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State Fair Food Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 1:34PM

This state fair food quiz will test you on all your favorites, like cotton candy, fried twinkies, corn dogs, funnel cake and more.

State Fair Trivia

At its public debut at the 1904 St. Louis World's Fair, cotton candy was sold as:

  • Fairy Floss
  • Cotton Fluff
  • Candy Cloud
  • Sugar Pillow

Which one of these deep-fried fair treats uses unleavened batter?

  • Fried dough
  • Funnel cake
  • Elephant ear
  • Zeppole

In the 1700s, colonial kettle corn was originally sweetened with:

  • Cane sugar
  • Honey & molasses
  • Corn syrup
  • Maple syrup

'Bout how many grams of delicious, batter-dipped fat are in a deep-fried Twinkie?

  • 18
  • 26
  • 34
  • 40

Springfield, Ill.'s Cozy Dog Drive-In introduced this item as the original corn dog handle:

  • Popsicle stick
  • Chopstick
  • Toothpick
  • Cocktail fork

Which state's fair recently became the first to ban trans-fat cooking oils?

  • Indiana
  • California
  • New York
  • Maryland

Snow Cone King Sammie Bert introduced his handmade shaved ice concoction at the Texas State Fair in:

  • 1903
  • 1919
  • 1922
  • 1926

Saltwater taffy was invented at this tourist hotspot during the 1880s:

  • Ocean City, Md.
  • Myrtle Beach, S.C.
  • Long Beach, Calif.
  • Atlantic City, N.J.

If you're gobbling down hot-dish-on-a-stick, you're most likely at the fair in the great state of:

  • Wisconsin
  • Minnesota
  • Iowa
  • Nebraska

Abel Gonzales Jr. attracted media attention in 2006 when he deep-fried this delicacy for the State Fair of Texas:

  • Coca-Cola
  • Mayonnaise
  • Kool-Aid pickles
  • Fudgesicle

What is a Donkey Tail?

  • A cheese-filled sausage wrapped in a tortilla, deep-fried
  • Deep-fried beef jerky
  • A deep-fried donkey tail on a stick
  • A hot dog rolled in bacon, deep fried

Butter sculptures are a famous staple of state fairs. What is their origin?

  • They were edible centerpieces to be eaten with bread and crackers
  • State fair artists used butter because it was cheaper than clay
  • A carnie made a sculpture out of leftover butter, and a tradition was born
  • The sculptures helped to publicize the dairy industry

What is the architecture of Spaghetti and Meatballs on a Stick?

  • Meatballs are pierced with uncooked spaghetti then deep fried
  • Spaghetti strands are rolled into a meatball then fried
  • Meatballs are wrapped in spaghetti then fried
  • Spaghetti and meatballs are piled on a piece of garlic bread, then fried

What is a Cool Dog?

  • A frozen hot dog eaten like a popsicle
  • Cold hush puppies on a stick
  • A sponge cake "bun" filled with ice cream and toppings
  • A popsicle with a Twinkie "bun"

At the 2007 Texas state fair, Mike Levy introduced which deep fried drink?

  • Latte
  • Coke
  • Cosmopolitan
  • Milkshake

What is a Koolickle?

  • Pickle juice popsicles
  • Pickles topped with ice cream
  • Kool-Aid brined pickles
  • Popsicles made from Kool-Aid

According to surveys, food is the primary reason people visit state fairs.

  • True
  • False

What is a walking taco?

  • A taco filled with frogs legs
  • Taco fillings poured into a bag of chips
  • A deep-fried taco with fillings that can't fall out
  • A taco filled with pigs' feet

"Fair" is derived from the Latin word for "food".

  • True
  • False

What is a "Baltimore Lemon Stick"?

  • An oversized lemon sugar stick lollipop
  • A lemon with a peppermint stick stuck in it
  • Wedges of lemon on a stick, rolled in sugar
  • A skewer used to hold a lemon, so it can be eaten like a corn on the cob

Filed under: Quizzes

Culinary Degradation, Part III - Deep Fried Horrors

COMMENTS 4

by Bruce Watson, Posted Mar 3rd 2009 @ 11:30AM

A couple of months ago, I wrote a post in which I tried to touch bottom in the pantheon of disturbing cuisine. While I stopped short of nightmarishly horrifying food, like rotten cheese and duck embryos, I explored what I imagined were the worst fried foods imaginable.

In retrospect, I was incredibly naive.

At the end of the post, I asked my readers to submit their own choices for worst possible food, promising to do a little more research and write longer pieces about them. I got a fair bit of responses, which led to a fun post about beer floats. However, Guinness and vanilla ice cream only represented the tip of the iceberg, so to speak, and it seemed inevitable that I would return to further explore the wonders that make up the culinary wasteland.

Many of my readers shared tales about their favorite fried food joints. Museum Mouse, for example, turned me on to the joys of Scottish fried cuisine. Having had my fair share of haggis and cock-a-leekie soup, I thought that I had experienced everything that Scotland had to offer. I was wrong. For example, one popular treat is the Stonner, which is basically a sausage wrapped in gyro meat, battered, and deep fried. In Scotland, "stonner" is a euphemism for an erection, which seems ironic, given that coronary occlusions can lead to impotence. Still, I guess we all find our excitement in different places...
Continue Reading

Filed under: Food Oddities, Guilty Pleasures, Ingredients, Chefs & Restaurants, Restaurants

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Heart-stopping excess in a neat, deep-fried package

COMMENTS 4

by Marisa McClellan, Posted Jan 10th 2008 @ 2:30PM

deep fried, cheese filled bacon burger, with a side of jalapeno poppers
I do my best to offer up posts with good recipes, tasty links and interesting food-related news events. I really try not to turn Slashfood into a culinary News of the Weird. However sometimes, the insane excesses that people out there dream up are just too nutty to ignore. The crazy wedding cake doppelganger I posted about earlier in the week fell into that category. And so does this--a burger made out of ground bacon, filled with mozzarella cheese, coated in beer batter and then put in a deep fryer until crispy and cooked through.

A heart-stopper for sure, although I must admit that I'm sort of curious to know how it tasted. Sadly, I don't have the grinder attachment for my Kitchen Aid mixer, so I fear I will never find out (I don't actually think I could bear introducing my body to this much saturated fat all at once, but darn if I'm not intrigued).

[via Phillyist]

Source

Filed under: On the Blogs, Ingredients, Methods

Thanksgiving: Deep fried turkey links and video

COMMENTS 4

by Marisa McClellan, Posted Nov 15th 2007 @ 2:30PM

I have never deep fried a turkey. I've never even gotten a chance to taste a turkey that has been deep fried. However, ever since I heard it was possible, I've been hugely intrigued by the process. The first time it aired, I was totally glued to Alton Brown's show (the clip above is from that show) on the best way to fry a bird. Some day, when I actually have outdoor space, I hope to try it. Until then, I will just have to content myself with watching others do it.

Mahalo has put together a collection of video clips from all over the internet that all offer turkey-frying instruction and edification. They also have a helpful page of step-by-step instructions as to what you need to do it right, how to prepare the turkey and the equipment and how to best go about actually frying the bird. If you're looking for an account of how one family deep fries their turkey every year, look no further than the Goodyblog. They offer their recipe as well as pictures of the prep and process. And, oh my gosh, does their turkey look good.

Source

Filed under: On the Blogs, Real Kitchens, Ingredients, Holidays, How To

Food Porn: Squash Blossoms

COMMENTS 3

by Sarah J. Gim, Posted Jul 18th 2007 @ 10:01AM

squash blossoms
One of the things with which I have fallen in love in recent history is squash blossoms. When I first encountered these, I was slightly turned off by the idea of eating such giant flowers, even though I wasn't unfamiliar with edible flowers. It's just that the edible flowers I've eaten in the past have been small things that have been tossed in with salads.

For some reason, this picture of squash blossoms over on food blog Big City, Little Kitchen makes me want to sit out on a sunny deck with a glass of lightly chilled wine and a plate of these things, as prepared in the recipe for Fried Squash Blossoms in the post. The cool thing is that the recipe, though uses the standard stuffing of ricotta cheese, uses cornmeal as the breading.

Source

Filed under: Food Porn, Vegetarian, Spirit of Summer, On the Blogs, Feast Your Eyes, Ingredients, How To, Methods

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