Eeeewwww!<br><br>Hmm. Might improve some beers (*[lite][ice]) by hiding their inherent badness inside a greasy pretzel.<br><br><div class="gmail_quote">On Fri, Sep 3, 2010 at 9:11 AM, Paul Cartwright <span dir="ltr"><<a href="mailto:ale@pcartwright.com">ale@pcartwright.com</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin: 0pt 0pt 0pt 0.8ex; border-left: 1px solid rgb(204, 204, 204); padding-left: 1ex;">hmm...<br>
<a href="http://www.drudge.com/news/136191/texan-invents-deep-fried-beer" target="_blank">http://www.drudge.com/news/136191/texan-invents-deep-fried-beer</a><br>
Texan Invents Deep-Fried Beer<br>
<br>
Texas chef Mark Zable has invented deep-fried beer and will unveil it at the<br>
state fair. The beer is placed in a pocket of salty, pretzel-like dough and<br>
then dunked in oil at 375 degrees for about 20 seconds, a short enough time<br>
for the confection to remain alcoholic. "It tastes like you took a bite of<br>
hot pretzel dough and then took a drink of beer," he said.<br></blockquote><div><br>That sound _so_ appetizing... <br><br></div><blockquote class="gmail_quote" style="margin: 0pt 0pt 0pt 0.8ex; border-left: 1px solid rgb(204, 204, 204); padding-left: 1ex;">
--<br>
Paul Cartwright<br>
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</blockquote></div><br><br clear="all"><br>-- <br>-- <br>James P. Kinney III<br>I would rather stumble along in freedom than walk effortlessly in chains.<br><br><br>