NANCY BACKUS wrote to DAVE DRUM <=-
You mean to tell me that deep-fried Oreos are a real thing?
Apparently.... I'd never had it before Fu pulled this on us... we both like Oreos and very much like Fu's tempura... so took the chance on
it... very yummy... :)
I had the idea that it was just a semi-humourous tagline. But, then,
I don't live in Tejas nor attend state fairs.
That's a little snarky... ;) We've never lived in Texas either, and
never tried anything deep-fried at state fairs, although we did go to
the NYS state fair a few years, and found it fun... We were more
likely to check out the ethnic food stalls in the World Food Court...
:)
Not at all snarky. Just truth. I found my state fair fun when I was a
pre-adult (still in high school and before). My adult self found the
food and drink over-priced and the demonstrations that had fascinated
me as a youngster to be just another well-practiced, cynical shuck to
separate the Rubes from their 'hard-earned'. Then, as an employee of
the IL Dept of Agriculture I was required to be there every weekday of
the week preceding, the 10 days of, and the week after the fair. There
was no work scheduled during the actual fair - but no one was allowed
to take vacation. The eight fairs at which I was a forced attendee made
for a fine and burning loathing if not hatred.
And Texas is the origin/home of nearly every deep-fried frippery I have
heard of recently. So, no, it was *not* snarky. Just clear observation.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: State Fair Holiday Cookies
Categories: Cookies, Snacks
Yield: 2 Servings
1/3 c Shortening
1/3 c Sugar
2/3 c Honey
1 lg Egg
1 ts Lemon extract
3 1/2 c Flour; sifted
1 ts Baking soda
1 ts Salt
Combine honey, shortening, sugar, egg and flavoring. Blend
well. Sift together flour, soda and salt. Add dry mixture
to first mixture and stir until stiff dough is formed.
Roll dough about 1/4" thick. Cut into desired shapes to
create festive cookies.
Place on greased baking sheet and bake @ 350°F/175°C for
six minutes or until lightly browned.
Remove and cool on racks.
Frost with powdered sugar glaze when cooled and decorate
as desired.
FROM: Margaret Garland
Source: Prize Winning Recipes from the State Fair of
: Texas, 1976.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southern Fried Deep-Fat Fried Fat
Categories: Pork, Breads, Snacks
Yield: 16 Servings
1 lb Ham fat; with skin, in 16
- squares
1 qt Oil, tallow or lard
MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour
2 c Cold water
+=OR=+
2 c Club soda
Egg yolks
pn Salt
Cut the ham fat into 16 equal, squarish pieces. Set
aside.
Put oil/tallow/lard into a deep fryer or a fondue pot
to heat. While the cooking oil is heating to 360°F/180°C
......
Make the batter. I prefer to use club soda as it gives a
lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg
yolks help hold things together and blend in.
When the oil is hot, dip the chunks of fat into the
batter and fry in the hot oil until golden brown.
Serve hot.
If you have batter left over you may want to fry up some
batter-dipped crudities (cauliflower or broccoli florets,
onion rings, or bell pepper strips/rings) as an
accompaniment.
Serve with your favourite hot-pepper sauce on the side.
FROM: The fevered brain of Uncle Dirty Dave, in his
kitchen one dark and stormy night. Inspired by the glut
of fried "stuff" hawked at fairs and expositions. This
ain't "healthy" in any key. But it IS tasty.
Uncle Dirty Dave's Kitchen
MMMMM
... My people skills are fine but my tolerance for idiots needs work.
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