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Monday, February 25, 2008

Deep Fry...




I don't know what it is about deep frying in boiling hot oil that makes food taste oh so good. Maybe it is a genetic predisposition for the taste of fats. Maybe it is the inherent thrilling danger of cooking in a hot splattering and combustive medium. Maybe just the subconscious sensuousness of hot oil. Or maybe even the daring roulette of artery clogging lipids. Whatever it is, I'm totally done over analyzing. Now it is time to eat and die a slow satiating death...

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