Texas cuisine. . . .
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.
His deep-fried beer will be officially unveiled in a fried food competition at the Texas state fair later this month.
Five ravioli-like pieces will sell for $5 (£3) and the Texas Alcoholic Commission has already ruled that people must be aged over 21 to try it.
Mr Zable has so far been deep frying Guinness but said he may switch to a pale ale in future.
He said: “Nobody has been able to fry a liquid before. It tastes like you took a bite of hot pretzel dough and then took a drink of beer.” Mr Zable previously invented dishes including chocolate-covered strawberry waffle balls and jalapeño corndog shrimps.
Last year’s winner of the Texas state fair fried food competition was a recipe for deep-fried butter.
Would you like some chicken-fried bacon with that?
Occasionally throughout history, a visionary comes along who should be honored for his Herculean efforts in swimming upstream against the tide of political correctness.
Such a man is Frank Sodolak, who is pretty darned sure he invented chicken-fried bacon.
Sodolak, owner of Sodolak’s Original Country Inn in this small town (population 489) about 13 miles southwest of College Station — that’s about 100 miles northeast of Austin — serves the breaded and deep-fried bacon as one of his appetizers. For that totally brown meal, he says some people order it as an appetizer to go with their chicken-fried steak. . .
Sodolak makes his chicken-fried bacon by double-dipping uncooked bacon strips in milk and flour. Then he tosses the breaded strips in a Fryolator and nukes them in animal/vegetable oil for three or four minutes.
For that final touch, the chicken-fried bacon is served with a bowl of cream gravy. . . .
“I’ve never heard of anything worse,” said Jayne Hurley, senior nutritionist at the Center for Science in the Public Interest in Washington D.C., the same bunch of food frumps who warned us about theater popcorn, guacamole and Chinese food.
“They’ve taken fat, they’ve doubled-coated it in fat, they’ve fried it in more fat, and then served it with a side order of fat.”
HT: George Clay