April 01, 2007
Deep fried goldfish.
Never before have our little fishy friends been so grateful for the powers of convection.
some wander by mistake
10 years ago
Damn that thing took ten years to develop. The main focus is for safety - the water below seems to balance it all out so that you can add water and ice to the oil above and it won't "explode".
*runs away before she's asked to translate the whole damn thing*
Assuming they've got the explosion problem licked, I'm wondering how they're oxygenating the water for the fish.
*blows whistle, waves hands Stop that Gomi!
I was sort of hoping for a new snacking sensation here...
I thought they already did that. I've been eating them at bars since forever.