Bluefield Daily Telegraph, Bluefield, WV


July 28, 2013

Fair foods take over summer


— — l  It may taste like chicken but in California, fair vendors are grilling up Python kebabs seasoned with Worcestershire sauce, liquid smoke, Old Bay and lemon-pepper.

l  It isn’t close to Easter at all. Yet that didn’t stop Massachusetts State Fair from dipping jelly beans in batter and of course, dropping them in a deep fryer.

l Wisconsin loves Elvis so much that  fair vendors made this dessert: a deep fried banana-battered peanut butter cup with bacon.

l  I tried a chocolate candy bar with pieces of bacon last weekend. It was OK. I wouldn’t mind trying Ohio’s version of a “muddy pig” — chocolate-covered bacon on a stick.

l Sugar is a common ingredient in most recipes at fairs and festivals. Kool-aid pickles combine sweet and sour at the North Carolina State Fair.

In southern West Virginia and Southwest Virginia, one can expect to find more traditional fares. Or at least I haven’t came across a vendor selling deep fried road-kill or alligator yet. Some of my favorite memories are walking around fair grounds smelling salty popcorn, sweet cotton candy and savory BBQ. For one night only, fair foods, even strange combinations like a Twilly, taste better and compliment the humid evening air. It goes together, just like Elvis and peanut butter and Twinkie and a deep fryer.

Jamie Parsell is the Lifestyle editor of the Daily Telegraph. Contact her at jparsell@bdtonline or on Twitter @BDTParsell.



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