DEEP-FRIED HAND AND A SIMPLE DIP

DEEP-FRIED HAND

I once deep-fried my right hand. I mentioned this in my first ever cooking post, a now legendary thesis on couscous viewed by tens of people. Since then, I have been asked what on earth was I trying to do. Was I attempting to push the boundaries of cuisine to encompass the truly weird and wonderful, 30 years before Heston Blumenthal had been invented? No, of course not. It was simple stupidity. I was in my last year at school and had yet to take my A-levels so I was officially unintelligent.

One Friday evening I was left to my own devices to cook my dinner. My device of choice was an electric deep fat fryer which I realise now had a serious design defect. As I remember it, there was no handle or other obvious means of lifting the lid. So, having let my chips (or “fries” for my international audience) fry for several minutes, I then wanted to see if they were ready to eat. The fryer had an internal wire basket which you could raise and lower and that basket (unlike the lid) had its own detachable handle. Holding this handle in my left hand, I used one end to poke the fryer’s lid half open. With my right hand I operated the mechanism to raise the internal basket and then put my hand in to grab a chip to taste. I know, I know, this was not the cleverest thing to do. And to think of the millions of pounds the British taxpayer had spent on my education up to that point. Whilst my right hand was under the half raised lid and whilst I was focusing on retrieving a chip to sample, my left hand was not really concentrating on its lid lifting responsibilities. The end of the makeshift lid prop slipped from the edge of the lid whose rather hot underside fell onto my right hand. “Ooh ow!” I said. Or words to the effect. Of course my natural instinct was to withdraw my trapped hand PDQ but the fryer was not going to let its prey go that easily. Result: the fryer and its boiling contents rushed rapidly towards the edge of the kitchen counter. I now had a split second to make a decision. Continue to withdraw my hand and allow the fryer to crash to the floor and spew its scalding, oily contents everywhere? Or keep my hand in the jaws of Hell and use a combination of my body and my left hand to check the teetering fryer’s descent and shovel the whole thing back on to the counter?

Now let me explain something (sorry if the suspense is killing you …). I am not one of life’s heroes. In fact, I am made of 70% afraidium and 30% lily liver. Once, on a business trip to China, I saw a table showing the Western calendar year of my birth to be the year of the dragon. Pretty cool, I thought. Until I realised my birthday (being in January) is just before the Chinese New Year, so I was actually born in the previous Chinese year: the year of the rabbit. How very fitting. I never got into fights at school because I always ran away like a frightened bunny at the first hint of trouble.

So the decision was obvious, wasn’t it? Yes, I gallantly rescued the fryer from its fall, leaving my hand inside and prolonging the agony. WHAT?! WHY???! Well, let me take you into the mind of an eighteen year old male for a moment. A grim prospect I know, but focus on the matter at hand and don’t look in any dark places. You see, the notion of cleaning up a kitchen floor awash with cooking oil and half cooked chips is something that the teenage male of the species just could not countenance. In fact, cleaning anything (including himself) is abhorrent to a young male of that age. These instincts were easily strong enough to overcome the instincts of a raging coward.

Finally, I extricated my wilting and somewhat scarlet hand from the infernal machine. That night in the pub, I ordered a pint of bitter to hold in my left hand and a pint of iced water to hold my right hand. Fortunately, not too much damage was done. I think the basket of chips saved me from the worst that the hot oil could do. You will be pleased to hear that a few months later I passed my A-levels and I have never deep-fried either of my hands since. Just goes to show what a good education can do for you. (I frequently try to cook my hands by other methods but I will leave those tales for another day.)

A SIMPLE DIP

SweetChilliCreamCheese 2
I know that’s not coriander in the background! I wasn’t feeling exotic that day.

Having read the above, you may think that the simple dip mentioned in the title is me. That would be understandable but no, I’m going to leave you with the simplest idea for an absolutely moreish dip which is a little bit different. Thanks to my sister for this treat. Making it is not only easy but it is absolutely pain free. Get a small tub of soft cream cheese like Philadelphia or a supermarket equivalent. The low fat versions do the job. Turn it out onto a small plate and pour over some sweet chilli dipping sauce. That’s it! If you are out to impress anyone and convince them you are truly exotic, sprinkle over some chopped coriander leaves (over the dip, not yourself although I suppose it depends on how exotic you want to appear). Fresh coriander leaves are called cilantro in the US; travel, like A-levels, is an education but much more fun.

Whether con cilantro or sin cilantro, simply dig in with your favourite dipping implement (now, now, titter ye not). My dipworthy snack product of choice would be a humble wholewheat breadstick. Mix up the sweet chilli sauce with the cheese as you go and you will find it delicious, creamy and cool. In fact, if you have recently scalded your hand it would probably make a delightfully soothing salve…..

Colin

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