Why do orange things, when fried, begin to float?

They must have been kept in the frizzer too long before frying.

Oh yes, we float. And when you’re down here, YOU’LL… FLOAT… TOO!!!

@PandM: Great “It” reference.

Because some colours need to be fried in order to…...
rise above the rest.

It’s just strange. I was frying an orange, a lily, and a ten inch square piece of an orange VW bug (the new bug) (don’t ask). I use only high quality walnut oil, with just a hint of saffron (this dish is somewhat complicated, and usually turns out a disaster, but never mind). I was frying merrily away—using a 12 inch cast iron skillet with fleur de lis coping, and I don’t know. I must have turned my back to get some coriander, and when I looked at the pan—nothing was there! I don’t know what made me do it, but I looked up, and there was my concoction, floating in the air about ten feet above my head (yeah, high ceilings in my kitchen). They stayed up there about ten minutes and then slowly returned to the pan.

Hence, the question.

D…..
You never cease to amaze me!

You have a frying story, too? I hope, I hope

Daloon, have you stopped taking your meds? just wonderin’