"Cheryl" > wrote in message
.com...
> On 4/30/2012 7:46 AM, Bryan wrote:
>
>>
>> What does the vodka do?
>
> Makes them crunchier.

interesting. can you explain further?

On Apr 30, 5:47*pm, John Kuthe > wrote:
> On Mon, 30 Apr 2012 17:41:44 -0400, Gary > wrote:
> >John Kuthe wrote:
>
> >> On Sun, 29 Apr 2012 23:21:54 -0400, Cheryl >
> >> wrote:
> >> ...
> >> >> care to share the batter recipe?
>
> >> >its just one part flour, one part club soda, a dash of vodka, garlic
> >> >salt, fresh ground pepper and powdered red pepper.
>
> >> That's why they didn't brown. Nothing with sugars in the batter.
> >> Sugars are what carmalize (brown).
>
> >> John Kuthe...
>
> >I suspect she just needed to cook them a bit longer.
>
> >Gary
>
> Or hotter. We used to have to fry the "French Donuts" hotter to get
> them to brown up, because the bag mix for our French donuts was so low
> in sugars.
>
> John Kuthe...

Time to make the donuts, loser.

On 4/30/2012 6:43 PM, Pico Rico wrote:
> > wrote in message
> .com...
>> On 4/30/2012 7:46 AM, Bryan wrote:
>>
>>>
>>> What does the vodka do?
>>
>> Makes them crunchier.
>
> interesting. can you explain further?
>
>
If you mean the science behind it, no. Just something I heard and it
seems to be true. Some put vodka in pie crust too.

On Mon, 30 Apr 2012 16:59:00 -0700 (PDT), BillyZoom
> wrote:
....

BillyBowels, the Rent Boys know all about YOURS!

John Kuthe...

On 4/30/2012 5:41 PM, Gary wrote:
> John Kuthe wrote:
>>
>> On Sun, 29 Apr 2012 23:21:54 -0400, >
>> wrote:
>> ...
>>>> care to share the batter recipe?
>>>>
>>> its just one part flour, one part club soda, a dash of vodka, garlic
>>> salt, fresh ground pepper and powdered red pepper.
>>
>> That's why they didn't brown. Nothing with sugars in the batter.
>> Sugars are what carmalize (brown).
>>
>> John Kuthe...
>
> I suspect she just needed to cook them a bit longer.

No, they were perfectly cooked.

On Mon, 30 Apr 2012 20:27:55 +0000 (UTC), tert in seattle
> wrote:

> sf wrote:
> > On Mon, 30 Apr 2012 19:12:33 +0000 (UTC), tert in seattle
> > wrote:
> >
> >> Andy wrote:
> >> >
> >> >
> >> > I'm big on caramelized onions with steak. I can eat a small mountain of
> >> > them. Quite a bit healthier than deep fried, with more onion flavor. Like
> >> > so: http://oi47.tinypic.com/r8wke0.jpg
> >>
> >> I think there's a difference between burned & caramelized
> >
> > I think the onions could have been better lighted and they probably
> > aren't burned.
>
> Yes the photography is suboptimal but given what we have to work with
> I'd still say quite a few crunchy black former onion bits are in there.

So you made the comment just to be mean?

--
Food is an important part of a balanced diet.

sf wrote:
> On Mon, 30 Apr 2012 20:27:55 +0000 (UTC), tert in seattle
> wrote:
>
>> sf wrote:
>> > On Mon, 30 Apr 2012 19:12:33 +0000 (UTC), tert in seattle
>> > wrote:
>> >
>> >> Andy wrote:
>> >> >
>> >> >
>> >> > I'm big on caramelized onions with steak. I can eat a small mountain of
>> >> > them. Quite a bit healthier than deep fried, with more onion flavor. Like
>> >> > so: http://oi47.tinypic.com/r8wke0.jpg
>> >>
>> >> I think there's a difference between burned & caramelized
>> >
>> > I think the onions could have been better lighted and they probably
>> > aren't burned.
>>
>> Yes the photography is suboptimal but given what we have to work with
>> I'd still say quite a few crunchy black former onion bits are in there.
>
> So you made the comment just to be mean?

LOL

Sqwertz wrote:
>
> On Mon, 30 Apr 2012 17:53:06 -0400, Gary wrote:
>
> > Cheryl wrote:
> >>
> >> On 4/30/2012 7:46 AM, Bryan wrote:
> >>
> >>>
> >>> What does the vodka do?
> >>
> >> Makes them crunchier.
> >
> > Ummmm....no
>
> Ummm....yes.
>
> -sw

Ummm....so it does!
http://chutzpah.typepad.com/moomoofo...a-tempura.html