Deep-fried Twinkies get raves in Puyallup By Stephanie Dunnewind Seattle Times staff reporter Puyallup Fair, Washington One of the staples of the school lunchbox has splashed into the frying vat as the newest must-eat addition to the Puyallup Fair's food lineup: deep-fried Twinkies. While many fair foods — onion rings, earthquake burgers, funnel cakes, elephant ears, corn fritters and curly fries — teeter on the line between decadence and excess, deep-fried Twinkies and their companion newcomer, fried candy bars, topple right over the edge. Does junk food really need to get junkier? Apparently, yes. "Everybody is talking about coming down and trying it," said Helen Russell, standing in front of the Twinkie stand earlier this week. She said the fried pastries were getting lots of buzz at the Hilands Barbershop in Renton that she and her husband, Lee, run. And their assessment of the chilled Twinkie, dipped in a tempuralike batter, deep-fried, sprinkled with powdered sugar and served with a dribble of mixed berry or chocolate sauce? "It's pretty good," said Lee Russell, a sentiment repeated by several others. Helen Russell, however, thought it was too mushy inside: "Not worth the three bucks," she said. "People either shake their head and are repulsed by it, or they say they have to at least try it," said Karyn Sherbourne, a West Bend Cookware representative promoting a pot that cooks foods without additional oils or butter. Her cooking demonstration, dubbed the "Healthy Gourmet Cooking Show," is a few hundred feet from the Twinkie stand. "I'm talking about the importance of healthful eating, and the whole time I'm staring at all these people with fried Twinkies walking by," Sherbourne said. Several people agreed the fried Twinkie, served in a paper tray and eaten with a fork in six or seven bites, tasted much better than the nonfried variety. But Traci Trygg and Carrie Anderson of Bothell weren't sure they preferred it to their standard way of eating Twinkies frozen. "It's good with the topping," Trygg said. Janet Cassidy and Jean Henry of Burlington compared the taste to that of a Belgian waffle.
When I first heard that these things were considered a delicacy up north, i nearly puked. The thought of any fried foods makes me nauseous, but a deep fried twinkie? Might as well order a side of angioplasty while you're at it! edit: just for you refman:
yes I was born in Lousiana and raised in Texas... (and I know I'm the "oddball" b/c I get told it ALL THE TIME! ) but I HATE FRIED FOOD... that's why I never really eat at restaurants any more... us health food fanatics like to stick to our fruit and vegetables at home rather than be subjected to the crap outside!
That has to be the most vile concoction I ever tried in my life. I remember trying to eat one about 4 or 5 years ago and sweating grease on the way home.
are you serious??? that sandwich is beautiful!! i weep with joy sometimes thinking about it!! but i'm mad at bennigans because they changed their fried mozzarella to fried asiago cheese...that really makes me mad!!! bennigan's fried cheese rocked the casbah...now it sucks!!!
Now if I could only get one of those Navy Deep Friers like Moe had! I could deep fry a whole buffalo. Barney : "What's that?" Moe : "It's a deep-fryer...I picked it up from the Navy. That baby can flash-fry a buffalo in under 40 seconds." Homer : "40 seconds?...Awwww, but I want it now!"
haha cool...fried twinkies...i was thinking about going to the fair tomorrow...but im going to clean out my garage for my next "project" and listen to the ut game instead...i guess i could fry some twinkies at home...
I think it was in a newspaper, because I can't seem to find it with a search engine, but I once read an article about a restaurant outside of Bryan/College Station that served 'Chicken-Fried Bacon with Cream Gravy' as an appetizer. In the article they interviewed a nutritionist who said something to the effect of - "It is quite possibly the worst thing I have ever seen. It is fat, coated in fat, deep fried in fat, and served with a side of fat."
I think this is what you're speaking of... Would you like double grease with that? SNOOK, Texas Occasionally throughout history, a visionary comes along who should be honored for his Herculean efforts in swimming upstream against the tide of political correctness. Such a man is Frank Sodolak, who is pretty darned sure he invented chicken-fried bacon. "I ain't never heard of it anywhere else," Sodolak said. Sodolak, owner of Sodolak's Original Country Inn in this small town (population 489) about 13 miles southwest of College Station -- that's about 100 miles northeast of Austin -- serves the breaded and deep-fried bacon as one of his appetizers. For that totally brown meal, he says some people order it as an appetizer to go with their chicken-fried steak. "You never know what they're going to order," Sodolak said. He concocted the high-in-vitamin-G (grease) food item eight or 10 years ago. "I had some bacon one time, and I was just fooling around to see what would happen," he explained. I'm sure Dr. Frankenstein said about the same thing when he created the monster. Sodolak makes his chicken-fried bacon by double-dipping uncooked bacon strips in milk and flour. Then he tosses the breaded strips in a Fryolator and nukes them in animal/vegetable oil for three or four minutes. For that final touch, the chicken-fried bacon is served with a bowl of cream gravy. Actually, it tastes pretty good. "It's crisp, flaky, has a distinct bacon flavor," said American-Statesman food editor Kitty Crider, who sampled part of a to-go order. The stuff travels well in the car. Hey. What's to go bad? But what I really like about Sodolak's concoction is that it makes the food police crazy. "I've never heard of anything worse," said Jayne Hurley, senior nutritionist at the Center for Science in the Public Interest in Washington D.C., the same bunch of food frumps who warned us about theater popcorn, guacamole and Chinese food. "They've taken fat, they've doubled-coated it in fat, they've fried it in more fat, and then served it with a side order of fat." So what's her problem? At Sodolak's, you get six chicken-fried bacon strips for $3.50. If you ate an order of this stuff every day for a year and you went to the store in a pair of Capri pants, it would look like you were keeping a sack full of gophers prisoner in your underwear. So how many calories are there in an order of chicken-fried bacon? "I have no earthly idea," Sodolak said. His restaurant prides itself in its "Texas sized steaks," some of them up to 2½ pounds. The restaurant T-shirt shows a fat cartoon guy patting his stomach and saying, "BURP ... I Ate The Whole Thing." Regardless of what the grocery gendarmes think, Sodolak says his chicken-fried bacon sells pretty well. "It runs in spurts," he said. "One night, we may sell five or six orders, another time 10 orders. Who knows?" He says the firefighters from the firefighting school at nearby Texas A&M love it. "They all comment on it; they've never seen nothing like it before," he said. There would be one way to improve it, however. "The only thing they're missing is a couple of fried eggs under the whole thing," said Hurley, the nutritionist. That's not a bad idea. That way they could serve it for breakfast. and here's a link to the menu of a restaurant that serves it: Chicken Fried Bacon with gravy and a side of heart attack!
You can do it at a trot, you can do it at a gallop, you can do it real slow so your heart won't palpitate, just don't be late, do the Puyallup! do the Puyallup! do the Puyallup! I might go just for the delicious ice cream and barbecue. The rides are all so "samey", plus, it's a real money drain.
Chicken fried bacon... ooooh, I think I'm gonna be ill. And MadMax a deep fried ham & cheese sandwich powdered with sugar and served with jam is the nastiest thing known to man... you're a sick, sick, sick individual for liking that. ... well it was until I read this thread, anyway[/b]
A deep fried twinkie..yummy...I ca feel my arteries clogging already. Actually that's not the worst deep-fried thing I've ever heard actually being eaten. I remember a couple of years ago I was watching a travel show and they were in Scotland. Apparently frying things was on a huge boom becuase they were deep frying everything. Two in particular stand out: pizza (I can't even imagine Scottish pizza, much less deep fried pizza), and Snickers bars! That, my friends, is the end-all be-all of fried foods. Shoulda been called the Portable Heart Attack...
