NYT Defends Deep-Fried Food, So Dale Carson Fries Up Some Veggies
I recently read a great article in The New York Times about the advantages of deep-fried food and how it is actually good for you. Thank you, Creator! Well, the writer’s argument was based on the notion that high-quality fat is good for you, citing the ancient people of Crete who consume three times as much olive oil as Americans do daily.
I’ve never had it, but deep-fried broccoli sounds so good right now. Maybe in a light tempura-like batter?
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