You've probably seen this already on BoingBoing or Digg, but there's this restaurant in Japan that uses a deep fryer with little goldfish swimming underneath in the same tank. It's pretty simple: the water and oil separate naturally, so the fish totally don't mind. Plus, the presence of a H20 layer underneath the oil makes for a splash-free deep frying experience, since any excess water molecules trickle down to the bottom instead of being flat out rejected and causing a huge splash.
My only qualm with this is goldfish poop. Doesn't that inevitably float upwards? That, and goldfish death. The dead ones float belly up to the surface, don't they? So some unlucky customer could be having goldfish tempura for dinner.
Pretty cool, but there is one thing I don't get: the movie shows the oil having a temperature over 160 degrees Celsius. Why does not the heat of the oil carry over to the water, boiling the fish to death? Maybe it is explained in the commentary, but my japanese is not that good yet. :(
Posted by: Peter | March 30, 2007 at 08:33 AM
Once again, I have to ask myself: what's the point? I can't see the logic of how goldfish underneath a deep fryer would serve a purpose in any way.
Posted by: mq1986 | April 03, 2007 at 11:31 AM