Someone once said,"I would eat my foot if it were wrapped in bacon." It might have been Smash McKenna, or Benjamin Disraeli, I can't really remember, but the delicate notion of such a gustatorial treat is poetically interesting.
Yet, I can not imagine Pintsman Extraordinaire Bernard Callahan proprietor of Keegan's Pub installing a deep fryer next to the Guinness Pumps -
'Hey, Bernard, sink a couple of pints in the lard for me and the boys . . . Get everyone from the street to the sh#thouse!'
' You Daft Wanker of Limited Awareness! Perhaps you'd like a tight Knuckle Roll to start off! Bugger off out of here!'
Nevertheless, a Texas chef has gone over the goal line stance of culinary creativity and managed to deer fry -Beer.
Witness, My Brothers!
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. He declined to say whether any special ingredients were involved.
His deep-fried beer will be officially unveiled in a fried food competition at the Texas state fair later this month.
Five ravioli-like pieces will sell for $5 (£3) and the Texas Alcoholic Commission has already ruled that people must be aged over 21 to try it.
Mr Zable has so far been deep frying Guinness but said he may switch to a pale ale in future. ( emphasis my own)
He said: "Nobody has been able to fry a liquid before. It tastes like you took a bite of hot pretzel dough and then took a drink of beer." Mr Zable previously invented dishes including chocolate-covered strawberry waffle balls and jalapeño corndog shrimps.
Last year's winner of the Texas state fair fried food competition was a recipe for deep-fried butter.
What do you wash it down with? Calamari Martini?
Well Dog My Cats! I been to eight county fairs and twelve hog-call contests, but I ain't never heard of no Deep Fried Beer!
This will . . .what's the word? Thunderbird! What's the Price? Forty Twice!
Next up, Poached Beef Jerky Ragout!