A question vis-a-vis chili and other accompaniments

[Limmo]

You could always dip a Chocodile in tempura batter and then, y'know, sorta deep-fry it. 

I will send $2.78 to the first person who does this and posts photos of the result on the TOUAMB Flickr.

[Nabubrush]

Buddy of mine, serious eater, had the deep-fried Snickers. He said they suck. This is like the only time I've ever heard of that he ate anything and didn't like it.

[pmcd9]

This thread is an abomination.

[Doc]

I can't speak to a snickers but deep fried mars bars are alright. Not the greatest thing on earth but tasty in a fully commiting to the sin of gluttony kind of way.

[linnea]

Why is it that frying renders foods so grelicious, yet so hella bad for you? It's a question that I ask myself when I order a salad instead of the deep-fried halibut giraffe n' chips. Or chicken tenders. Or buffalo wings.

Dammit, now I'm all hungry. Payday isn't until the 10th.

[side_show]

When it comes to things that really aren't meant to be deep fried, that are anyway... I'd say the tastiest is sushi maki.  It's such a crazy bastardization.   How can we make this predominantly healthy food stuff into something that is so bad for you that you Japanese mama will cry?  I know let's deep fry that mother fucker!  There is a proliferation of deep fried maki around, and most of it is ho-hum, but there's this one roll that a place near by makes called "happy mouth" with spicy tuna, avocado and salmon that they then dip in tempura and deep fry just long enough to crisp-i-fy it without cooking the stuff inside.  So wrong.  So right.  What someone needs to do is put it on a stick and sell it at amusement parks.  Sushi-yahoo!

When it comes to chili I made an ass kicking slow cooker chili with this beautiful sun-dried tomato turkey sausage and sweet potatoes.  It was so good.  Sometimes I regret that I never work from recipes, because I'm pretty sure this is one I'll never replicate perfectly again.