Texan cooks up deep-fried Guinness Visitors to the forthcoming Texas State Fair will be able to enjoy* what can rightly be described as a culinary first - deep fried Guinness. Texan chef Mark Zable says he has wrestled for three years to encapsulate beer in a ravioliesque packet of pretzel-like dough which will survive 20 seconds in oil at 190°C. Zable …
Maybe we can stop the jokes about the Scots and deep frying...we draw the line at Mars Bars.
And, as a point of fact many, many years ago, at some flash place in London, I had deep fried ice cream.
It seems that those not north of Hadrian's Wall are more into the cholesterol packing fry ups....
I remember seeing that demoed on TV. Take a smallish (sugar cube sized) ball of very frozen ice cream and impale it delicately on the point of a sharp knife. Dip it in batter, hold it a few inches above the hot fat, and shake it gently loose. Lift out after 10 seconds or so.
If you get the batter thick enough to coat and protect the ice cream, and thin enough to flow over the knife cut before the falling ice cream hits the fat, it works. If not, the ice cream explodes and you get hot fat in your eyes.
Need I bother with obligatory disclaimers?
If you really want to play with temperature-inverted desserts, though, you'll not find better than a freshly made Moelleux au Chocolat...
According to : http://www.texasfriedfritopie.com/faqs.htm
"Well the Second Place Goat can't reveal any secret ingredients, but just think of all the great stuff in chili pie, then put it in a ball and fry it! Once you bite into it you get the crunch, then the chili and cheese, along with some of the messiness that a delicious traditional Fair food entails..."
But on the home page the goat gives the game away:
"Texas fried frito pie is the best use of coupons ever"
So there you have it, nothing but vouchers and Nectar points.
(Paris: well she looks like she could do with fattening up).
Stuff like this and the regular entries at http://www.thisiswhyyourefat.com/ are all very fun as a one off experiment from time to time but a lot of our less educated cross pond dwelling colonials seem to think that food like this is OK to eat every day.
Same north of the Great Wall of Newcastle.
That would be chocolate and marshmallow, surely? Or at least, chocolate flavored something and faux-marshmallow, since it's a toaster pastry and not made of real stuff at all. Maybe next year they'll deep-fry an actual s'more, now that would be prize-worthy (and enough calories to make Elvis look like a fussy eater).
since they've stopped making good Guinness in bottles about twenty years ago the whole lot has gone down in a blaze of 80s Yuppie marketing and it's not the same stuff as it used to be.
But give the Americans their due; frying their beer can only improve it - I would hate to think what this process would do my pint of Glaslyn Ale.
And I won't be surrendering mine for research purposes neither.
Use some of the Guiness (or stout of your choice) to make a beer batter then use that to coat the filling of your choice ( eg a nice piece of white fish) to go with some chips.
And then enjoy the rest of the drink with it.
Beer garden, umbrella and sound of leather on willow are optional extras.
My brother has been known to deep-fry a bacon cheeseburger which consists of a slab of cheese sandwiched in between two half-pound slabs of bacon. Both he and I are of normal size and height roughly 6 feet tall and 160 lbs. But no, I'll never eat something like that...
Paris, because she *does* need a few more
@The Vociferous Time Waster, in all seriousness though, trying to fry absolutely everything at state fairs is.. I don't know if it's consider a tradition or a running joke. I kind of thought it was a southern thing, but then read about all the weird fried stuff at the Iowa State fair. I don't eat that healthy but I can assure you I can't go to the store and buy fried Coke 8-). Or any of the other stuff in the article or comments (except the fried ice cream.)
@Steve X, regarding fried ice cream. I've seen it at the mexican restaurant in town, and there's is pretty different. They have a *large* ball of very cold ice cream, coat it in a sweet batter, and fry it. The batter gets crispy while the ice cream is quite cold. Then they drizzle honey on it, I think a little cinnamon and sugar, a little whipped cream on top and a cherry on top. I don't think they have problems with it exploding on them 8-). This thing's pretty big (like softball sized), I think people order it for a birthday, and split it with everyone at the table.
Fairly common at the Mexican/American restaurants around Phoenix Az. Ice cream scoop rolled in corn flake bits, hard frozen, then briefly fried to produce a crisp outer shell.
Traditional Mexican eateries don't have anything like this, of course.
I prefer my beer cellar temp, or colder...
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