I'm finishing up some leftover fried seafood and pondering something. By and large, and there are exceptions to this rule, fried food is eaten with your hands, while the rest of the food groups are deemed utensil-worthy. Why? Think about it - you wouldn't just pick up a marinated, grilled chicken breast with your hands and chow down, right? (I'm assuming here.) But batter and deep-fry that thing and you can eat it with your hands out of a bucket. Not to mention you can get chicken in "finger" or "nugget" form.
Likewise, I'd like to think that you'd pick up a fork when dealing with a grilled fillet of salmon, but in fried stick form, fish is a perfectly acceptable finger food. Baked potato = fork; French fries or chips = dig in with dos manos. Does the deep-fried-ness somehow constitute a wrapper or carrying case of some kind?
You know what I'm surprised we don't see more of? Deep fried beef. Yes, there's chicken fried steak (which warrants a fork, but only, I presume, because there's gravy involved), but that's about it as far as I know. Where are the French fry-style beef strips? Beef nuggets? I guess "cow fingers" doesn't have quite the same ring to it as "chicken fingers," does it? Still, we're a nation that deep-fries Twinkies, for God's sake. How are we lagging so far behind in the fried beef category?
Unrelatedly, how much of a difference is there between "air-tight" and "water-tight"?
- v -
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