This has been all over the news today, and I am a little shocked by how cool this is, but a Texas amateur chef, Mark Zable, in preparation for the yearly Texas State Fair, has toiled for two years perfecting the process of frying a liquid. Highlights from the NPR interview:
INSKEEP: OK. What’s fried beer?
Mr. ZABLE: Fried beer’s exactly like it sounds. I’ve taken dough, put beer in it and deep fried it.
…
INSKEEP: Now, what got you thinking about this?
Mr. ZABLE: My wife and I were sitting at a bar and looking at the, you know, appetizer menu, and I saw, you know, nachos and wings and calamari. And I said to her, you know, that’s a bunch of boring stuff. And I said, they should have fried beer. And she and I kind of looked at each other and said, that’s what we need to come up with for the fair. …
INSKEEP: So how did you successfully fry this liquid? Mr. ZABLE: You know, it was trial and error, and finally - I’d even consulted with a food scientist. She couldn’t help me figure out a way to do it. It was ultimately something my four-and-a-half-year-old son was doing that made me think, you know, I can try that. And it worked. INSKEEP: And what was it? Mr. ZABLE: I’m not going to disclose that. Someday, we’re all going to look back at this day, as September 2nd, 2010, the day fried beer was discovered. Sources:
