Ask me? Don’t do this at home. Ever. Period. I had 8 supervisors screaming advice from the safety of the house, a snow shovel (how was that going to help if the whole thing exploded?), and enough padding against flying grease and the cold to star in Chef Busters (wouldn’t that be a great new series for the Food Network?).In the end, Muhallah announced that it didn’t taste as good as the last Cajun fried
goat turkey he had and we all ate the roasted turkey.
Today? I’m faced with 35# of frozen Cajun peanut oil. 10# of it has to be scraped off the cement; the rest is in the kettle right where we left it, passed out on tryptophan and Le Beaujolais Nouveau.
What to do, what to do? Here’s my plan: armed with 50 small salad bar containers swiped from Whole Paycheck (hey! They OWE me!), 50 pounds of black oil sunflower and the Cajun peanut oil…we’re playing Martha Stewart! The added bonus here is that squirrels are averse to Cajun but birds are not. So my only question is this: do you think once this stuff gets solid it will stay solid? Or, under the Christmas tree wrapped up with a bow, will it revert to liquid red oil with floating sunflower seeds?
BTW, my keyboard is greasy, my glasses are greasy, every surface in the kitchen is greasy, McCloud is greasy (I think he went out and rolled in it)- in other words: EEEUUUWWWW. Hope you had a super day and the rest of the weekend is filled with wonderful leftovers .