty pretty much makes this meal the most satisfying of them all. This is why it pains us to see great restaurants haphazardly throw together a Sunday brunch that...

Last Week's Rumor, Confirmed

GRAND HAVEN, Mich. -- If it weren't that this DCist ran across additional snow flakes yesterday driving through the unseasonably cold spring weather, Lake Michigan looked down-right enticing when we went to the beach. Calm water, some sun, and the summer tourists from Chicagoland were nowhere in sight. And for $1.50, a bag of chocolate-covered peanuts from Fortino's on Washington Street was welcome treat. But we should have gotten a Pronto Pup, which is "a hotdog dipped in a corn meal batter and deep fried," according to this Grand Haven community center site. According to Jason Kottke, the pronto pup seems to have made its way across the lake to Minnesota. But the Grand Haven variety, which have been around for the more than 50 years, are an essential beach food.