i had a whole post typed up, but alas, it's been lost.   i searched the forums but didn't find a thread dedicated to fried breads, thus.   yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of res