The LA Times ran
a piece of journalistic Fried Fluff on a Stick a very serious article yesterday about the fried foods being offered at this year’s LA County fair.
The hungry and the curious follow the greasy, but alluring, scent of batter frying in hot oil to Charlie Boghosian’s stand at the Los Angeles County Fair in Pomona.
When they arrive, the menu stops them in their tracks: deep-fried Twinkies, deep-friend Oreos, deep-fried avocados, deep-fried pickles, deep-fried olives and more.
Boghosian sees himself as not just a fried-food salesman, but as a fried-food innovator. He recently saw possibilities in churros, the already deep-fried sugary treat. He bought one at a nearby stand and took it to his trailer, where he cut it into four pieces. He mixed the pieces in wet pancake batter and dunked them into a frying vat filled with 370-degree soybean oil.
According to the – um – article, this method of preparing food at fairs is becoming increasingly common and popular. Might this increase in deep frying absolutely anything have something to do with current trend of minor increases in Americas average girth? Or with the resent introduction of HP’s ‘slim fast – the digital way’ camera ? Nah, just me.
At the Texas State Fair (formerly known as the State Fair of Texas), birthplace of the corn dog, a vendor won best ‘taste’ category with deep-fried peanut butter, jelly and banana sandwiches. (This seems to prove that taste in food and presidents is relative.)
Oh! And don’t miss the slide show. (Deep-fried Snickers bars?! WTF?!)
I think this is just a simple case of out of the frying pan and into the fire – um – fat!