In article >,
Sqwertz > wrote:

> On Fri, 28 Oct 2011 17:54:58 -0700, Dan Abel wrote:
>
> > In article
> > >,
> > Ranée at Arabian Knits > wrote:
> >
> >> In article om>,
> >> Janet Wilder > wrote:
> >>
> >>> Among the gross (to me) culinary offerings was fried
> >>> Koolade. I don't even want to think about how they make that.
> >>
> >> I do, because it seems like a physical impossibility.
> >
> > Let's just say that it's not. I read about how to make deep fried Coke
> > a few years ago (also a state fair item). All I remember is that it
> > wasn't worth remembering. Basically you take solid material (bread,
> > dough, whatever), add the Coke to it and then deep fry.
>
> I got the impression is was frozen, like ice cream or popsicles, then
> deep fried. So as when you bit into it beer, errr, koolaide, came
> oozing out.

Like Ranée, I was curious as to how you could deep fry a liquid. So, I
read about it. Once I found that it wasn't really a liquid, I quickly
lost interest. OK, you got me curious about what I had deliberately
forgotten, so I did a Google. 24 million hits:

http://en.wikipedia.org/wiki/Fried_Coke

"Fried Coke is frozen Coca-Cola-flavored batter which is deep-fried and
then topped with Coca-Cola syrup, whipped cream, cinnamon sugar, and a
cherry. It was introduced by inventor Abel Gonzales, Jr., at the 2006
State Fair of Texas where it won the title of "Most Creative" in the
second annual judged competition among food vendors."

--
Dan Abel
Petaluma, California USA