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July 22, 2006



i was always taught to use the end of a wooden spoon and press in the pan... if little bubbles come up the oil is ready.


I've always avoided anything deep-fried like the plague but I do love and eat Fleur de Courgette Beignet. This post reminds me of the wonderful Fleur I ate in Nice 10 years ago. You don't come across them much in NYC unless you make them yourself fresh from the Union Square farmer's market...maybe it's time to try it out.

Puma Clyde

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