i will 100% eat some fair-food grade fried garbage, but even to me this seems like a dumb idea across the board.
like, what is the appeal of a sudden burst of tissue-burning-hot hydrophobic liquid filling your mouth? because you know that's what's happening when you bite into this. like a hell-microwaved pizza roll, except it's no other ingredients/all oily magma and you have no idea if it's cooled down on the inside, because the whole point of frying stuff is trapping heat in for rapid internal cooking. like how doing a 15 lb turkey in the oven is almost 4 hours, a 15 lb turkey in a convection oven is like 3 hours, but in a deep fryer it's under an hour. it makes frying a big hit logistically with "fast" food scenes like fairs because you are churning out batches of this or that in minutes.
also, the whole point of the thick savory condiment is to moderate the hot fried semi-ouchy, while the fat of the condiment evens out the texture and conducts and blends seasonings from various textures together.
like, i would try one because i am a large adult son with a credit card, but i'm poking it with a toothpick first and squeezing a bit out to see if its napalm.
i will 100% eat some fair-food grade fried garbage, but even to me this seems like a dumb idea across the board.
like, what is the appeal of a sudden burst of tissue-burning-hot hydrophobic liquid filling your mouth? because you know that's what's happening when you bite into this. like a hell-microwaved pizza roll, except it's no other ingredients/all oily magma and you have no idea if it's cooled down on the inside, because the whole point of frying stuff is trapping heat in for rapid internal cooking. like how doing a 15 lb turkey in the oven is almost 4 hours, a 15 lb turkey in a convection oven is like 3 hours, but in a deep fryer it's under an hour. it makes frying a big hit logistically with "fast" food scenes like fairs because you are churning out batches of this or that in minutes.
also, the whole point of the thick savory condiment is to moderate the hot fried semi-ouchy, while the fat of the condiment evens out the texture and conducts and blends seasonings from various textures together.
like, i would try one because i am a large adult son with a credit card, but i'm poking it with a toothpick first and squeezing a bit out to see if its napalm.
It might only cook long enough so the outside is cooked and the inside is nice and cool