Deep-fried treats sold at state fairs find culinary acceptance. скачать в хорошем качестве

Deep-fried treats sold at state fairs find culinary acceptance.

(13 Oct 2016) LEAD IN: Greasy, battered and fried treats are usually one of the highlights of going to a yearly fair in the United States. But one man in Texas has decided to open up a dedicated restaurant that serves these deep fried delights all year long. STORY-LINE: Isaac Rousso is also known as Mr. Deep-Fried. The Texas chef and experimental cook has made a name for himself by crafting decadent deep-fried treats for the state fair. He loves his deep fryer but it can also have its drawbacks. "Ok so I've blown up a few fryers in my time trying to work on some ideas," he says. Now he's branching out of the fairgrounds and on to the culinary map opening a restaurant called State Fair Treats. Instead of just offering high-caloric deep-fried snacks seasonally, the restaurant serves them all year-round. "I think that the smell, for me I think about my childhood right.. going to the fair," he says. His first location is inside a Plano, Texas Wal-Mart and says he'll branch out to more of the big-box retailer's locations. The entrepreneur says he decided to open his own restaurant after the Texas State Fair rejected his recipes seven years in a row. "For seven straight years I walked to my mailbox and got a denial letter. It said something like 'thanks for applying to state fair Texas, unfortunately there are more spaces than spots available'," he says. Rousso's newest creation is Cookie Fries - cookie dough shaped like crinkle cut potatoes. Another favourite is the Texas Blue Bonnet. "We have this thing called the Texas Blue Bonnet and just the idea of this product I love. So we take something that looks like a blueberry scone that's stuffed with white chocolate and blueberries. We deep fry that thing for a few minutes, we take it out and top it off with a little bit more white chocolate. We make a blueberry compote that goes on top of it and we put whipped cream on it. It's decadent," says Rousso. Food blogger, Jason Moody is a fan of the Blue Bonnet and loves fair food. "Now that they have all these competitions to see what's going to be the next state fair food, of course you have to go taste everything every year," he says. He's also trying one of Rousso's other creations - the Cowboy Crunch. "It's like a kick to it. There's like some jalapeno in it. It's liked cream corn deep fried," says Moody. If all goes well, Rousso plans to take his state fair restaurant on the road and expand across the U.S. Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...