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The danger of making desserts when bored

b
bigfellow Jan 25, 2009 03:25 PM

So it was slow in the restaurant today. We were bored and then a particular craving came over me.

I headed to the dep a couple of doors down with my sous in tow.

When we got back I made an old favorite, Deep Fried Mars Bars. Great with vanilla ice cream. So the next thing I know, we are experimenting with various candyéchocolate bars....

What felt like gaining 5 pounds later......

The moral of the story is that it can dangerous when youère bored in a stocked kitchen.

Any good experiments, stories or recipes from when you were bored, in a kitchen or bothÉ

Recipe for deep Fried Mars Bar available upon request!

  1. free sample addict aka Tracy L Apr 2, 2009 03:58 PM

    I haven't thought about this in years, but on slow afternoons the boss would send us out with $ to get the competition's product and then we'd come back and test it. Then we would try to make it better or make a variation of it. He was against duplication of the product so we had to use all of our creative genius to come up with something better. Of course, we'd have to test the final product. Sigh, those were the good old days.

    1. b
      bigfellow Apr 2, 2009 12:01 PM

      Well it was quiet in the kitchen this morning soooo we all decided to play once more. Today we stuffed different things inside of pastry and either baked or deep fried them... and no we really don't use the fryer all that much in the restaurant.

      We made chocolate chip dough as a stuffing. It was much better deep fried as a stuffing. Chocolate balls were popular some with and some with liquers in with the chocolate.
      Then came the maple syrup concoctions.

      2 Replies
      1. re: bigfellow
        LeroyT Apr 2, 2009 12:21 PM

        It's been awhile, and it's only borderline dessert, but one night I had a bit of brioche dough left over, so we made foie gras stuffed donut holes. With more work, they'd be undoubtedly delicious. We stuffed pre-fryer, but if you piped it in "apres grease" I would likely cross a river to eat it. Mmmmmmmmmm. I'll change my handle to Fatty Mcbutterpants.

        1. re: LeroyT
          kattyeyes Apr 3, 2009 06:24 AM

          Still laughing about your "handle change"--good one! :)

      2. maplesugar Jan 26, 2009 08:28 PM

        For those hounds tuning in from outside of Montreal (or even Quebec), the "dep" that bigfellow here refers to is a deppaneur, aka a corner store/convenience store. :D

        1. m
          mordacity Jan 26, 2009 06:01 PM

          Not quite boredom, but I did have lots of time on my hands. One summer vacation I was reading a novel in which the protagonists get together for lunch and finish with key lime pie. I thought that sounded really good, so I put down the book, went out and bought some key limes and made me a pie.

          1. j
            jazzy77 Jan 26, 2009 11:59 AM

            I used to work in a bakery and we would get crazy with eclairs and scones: coconut eclairs, orange mousse eclairs, bacon and raisin scones, basil and cheddar scones.

            We would also try to figure out how many things we could make using bananas, peanut butter, chocolate and caramel together. We called it the "Elvis" treatment - Elvis cookies, Elvis ice cream sandwiches, Elvis eclairs, Elvis cakes...you get the idea.

            We used to tell our boss it was "product development."

            1. amyzan Jan 26, 2009 08:52 AM

              I don't work in a kitchen, but here at home I have a tendency to cook or bake when bored in the evenings. Typically, I can't find anything on tv, am not in the midst of a good book or a knitting project, and other family refuses to play cards or otherwise interact in some way. I start perusing cookbooks or just peering into the refrigerator and pantry, and before I know it, I've started a soup and have biscuits or scones or the like in dry and wet portions, ready to go for morning. It's kind of a good habit, really. Thank God I haven't bought a deep fryer, though sometimes the baked goods do get out of hand!

              1. coll Jan 26, 2009 07:31 AM

                You cannot believe how good deep fried Smuckers Uncrustables are. Although I didn't invent it out of boredom, I heard rumors. Would make a great appetizer.

                1. todao Jan 25, 2009 08:06 PM

                  Baumkuchen will fill some your "time to kill" when you're bored in the kitchen.
                  Give it a try. It's both challenging and fun at the same time.

                  8 Replies
                  1. re: todao
                    f
                    foodie_guru Jan 26, 2009 07:12 AM

                    Bigfellow, I would love your recipe. MMMmmm.

                    1. re: foodie_guru
                      b
                      bigfellow Jan 26, 2009 09:10 AM

                      INGREDIENTS.

                      Oil for frying. Use sunflower oil, coz it’s healthier. DON’T use olive oil.
                      Plain flour.
                      Corn flour.
                      Bicarbonate of soda
                      A couple of standard-sized Mars Bar that have been cooled in the fridge (not the freezer).
                      A slice of bread, (stale or fresh).
                      Milk, skimmed seems to be best.

                      You’ll also need:

                      A deep pan for frying.
                      A mixing bowl.
                      A fork (or, ideally, a hand whisk)

                      This recipe involves deep frying with hot oil which can be dangerous - just like a chip pan. DO NOT MAKE THIS RECIPE IF YOU ARE A CHILD.

                      Don’t muck about with hot oil if you are pissed, or in a hurry, or have kids/cats/dogs about, or a load of idiots assing around in your kitchen, because, if you spill hot oil on yourself, it will be agonisingly painful and you will be scarred & scared for life. Alternatively, you might burn down your house. Never leave a pan of hot oil unattended. Before you start heating anything up, sort yourself out with a clear safe place where you can plonk your hot oil pan to cool when you’ve taken it off the heat.

                      Once you’ve sussed all the safety implications, begin ...

                      In a bowl, for each Mars Bar, put four heaped teaspoons of plain flour and two heaped teaspoons of corn flour. Add a good pinch of the bicarbonate of soda. Whisk (with a hand whisk or fork) while slowly adding enough of the milk to make a batter - which needs to be about as runny and sticky as thin custard, (you don’t need much milk).

                      Chop your Mars Bars into mouth-sized bits about 1 to 2cms long. Pour oil into pan and heat. Don’t fill your pan more than a third full. Don’t use a low-sided frying pan. (I use a large, high-sided wok).

                      As the oil heats, test its temperature by taking a small pinch of the bread and plopping it into the oil. The oil will be ready when the pinch of bread sizzles and turns slightly brown in about 10 seconds. Remove each old bit of bread as you try this test. If the oil starts to smoke, take the pan off the heat because the oil is about to catch fire, (which happens very suddenly with a big scary bang followed by huge, three foot high flames leaping from the pan).

                      When the oil is ready, dip your pieces of Mars Bar into the batter and let the excess batter drip off, then, carefully lower the pieces of Mars Bar into the oil. Put them in one at a time.

                      The batter will fry and turn light brown. You will probably need to turn the Mars Bar bits over to fry their other sides. They are ready when they are evenly browned which should take about a minute.

                      When the oil is ready, dip your pieces of Mars Bar into the batter and let the excess batter drip off, then, carefully lower the pieces of Mars Bar into the oil. Put them in one at a time.

                      The batter will fry and turn light brown. You will probably need to turn the Mars Bar bits over to fry their other sides. They are ready when they are evenly browned which should take about a minute.

                      When cooked, take the fried Mars Bar bits out of the pan and put the pan containing the hot oil in a safe place to cool down. Eat the fried Mars Bar immediately.

                      Fried Mars Bars are so darn unhealthy that they’ll probably kill you quicker than cigarettes (especially if you’re a twenty-a-day man). I’m still belching Marsey burps from the one that I ate two hours ago and I only ate one. God knows what’ll start happening when it reaches the other end of my digestive tract.

                      The picture is of whole un-chopped version.

                       
                      1. re: bigfellow
                        kattyeyes Jan 26, 2009 05:47 PM

                        Your paragraph of cautionary measures made me laugh out loud. Fry on in safety, good man. Fry on! :)

                        1. re: kattyeyes
                          b
                          bigfellow Jan 26, 2009 07:22 PM

                          What can I say...too many Brit comedies as a child and too many years in the UK and South Africa!

                          As we say in the bus: "NOW, we're cooking with gas"!!!

                          1. re: bigfellow
                            kattyeyes Feb 19, 2009 05:19 AM

                            Hi again! Count me in on doing something crazy in the kitchen with time on my hands. Last week on this board, Soop started a cool thread, "Shall we make a recipe?" which started off nicely enough as a collaborative cookie-making effort, then sadly, kinda lost steam:
                            http://chowhound.chow.com/topics/595264

                            I actually think there were additional posts removed because, at one point, we had discussed adding bacon to the cookie (and more than one poster thought that was interesting). HillJ got me thinking about bar cookies and sweetened condensed milk and lynnlato was on board with the bacon idea, so yesterday, I got inspired and ran with it. I made yummy magic bars WITHOUT coconut, and yes, with *bacon* (just a little!). If you're a sweet-n-salty lover, these are not as outrageous as you might think upon first reading about them. In any case, I had fun with this experiment, inspired by CH, and don't think I will be the only one eating these bars. Bacon--it's not just for breakfast anymore--but it was for me today in a bar cookie! ;) I think for conversational value alone, they'd be lots of fun to bring to a party.

                            1. re: kattyeyes
                              b
                              bigfellow Feb 20, 2009 10:47 AM

                              Thank you for the link. I missed that thread!

                            2. re: bigfellow
                              Ruth Lafler Apr 2, 2009 01:38 PM

                              You probably should clarify that "pissed" in British (and presumably Canadian and South African) English means "drunk" not "angry" as it does in American English. Although, you probably shouldn't mess around with hot oil when you're angry, either.

                              1. re: Ruth Lafler
                                kattyeyes Apr 3, 2009 06:25 AM

                                HA! Good clarification--I read the original in the American/angry way...but you're right, either way, don't mess with hot oil. ;)

                    2. kattyeyes Jan 25, 2009 04:07 PM

                      Try deep fried Oreos. I had them over ice cream at a pub in Amherst, MA in they were lots of fun. The Oreos become kinda cakelike when deep fried.

                      1 Reply
                      1. re: kattyeyes
                        b
                        bigfellow Jan 25, 2009 07:46 PM

                        We did them today...and twinkies, OHenry's (Canadian Candy Bar), and many wierd and wonderful things. Chocolate and grease!!!!

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