Archive for deep fried

Fair Food Showdown

Posted in Uncategorized with tags , , , , , , , , on September 18, 2010 by Donna Arriaga

It’s that time of year when state fairs across the country are coming to a close.  And that means, there’s no end to the number newly developed artery clogging, calorie-loaded fatty bombs that have found their way into our minds, mouths and tummies.

Any discussion of state fairs and fried food must, without a doubt, include the Texas State Fair.  The State Fair of Texas has even registered it’s unofficial tagline: “The Fried Food Capital of Texas.”

True to it’s tagline, Big Tex did not disappoint.  Here are three deep fried sensations that made it onto the 2010 Big Tex Choice Awards:

Texas Fried FRITOS Pie — Winner of Best Taste

Imagine taking a bite out of the Texas Fried Fritos Pie — a greasy, Fritos-battered popper filled with chili and sharp cheddar. Mmm.

The Big Tex site says that this smooth medley of hot, meaty, crunchy, salty, cheesy, oozing goodness will transport you back to the golden age of Fair Food.

Sounds interesting, but I’m not convinced these Pies will transport me back to the “golden age” of fair food.  All it would take to accomplish that feat is to wave a freshly fried corn dog right in front of me.  And no, not those bastard corndogs that you find in the frozen section, but good old meat on a stick that’s freshly dunked in cornmeal batter and deep fried right before my very eyes.

Fried Beer — Winner of Most Creative

This creation is a deep fried, beer-filled pretzel pocket.  Supposedly, one bite into the crisp, golden pocket delivers a gushing, all-in-one dipping sauce for that freshly fried pretzel.

Certainly creative. But I can’t stop myself from obsessing over one fatal flaw… who wants warm, er, hot beer?

Deep Fried S’mores Pop Tart

The base for this concoction is a s’mores flavored pop tart that’s battered and deep fried.  The dish is served up with a drizzling of chocolate syrup and whipped cream.

Out of all eight winners of the 2010 Big Tex Choice Awards, this dish seems most deserving of a “Least Creative Award”.  The only thing that really stands out with this dish is that — once again — someone decided to plop yet another edible item into a vat of very hot oil.  Oh but wait,  it’s also drizzled with chocolate and served up with a dollop of whipped cream.

Garnish or no garnish, this one is certainly nowhere as creative as the fried beer, or deep fried frozen margarita, or Fernie’s fried club salad — all of which made it onto the 2010 Big Tex Choice Awards short list.  Yeah.  You read it right. That last one was fried salad.

Frack! My fat a#% won’t fit into these jeans.

Posted in Uncategorized with tags , on October 17, 2008 by Donna Arriaga

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That’s what Paulina said after she ingested about 3 weeks worth of calories at the Texas State Fair.  At you can traverse the wide world of a Texan State Fair without even stepping foot near the big 10-gallon hat state.  You’ll also immediately see why Paulina said what she said about her curvaceous rear end.

Of course, you’ll miss out on actually ingesting all the gut-wrenching deep-fried foods littered about the fair.  But not to worry.  With a quick click through to the Big Tex food locator,  you too can at lease lust (or disgust) over foods saturated in way too much fat.

Chicken Fried Bacon – Thick and peppery Farm Pac® bacon is seasoned, double-dipped in a special batter and breading and deep-fried. Served with a creamy side of ranch or honey mustard sauce.   Served at  N30 located on Nimitz at MLK. Winner of Best Taste in the Big Tex Choice Awards competition.

Fried Banana Split – A mixture of banana and honey peanut butter is rolled in balls, battered and deep-fried and topped with assorted, delicious fixings, including powdered sugar, caramel and chocolate syrups, chopped peanuts, whipped cream and banana split flavored ice cream bites then fittingly crowned with the traditional cherry.  Served at the Auto Grill inside the Automobile Building. Winner of Most Creative in the Big Tex Choice Awards competition.

Deep Fried S’mores – Marshmallow cream and chocolate chips are sandwiched between two graham crackers, dipped in a feather-light batter and fried to a golden brown.  The campfire-inspired treats are dusted in powdered sugar. Included in the menu at stand N9 located near the Embarcadero entrance. Finalist in the Big Tex Choice Awards competition.

Fire & Ice – A pineapple ring is battered and deep-fried, then topped with banana-flavored whipped cream that’s been frozen in liquid nitrogen. The smoking concoction is ladled with strawberries and syrup.  Fire & Ice is served by Abel Gonzales at the family-run stand on Nimitz Drive. Finalist in the Big Tex Choice Awards competition.

Fried Pop Rocks Fundae Blast – Ignite your senses with this explosion of Tastes.  Fried Ice Cream covered in Hershey’s Syrup and Pop Rocks.  Your fuse is a Twizzler rolled in Pop Rocks.  While you disarm it, you’ll find an Atomic Fireball inside . . .“Fire in the Bowl”! Stand FW-22 located on Fun Way across from Lost Children Building.

Fried Dinner Roll – A savory dinner roll lusciously filled with cream cheese and covered with a sweet batter, placed on a stick and deep fried to perfection.  Stand TB-14 located in the Tower Building.

Green Bean Fries – Fresh Green Beans lightly battered, deep fried, and served with a side of cucumber ranch dressing for dipping!  BW’s Fried Ribs stand TB-1 in the Tower Building.

Texas Bar-B-Que Eggrolls – BW’s Chopped Beef in an eggroll wrap, deep fried to a delicate crispness, and served with BBQ sauce for dipping or ignite your senses further with a splash of Sriracha Hot Chili Sauce. BW’s Fried Ribs stand TB-1 in the Tower Building.

Ignited Moon Pie – The Original Moon Pie, lightly battered and deep fried, then gently sprinkled with powdered sugar! Stand N-9 located near the Embarcardero Building entrance.

Hot, Limp Pickle

Posted in Portland with tags , , , , , on July 14, 2008 by Donna Arriaga

Seriously. That’s what you get when…

you drop a
several week/month/year-old pickle
— who’s suspended succulence —
— was made possible thanks to a high-acid bath —
into a very, very, very
hot vat of splitter, splattering oil.

Images of hot, limp pickles danced through my mind as I challenged myself to experience this abomination of an otherwise crunchy, tangy little treat.

exhibit 2

Ever-so-bravely, I took the plunge. Not surprisingly, the outside was fried to a perfect golden, greasy little crispity crisp. Also not surprisingly, the inside — the actual pickle — was warm and soggy.

I took one bite and couldn’t finish.

Yeah, yeah. I blog smack about these nasty little GI bombs. But in all fairness, (or simply to twist things up a bit), I should share that my two dinner comrades found the contradictory soggy/crunchy pickle combination to their liking.

Still, the most impressive element of this bold experience — hands down — were my comrades’ fried-pickle comments:

“I can see it on an omelet. Really.”

“It’s like a vege alternative.”

“Ketchup on fried pickles. It’s like white trash on top of white trash,” she said with a big dollop of catsup on the end of her pickle.

“Fried pickle belch is not the tastiest.”

Our fried pickles were scrounged up at Fire on the Mountain.
Thanks, guys.
For an experienc.e