April 01, 2007

Deep fried goldfish. Never before have our little fishy friends been so grateful for the powers of convection.
posted by some wander by mistake 17 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.