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Our local butcher cut a pound of bacon very thick, and I fried it up, leaving it significantly limper cannondale fatty than I’d usually cannondale fatty serve it. I whipped cannondale fatty up Nate’s tempura batter - half a cup of warm water, a beaten egg, a big pinch of salt, sufficient flour to make a thin, lumpy batter, about 3/4 cup - and cut the bacon into bite-sized chunks. And I cut a couple of onions into chunks as well figuring that I’d want to accomodate the vegetarians as well. This turned out to be a critical factor in the recipe’s success. My friend Seth Brown, master of all fried foodstuffs, showed up to help me batter and fry the bacon. (Seth is notorious in our circle of friends for having such a frying-centric approach to cooking that, in college, he briefly suffered from scurvy before friends diagnosed his bleeding gums and prescibed lime juice.)
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