On Tuesday, August 25, 2020 at 6:25:31 PM UTC-4, wrote:
> On Tuesday, August 25, 2020 at 5:09:05 PM UTC-5, Bruce wrote:
> > On Tue, 25 Aug 2020 13:37:50 -0700 (PDT), Bryan Simmons
> > > wrote:
> >
> > >On Tuesday, August 25, 2020 at 1:15:03 PM UTC-5, Sheldon wrote:
> > >> On Tue, 25 Aug 2020 09:37:01 -0700, Taxed and Spent
> > >> > wrote:
> > >>
> > >> >On 8/25/2020 6:42 AM, bruce bowser wrote:
> > >> >> I thought I heard this cooking method on one of the morning radio or TV shows, I don't remember which one. Deep frying chicken is supposed to be made even better if you first put two fresh ground round hamburger patties in the fryer for about 7 minutes? Then, remove for a separate meal.
> > >> >> Then, fry the chicken in the same oil. The flavor will be better. Mmmmmm, yum yum trans fat ! ! !
> > >> >
> > >> >I like duck fat.
> > >>
> > >> That would be wasteful for frying chicken, use chicken schmaltz.
> > >
> > >I never throw away those globs of fat that are there in whole chickens.. They go into my deep fryer to improve the peanut oil.
> >
> > Maybe your freezer will make a gruesome newspaper article one day.
> Relish
>
> Minced dill pickles
> Minced sweet onion
> Prepared yellow mustard
> Finely ground black pepper
> A couple drops of Worcestershire sauce
>
> That's what's going on my hamburger.
>
> --Bryan
> https://www.flickr.com/photos/155222...posted-public/

I actually tried adding all of that (and no Ketchup) to a non-deep-fried burger last night (except the Wuz This Here Sauce), it tasted OK. I almost even recognized that from somewhere.