mmm...deep fried cheese...

[sarea]

Happy birthday to sjerseytomato!

So I'm such a cheese curds newb that I didn't realize they had to be kept at room temperature, and after 12 hours or so, they are no longer fresh cheese curds but are simply "insufficiently aged cheese." But I still had a container of them, so what was I going to do?? Well ... last night I busted out my deep fryer and made Deep Fried Cheese Curds. If fat getting boiled to a crisp by more fat is wrong, I don't want to be right. They were yummy, and some of the squeak even came back!

Yay for long weekends. I might actually get some (gasp) writing done.

Comments

[embe11ished.livejournal.com]

Mmm. Deep Fried Cheese Curds. That brings me way back. I used to get them in at the State Fair in my youth. It was always well worth the acne breakout! But yours probably aren't as greasy as those were!

[sarea-okelani.livejournal.com]

I'd like to eat some professionally done. Deep frying things at home never tastes as good as it does outside. I'm not sure about the grease factor ... deep fried is deep fried! Haha.