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what's that crazy concoction you've fantasized about making? ... or had to eat?

this intrigued me today, reading about an "atomic dog" <corndog stuffed with a slaw made with sriracha>. http://chowhound.chow.com/topics/556231
i wonder if one could re-dip in the corn-dog batter and fry up the whole slaw-stuffed dog -- if the slaw were sort of "dry"? hmmmmm.

then, thinking about a solution for the "stray slaw" problem, i dreamed up this idea: wrap an egg roll wrapper around the entire slaw-stuffed dog. THEN deep fry.

but, then i thought that the corn dog batter is moot -- UNLESS one wraps in the egg roll wrapper, then dips in batter, then deep fries.

oh, the agony. my arteries are screamin'!

(i may have a name for it, now: "the straw dog").

what is the craziest concoction you've dreamed up? have you actually made it, or just kept "elaborating" your concept? (edit: paulustrious notes his winning "concoctions" are from leftovers. i've got a "re-purposing" in mind for my too-wet potato salad -- turn it into soup!).

also, what about things that other people have made, and you "had" to try it?

let's have some fun, y'all!

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  1. Most of my concoctions have been Sunday brunch things after Saturday night`s dinner party. You know the sort of thing, cerviche omelette, curry coated pollenta with pea-meal bacon, refried brie and so on.

    2 Replies
    1. re: Paulustrious

      i've got a potato salad in the fridge that is a little "wet," so i'm thinking of re-making it into "potato salad soup." maybe it'll give the comparatively bland vichyssoise a run for its money!

      1. re: alkapal

        Sounds good to me. Blend half of it. Some green onions, a few toasted sesame seeds on top. The world's your oyster. In fact and oyster or two would go quite well.

    2. I made these goofy bacon bars based on Soop's "Shall we make a recipe" thread:
      http://www.chow.com/recipes/18664

      Despite the fact no one else on the planet besides me seems to have tried making them, I can assure you they are very tasty--my friends and family thought so, too! Would love to know if anyone else made them, of course.

      alkapal, you know I'm with you in your deep fried madness. One of my favorite sushi rolls was coated in tempura batter and deep-fried...but the original place that made them changed hands. After that, the roll was never the same and I didn't have the heart to try it elsewhere--apparently, if it's not done just right, it's not even close. But the idea haunts me. Crispy outside, slightly warm but not hot inside. Mmmmmmmm!

      2 Replies
      1. re: kattyeyes

        Katty that sounds exactly like the tempura tuna roll at Pigalle in Boston...its yummy and you should try it if you get this way .

        1. re: capeanne

          I checked the menu and it does sound very much the same. But in my neck of the woods, it didn't cost $20. ;) I see Pigalle has steak tartare, too. That would be a tough restaurant to pass up! Looks very special. I appreciate the tip, capeanne--merci beaucoup!
          http://www.pigalleboston.com/menu.pdf

      2. Made my own version of pack potatoes (people love deep fried snacks here) - pack potatoes are basically parboiled potatoes, sliced in half, sandwiched back together with a garlic chilli paste, coated in a chickpea flour spicy batter and deep fried.
        My version - new potatoes sliced, scooped out, potato mixed with a hot cilantro chilli paste, refilled, skewered, smother in chickpea batter, deep fried and served up with tamarind and coconut .....Yum

        1 Reply
        1. re: waytob

          Way to go, waytob! Those sound FANTASTIC! Two of my oldest friends are originally from Kenya (they're brothers). I will have to share your suggestions with them. :)

        2. LOL >> "oh, the agony. my arteries are screamin'!"

          Is the straw dog some sort of recipe development for Paula Deen's show?!!

          I wouldn't mind a sausage casing stuffed fat with all sorts of cheeses, then grilled until the insides are all gooey (alternative is covering with batter and deep frying the "cheese sausage"). Place onto a bun, filled with chile...

          then burn your lips trying to eat this concoction before the cheese cools down!!

          6 Replies
          1. re: pinkprimp

            pinkprimp, you win the secret contest i had for this thread: the first comment about paula deen! bravo or brava, take your pick!

            now, the question is: what cheeses do you use? do you get a little char on it? and is it put on a hard roll, or a nice, soft bun, toasted with some garlic on the grill? i could try your cheese sausage with some cole slaw.

            1. re: alkapal

              Oooh! Oooh! What's my prize?? Please let it be the first made Straw Dog. Or maybe those porcupine meatballs that had me salivating last night?

              I have never made this cheese sausage (cheesweenie! haha)...but this could be this upcoming weekend's project! I imagine a mix of gooey, melty cheeses, along with some flavourful ones, like a strong Stilton maybe? Definetly charred and crispy on the outside (it's a textural contrast, you see?). I think a soft bun would be best- biting too hard may result in squirts of hot cheese on innocent bystanders!!

              1. re: pinkprimp

                alkapal, please post a photo of pinkprimp accepting your prize! ;)

                And for both of you, I have a logo for you if you open up a cheesweenie shop! Out walking today, I met a combo Chihuahua/Dachschund and I was told the pup was a Chiweenie!
                http://www.dogbreedinfo.com/chiweenie...

                Hot diggity dog! Yes, and please be careful not to injure anyone with the hot cheese.

              2. re: alkapal

                Oh gee, if you want some of Paula Deen's secret Asian recipes, there's always tempura butter and butter filled pot stickers. And don't forget butter and bacon filled "soup" dumplings. But don't burn your mouth with the hot butter, y'all!

                1. re: Caroline1

                  I totally "heard" Paula in your last sentence, C1. ;)

                  1. re: Caroline1

                    Just about any General Tso's Chicken I've ever seen in any Americanized Chinese restaurant could take Paula in an arm-wrestling contest.

              3. In fourth grade I had Spaghettios and no spoon, but I did have a large orange-flavored Halloween lollipop, the handle of which could be be bent. Spaghettios are kind of cherry-flavored anyway, so the orange mixing in was not entirely weird, just somewhat.

                1 Reply
                1. re: Cinnamon

                  For a long time this was my standard "walking around NYC" breakfast (and still is from time to time)

                  Into a bowl pour the leftovers of last nights cold instant couscous. Add olive oil, garlic paste, Italian seasoning, 2 chopped up scallions the juice of one fresh squeezed key lime, and 1 single serving container of unflavored greek yougurt (Fage regular for pereferce) stir until more or less mixed add salt and pepper and mix again. A bit rough on the stomach till you get used to it, but once you do there are few breakfasts better for a full day of constant walking.

                2. How perfect! I just downloaded these pictures!

                  Here is the back story. My friend and I were admitting to each other that we really like mini-Babybel cheese, the little round cheeses that are wrapped individually in wax. In the land of raw milk cheese, Babybel is a guilty pleasure. While chatting away, I suddenly had this urge to deep fry Babybel cheese with pickles. Don't know why, just had this urge. So we whipped up a batter mix, cut a few cheese in half, stuck a slice of pickle in between the two pieces of cheese like a small hamburger, used a toothpick to hold the ingredients together, dipped the in batter and deep-fried the little morsels. We used two different types of pickles, bread and butter, and regular dill pickle.

                  Well! It was surprisingly tasty! We preferred the bread and butter pickle version, as the sweet taste was a nice complement to the salty cheese, but both were good. For future efforts, I'd try to find a crispier batter recipe, this one was a little doughy for me.

                  The scary thing is that it only took us 40 minutes from inception of the recipe to realization of the recipe. It was just something we had to try... It really is true that you can deep-fry anything.

                  Here's the pics: The first pic show the prep of ingredients, the second pic is of the raw unbattered cheese pickle combo. The third pic is of the freshly fried cheesypickles, and the fourth pic shows you what they look like when cut up.

                   
                   
                   
                   
                  11 Replies
                  1. re: moh

                    moh -- yeah! i could eat that!

                    and i found it hilarious that you two were thinking of us here on chowhound when you carried out your plan, taking step-by-step photos! i LOVE it! ;-)

                    (ps. served with sapote?)

                    1. re: alkapal

                      (Alkapal, I'm still a little scared to try to sapote....)

                      It is kind of you, Janeh, to assume we were showing restraint. I can make no such claim to virtue. We only made 5 because that's how many mini-Babybels were in my fridge!

                    2. re: moh

                      It appears that you only made 5 of these luscious morsels - I'm impressed by your restraint!

                      1. re: moh

                        I love that the mini-Babybels look like mini cheeseburgers before they get battered up. You go, moh! And "cheesypickles" is cute as all get out. First the cheesweenie, then the Chiweenie, then the cheesypickle. Cheese is the root of all pleasures, isn't it? ;) Well, the second Chi was a dog, but still!

                        Based on what I read in the sriracha NYT thread, you might want to try a little of the rooster in your batter next round.

                        1. re: kattyeyes

                          Sriracha in the batter could work....

                          But how about adding a banana pepper ring to the cheesypickle??? Texture and spiciness in one go... One could get very chunky experimenting with all the different type of pickles that could be paired with the cheese.

                          I do love cheese! And melted cheese is so yummy.

                          1. re: moh

                            Ooooooooh, now you're talking! No question re the (ahem!) vocational hazards of your experimentation, but like you, I'm a fool for melted cheese. Batter up!

                            1. re: moh

                              suspend the hot banana peppers (maybe diced, maybe stlill in ring form) in the batter. end product is gooey cheese encased in hot pickle vinegary goodness.

                          2. re: moh

                            Try flour/egg/crumbing and frying (or battering i suppose) quartered, chilled Camembert-type not too ripe cheese. Makes a delicious open-faced sandwich on good toasted white bread with berry preserves and a leaf of butter lettuce as garnish. Used to have this as dessert after other smorrebrod at the Danish Food Center on Bloor in T.O. way back in the day.

                            1. re: buttertart

                              buttertart, when I read suggestions like this, I am thankful we don't actually own a deep fryer YET! We'll be looking soon, so I plan to get into all sorts of trouble! That open-faced fried Camembert sounds sooooooooooooooooooooo WONDERFUL!

                              1. re: kattyeyes

                                It is killer. You won't be disappointed!

                            2. I want to try deep frying strawberries dipped in lemon pound cake batter.

                              1. This is almost becoming a deep-fried wonders post, however another amazing series of concoctions I had on my last visit to England, was one of my other strange combo dreams come true. A hole-in-the-wall indian restaurant, somewhere near brick lane, took the ubiquitous dhosa and raised it to a whole new level.
                                Square dhosa's extremely crispy on the outside, soft inside, filled with all manner of savoury stuffing, wrapped up into a square package and served with a variety of dipping sauces to represent sambhal.
                                I had spicy thai chicken with chilli oil and some other creamy chilli sauce with roasted peanuts, my sister had a classic mattar paneer samosa filling with tamarind sauce, and a friend had the classic roast - roast chicken with horseradish and gravy. (They also had a fish and chips version along with vinegar and mushy peas) - surprisingly delicious, and will now lead to more experimentation with dhosa's

                                2 Replies
                                1. re: waytob

                                  Veering off into the deep fried wonders post, this recipe was in the times a while back and I always pull it out at the beginning of football season. Nothing is better than crunchy deep fried sausage!! I highly reccomend it!!!
                                  http://events.nytimes.com/recipes/111...

                                  1. re: foodsnob14

                                    foodsnob14, that chorizo fritter looks good indeed! thanks.

                                2. I'm not sure if this is much of a crazy concoction, but here goes.

                                  One day I was drinking a coffee-flavoured energy drink, thinking I shouldn't be wasting the over two bucks on it, and perhaps I don't need THAT much caffine.

                                  I do like to have some caffinated drink in the mornings.

                                  And if it had some nutrient value that would be great too, as I find it hard to eat first thing in the morning.

                                  Later I went home, and perused my cupboards, and saw my container of carnation instant breakfast which I have somehow developed a strong taste for.

                                  There's coffee brewing in the fridge.

                                  The result is a drink of strong cold coffee, milk, and breakfast drink mix, which actually tastes pretty good :D

                                  1 Reply
                                  1. re: Popkin

                                    oh my gosh, Popkin, that sounds wonderful!

                                  2. I made a pho condiment cheesecake, thai basil leaves, lime, and srirchai (what I put in my pho basically, hence the name) in a sweet cheesecake.

                                    Yea...wouldn't try that again...

                                    1 Reply
                                    1. re: AngelSanctuary

                                      heeheeheee! that is one weird cheesecake!!

                                    2. I recently saw on "Drive-ins, Diners, & Dives" a place that would sandwich American cheese between two quarter-lb patties and cook them like regular burgers. (I remember now; they were called 'Juicy Lucies'"). Not being an American cheese fan, I'm going to try it with a high-fat, sharp cheddar -maybe a Cotwild. Or I can stuff the meat with Potatoes Gratin (potatoes cut extra-small).
                                      Then there's dessert: Reeses' peanut butter cups sandwiched between two large sugar cookies, then baked! Or has that been done before?

                                      1. One of my most bizarre sandwiches is
                                        peanut butter & strawberry jelly
                                        layered with sardines. (oil type - drained)
                                        Very tasty and nutritious!

                                        1. Harg! I made knockwurst with homemade sourkraut wrapped in an every so light but fantastically crunchy poppyseed dough last night. I coupled it with german potato salad and homemade dark beer. Twer so gut!

                                          1 Reply
                                          1. re: Sal Vanilla

                                            alkisal, you *almost* snatched my "straw dog" concept -- with slaw in a dog, in a wrap of egg roll or spring roll wrapper, but..... deep fried.