It may be possible to do a modified version
of them in an oven-fry with chilled canapes
sprayed with oil and put into a very hot oven.

I can see where that might be possible... :) Meanwhile, I may be

The technique has been a Thing for a long time.
If skillfully done, the results can be pretty
good. I was first introduced to it sometime
before 1962 at the elementary school caf,
where the oven-fried chicken smelled so good
that I saved my pennies until I had the 35c to
pay for a serving the next time it was offered.
It was a chicken leg sort of stewed in oil in
a mess of floury gunk, and I thought it was
delicious, being dark meat and fat, but perhaps
something not to be repeated often. To give a
frame of reference, milk, subsidized by the
county, was 2c for an 8-oz carton, whole only,
none of that nonsensical sissy skim stuff.

checking out a restaurant (Bamboo House) my youngest sister wants to eat
at with me and a mutual friend.... it would have been this past Monday,
but MG had to work that afternoon at 1, so it wouldn't work... The
friend and I had lunch anyway, but at Tandoor (with Richard)... When we reschedule, maybe I'll have a chance to see if the shrimp toasts are on
the menu... :) It serves Chinese and Thai cuisines, according to the
sign in the front window.... ;)

Thanks to the miracle of the Internet (ok, the
convenient aspects of the Internet) I can inform
you that there is no toast of any kind on any part
of the rather massive menu, most of which is an
appalling mishmosh of what people think Asian food
is like. There is the saving grace of an authentic
Chinese menu, on which you can find things that
likely would be pleasing, such as deep-fried squid
tentacles for 7.25 as an appetizer.

Probably made with Spam.

heh.

I've had supposedly seafood things that might
as well have been made with Spam.

Predominant flavor being salt....?

And grease.

Yeah - not the most enjoyable picnic ever, but at least
the echo company and some of the clams were good.

A good precise description.... :)

An accurate one, if you recall the event.

Thanks for checking on them.... :) It's good to know that
he's doing ok in that heat.... and enterprisingly using
his engineering skills... :)

Seemed to work. He didn't say anything about
Kevin or Greg, so I presume they didn't croak.

And you've since had confirmation of that from Jim Weller.... :)

I hear Dorothy Mayman has had some health
issues, though.

---------- Recipe via Meal-Master (tm) v8.01

Title: Polvo Frito - Fried Octopus
Categories: Fish/sea, Portuguese
Yield: 6 servings

1 kg Octopus 1/4 c Milk
3 Eggs beaten

salt and pepper to taste finely chopped parsley olive oil

A friend born in Portugal supplied this simple and excellent example of
Portuguese home-cooking.

Precook 1 kg of octopus, drain and cool Cut it up into generous chunks.
Beat 3 eggs, with a little milk salt and pepper to taste, and half a
bunch
of very finely chopped parsley. Coat the octopus pieces in the egg
mixture
and shallow fry in a little olive oil, turning them until are golden.
Serve.

From Meryl Constance' column in the Sydney Morning Herald, "Raw
Materials".
3/2/93. Courtesy, Mark Herron.

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 02-17-19 12:59 <=-

The technique has been a Thing for a long time.
If skillfully done, the results can be pretty
good. I was first introduced to it sometime
before 1962 at the elementary school caf,
where the oven-fried chicken smelled so good
that I saved my pennies until I had the 35c to
pay for a serving the next time it was offered.
It was a chicken leg sort of stewed in oil in
a mess of floury gunk, and I thought it was
delicious, being dark meat and fat, but perhaps
something not to be repeated often. To give a
frame of reference, milk, subsidized by the
county, was 2c for an 8-oz carton, whole only,
none of that nonsensical sissy skim stuff.

I remember grade school milk cartons.... ;) I think it was 3c for
chocolate milk (probably noty skim either).... That does make that
chicken leg a bit of a luxury item... but sounds like it was worth
every penny of it... :)

checking out a restaurant (Bamboo House) my youngest sister wants to eat
at with me and a mutual friend.... it would have been this past Monday,
but MG had to work that afternoon at 1, so it wouldn't work... The
friend and I had lunch anyway, but at Tandoor (with Richard)... When we reschedule, maybe I'll have a chance to see if the shrimp toasts are on
the menu... :) It serves Chinese and Thai cuisines, according to the
sign in the front window.... ;)

Thanks to the miracle of the Internet (ok, the
convenient aspects of the Internet) I can inform you
that there is no toast of any kind on any part of the
rather massive menu, most of which is an appalling
mishmosh of what people think Asian food is like.

Thanks for the warning.... ;) I'll probably still check the paper menu
just in case... and the "specials" board if there is one.. ;)

There is the saving grace of an authentic
Chinese menu, on which you can find things that
likely would be pleasing, such as deep-fried squid
tentacles for 7.25 as an appetizer.

Something to ask for if not offered it.... the menu, for sure... :)

Probably made with Spam.

heh.

I've had supposedly seafood things that might
as well have been made with Spam.

Predominant flavor being salt....?

And grease.

Not necessarily too bad, then.... ;)

Yeah - not the most enjoyable picnic ever, but at least
the echo company and some of the clams were good.

A good precise description.... :)

An accurate one, if you recall the event.

I do recall... memorable high and low points.... ;)

Thanks for checking on them.... :) It's good to know that
he's doing ok in that heat.... and enterprisingly using
his engineering skills... :)

Seemed to work. He didn't say anything about
Kevin or Greg, so I presume they didn't croak.

And you've since had confirmation of that from Jim Weller.... :)

I hear Dorothy Mayman has had some health
issues, though.

Sory to hear that.... hope she'll be ok... :)

ttyl neb

... Mashed potatoes with skim milk is like a sports car with an automatic.

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