Out of the frying pan in Texas
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
Deep-fried beer is an acquired taste