Out of the fry­ing pan in Texas

The Weekend Australian - Travel - - Indulgence - BREN­DAN SHANA­HAN

fried mar­gar­i­tas and Kool-Aid pick­les. Yes, that’s pick­les in en­ergy drink-flavoured brine. In com­par­i­son, Pickle Pops — pickle-flavoured ice blocks — seem like a nour­ish­ing throw­back to more in­no­cent times.

Man­ning his stall in the food hall is Mark Zable, this year’s ti­tle­holder of ‘‘most cre­ative’’ for his lat­est in­ven­tion, deep-fried beer. Push­ing the laws of science and gas­tron­omy about as far as they will go, Zable’s deep-fried beer proves to be a con­fec­tion of small, ravi­oli-like parcels topped with an oily slick of rain­coat-yel­low cheese and filled ( as the name im­plies) with liq­uid beer.

Mor­bid cu­rios­ity and a sense of hav­ing come this far com­pel me to try it. I hand over $US5 and jam a piece into my mouth.

Imag­ine bit­ing into a golden par­cel of pas­try only to feel your mouth flooded with the sen­sa­tion of hav­ing swigged the dregs from a bot­tle of lager left sitting on the ve­randa all night in sum­mer. It’s as if some­one took the hang­over and recre­ated it in food form.

Toss­ing the rest and swill­ing my mouth out with Coca-Cola, I make my way out­side and grab a real lunch: pork chop on a stick with a side of fried but­ter. big­tex.com fried­beer.net

BREN­DAN SHANA­HAN

Deep-fried beer is an ac­quired taste

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