Here’s the most important thing you need to know about this year’s fair: the fried s’mores Pop Tart is in the Cuban booth, outside the entrance to the Cotton Bowl. That’s the only place that’s selling it. And even with map in hand, you wouldn’t think to look there. It took us nearly an hour of spinning in circles to find it. But, oh, when we did! Imagine: a s’mores flavored Pop Tart. Coated in Cereal. Maybe Count Chocula. Warm. Covered in whipped cream. Drizzled with chocolate syrup. I think they should sell this at restaurant brunches. I would order it. A lot. Forget what the judges said; this dessert is the clear 2010 fried foods winner.
And this ridiculous confection was the grand finale of a State Fair eating extravaganza last night that began with a corn dog and also included the fried Frito pie (meh), the fried beer (skip it), and the fried PB&J (still a crowd-pleaser). The only thing that could have made it any better would have been a dollop of ice cream on top of the Pop Tart. And don’t worry about me: My trip to the fair was preceded by a call from the doctor who said my cholesterol levels are “excellent.”8 Comments »
The list of things I enjoy but have no understanding of could form an unbroken string of topics stretching from the sidewalk on St. Paul up to our 21st floor offices. Organized alphabetically, the list would start with alchemy and bootlegging and progress through cheese making, juggling, string theory, sexual astrology, and water births.
As a Sagittarius (thanks for asking) it’s in my nature to want to understand how stuff works, and yesterday seemed like as good a day as any to flex that compulsion and start my exploration into those bulwarks of bacteria: artisan cheeses.
I started my education at Scardello, the luscious Uptown microcosm where warm and welcoming in-house epicure Emily walked me through a primer intended to hold me over until I could attend their next Cheese 101 class on Oct. 21.
Let the record show that I’ve sung odes to fine cheeses from Bruges to The Black Sea, but my applied knowledge of cheese comes to a grinding halt somewhere around Camembert. So when Emily presented me with a 13-item tasting slate and sat down with me to explain not just the provenance of each cheese but the proper method for consuming each bite (press it to the roof of your mouth and exhale), I decided it would be a good idea to start taking notes.
Within one hour I tasted the following:
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The annual Dallas Farmers Market Friends hoedown is one of the best foodie events of the year. This year, the 16th Annual Hoedown, A Totally Texas Taste, will take place on Thursday, Nov. 4 at Fair Park’s Food & Fiber Pavilion. The evening highlights the best local chefs, artisans, and entertainment and benefits the Dallas Farmers Market.
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Yesterday we dispatched intern Valeria Turturro to the State Fair to cover Dr Pepper’s 125th anniversary cake competition. She files this report:
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Today I got my first taste of the State Fair of Texas. As someone who’s new to Dallas, I’m also new to Big Tex, endless fried food. and everything else that makes the Texas State Fair special. So what better way to break me in to the tradition than witnessing firsthand the frying of a cake.
In celebration of Dr Pepper’s 125th anniversary a cake competition was held at the fair earlier in the day. Julie Ray won first place. Abel Gonzales, the deep-fry king known for giving us heart-stopping concoctions like fried butter, was one of the judges for the contest.
Around 2:15 there was a swarm of cameras around Abel’s fried-food booth. I thought to myself, all this for a cake?
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