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Sounds good but messy.
Are those locally-sourced and sustainable sticks?
Anything you can do, I can do better.Pretty easy to say that when you're from Wisconsin and you're talking to someone from Iowa.
Our paper published a calorie count for 5 items from turkey legs to funnel cakes. The numbers were large. How do they do gravy on a stick?
Sounds like the word "food" is being used very loosely.
Tree killers, all!
You would think that it was sticks that were being subsidized in Iowa rather than corn ethanol!
Surprised there's no David Foster Wallace tag here.
The shocking thing is their creation of Deep Fried Butter:http://www.nytimes.com/2012/08/15/dining/at-the-iowa-state-fair-deep-fried-butter-on-a-stick.htmlTo be clear, the article from last year shows that the whole centering on butter is a marketing gimmick: It is indeed a stick of butter at heart. But it's dipped in a sweet batter, then fried, so the effect is really a fried, sweet-tasting funnel-cake-like concoction that's super buttery in the middle.But still... talk about rich. I'm fighting off a diabetic coma just thinking about it.
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