American Food for Two or Four or $12 for $25 Worth of Takeout at Dopeness

Historic Downtown

Value Discount You Save
$25 52% $13
Give as a Gift
Limited quantity available
Over 50 bought

In a Nutshell

American bites with a twist, including several bacon-wrapped dogs and Cinnamon Toast Crunch chicken fingers

The Fine Print

Promotional value expires Aug 4, 2015. Amount paid never expires. Valid for Dine-in and carryout. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. BYOB available with valid I.D. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • $12 for $25 worth of American food for two
  • $25 for $50 worth of American food for four
  • $12 for $25 worth of takeout

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Merchant Location Map
  1. 1

    Historic Downtown

    332 2nd Street

    Jersey City, NJ 07302

    +12018707698

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