Stay crunchy, even in milk.
I love bacon so much.
In forty-five minutes, it'll all be done. We'll all be good and crispy, but we'll still be number one.
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.
What I really like is this salted calamari - with jalapenos on top.
I really love fried chicken.
Toast is me. I am toast.
Bacon. Crispy. Salty. I could just eat a mountain of bacon for breakfast; it's so delicious.
I'm a fry lover.
Bacon. Let's talk about bacon. There's no meat more glorious than bacon. You can add it to pasta instead of cheese. You can stick it in a sandwich, er... instead of cheese.
I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
Crackers are short on sparkle.
I don't want to read what is going to slide down easily; there has to be some crunch, a certain amount of resilience.
I like French fries," I say. I like French fries? I sound like a slow child in a made-for-TV movie.
I'm a sucker for fried chicken - I really love it.
Detroit is a great deli city. If only GM could learn from what the delis in Detroit are doing! The best rye bread anywhere - double-baked, crispy, warm rye that they serve their sandwiches with - and great corned beef. It's a passionate deli town.
