KAPOW
December 18, 2010 9:52 AM   Subscribe

Fried GnoccAAAAH! (SLYT, fun starts at about 1:00.)
posted by griphus (36 comments total) 18 users marked this as a favorite

 
I like him much better in The Goonies.
posted by humboldt32 at 10:03 AM on December 18, 2010


That's hilarious. Never fry gnocci, mmmkay?
posted by dabitch at 10:08 AM on December 18, 2010


At first I was so nervous and filled with anxiety, but once I saw he was fine and laughing, I couldn't stop. Holy shit, that was funny.
posted by piratebowling at 10:08 AM on December 18, 2010


I love his final, unquenchable laugh. Why do those editorializing intertitles suggest that Steve has bad ideas? I disagree.

Now, to the kitchen.
posted by Chichibio at 10:09 AM on December 18, 2010


Oh, that was hilarious! He'd be fun to hang out with.
posted by ThatCanadianGirl at 10:15 AM on December 18, 2010


OMG that was SOOOO funny! Especially his laugh - love it!
posted by garnetgirl at 10:18 AM on December 18, 2010


That laugh will haunt me in my dreams.
posted by kmz at 10:18 AM on December 18, 2010


Wow. That's great. Also, I kind of want to try this. While wearing lots of safety equipment. And, yeah, I was nervous until I figured out he was okay.
posted by rmd1023 at 10:19 AM on December 18, 2010


I love how it starts out with "of course you can fry anything ...."
posted by a robot made out of meat at 10:20 AM on December 18, 2010


Awesome Mexican Jumping Gnocchi!
posted by Gator at 10:21 AM on December 18, 2010 [1 favorite]


He's doing it wrong. Fried gnocchi are delicious. I've fried them literally hundreds of times. (Been on the menu at the restaurant I work at for years.) I've never seen them jump or pop like that.

It's pretty obvious in this case that they are too moist. Fryer safety 101 says you don't put anything wet in the fryer or you'll get spurting/jumping (at best) or an explosion of hot oil (at worst).

The pre-packaged shelf-stable gnocchi are great for this purpose and the moisture level is just right. If you roll your own, just give them 24 in the fridge with a paper towel over them to make sure they are dry enough.

I do 1 minute in 375F peanut oil. It gets crisp on the outside, and is soft and slightly chewy on the inside. At a high temperature like this, they don't get oily or "fried" tasting.

At the restaurant we serve them as a side order with dipping sauce, to get the most mileage out of the crispy texture, but I like them in place of boiled gnocchi with either fresh pesto or a rich ragu.
posted by Anoplura at 10:22 AM on December 18, 2010 [27 favorites]


Hilarious! I love that guy's laugh but my cats didn't. They're all sitting around with that "what the hell is going on" look on their face with their ears back and their eyes wide staring at the computer screen.
posted by MaryDellamorte at 10:35 AM on December 18, 2010 [4 favorites]


snort!
posted by Confess, Fletch at 10:48 AM on December 18, 2010


That guy should forget about the cooking and pursue a career in hilarious laughing.
posted by orme at 10:55 AM on December 18, 2010 [7 favorites]


Popgnocchi.
posted by dirigibleman at 11:10 AM on December 18, 2010 [1 favorite]


Also, we need to come up with a reason for Mythbusters to fry, like, 300 pounds of gnocchi.
posted by dirigibleman at 11:11 AM on December 18, 2010 [4 favorites]


*wipes tears*

Oh man, priceless. Also, now I'm hungry. I hope he still ate them.
posted by hermitosis at 11:27 AM on December 18, 2010


I love how under "Related Videos" we get Ayn Rand on God and the Fine-Tuning Argument.
posted by hermitosis at 11:30 AM on December 18, 2010 [1 favorite]


I've watched a lot of American cooking shows, and I could never really understand why people would actually put pots of boiling hot oil on a stove, clip a thermometer to it to kinda sorta keep an eye on the temperature and then just dump whatever they want to fry in. Are domestic deep fryers really that rare? The encapsulated kind that would, say, keep exploding food safely contained? I really think the cook in the video lucked out in that he got the gnocchi out before they started popping, throwing boiling oil everywhere and splattering the entire area with a highly flammable, scalding liquid.

Yes, I thought it was funny, too, but it was like one of those youtube videos where you see a driver missing a pedestrian in a very, very close shave - it could easily have gone another way, and it should get people to think on how to avoid situations like this.
posted by PontifexPrimus at 11:32 AM on December 18, 2010 [1 favorite]


Is this something I'd have to eat food to understand?
posted by doubleozaphod at 11:49 AM on December 18, 2010 [1 favorite]


Are domestic deep fryers really that rare?

Yes.
posted by Splunge at 12:16 PM on December 18, 2010 [1 favorite]


Börk Börk Börk!
posted by fearfulsymmetry at 12:28 PM on December 18, 2010 [4 favorites]


Good to see he didn't get hurt.
posted by jiawen at 2:10 PM on December 18, 2010


Hey, I thought these things were only legal in Mexico...
posted by hincandenza at 2:11 PM on December 18, 2010 [3 favorites]


Domestic deep fryers are a huge pain in the ass to clean.

I got rid of mine and replaced it with a cast iron Dutch oven. It weighs a ton and isn't going anywhere. It's also way easier to clean.
posted by dibblda at 3:38 PM on December 18, 2010 [1 favorite]


I am new to frying myself, and the first thing I thought was "you INCREDIBLE DUMBASS, why don't you have a cover on that thing?!"

I love being able to pull the basket out of the oil, hooking it on the edge so everything can drain for a moment, then moving it away to season/towel the oil off.
posted by Evilspork at 5:16 PM on December 18, 2010


That was great; what a laugh.

I've never tried Gnocchi; does that make me agnocchistic?
posted by bwg at 5:21 PM on December 18, 2010


Somewhere in Heaven, my Italian grandmother is slowly shaking her head and scowling.
posted by spinifex23 at 5:50 PM on December 18, 2010 [2 favorites]


Whew...wiping tears.
I love my deepfryer too, though you still have to make prawn crackers in an oil-filled wok!
posted by defcom1 at 7:29 PM on December 18, 2010


That was hilarious. :D
posted by zarq at 7:41 PM on December 18, 2010


What makes them pop. High water content with thickish dough?
posted by Ad hominem at 10:58 PM on December 18, 2010


Gnoblins.
posted by spinifex23 at 11:32 PM on December 18, 2010


Shallow-frying might prove a little safer:

http://www.bbc.co.uk/food/recipes/rapid_roastini_%28quick_62923

http://www.youtube.com/watch?v=I7tHGqqaclA
posted by toddie at 4:53 AM on December 19, 2010 [1 favorite]


I know no one's reading anymore but I've got mashed potatoes mixed with kale and parmesan and cheddar cheese and the desire to deep fry scoops of it is terrible. The only thing stopping me is this post and the fear that I'll be blinded by a fried potato dumpling exploding in my eye.
posted by A Terrible Llama at 2:03 PM on December 19, 2010


....and the fear that I'll be blinded by a fried potato dumpling exploding in my eye

That's why the baby Jeebus gave us safety goggles and long sleeve turtlenecks!
posted by pdxjmorris at 3:07 PM on December 19, 2010


That's why T-Fall (and many others) gave us deep fryers with closable covers.

Covered, dedicated fryers are not, as a class, horrible pains to clean. That's nonsense. Some probably are, others are designed to be easier. What IS a pain, is draining and filtering the oil.

Commercial fryers have drains and pumps and accessories to make draining and filtering easy. Why not for home fryers? I've not found one that's good for that. I don't even find something as simple as a purpose-designed stand with funnel, to hold the funnel over whatever catches the oil coming out after filtering. I end up leaving the oil in the fryer and restricting what I cook until the oil gets to being ready for recycling. (mostly use it for potato croquettes anyway).

The video, however, was fabulous. I strongly approve and appreciate of someone being happy to laugh at their own mistakes.
posted by Goofyy at 3:53 AM on December 20, 2010


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