Tag Archives | Deep-fried

…It’s Website Wednesday: This Is Why You’re Fat?

This Is Why You're Fat

This Is Why You’re Fat is a blog that’s chronicling all of the silly foods that people make in the name of deliciousness, along with the weird ways people figure out to pack the most calories into a single meal. (Or in many cases, a single bite!)

Fat Food

Recent notable creations include deep fried peanut butter-covered brownie wrapped in cookie dough, and entire package of Double Stuf Oreo cream packed between two cookies, and a double bacon hamburger fatty melt that uses bacon-stuffed grilled cheese sandwiches for buns and two four-ounce beef patties for meat.

It’s guaranteed to either make you hungrier than you’ve ever been before, or sick enough to skip eating for a week, but either way, your stomach will never forgive you.

[This Is Why You’re Fat]

…Tornado Potatoes look delicious?

Tornado PotatoHere’s an idea that will make it stateside sooner than later: A spiral cut and deep-fried potato, called the Tornado Potato.

Currently, it’s a snack that’s available on the streets of Seoul, South Korea, though I’m sure it’ll be clogging the arteries of fried food fans across the globe in no time.

[Photo Via: superlocal]

[Via: Neatorama]

…Turkeys are too plain?

Thanksgiving is tomorrow, which means that all across the country, thousands of turkeys will give their lives to celebrate the slaughtering of Indians (ok, I digress, it’s also a celebration of family get-togethers and giving thanks, but it’s always good to remember the origin, right?). You could always just bake your bird for a few hours, rub it with some seasonings, and call it a day, but that wouldn’t be very much fun now, would it? DYH is here to help with some alternative holiday turkey preparations for this feathered feast.


Option One: Turducken

Made famous by John Madden, this uniquely American dish consists of a turkey stuffed with a duck stuffed with a chicken then filled with stuffing. Each bird is de-boned before its insertion, and the end result is a mass of meat and stuffing that is sure to send any vegetarians off the deep end (but then Thanksgiving isn’t exactly a vegetarian’s favorite holiday now, is it?). If three birds aren’t enough, you could attempt to recreate a roast created for a French feast in the 19th century called the Bustergophechideckneaealckideverwingailusharkolanine. This beast of a bird consisted of a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan and a passerine, because nothing says Thanksgiving like excessive excess.

Deep Fried Turkey

Option Two: Deep Fried Turkey

A Louisiana creation, the deep fried turkey is a delicious option for those short on time, as the deep frying process takes considerably less than a traditional oven or rotisserie grill method. The only thing needed to deep fry a turkey is a fryer big enough to fit the bird into, and thankfully these have become much easier to obtain thanks to the growing popularity of this dish. At three minutes per pound, you’ll have Kernel Sanders jealous in no time. Just make sure to dispose of the hot oil properly; you don’t want to end up taking a bath in the stuff.

Paper Turkey

Option Three: Paper Turkey

Though you can’t exactly eat this turkey, a paper turkey would make quite the centerpiece at your holiday table. Complete plans and instructions are readily available, and you’re sure to impress your friends with your origami mastery (though probably not your culinary skills if they try to eat it).

White Castle

Option Four: White Castle Stuffing

If you’re going to stick with cooking a classic bird, you might as well spice it up a little bit with a unique stuffing. Nothing says “I think outside the box” like a stuffing made with White Castle Burgers. The recipe is as follows:

    10 White Castle hamburgers, no pickles
    1 1/2 cups celery, diced
    1 1/4 tsp. ground thyme
    1 1/2 tsp. ground sage
    3/4 tsp. coarsely ground black pepper
    1/4 cup chicken broth

    In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

Don’t have a White Castle in your area? No problem, they sell frozen burgers at grocery stores across the country.


Option Five: Tofurky

If you’ve got a close foul friend, are vegetarian, or really just can’t stand to join in on this American tradition, Tofurky is always an option (though hopefully a last resort). Made with tofu, Tofurky supposedly has incredible turkey-like texture and flavor. I only hope they make Toduck and Tochicken soon, so that if by some freak accident I became allergic to meat, I could still enjoy a nice Tofurducken.

So there you have it, five off the wall options for this meal of the year. Just make sure you can digest everything by morning, you wouldn’t want to miss out on a Black Friday now, would you?

[Wikipedia – Turducken]

[Chef Paul Prudhomme’s Turducken Recipe]

[Instructables – How To Deep Fry A Turkey]

[MAKE: Blog – Paper Turkey Plans]

[White Castle – White Castle Burger Turkey Stuffing]

[White Castle Stuffing Via: Junk Food Blog]

[Turtle Island Foods – Tofurky]

…Hamdogs will never die?


Mmmm, nothing says artery clogging goodness like a Hamdog, a hot dog wrapped in a beef patty, then deep fried, covered with chili, cheese and onions and served on a hoagie bun…and then topped with a fried egg and two fistfuls of fries. A specialty dish at Mulligan’s Bar in Decatur, Georgia, the Hamdog isn’t something you’d want to eat on a daily basis (or even on a yearly basis), and I can only imagine the digestive coma this thing must put you in, but if you’re the type of person who will try anything once (I know I am), then you haven’t lived until you’ve conquered the Hamdog (Hear that Kobayashi?). Sadly, it looks like Mulligan’s Bar has closed, so I can only hope that they passed on the recipe for this tasty treat, or plan on taking it national in some sort of fast food chain, because the Hamdog must live on.

[Mulligan’s MySpace]

[Via: Slashfood]

[Via: Super Sized Meals]

…You can deep-fry anything?

Deep-fried Coke

Nothing says gut busting food time like the state fair rolling into town (state). If you can fit it in a deep fryer, chances are someone’s tried it, and then tried to sell it. There’s deep-fried Oreos, hamburgers, Snickers bars and Twinkies to name a few of the stranger ones, in addition to the foods you normally think of when you think of a deep fryer. The latest deep-fried sensation to sweep the nation stems from the Texas State Fair, and it’s made from Deep-Fried Coca-Cola. Abel Gonzales Jr. came up with the concoction following his 2004 hit, fried marshmallows on a stick, and his 2005 hit, fried peanut butter, banana and jelly sandwich. To make this years artery annihilator, he “deep-fries Coca-Cola-flavored batter. He then drizzles Coke fountain syrup on it. The fried Coke is topped with whipped cream, cinnamon sugar and a cherry”. His creation took top honors at the second-annual Big Tex Choice Awards Contest for creativity, beating out fried macaroni and cheese and a deep-fried cosmopolitan. My only question is this: What do you wash something like this down with?

[Via: Dethroner]