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(WFAA Fort Worth)   Texas State Fair fare winners: Come for the Chicharron Explosion Nachos, Fried Charcuterie Board, Deep Fried Lasagna Roll, stay for the Deep Fried Rocky Road with Blue Bell Ice Cream, and The Ultimate Brookie Monster. Cardio screening not included   (wfaa.com) divider line
    More: Sick, Cheese, Milk, Vanilla, Whey, Cooking, Mozzarella, Chocolate chip cookie, Cheddar cheese  
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512 clicks; posted to Food » on 10 Aug 2022 at 11:50 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



17 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-08-10 12:07:47 PM  
You had me at chicharron explosion nachos.
 
2022-08-10 12:20:17 PM  
In related news, all State Fair restrooms have been refitted with toilets milled from a single block of AR500 hardened steel, and equipped with high pressure jet flush mechanisms.
 
2022-08-10 12:21:04 PM  

Gonz: You had me at chicharron explosion nachos.


yeah, kind of same.  But when you look at the picture, those aren't nice chicharrons, those are pork rinds from a bag.
 
2022-08-10 12:40:53 PM  
Mmmmmm...deep fried lasagna rolls.
 
2022-08-10 12:48:37 PM  
encrypted-tbn0.gstatic.comView Full Size
 
2022-08-10 12:51:05 PM  
It's more fun to be cynical and hypercritical, but the Cha-Cha-Chata looks tasty. I can't handle the inflammation that sugar causes me, but I'll bet that one is good.
 
2022-08-10 1:37:10 PM  
By thinning the herd, they are making the world a better place.
 
2022-08-10 2:43:50 PM  
I went to the Texas State Fair last year and had this beautiful deep fried PBJ with bacon...
Fark user imageView Full Size
 
2022-08-10 3:03:16 PM  

markie_farkie: In related news, all State Fair restrooms have been refitted with toilets milled from a single block of AR500 hardened steel, and equipped with high pressure jet flush mechanisms.


Don't forget the hydraulic gripping bars.  Sure they call them handicap handrails, but we all know it's for holding on for dear life.
 
2022-08-10 5:33:16 PM  
Not something you'll see in any State Fair, save maybe in Hawaii, but I kind of wanna fry up some little red bean paste buns. I mean, fried dough with sweet adzuki? It's a win-win. As a side note, I could totes see doing a batter fried mochi as well. Or do a Mexican style fried ice cream with ice cream mochi inside?

Hawaiian Farkers: anyone doing that y'all's way?
 
2022-08-10 7:36:32 PM  

EatHam: Gonz: You had me at chicharron explosion nachos.

yeah, kind of same.  But when you look at the picture, those aren't nice chicharrons, those are pork rinds from a bag.


What exactly do you think chicharones are?
 
2022-08-10 8:19:45 PM  
is there a non-vidya, non-friendface version of this. much as I'd like to mock individual entries I really CBA.
 
2022-08-10 8:21:03 PM  

empres77: [encrypted-tbn0.gstatic.com image 275x183]


also, thank you!
 
2022-08-10 8:26:30 PM  

EvilToni: EatHam: Gonz: You had me at chicharron explosion nachos.

yeah, kind of same.  But when you look at the picture, those aren't nice chicharrons, those are pork rinds from a bag.

What exactly do you think chicharones are?


To be fair, if you've ever made your own chicharrons from fresh pork fat and belly, it's a WHOLE different thing. One of the perks when we butchered up hogs was making chicharrons for the crew. It was like a two day process, because while you can dust them with baking soda for like an hour ahead of time, overnight works best. Then there's rendering the fat, and the final actual frying process in its own fat. But, for us, we'd prep the day before a game, and set the fat to render when we'd get in the morning, so everything was ready for lunch on game day.

Don't get me wrong, bagged pork rinds are like EXTRA fatty popcorn for how fast you can pile through them, but fresh pork belly cracklings a few minutes from the hot fat are joy, and similar to the consistency of a lardon.
 
2022-08-10 8:43:51 PM  

hubiestubert: EvilToni: EatHam: Gonz: You had me at chicharron explosion nachos.

yeah, kind of same.  But when you look at the picture, those aren't nice chicharrons, those are pork rinds from a bag.

What exactly do you think chicharones are?

To be fair, if you've ever made your own chicharrons from fresh pork fat and belly, it's a WHOLE different thing. One of the perks when we butchered up hogs was making chicharrons for the crew. It was like a two day process, because while you can dust them with baking soda for like an hour ahead of time, overnight works best. Then there's rendering the fat, and the final actual frying process in its own fat. But, for us, we'd prep the day before a game, and set the fat to render when we'd get in the morning, so everything was ready for lunch on game day.

Don't get me wrong, bagged pork rinds are like EXTRA fatty popcorn for how fast you can pile through them, but fresh pork belly cracklings a few minutes from the hot fat are joy, and similar to the consistency of a lardon.


(I ?think? that was the joke)

but man, the dirt-cheap ones from a bag, you get the nice mix of cronchy, chewy, and wispy+puffy. one friend (gf, keto, or whatevs) was a bigly yuge fan of using them in place of any chips/crackers, and I have to admire that level of dedication.

/Hollywood Upstairs Medical College
 
2022-08-11 8:33:28 AM  

EvilToni: What exactly do you think chicharones are?


It should look more like this:
Fark user imageView Full Size
 
2022-08-11 10:14:24 AM  
scontent-iad3-1.xx.fbcdn.netView Full Size
 
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