i.e., the music first, then the words.
Coming from a musician. OTOH, my background is more writing so.....
Ernst Toch, I think it was, wrote a
piece called Geographical Fugue that
had words and no music.
But it is rhythmical and chanted.... so a form of music without precise notes... :) A fun piece.... :)
Yeah, I suppose, if you think of stuff like
rap as music.
+
I'd probably like them both ways.... :)
Most likely; unless they are too greasy
both in my limited experience were fine.
I'm beginning to want to search them out, and see if they are available anywhere locally still... ;)
Or make them. It may take a lot of oil
and a bit of space, but on the other hand
it might be something that worked okay in
a Presto fryer (which I basically don't
have much use for).
the real thing. in recent years my travels
have introduced me to many snacks made with
shrimp paste or fish paste and a surprising
number of deep-fried foods. It's possible that
these things had a real Asian ancestor, but
I haven't found that yet.
Someday you might run across something similar... never know... ;)
Probably made with Spam.
The other thing about deep-fried food is
that I've found a lot of places that reuse
the oil for too long. Saves in the short run.
Yeah.... and totally loses in the long run....
Reminds me of when Clean Dave and I challenged the
manager at Woodman's about using rancid oil. The
spineless thief blamed his teenage help, claiming
they'd forgotten to change the oil (believe me,
the stuff hadn't been fit to eat in days). We got
our money back and a bunch of credit to be used at
the bar upstairs, plus we got to keep the food (we
ended up dumping it in the trash in front of the
employees). Why the rest of the customers didn't
call them out is a mystery; also a mystery is how
it manages to stay in business. Uniess the dining
public basically lacks taste buds.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Kathy Pitts' Onion Rings
Categories: Snacks, Vegetables, Appetizers, Side dish
Yield: 1 batch
Slice large onions into thick slices (about 1/2 inch thick) Separate
the slices into rings.
Purchase a package of Oriental-style Tempura Mix at the grocery store
(this is sold under the Ka-Me and various other brand names).
Make the mix according to package directions, except substitute cold
beer for the liquid called for in the directions.
Dip the onion rings in the batter, and deep fry until light golden (it
won't and shouldn't get too brown). The result is a wonderful, crispy
onion ring with a very light batter coating that even people who
usually don't like onion rings seem to enjoy.
This batter is also good for fish, shrimp, fried mushrooms, fried
zucchini, etc.
Kathy in Bryan, TX
MMMMM
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