The beer is placed inside a pocket of salty, pretzel-like dough and then dunked in oil at 375 degrees for about 20 seconds, a short enough time for the confection to remain alcoholic.Oh, the Beeb will be having fits. People enjoying alcohol? Heaven forfend.
When diners take a bite the hot beer mixes with the dough in what is claimed to be a delicious taste sensation.
Inventor Mark Zable said it had taken him three years to come up with the cooking method and a patent for the process is pending.Presumably the Scots gave up because the tins kept exploding.
UPDATE - this post would have been on Sunday if I'd noticed it was in Dick Puddlecote's Saturday link tank.
There wouldn't be room on the wrapper for all the warnings.
ReplyDeleteCaution:
Contents hot
Contains nuts
2 UK units
1m calories
Over 18 only
Do not eat when pregnant
Suitable for vegetarians
www.beerinfusedpretzelaware.co.uk
The Telegraph must have been reading my link tanks. ;)
ReplyDeleteI, on the other hand, managed to miss it completely even when it was right below the links to my blogs on national debt.
ReplyDeleteOops.
Bucko, you're probably right, and someone would be demanding minimum pricing for them as well in case the supermarkets did them cheaper than five star restaurants.
ReplyDeleteA local chip shop used to do baked bean fritters in batter. My consumption of them is probably responsible for the hole in the ozone layer...
ReplyDeleteAt the least I'd expect that to create a hole in your trousers.
ReplyDeleteGood job I wasn't swimming underwater at the time, you could have taken a picture with your new gadget....
ReplyDeleteOnly on a high shutter speed. I reckon you'd leave the water like a Trident missile.
ReplyDelete