State fair of Texas started this week. And in continuing the theme of the past few years, there was a competition to develop new and unique deep fried items. The fair has always been famous for being the birthplace of the "Corny Dog". Things are now completely out of control! First, they deep fried Oreo cookies, then Twinkies and Snickers. But coating sweets in batter and pitching them in the fryer wasn't good enough.
Last year's breakthrough in cardiac clogging technology was deep fried guacamole... Little balls of avocado gack rolled in crumb coating and fried. E-gads. This year, and I really don't see how they will ever top this- "drumroll please"-- Chicken Fried Bacon. Just let that sink in a moment. **For my homies, chicken fried "whatever" is a process of pounding a less than tender hunk of meat very thin, dredging in seasoned flour, then egg wash, then flour again, and finally deep frying til GBD(golden brown delicious). Usually served with mashed potatos and drenched in cream gravy, it really is comfort food, because you'll need to wear loose fitting clothes if you eat too much of it!**
Back to Chicken Fried Bacon: take a nice thick slice of bacon, dredge in flour, egg wash, and flour again, throw into the fry-o-lator. Once it is GBD, drain the grease and enjoy. I sure hope they have a Crestor dispenser nearby!
If I were to open a restaurant, it would be called "Food Fair", and we would serve food normally found at the fair. Funnel cakes, elephant ears, and whatever else can be dipped in batter and deep fried. Patrons would have to sign a release waiver before being served, holding us harmless should they develop any heart ailments or diabetic complications. I'm confident there would be a line around the block!
Last year's breakthrough in cardiac clogging technology was deep fried guacamole... Little balls of avocado gack rolled in crumb coating and fried. E-gads. This year, and I really don't see how they will ever top this- "drumroll please"-- Chicken Fried Bacon. Just let that sink in a moment. **For my homies, chicken fried "whatever" is a process of pounding a less than tender hunk of meat very thin, dredging in seasoned flour, then egg wash, then flour again, and finally deep frying til GBD(golden brown delicious). Usually served with mashed potatos and drenched in cream gravy, it really is comfort food, because you'll need to wear loose fitting clothes if you eat too much of it!**
Back to Chicken Fried Bacon: take a nice thick slice of bacon, dredge in flour, egg wash, and flour again, throw into the fry-o-lator. Once it is GBD, drain the grease and enjoy. I sure hope they have a Crestor dispenser nearby!
If I were to open a restaurant, it would be called "Food Fair", and we would serve food normally found at the fair. Funnel cakes, elephant ears, and whatever else can be dipped in batter and deep fried. Patrons would have to sign a release waiver before being served, holding us harmless should they develop any heart ailments or diabetic complications. I'm confident there would be a line around the block!
1 comment:
Oh dear lord, my arteries were hardening just reading about that stuff. Bleh!
I had a deep fried snickers bar at the Scandinavian Festival (WTF!) last year. It was kinda gross.
Post a Comment