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.
Hey, HONEY. Fry me up some Budweiser!
What will they think of next?