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Deep-fried Beer August 26, 2010

Filed under: Now THAT's a story! — celebrationgoddess @ 10:14 pm

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

This is so great I had to put 2 posts out for Friday! What man wouldn’t love this?

By jbrookston
Thursday, August 26th, 2010 at 11:44 am in On Beer.

Here’s something a little unusual out of Texas, where someone has a new patented process for making “Fried Beer.” Not sure when, or if, it will hit California, but we can hope it will be soon. Personally, I’ve often used the proverb “frying makes every thing taste better,” and people who’ve eaten with me know I take that seriously. I live for French fries and potato chips, and my favorite sandwich is the Monte Cristo, essentially a deep-friend sandwich. I’ll fry pretty much anything, and indeed have tried frying many an unusual foodstuff. There’s certainly a rich tradition of using beer in batters and other sauces that food is cooked in, but I confess I’ve never considered frying the liquid itself, for what I thought were obvious reasons. But then I don’t have Mark Zable’s experience and wherewithal. His father Norman has had a Belgian Waffle concession stand at the Texas State Fair for 47 years, and several years ago his som Mark began tinkering with a number of new food ideas, such as Chocolate Covered Strawberry Waffle Balls and Sweet Jalapeno Corn Dog Shrimp.

But it’s his latest creation that made me sit up and take notice: Fried Beer, which they’ve trademarked and the process they use is also being patented.


To me they look a bit like ravioli with beer inside. Three years in the making, the Dallas Morning News has the story:

For three years, Zable has been on a mission to concoct Fried Beer. He remembers staring at a bar menu in a restaurant. Calamari. Nachos. Fried cheese.


“Someone needs to figure out a way to fry beer,” he thought.

Zable started experimenting. But the beer-and-dough concoction kept exploding once it hit the fryer. He kept getting burned.

So he consulted with a food scientist — still, no luck.

Then, earlier this year, he finally found the recipe for success. Now Zable keeps the process shrouded in secrecy and has applied for a Fried Beer patent and trademark.

Mark Zable figured out how to fry beer by sealing it in dough. He had to persist because early efforts blew up.

I’m certainly willing to give it a try. Apparently when you bite into it, the beer squirts out into your mouth to mix its flavor with the dough. How bad could that be? It will debut at the Texas Fair and is also one of eight finalists in the Sixth Annual Big Tex Choice Awards.

Mark Zable with his fried beer. [photo by Vernon Bryant, Dallas Morning News.]

And here’s Zable talking about what he went through to come up with it:

They’ve also set up a website, where they further describe Fried Beer:

People said it could not be done; impossible is what we were told! When you put beer into a fryer, it will cause a violent reaction with the oil…

We took that challenge and did everything we could to prove naysayers wrong! As a result of three years of research and development, we are now excited to present Fried Beer™ to the world! In such a revolutionary way, we are able to put beer inside dough that is shaped like a ravioli and deep fry it. The process is so unique, we have a patent pending on the manufacturing process!

By using our patent pending process, we are able to place beer inside a salty pretzel like dough, and deep fry it. When you take a bite, beer pours out of the inside pocket of dough. We even had to get the Texas Alcoholic Beverage Commission to rule on our new product. The verdict… You have to be over the age of 21 to purchase Fried Beer™.

The only other food I’ve seen that’s even similar is a Korean dish also called “Deep-Fried Beer” at the Korean Food website ZenKimchi’s Korean Food Journal. ZenKimchi even includes the recipe, though it seems more like a deep-fried batter that includes beer as an ingredient, so I’m not quite sure if it’s misnamed or it is similar at all. Though I may have to give the recipe a try one of these days.


Laugh, learn and liven up your taste buds!



You say tomato, I say tomahto

Filed under: Entree Recipes — celebrationgoddess @ 10:04 pm

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!) MMMMM GARLIC

Start using up all those tomahtoes in the garden!!!

Tomato Tart

Yield: Makes 4 to 6 servings


  • 1/2  (15-ounce) package refrigerated piecrusts
  • 1  garlic bulb
  • 1/2  teaspoon  olive oil
  • 1 1/2  cups  shredded fontina cheese, divided
  • 4  large tomatoes
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper


Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.

Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.

Sprinkle 1/2 cup fontina cheese over the garlic.

Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.

Bake at 350° for 45 minutes or until tart is lightly browned.

Laugh, learn and liven up your taste buds!



Use it twice if you can!

Filed under: Interesting — celebrationgoddess @ 6:18 am

THINKING THURSDAY – (enjoy learning something new!)

“There must be a reason why some people can afford to live well. They must have worked for it. I only feel angry when I see waste. When I see people throwing away things we could use.”
Mother Teresa

20 Things You Can Use Twice Before Tossing

  1. Picture of Recycle Tag - Tipnut.comDry Cleaning Bags: Use to pack suits, dresses and fine clothing when traveling, this will help protect it from wrinkles when packing. When storing the bags make sure to keep them safely out of reach of children, they really are that dangerous.
  2. Butter Wrappers: Once you’ve removed a block of butter from its wrapping, place the wrapping in a plastic container or bag and refrigerate. Use it to grease baking pans.
  3. Business Cards: Use the other side to label storage boxes and tubs and tape to the outside of the lid or side so you can see at a glance what the container is holding.
  4. Used Envelopes: These make excellent lists for groceries, To Do lists, bookmarks and labels.
  5. Cardboard Egg Cartons: You can use these to make homemade firestarters.
  6. Tissue Boxes: Once they’re empty you can use these as a plastic bag dispenser, just fill with grocery bags and you’ll be able to neatly pull out one at a time.
  7. Plastic Grocery Bags: Use as garbage pail liners, paint tray covers, packing material.
  8. Plastic Bread Clips: Save a few of the square plastic clips that keep bread bags closed to use as tiny scrapers. They come in handy to remove labels, price tags, and even do a good job scratching lottery tickets.
  9. Newspaper: Line kitty litter boxes for easy cleanup (top with kitty litter), protect work surfaces from crafts & interior paint jobs, giftwrap, use as packing material when moving or shipping.
  10. Plastic Strawberry Baskets: Use as a homemade bubble machine, hold small packets in the pantry.
  11. Cleaner Spray Bottles: Clean thoroughly and use to hold your homemade cleaners, use to spray plants…very important to clean thoroughly first.
  12. Mesh From Veggie Bags: If you buy veggies that are bagged in nylon mesh, you can use that mesh for various cleaning jobs around the house and yard. Just wad up the bag and use it as a scrubber.
  13. Styrofoam Food Trays: Clean thoroughly, wrap in foil then use as trays for giving gifts of baking.
  14. Pantyhose: Use in the garden to tie plants to stakes, make shower spa bags plus there are 20 ideas found here.
  15. Paper Towel Cardboard Rolls: Use to wrap extension cords, Christmas lights (keep untangled).
  16. Citrus Peels: Use to make your own homemade citrus cleaners, candy peels to use in baking or freeze the peels to use for zest in recipes as needed, Save your peels from citrus fruits like lemons and oranges. You can toss them in the fire place when you have a fire going to give the room a nice, fresh smell.
  17. Packing Foam Peanuts: Save them and reuse when packing breakables, storing Christmas decorations or sending gifts in the mail
  18. Brown Paper Bags: Once used, twist into small rolls and use as fire starters.
  19. Laundry Bottle Caps & Scoops: Wash thoroughly and use as sandbox, pool, bathtub toys or pet food scoopers (for dried food).
  20. Cereal Liner Bags: Clean and use for stacking meat patties before freezing, store bread crusts, cover food in the microwave.

Laugh, learn and liven up your taste buds!