1 | meg

July 1st, 2009 at 7:55 pm

Ok, I don't understand…why do you need to put breading on any of this? Can't you just deep fry it “naked”? Wouldn't that be more fair? The breading is taking away from the experience. Call me a purist, but just fry it solo!

2 | freezerburns

July 1st, 2009 at 7:59 pm

Breading some of these items is the same philosophy as deep frying oreo cookies, Twinkies, etc. I admit, the burrito I could have gotten away with not deep frying but for something like this, I was afraid the toppings would just burn off.

3 | schneidermike

July 1st, 2009 at 8:22 pm

Oh man that is nasty! You fried a pancake on a pizza. I'm worried about your health.

4 | pizzaboy

July 1st, 2009 at 8:55 pm

My hero.

5 | Steve Cowie

July 1st, 2009 at 9:51 pm

As soon as I saw you dipping that pizza in the batter, I knew something wild would come out. I definitely lol'd.

6 | jreed1920

July 2nd, 2009 at 3:50 am

I am not usually a fan of deep fried stuff but I would like to see a Mac & Cheez “Frydown” which of them tastes best after being battered and fried

7 | BearSilber

July 2nd, 2009 at 5:15 am

You're a brave soul my friend…..say hello to the Frozen Deep Fried Andrew Zimmerman

“It's a an extra crispy deep fried garlic loaf….with pepperoni…sausage….” I mean what could be better than that! I'm definitely looking forward to a redo.

That Ikea plate just got molested by Pizza the Hutt (from Spaceballs), haha.

@meg – You gotta batter 'em! Makes it better (fattier )

@pizzaboy – Agreed!

Great freakin' show Greg…you da man…..made my morning already and it's only 5 am

8 | celticheart

July 2nd, 2009 at 6:00 am

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 Great show Greg!

9 | meg

July 2nd, 2009 at 7:55 am

Well OK that makes sense…but Bisquick!?! Too thick. How about a nice light breading without any added flavor? Let the pizza stand on it's own two legs. Hope to see it soon

10 | Twitted by bearsilber

July 2nd, 2009 at 5:03 am

[...] This post was Twitted by bearsilber [...]

11 | loserfairy

July 2nd, 2009 at 10:13 am

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:

12 | Alex

July 2nd, 2009 at 4:15 pm

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

13 | freezerburns

July 2nd, 2009 at 6:23 pm

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.

14 | celticheart

July 3rd, 2009 at 5:15 am

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/...

15 | JIM

July 4th, 2009 at 7:58 pm

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

16 | ratbuddy

July 6th, 2009 at 11:53 am

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

17 | zdfgaa

August 4th, 2009 at 12:18 pm

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

18 | zdfgaa

August 4th, 2009 at 7:18 pm

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

19 | hilda Banks

October 9th, 2009 at 4:13 am

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.

20 | hilda Banks

October 9th, 2009 at 4:16 am

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.

21 | Isolder74

April 29th, 2010 at 6:36 pm

As a cook this part of your show scares me……

22 | Mindy

July 27th, 2010 at 11:38 pm

Old people shouldn't use computers.