Plan B Forum

Texas Chef Successfully Deep-Fries...Beer!

I sincerely hope the committee that hands out Nobel Prizes in the science fields have taken notice of one Texas chef who recently achieved a gastronomical breakthrough: deep-fried beer.

That’s right. According to this report: The beer is placed inside a pocket of salty, pretzel-like dough and then dunked in oil at 375 degrees for about 20 seconds, a short enough time for the confection to remain alcoholic. When diners take a bite the hot beer mixes with the dough in what is claimed to be a delicious taste sensation.


Inventor Mark Zable said it had taken him three years to come up with the cooking method and a patent for the process is pending. He declined to say whether any special ingredients were involved.

Zable will introduce the dish at a fried-food competition in Texas later this month. He’ll serve five of the ravioli-like bites for a very modest $5. If any of our Texas readers plan on attending this food festival, please report back to the Wild Chef (fswildchef@gmail.com) and let us know how they tasted.

http://www.fieldandstream.com/blogs/hun ... -friesbeer

loCAtek wrote:Serve 'em up with chocolate covered pretzels, and you have all the four junk food groups represented:

Salt, Fat, Sugar and Alcohol




...but you'll die happy!

Since when is marmite junkfood?