KnightsOfKnee Posted February 18, 2009 Share Posted February 18, 2009 Clicky Clicky Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted February 18, 2009 Share Posted February 18, 2009 dude. health benefits aside, that sounds like it could be awesome. Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted February 18, 2009 Share Posted February 18, 2009 I'm wondering how the bacon inside the batter comes out. One of my favorite things to do when I was in the kitchen doing breakfast was to throw a couple strips of bacon in the deep fat fryer. Man thats good stuff (so is sausage). I'm just wondering if the batter keeps the bacon soft inside. This looks good if the bacon is kept from being crispified. Detlef? And no lectures about destroying the fryer oil please Quote Link to comment Share on other sites More sharing options...
driveby Posted February 18, 2009 Share Posted February 18, 2009 Possible health issues Quote Link to comment Share on other sites More sharing options...
darin3 Posted February 18, 2009 Share Posted February 18, 2009 Only about an hour or so from Austin... Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 18, 2009 Share Posted February 18, 2009 I'd hit it. Quote Link to comment Share on other sites More sharing options...
Big John Posted February 18, 2009 Share Posted February 18, 2009 An improvement? Quote Link to comment Share on other sites More sharing options...
BillyBalata Posted February 18, 2009 Share Posted February 18, 2009 And for dessert! Quote Link to comment Share on other sites More sharing options...
keggerz Posted February 19, 2009 Share Posted February 19, 2009 Yum! Quote Link to comment Share on other sites More sharing options...
KnightsOfKnee Posted February 19, 2009 Author Share Posted February 19, 2009 An improvement? yes. Quote Link to comment Share on other sites More sharing options...
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