On Oct 4, 12:23 am, Alan Truism <alan.tru...@yahoo.com> wrote:
> On Sun, 24 Jun 2007 19:12:37 +0000, margaret suran wrote:
> > The Basics
> > Deep-Fry, and Don't Forget the Stick
>
> > By RICK LYMAN
> > Published: June 24, 2007
>
> > In theory, just about anything can be deep-fried, as long as it's
> > reasonably solid and has a high combustion point. And a surprising
> > variety can then be placed in your mouth, though sometimes a little
> > courage is required.
> > Skip to next paragraph
>
> > As we move into the heart of the county and state fair season, America's
> > deep-fry pioneers are once again pushing the envelope and plundering
> > every aisle at the supermarket in search of fresh items that can be
> > breaded, impaled on a stick and submerged in hot oil.
>
> > For a good deep-fried olive, for instance, head to the Los Angeles
> > County Fair in Pomona where deep-fried strawberries and avocados can
> > also be sampled. The San Diego County Fair offers squid on a stick and
> > deep-fried alligator. In Florida, deep-fried pickle slices are called
> > Frickles. Or head to the Texas State Fair where a visionary named Abel
> > Gonzales Jr. was able to create deep-fried Coke last year by mixing soda
> > pop into the batter and then covering the result with cola syrup,
> > cinnamon-sugar, whipped cream and a cherry. (Mr. Gonzales had won the
> > fair's top taste award the year before, as well, for a deep-fried peanut
> > butter, jelly and banana sandwich.)
>
> > It is the Texas fair that claims to have started it all, when Carl and
> > Neil Fletcher popularized the corn dog in 1942. The Minnesota State
> > Fair, however, says it unveiled the strikingly similar Pronto Pup a year
> > earlier. But not until June 16, 1946, did Ed Waldmire Jr. think to
> > impale one on a stick in Springfield, Ill., creating the modern corn dog
> > that we know today. He called it the Cozy Dog. (Actually, he wanted to
> > call it a Crispy Cur, but his wife intervened.)
>
> > No slight to Texas, but it is the Minnesota State Fair that may well be
> > the epicenter of stick and hot-oil cuisine. Spaghetti-and-meatballs on a
> > stick. Deep-fried Oreos and Twinkies. Alligator sausage on a stick.
> > Deep-fried cheese curds. Pork chops on a stick. Wild rice corndogs.
> > Pizza on a stick. Deep-fried chocolate chip cookies on a stick. Grapes.
> > Pineapples. Both honeydew and cantaloupe melons.
>
> > This year, Charlie Burrows, co-owner of Axel's Bull Bites Booth at the
> > Minnesota fair, has come up with what he calls a sloppy Joe on a stick.
> > "It doesn't sound like something you could do," Mr. Burrows told The St.
> > Paul Pioneer Press. "But trust us."
>
> How exactly does one do sloppy joe on a stick?
>
> I thought the very purpose for sticking food on the end of a stick was
> render it un-sloppy.

No there are many reasons for sticking food on the end of a stick.
Survey says that reducing mess is not one of the top five reasons for
doing so.

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