Imperial Creative Engineering > Dioramas
Jaeger45's Dioramas--Ahch-To 11/19/17
Tamer:
Pretty awesome. Off to share.
Stan:
A masterpiece, my friend!
Jaeger45:
Hi! Thanks for the positive feedback--these were pretty fun to do. As individual "cutesie" critters, they are kind of annoying, but I sort of like the idea of functioning seabird colonies in the Star Wars universe, as part of a developed ecosystem.
Hemble, I have to admit, the thought of yet another pathetic life form turned my stomach a bit, but the following makes them much more palatable:
Ingredients
For the Batter
1 cup all-purpose flour
1 cup cornstarch
one 12-ounce can beer (we prefer Snake River's Obi-1 Organic Ale)
1 large egg
1 teaspoon kosher salt
For the Porg
6 cups peanut or canola oil
1 ½ pounds skinless porg fillets, cut into four pieces, less than ¾-inch thick
salt and pepper
malt vinegar, or lemon
Directions
1.
For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
2.
For the Porg: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.
3.
Dry porg fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
4.
When oil is at 375°F., remove one piece of porg out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes.
5.
Drain porg fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.
Happy Thanksgiving!
Tamer:
Great recipe. I am gonna have to look up that beer. Sounds good.
hemble:
LOL love the recipe mate.
Ron
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