f13.net

Texas fair-food guy invents deep-fried beer (http://www.npr.org/templates/story/story.php?storyId=129595919&sc=tw&cc=share)

I wonder what the 'secret' is that he's patenting - one of you with a deep fryer should do some experiments (I take no responsibility for injuries you incur as a result of this encouragement.)

So he was actually trying to fry the liquid until his son gave him the real idea.  The guy's 4 year old is smarter than him.  Too bad he's in Texas and that will sort itself out in a few years.  :awesome_for_real:

I love how he consulted a  "food scientist" -- which, translating from self-promoting business-man to real world means a fry cook at  the localDenny) and seems overly self-satisified at being approximately at having 'discovered' that you can, in fact, put shit inside of other shit.

I guess if you only eat at McDonald's then yes, the idea that you can fill dough with "other things that are not dough, even unto liquids", is pretty out there.

I'm going to go out on a limb and guess that his brilliant idea was freezing the beer into ice cubes so he could batter it.  Same principle as when you deep-fry chocolate and it liquefies inside its bready shell.

Welp, time to cash in my chips, I'm out.  I thought deep fried butter was as low as this ride was going.

What an asshole.

Why? Guinness isn't that great - Murphy's Stout is better if you want Irish, and Fuller's London Porter is even better if you want beer snob authenticity.

 :awesome_for_real:

He's in Texas.  Where Lone Star has been (and may still be) popular at times.  We're not connoisseurs.

This does not excuse his sin against god and man.

He could have at least used Shiner Bock.

Wouldn't you have problems with the mixture separating if you tried to freeze it? I have never tried to freeze ale, but I would guess that the water would separate out before the alcohol and you'd get a nasty mess. Perhaps if you flash-froze it with liquid nitrogen?

I'd think being heated in the fryer would be more damaging to the flavor of the beer than being frozen.

Hoppy beers would get verrrrry astringent if exposed to heat. This is why I only use pale ales or IPAs in the cooking process once I'm done exposing the food to high heat. Re-cooking alpha acids at high temps = bitter as fuck food.

Err, for deep frying beer?  Or for touching Guinness?  Because I agree with Simond, Guinness is actually pretty damn bland.  Its a beer of last resort for me if my only other options are something like Budweiser.  I'd say its good for cooking into foods/desserts and thats about it.

If its the principle of him deep frying beer in general, we'll you just not very adventurous!   :awesome_for_real:

Though Simond, is Fuller's considered beer snobby over there?  I like them quite a bit (and your right they make a good porter, though I'm a bigger fan of Samuel Smiths for British Porters) but they are very mainstream and easy to get.  You can easily find Fullers products at most supermarkets in the US.  There just about as common as Guinness, and I alway sort of associate them with being a mass produced beer like it.

I was more along the lines of someone saying "Well, you do that the Irish nicked the idea of Guiness from Londoners, right?" than exclusivity. :-)

The fried food competition thing for the fair was on the news this afternoon, he did actually use shiner bock, and won the award for 'best new fried food' or someshit.

Best tasting went to fried frito pie.

For someone who lives in the country that has singlehandedly ruined beer, and has continued to desecrate it's corpse first by freezing and then deep-frying it you've got a lot of fucking nerve.


See where your impiety has brought you?

Except of course we actually brew the the best beers in the world, and have the most diverse beer scene than anywhere in the world.

But if you think Guinness is anything other than 'Irish for Bud Light' I can understand your ignorance.   :awesome_for_real: