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# This is an area of food science that is alien to me.
Wheretofore would chip-shop batter come in this diagram?
(I helped save b3ta! Smallbrainfield, Tue 21 Feb 2012, 11:30, archived)
# That could conceivably be in the section labelled "roux"
although it also needs baking powder to make it all bobbly
(I helped save b3ta! Photoshop Bitch 2014 edition, Tue 21 Feb 2012, 11:33, archived)
# Flour and water with a few additives (bicard etc)
I might swap out the roux for it as you can make it with milk

Or I might just go and drink beer.
(I helped save b3ta! Wildyles is back to rimming chimps, Tue 21 Feb 2012, 11:33, archived)
# I've heard you can use beer in batter.
Perhaps you could combine the two? There's nothing finer than cooking which involves alcohol as you can drink the bits you don't use.
(I helped save b3ta! Smallbrainfield, Tue 21 Feb 2012, 11:37, archived)
# Yes, or you can not use it and drink all of it
(I helped save b3ta! Photoshop Bitch 2014 edition, Tue 21 Feb 2012, 11:38, archived)
# Batter is the same as pancakes
or Yorkshire puds
(I helped save b3ta! emvee cruor deo cruoris, Tue 21 Feb 2012, 11:40, archived)
# Truly a miracle food.
(I helped save b3ta! Smallbrainfield, Tue 21 Feb 2012, 11:43, archived)
# man batter is the same as runny egg whites
(I helped save b3ta! Ham o' Shatner -.-- --- ..- .-. / .- .-.. .-.. / --. .- -.--, Tue 21 Feb 2012, 11:47, archived)