So at our state fair this year, the big thing is deep-fried butter.
I was kind of hoping the whole fried butter thing was an urban myth; something terrible that’s exaggerated or fabricated for the purpose of teaching a valuable lesson. Like the Pop Rocks thing, or Heidi Montag.
Indiana is ranked 17th fattest state, and Indy is the 24th fattest city in the nation. No, we didn’t make the Top 10. Something to shoot for next year I guess. Which is what brings me to deep fried butter.
I mean, how does that even work? How do you make the butter not melt when it goes into the fryer? Do they use some kind of semi-permeable non-nutritive varnish to keep it firm? Do I even want to know???
It just makes me sick you guys. I like to eat food and all, but come on. I maybe splurge on something totally gross once or twice a month, but then like any NORMAL person I starve myself or do cocaine for a few days to balance it out.
I’m guessing the majority of people who are going to take advantage of the doughnut burger (oh hai, we have that too, didn’t I tell you?!) and the butter balls aren’t going to head out for a 23 mile run later on to burn off all the calories (and that folks, is not an exaggeration).
I don’t know what to say except, maybe just hit the Tilt-A-Whirl and go easy on the fried butter?
Oh, and never stay at a Knight’s Inn.