You guys were bring up the differences between Porter and stouts. The difference from what I was reading is grain and flavor bills. I also remember this topic coming up on a Mr.beer form their mastered brewer found it funny so from their lack of respect, I looked into other brewing sites and methods.
Shore Lunch chicken breading is good stuff but the flavor could be a little more intense... keep same proportion of spices but add more of them! The beer batter is awesome for making onion nuggets... some may remember them from McBarf back in the late 70's/early 80's. Cut onions into 1" squares, beer batter, deep fry... MUCH easier to eat, just pop in your mouth after making sure oil is drained by giving it a squeeze. That was the trick to the McBarf version, had to give it a squeeze or hot fryer oil would sear your mouth! Why they discontinued them! If I am only making enough for 3-4 people I punch a hole in the middle of each petal with the tip of a filet knife, lets oil drain!
I don't remember these at all -- which makes sense since most of the time they were available I was a very young child. But, I found this quick write-up. I would totally smash these! mcdonalds.fandom.com/wiki/Onion_Nuggets
@@ChopAndBrew I loved them! Easy to grab and eat as you cruised up and down the main drag in town... Would grab 2 orders of them and a cheeseburger... that was supper! Now I make them for myself and friends love the bite sized less messy to eat style over a traditional onion ring that is kinda messy, onion sometimes pulls out of the breading... making a batch for Stupor Bowl... The Shore Lunch beer batter isn't what McBarf used, they had a cornmeal based breading, but it is tasty stuff and can change it up by using different beer styles...
