I recently purchased Stouffers French Bread PIzza at my local Acme supermarket i Fallston, Md. When we cooked it if tasted stale. I've always enjoyed it in the past,but now am relucant to purchase it again.

Two weeks ago I purchased a package of your French Bread Pizza at my local Acme store in Fallston, Maryland.
I cooked it according to instructions but when we tried to eat it had an stale taste. Needless to say, we were very disappointed sinced we have always had good luck with this product in the past. Now I'm reluctant to purchase this product again.

You should use a more viscous batter and coat the whole thing, and yes, keep it frozen prior to dipping and frying.

There is no "standard" batter that's going to work for EVERYTHING. The closest I can think of to a standard is using a pancake/bisquick-like batter for sweets (twinkies, oreos, candy bars, etc.) and a beer batter (equal parts beer and flour) for anything savory. Fish batter will not taste so great with pizza. When coating with "batter," it should be a batter consistency (not soupy but not doughy, as the bisquick looks in this video). You can mess with a beer batter choosing a variety of beers and/or adding spices and such, but the most basic beers (Bud, Coors...American domestics) will best suit your needs for a "universal" batter since their flavors are not overly pronounced or overpowering. Generally speaking, the product you are battering should be defrosted in advance, otherwise your batter will burn before the product inside is thawed/cooked-through. Battered/breaded and fried products like chicken tenders and such, when cooked frozen, are battered and then forzen so that both batter and core product hit the oil frozen. Other big rule to keep in mind: if the product is essentially pre-cooked or ready to eat (which most forzen foods will be - few contain raw protien), you should only have to fry it for 1-2 minutes TOPS if it's been thawed because after that it's just too much oil absorption and burning of the batter. This is coming from a professional chef by the way, and one who will deep fry anything that isn't nailed down :)

Hey Greg after watching this show Randy had a craving for the french bread pizza that has been in the freezer for like, ever! So here's some pics of his pizza lol! Yes since it was in the freezer for a few months it was freezerburned but it came out really nice.
http://www.flickr.com/photos/24497023@N02/sets/...

The reason I am using different types of batter is I am trying to find a good consistent one. I must admit, with some testing, the Bisquik batter is a very nice fluffy batter. I may decided to use it more often.

Have ya tried just using some flour, salt, and pepper, and adding beer till it's the consistency you like?

Oh my god, that was horrific to look at, and kudos to you for trying to eat it. Part of my concern with Fryer Burns, is that you always use a different kind of fry batter, so something that tastes delicious with fried chicken batter might not taste as good with, well, bisquick batter. But that being said - that poor french bread pizza. D:

I would actually love to know how Greg chooses what he fries in. How does he make that decision??

I watched this with Randy last night after you posted it. The pride of what you did on his face was priceless lol. Must be a guy thing to be so proud to fry junk food lol :D Great show Greg!