On Sep 16, 2:58*pm, Frank Reid © 2010 wrote:
Texas Chef Successfully Deep-Fries...Beer!http://www.fieldandstream.com/blogs/...as-chef-succes...

I'm so happy.. excuse me, I need a moment...
Frank Reid

Doesn't sound the least bit appealing.

But then, having been a fussy eater as a child, I can remember a time
when cheese, mushrooms, cabbage, spinach, oysters (and their close
kin) catfish, turnips, herring, sardines, kolrabi, cauliflower,
broccoli, peppers (of any kind), carrots, onions,and a whole host of
other things (garlic, I may have heard of, but had never been exposed
to until my palate expanded. Avocados, kiwi, dates, figs, herbs and a
host of other things taken for granted today may as well from been
from.....and stayed on.....another planet, for all we knew of them)
didn't sound appealing.

Might have to give it a try some day. But what to serve with it?
Where I grew up, a beer was traditionally served with a shot or a
bloody mary. Interesting, but probably not quite the right thing for
a family dinner. Pickled eggs? Pickled pork hocks? NASCAR
highlights videos?

giles
who, truth be told, is still not fond of spinach.....much too bland
compared to so many other wonderful greens.