Hot mutton chops, fried
chicken, omelettes, fried
potatoes and coffee-- all excellent.
The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried
babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva.
He awoke at last, drowsy and lazy, and casting his eyes about in every direction, observed, "There comes, if I don't mistake, from the quarter of that arcade a steam and a smell a great deal more like fried rashers than galingale or thyme; a wedding that begins with smells like that, by my faith, ought to be plentiful and unstinting."
There was a wall made of cheeses arranged like open brick-work, and two cauldrons full of oil, bigger than those of a dyer's shop, served for cooking fritters, which when fried were taken out with two mighty shovels, and plunged into another cauldron of prepared honey that stood close by.
potatoes with onions like mother used to make.
The first speaker thought the best policy would be to offer a fried
jackass to the gods.
Here were old friends aboard, who fried
my black bass in olive oil.
Warmed-over flapjacks, warmed-over beans, fried
bacon, and coffee composed the breakfast.
That night, a little before dawn, Dan and Harvey, who had been sleeping most of the day, tumbled out to "hook" fried pies.
The crew were thus kept lively till they recovered their spirits; and Harvey was tickled with a rope's end by Long Jack for being, as the Galway man said, "sorrowful as a sick cat over fwhat couldn't be helped." He did a great deal of thinking in those dreary days; and told Dan what he thought, and Dan agreed with him - even to the extent of asking for fried pies instead of hooking them.
chips showed a higher rate of increase in breaking force at lower frying times.
The volatile products such as aldehydes are lost during the frying process; the non volatile fraction remains in the frying medium and is absorbed by the fried