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Enlightened, reluctantly << home >> Lloyd's reaction upon seeing the to-do list (Guest scriner: Lloyd, natch)
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“Yeah, when I eat fresh bing cherries in January in the northern hemisphere it’s unnatural and wastes obscene amounts of jet fuel and contributes to global warming and blah, blah, blah,” said Juan to anyone who listen, “so, what’s your point?”
January 24, 2008 at 3:16 PM ::
$2.00 a pound at the local flea/farmers market last week. I wonder if we could get Argentina or Chile to try Rainiers or at least Queen Annes for next year.
'mouse on 01/24/08 at 03:21 PM ::
Browsing through a cookbook purporting to be a healthy quick alternative to fast food, I found a recipe for deep fried cherries. You really should not try this at home. It’s really really simple, buy cherries, ensure they are still on their stems, dip them in batter, dunk them in hot oil, hey presto, you have a lovely treat for your guests all in a very quick 10 minutes and minimal mess!
skif on 01/25/08 at 10:28 PM ::
I refuse to accept that this is true. Skif, I want to see exact quotes, source notes and, above all, a statement denouncing your last statement.
(Please, please tell me it ain’t so. For the love of cherries.)
boot on 01/26/08 at 06:48 PM ::
No statement denouncing my last statement and I can offer you no hope or comfort for
White, J & Farrow J, Best Ever Three & Four Ingredient Cookbook (400 fuss free and fast recipes), page 332, Deep-Fried Cherries.
The excerpt goes: Fresh fruit coated with a simple batter and then deep-fried is delicious and makes an unusual dessert....
hmm, they even advocate a box batter mix.
skif on 01/26/08 at 07:49 PM ::
Okay, I’ll just sit here and sob quietly into my beer.
I guess I should just be grateful it isn’t cherry flavoured.
boot on 01/26/08 at 10:38 PM ::
I guess I should just be grateful it isn’t cherry flavoured.
This might be the wrong time to admit that I quite like sour cherry lambic.
I agree with you, though, that subjecting cherries to the fritter batter treatment is not my idea of a good time, and making fritter batter from a box mix is just plain wrong.
(ducks sheepishly, turns in her foodista credentials at the door, hugs the bottle of cherry lambic to her chest just a little tighter)
bakerina on 01/27/08 at 07:49 AM ::
I wonder what credentials I have to turn in to reveal that I had to google sour cheery lambic to found out it’s alcohol. For alcohol, there is nothing to forgive.
skif on 01/28/08 at 12:22 AM ::