One from my bartending blog, Transmissions from Agent J:
Breaking news in the gentlemanly sciences: a Texas man has successfully found a way to deep-fry beer. Look upon his works, ye mighty, and despair.
Apparently, the trick is to have a pocket of beer trapped inside a ravioli made of pretzel dough which then gets deep-fried at 375 degrees for about 20 seconds. According to the report, this is just enough time to cook the dough but not to evaporate the beer, nor to cook out the alcohol from it. Mark Zable said it took him three years to get it just right, and he's filed for a patent on the process. According to his website, he's going global with this baby: "If you are interested in purchasing Fried Beer for your restaurant or bar, please use the Contact Us page and send us an email."
I'm going to have to try this out for myself at home, of course, strictly in the name of science and all its wonders. Stay tuned for a Kentuckified spin on Zable's Texan-fried treat.
- - JSH