Re: [CH] Better late than never...
Nels Peterson family (npkp4jp@polarcomm.com)
Thu, 18 Mar 2004 19:32:33 -0600
I use an electric skillet for most of my deep frying -- however with my
vultures (sons) it works better to use a turkey fryer -- the one they gave
me has a smaller kettle (6" deep) for frying -- we'll make hush puppies next
time we make lamb kabobs.
Lamb Kabobs -- I just dump the spices, etc. over the lamb cubes, till I
think it will taste good, let it sit for a few hours to overnight . Then
deep fry it till done -- serve with roasted vegetables -- great stuff.
Best if you can find lamb lard for frying -- need to do that outside. We
get it from the local butcher shop -- render it ourselves -- outside. Lamb
lard smells very much like lanolin but can't beat it for deep frying lamb
kabobs or Fleischkuechle -- I don't make the Fleischkuechle -- my wife does.
>
> That'll be great, especially if I can ever get off my dead, lazy butt and
try it. Though
> maybe it's more a fear of being reprimanded for messing up the kitchen...
>
>
>
> > Actually, I don't use a deep fryer -- I use an electric skillet ...
>
> That's perfect!!! My mom just got the wife one of those for Christmas.
Can't wait to
> hear all the semi-panicked scoldings about oil spattering onto the
counter. ;-)))
>
>
Don't worry about the spattering -- line the counter and wall with
newspapers -- that's what I do when making a mess in the kitchen -- if its
peeling tomatoes, or canning beet pickles, or frying -- newspapers work
great to keep the mess containable.
Nels in ND -- where we still have 4 foot snowdrifts