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American Dining Traditions and Thermodynamics

Posted 11-26-2010 at 21:54 by Arquebus12

My first attempt at frying a turkey was a rousing success this year. Not only did it come out great, from start to finish took less than an hour, down from at least 4 hours of baking time in a conventional oven.

I was concerned about introducing a dozen pounds of water based avian flesh into 4 gallons of 320 boiling oil, feeling downright leery of the violent reaction that was to result. And there was one, replete with boiling, bubbling, splashing and hissing; but as I had taken...
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