Deep Frying

French fries. Doughnuts. Fried chicken. Some of the most crave-able, iconically American foods are deep-fried.

When we lived in Bend, there was a man who was an absolute artist with a deep fryer. I just checked reviews and Hardy is still making wings and burgers. Deep-frying is an art, and it can create wonderfully hot food with rich flavor.

And at some point I decided I would not deep-fry at home. It takes a lot of oil, a deep pan, a thermometer or the experience to judge the heat of the oil, and it spatters grease. I could trim a set of equipment and a body of learning and an extra cleaning project from my life and lean into someone else's skills. When I have a relatively infrequent desire for deep-fried food, I let someone else make it.

In miniature, this is an example of what it looks like to specialize. Others deep-fry well. I let them. I buy their art when I want it. We are both better off.

I'm glad to be a member of a civilization where someone else can do the deep-frying.