Special Edition The 2023 State Fair of Texas Food Debuts!

Music
It is 5 o'clock on the west coast, I was supposed to start there.
It is the 20th of September in the year of our Lord 2023.
We're not number in this show because it's time for a very special edition of the Clubhouse
podcast.
Normally, you are one stop shop for all things sports, entertainment and pop culture
live on Sunday nights, but it's Wednesday night because we wanted to do some special
for you guys as a midweek update.
Thank you for those of you that joined us on Sunday night for our very Sunday afternoon
for a very special episode that we did with the guys with fanboys 918.
A lot of fun was had there.
My name is Rob on the executive producer of the Clubhouse podcast and, uh, yeah, this is
the best my voice has sounded in three days.
My body has finally just had to tell me to calm the heck down.
But we have not only the boys, we have a very special guest with us tonight.
So let's bring everybody on screen.
And there they are.
You're going to see me looking this way because for what we're doing tonight, I have to
have stream yard over here and you'll understand here in a minute.
Let's go clockwise by the way, I'm looking at things to that way.
I think I got it right that that that way.
No, I was right before that way.
He is my co-host and he's got my little buddy there with him.
He is Alex.
Yeah, uh, unfortunately, somebody does not understand personal space and really wants
to open a calculator.
Well, there's two more that are right.
I don't know if you lost me on that one.
No, I've got you.
I've got you.
Do you have me?
Sorry.
Do you have?
Yes, I have you.
Originally, I had Kitty, but as well, fair enough.
Right below me, because I know that's the way that goes on this screen.
He is the official fact checker of sooner or greater productions and a man who's hopped
up on chocolate and mountain dew, Chet.
He is gone for it because your mama named him gone for it and I'm just going to screw
that one up.
Egg boonu.
You may know me as an egg boonu.
Yeah, help me out the other day.
I'm helping you out today.
I'm hungry.
And Kitty cornered to me on your screen as our very special guest, a very dear friend
of the show.
And somebody who's got to figure out something she's going to do in her weeknight here in
about a month because she's not going to be a baseball games every day.
Rachel's here with us.
Hello, friend.
Hey, how are you all?
I think you know.
I think you know my answer to that question.
Yes.
Yes.
Huge help for me for retro expo this weekend and will also be a huge help with me in about
eight, nine days at Giganticon in Colleen, Texas.
So we did we've done what we're going to do tonight the last couple of years as part
of the normal show.
As we talked about things, we thought, you know what, we should give this its own show
as a midweek update because we are also nine days away from the opening night for the
state fair of Texas.
And for those of you that don't live in Texas, it's a thing.
You probably hear about it on your morning radio shows across the country about how we
do crazy things here with our foods and we do.
So what we're going to do is I'm going to, I've got a slide presentation prepared.
I am prepared.
I am the Drew Gulak of my generation.
We have a presentation, taboo, yeah, there it is.
So what I'm going to be doing for you tonight is we're going to go through each of the new,
these are the new foods.
Now a couple of them, as Alex and I have talked about off air, you're going to go, that's
not new, but apparently it's new to the state fair of Texas.
One specifically, I know Alex has serious issues with, I have a little bit of an issue
but I can understand why.
But this is also why we have reached out with us because Rachel is an avid attendee of
the state fair of Texas and you can also give us expert analysis as well.
Now all of these come from the official website for the state fair of Texas, which is big
text.com.
That's because he is the mascot and then I know there's his boots went in today.
So they're slowly but surely getting him ready for the state fair of Texas.
So I will have the, what I will be reading as we unveil these foods is the official description
from big text.com and then we're going to go around the horn and get everybody's thoughts.
As everyone prepared, as prepared as I can be, all right.
And here, now you're also not going to get everything at one time because I do a lot
of things with PowerPoint.
I can make a few things.
So the way it's going to work is I will unveil the name of the dish.
Then I will show you a picture of the dish and then give you the description.
And these are an alphabetical order question mark, alphabet, and we start, my watch is
going crazy.
All right.
Nothing.
Okay.
Another major.
We start with the Balbon Taco trio, initial reactions before you see the picture.
I am a big fan of bowel ones.
I am a big fan of tacos.
The trio is what worries me.
I don't even know what bowel is off the top of my head.
It's not the thing you do to be courteous to someone.
Bow wow, wow, no, I don't know what it is either.
This is what they look like.
The Balbon Taco trio is a meat lover's paradise, one filled with fried chicken.
Enter with pork belly burnt ends and finally a bowel filled with chopped brisket.
Try one or try the whole trio.
You can find it and I even can tell you where you can get it when you go to the St.
Ferret, Texas, at East meets West barbeque fusion.
And it looks delightful.
All of those are big win for me.
To clarify, Balbon is Southeast Asia.
I think of it as like Puffy Taco or falafel but Southeast Asia.
So is it softer like it's like the texture of a dumpling maybe?
I would say the hard part with that is because dumplings are pretty much never dry unless
they're fried and this is not fried.
So it's more like a steamed dumpling but dry, which I guess would be the ballpark you're
looking for.
Don thoughts.
For me, just tacos, doesn't see me to wow out of wow for me looking at the photo.
This is one I would absolutely love to get Don to try just because Bal has a very Puffy
tortilla like texture but has a different flavor.
Don, I want you to keep a tick sheet here, all right?
Do it.
Do it.
I want you to keep a tally on this, because I'm going to ask you guys.
Yes or no?
And we're going to tally these up at the end, all right?
And what do you mean by yes?
Yes to say yes.
I want to do that.
Are you interested?
And would you try it or know you would not?
Okay.
Absolutely.
Rachel.
What were the meats again?
One is filled with fried chicken, which I'm assuming is the one on the left or another
with pork belly burnt ends, which I believe is in the middle and then on the right would
be chopped brisket.
Are those carrots?
Yes.
Yeah, part of the whole bit.
Yeah, so there looks like there's a cute color as well.
Okay.
I mean, maybe I would try it, but yeah, I don't know like the bun is bothering me.
Like I'm a texture person.
So.
So yes or no?
Would you try it?
I would try it.
I might not finish it.
Okay.
You give it a shot.
It's all we ask.
Don.
So you want me to keep score Alex, are you a or me in this one?
Oh, it was a big yes.
Okay.
And it was all tried.
So I guess yes.
Okay.
And I'll put no.
I'm just going to sell she'd go real fast and I am going to say yes.
Okay.
Okay.
So I'm only one saying no on this one.
And I like you would love it, Don.
I really do.
I'm not a huge fan of the burnt end, especially if it's pork belly.
I prefer like a pork rib burnt end, but I would give it a shot.
I think this is more the gateway from an easy bridge for Texans from tacos to to bow
as an introduction to the meat.
I'm also intrigued.
Can you see my?
You can see my good.
You can see my right here.
Is this a sauce?
Maybe that's on it.
Because I've probably made your burnt end sauce and this is just going to be a barbecue
sauce with your with your brisket.
We will sweeten our whole straighter.
That would be awesome.
All right.
Up next.
We have the big Texan.
So descriptive.
It's going to be now.
Are you guys done any research here before we go any further?
No, I have not.
I have tried to repress out anything I have seen so that I can come into this fresh.
Any thoughts on what this might be?
A crap ton of barbecue meat.
All right, Don.
Any thoughts?
Big Texan.
You know what?
I'm thinking maybe because he's going to say I give you a hot dog.
Let's say I get hot dog.
All right, Rachel.
I was thinking like a burger or barbecue related something like beef.
I will say Alex is the closest without going over.
This is what it looks like.
Oh, Texas Poutine.
Your choice of signature fries or crispy tater tots topped with fried's fame.
And that's F R Y E D apostrophe S famous cheese sauce.
Texas smoked shredded brisket bacon pieces and their signature barbecue sauce.
And you can find it, of course, at fried F R Y E D Rachel.
We'll start with you on this, your thoughts.
That's a lot of stuff touching and in people who know me know that I don't like a lot
of my food touching, but there's a lot going on.
Like I like bacon and I like fries and but the sauce like, mmm, I'm hesitant about trying
a sauce that I'm not familiar with.
So is that a no?
Probably probably going to pass on that one.
All right.
Don thought.
I'm a French fried kind of service of that one by just morality.
I have to have to say yes.
Alex, I don't know if that's morality.
But I understand what you mean done, but oh, yeah, this is a big win in my book because
it fits the big Texan aspect of having barbecue, having bacon, having sauce, having potato
or in some form.
Yeah, that's, I'm all about it.
I am all in here.
The only thing I think that would put this full on over the top and don't ask me why
it's just a first thing that came to mind would be like a dollop of sour cream right
in the middle of it.
No, it looks like it needs something like some aesthetic that makes it look like, hey,
it could have been a baked potato, but here's fries.
I do also that, you know, that's probably what that basically is.
It's a barbecue baked potato.
I would be questioned to portion size as well.
That is another good point.
Is this a family event or is this single serve?
I should be able to hold this with both hands because if it's the big Texan.
Yeah, just saying next up.
This is one that Alex and I both question.
I don't know why this is a feature because this is not something to me that says exclusive
to the state fair.
Even like they did all they did was add one letter to the name, which I guess gets them
around copyrights.
I don't know.
And that name being the blooming onion, I've heard not a blooming onion.
It is a blooming onion, unless you've never seen one welcome back from the cave.
That's what this looks like.
I've been out back.
Or Chili's.
Oh, because I worked at Chili's in college and I made these.
This colossal onion is battered in our Cajun seasoning deep fried and served at our delicious
dipping sauce.
And you can find it at the Cajun Cowboy Don, you're up first.
This one.
No, because I could get a lot cheaper at Outback or any other place like that.
This is nothing new.
For this one, I think it's a let down.
This is nothing innovative.
No.
Alex.
I guess I'm just going to be the positive one, because yeah, I agree with the idea of
I've been to Outback, I've been to Chili's.
I've had blooming onion.
I don't even particularly like onion, but I'll give it a shot, because so this, this
is the hard, the hard separation.
If you're telling me what I try it, it's yes.
If you're telling me is this must eat, it's a no.
Well, it's, it's, would you get it at the state fair, which is why I say yes.
All right.
Rachel.
What, what kind of sauce was that again?
A delicious dipping sauce.
It doesn't say what's in it.
Oh, it's going to be horseradish of something.
Oh, yeah, I'm out, if it's horseradish, I'm out.
I agree with Don.
It's a no for me.
I also, and this could have changed in the last 30 years.
So don't get me wrong.
But when I said I worked at Chili's and I made them back then they were made
by the dishwashers, that's a little weird.
I, I, what I will say I am intrigued by because the way you make these is you have
this very special cutting tool that you cut into the onion and then you separate
the onion and then you put the, you dip it in the batter, but you got to separate
the pieces to get the, get the batter in and then you deep fry it and then you have
to core it before you, after you do that, I'm intrigued by this picture and the size
of the individual pedals.
Because a normal blooming onion, they're a little thinner, so I am intrigued by that.
But I can't tell you that, that tool does still exist in many aspects, but it has become
more of a single service where you have the pound, it stays within the rack, you dunk it,
and then you put it in the fryer, all staying inside that cutter.
And then when it comes out, when you pull the onion off of it, it cores it,
and that's how you have the set up on the plate, so that's what made it probably quicker
and easier and why it can be added to the state fair, even though it's not new, but it's
new to them.
Oh, there you go.
All right.
Do they say if these are individual servings or family servings, because this is like,
that's a lot to me.
In Texas, that definition is pretty wide, you know, they could say it's, anything is single
serving if you try hard and believe in yourself.
You try hard enough, that is true, you're not wrong.
Up next, I love the name of this dish, although I'm not sure how I feel about it.
I present for your edification the bougie grilled cheese.
Do we have to say the bougie grilled cheese, bougie grilled cheese, bougie grilled cheese?
America's favorite sandwich, take to an elevated level for sophisticated taste buds.
A gourmet grilled cheese filled with fresh arugula, thinly sliced green apples, turkey,
and scratch made cranberry mayo, all in between uigui melted, brie, and havari cheeses,
and buttery crispy sourdough bread.
You can find it at stay cheesy, Alex, you're up.
I don't think that there's going to be any of these that are going to be a no for me,
but I just take issue with the fact that that's not a grilled cheese.
That's a hot turkey sandwich, I mean, exactly.
But it's totally, yes, I just don't care for the name.
Okay, so that's yes.
Okay.
Done, you just put yes on all of mine, I'll let you know when I change it.
Oh, I think there's one that you want.
Oh, I bet there is.
On principle.
Yeah.
Rachel.
People are going to laugh at me.
I'm not a mayo person.
It is the work of the devil.
So I'm out because of the mayo.
Maybe if they leave the mayo off, I could even, even with cranberry mayo.
Yeah.
Probably not.
It's, I'm a texture person.
It's a texture thing.
It's.
So I'm, it's, if they could leave the mayo off, I would try it, but if it has to come
with the mayo, I'm out.
We are not doing alteration.
Okay, then I'm, I'm a no natural habitat done.
This is another one just like the blue man onion, we're under principle.
That looks like something I could get at Panera bread or some of the shop of that and
probably about $10 cheaper and probably better.
He's not wrong.
So I don't know that it'll be $10 cheaper at Panera, but it was like, you've been there.
Yeah.
No.
Well, you've been to a fair lately.
That probably going to be $30 for that.
If you've been to Panera.
Honestly, though, all the food at the fair is going to be overpriced.
I mean, you've been in a box of corny dogs for eight bucks.
Yeah.
It's overpriced, but then make up with more quality.
But I mean, that's just something to get at any sandwich shop and it doesn't, yeah,
that's different about it.
It's a sandwich.
No.
Yeah.
I'm going to say no, because Bri and Havarti are a little too bougie for me, too bougie.
I'm very, I'm, I am a cheese connoisseur, but I am also a basic, I wouldn't say basic because
I do believe that American cheese is food glue.
But I'm a big, I'm a big fan of a good aged Swiss.
I enjoy a blue cheese.
I enjoy a good extra sharp cheddar already in brief out of my wheelhouse.
All right.
Up next me trying not to cough in the microphone.
I am intrigued at the thought of the panel on this because the name will not really tell
you anything.
This is called the butcher's block.
It's going to have meat.
It will.
It will.
Here is your visual.
If you want all the meats, is that mac and cheese?
Then this is the bowl for you who start off with three cheese mac and cheese and then
tile on the good stuff topped with 15 hour smoked brisket, crispy fried chicken, can
eat bacon bits, jalapeno poppers and a piece of sausage on the side.
The macaroni is then drizzled with a brown sugar chipotle sauce that adds a bit of sweetness
and a tad bit of spice.
This is the all caps, oh, I'm sorry, we'll do it this way, ultimate carnivore bowl.
You will find it at Mac loaded.
Rachel, you have the honors.
I would try it.
I wouldn't eat the jalapenos, but I would try everything else in there, so I would eat
around the jalapenos.
There are jalapenos poppers.
So I'm thinking, although it doesn't look like it because I'm looking at the jalapeno
popper.
Your definition of jalapeno popper and our definition of jalapeno popper may be different.
The jalapeno popper meat involves bacon wrapped around it.
Right.
Or it's deep fried with cheese in the middle.
I know that could be cheese and not seeds.
I can't tell.
Okay.
If it's just like the jalapenos they put on top of your nachos at the ballpark, I'm eating
around it, but I'm still getting it.
I'll just be like, no, actually, that doesn't look too appetizing by the photo, but the description
sounds a lot better.
So you know, that kind of looks like something you get at louvies, but no, I'm game on,
I try it for this one.
I have this still a thing in it.
I have never seen louvies as dead.
No, I didn't want to midway is still there.
No, no, there's one by my office in Fort Worth.
So yeah, there's still there.
There's one near my church, the people from my class, because I have a genuine question.
Could you read me the ingredients again, because this picture has multiple things that
don't line up?
Okay.
So we've got the three cheese mac and cheese.
We've got 15 hours smoked brisket.
We've got crispy fried chicken, which I believe is here, here, here, I missed the fried
chicken.
That was the big one.
Candied bacon bits.
Yep.
Olapino.
Oh, it's just jalapeno peppers, not poppers.
I can't.
Oh, that makes a lot more sense now.
Yeah.
That might have been in my face.
Yes.
That might have been wishful.
I'm going to say yes, but I will have to remove the jalapenos, because I will not
ask them to say no jalapenos, because we're saying in its purest form, but I will remove
them because I can't have the seeds.
Yeah, I will strategic strike the peppers.
And I would take my time with this.
All right.
So is that that's a yes?
Absolutely.
Yes.
Absolutely.
Yes.
Mhm.
Alex, are you ready for this next one?
If it's what I think it is, as ready as I can be, and I will promise not to swear
much, it's not we're not there yet.
Oh, OK.
And Don does have the honors as we talk about.
Cheats are on loaded nachos.
Oh, I need to put the pitch on kind of type this in.
Cheats are on.
You're a terrible person making Don type this.
Yeah.
It's like the names of the foods.
I just want to do a tick.
OK, Cheats are on loaded nachos.
Well, he has to notate what it is on.
You're ready?
Yeah.
Here's your visual.
Cheats, that looks like they're like this for a minute.
That ain't California.
That's what Cheats are.
What are Cheats are?
They're pork rinds.
Fresh pork rinds are fried to a golden crispy crunch, then seasoned with just the right
amount of Cajun-style seasonings to ensure a mouth-watering kick.
The phrase, where's the beef will be answered with these chicharon nachos.
Next, we have the smoked beef fajita meat scattered all over the crispy nachos, topped
with delectable freshly made queso.
Today is National queso day by the way.
To make this an explosion, oh, I think we had one of those.
I thought we did.
Why don't we have an explosion?
You're the only one who went the board.
I can't answer that.
You know, I could have been more prepared.
I'll just do that.
That's the explosions close enough.
We then topped these chicharon nachos with a full serving of savory chopped beef barbecue.
So you have beef fajita meat and you have chopped beef.
Your mouth will be celebrating this heavenly savory party that came right out of fresh
fried pork rinds.
Find it at Baracho Nacho Bar.
Don, you have the honors.
Yeah, with the pork rinds, I always love the rinds.
I'm going deep.
Put me in Alex.
I would try it, but pork rinds are trash food.
I would love to try the meat pork rinds are trash.
Oh, that's the one I was looking for.
Rachel, you said Cajun, something.
I'm not a fan of Cajun style seasonings.
Yeah.
Just a heart of mouth.
I'm probably would ask.
I'm not going to be a fan of Cajun style stuff.
I'm trying.
What's going on here?
Is this cilantro?
Oh, then I'm definitely.
Yes, that is cilantro, 100%.
It looks like a clump of cilantro, and Rachel is out on cilantro.
I can't do cilantro, so I'm a can't or won't.
It tastes like soap.
Yep.
So that's a won't.
Yeah.
I love cilantro.
I am here for all of this because I'm a big fan of the pork rind.
Now, I am a big fan of the flavored pork rind, which these are because they have the
right amount of Cajun seasoning.
To plain the plain chicharon, I've got to have something dip it in, like a good French
onion dip or something of its ilk.
So Don, you ready?
Yeah.
All right.
You said your game.
Yep.
I am full on game here because it's nachos, but it's pork rinds.
That's a detractor.
Oh, no.
I have to pronounce this very, very carefully because it's two things put together.
And Alex, I'm going to say I think you're in on this.
Have I been out on anything?
Rachel, I think you'd be in Don, given his trip, may or may not want to subject himself
to this because of some taste differences that he has experienced submitted for your
approval.
Churios.
Don't even need to see it.
Yes.
Here's your visual.
What?
Here's your description.
What do you get?
It's happiness.
You don't need a description.
That is happiness and stick for him.
Oh.
Okay.
Now you do need to describe it.
Thank you.
Can I do my job?
Try it.
What do you get when you combine perfectly golden deep fried churros and the deliciousness of
cookies and cream?
Diabetes.
Churios.
Already.
Many churros deep fried to golden perfection and tossed in cinnamon and sugar.
Then we take it up a notch with a dribble of drizzle of chocolate syrup and cream cheese
icing.
Finally, to top it all off, crushed Oreos, registered trademark, are added as the perfect
finisher for these loaded churros.
This is the ultimate shareable fair food that is sure to satisfy even the biggest sweet
tooth.
Find it at Mac and loaded.
So you can get the mac and cheese thing and this at the same place.
The mac and cheese thing.
You can.
It's the same place.
I know.
But the mac and cheese thing would just caught me off guard.
I forgot to name a bit.
Was that the big Texan?
No.
It was then.
That will all.
John, what was two things ago?
Oh, I was.
Was the butcher's block.
The butcher's block.
That's what.
So you get the butcher's block and churios.
It's your sweet.
You get your savory.
You get your smoky.
The only problem I have with this is that they say it's perfectly shareable.
I will make you pull back a stump if you reach for my churios.
Rachel.
I'll try it.
I actually don't really like Oreos, but I would try it.
Wait, what?
I don't.
I used to.
So when I was little, I would.
I liked the center part of the Oreo.
So I when I was like seven years old, I'd eat the middle part out and put the cookie back together and put it back in the cookie chart.
I was seven.
But I will also co-sign with Rachel.
I actually don't like Oreos myself, but with it being in churro form, I'm here.
Yeah.
But here's the difference.
I can understand because the cookies tend to be kind of dry and whatnot.
But you've got the cookies and cream drizzle icing that it's in.
That's why we're bringing out more of the cookie itself.
Yeah.
Don.
With Oreos, I'd have to say yes.
It's just a morality thing.
Well, I just, I was worried because you've become attuned to the European chocolate recipe that this might be a bit of a letdown for you.
Oreos, Oreos is Oreos.
Oreos, Oreos.
I'm going to say putting my prediabeticness aside.
I would full on have this.
Okay.
I would have, it would take me about a week and a half to eat it, but that's not the question.
All right.
Next up.
I'm going to give you this name.
And this name.
Is going to be very interesting.
Are you ready?
Yes.
Do the thing, please.
Cornbread sausage bombs.
I'm listening.
We'll give Don just a moment to catch up.
And I love the beginning of this description.
Because it means two things.
Here's your visual.
Your description starts with one word.
Incoming.
And that means two things.
Get ready for.
Get ready for an explosion of smokehouse favorites in every bite.
The Southern fried cornbread sausage bombs are finally here.
I didn't realize I was waiting for them.
I remember this comes straight from big text.
That's probably then comes from the vendor, but I'm just saying,
let me reread that.
Representing the four major Texas food groups cornbread, smoked sausage,
Pimento cheese and jalapeno.
Pecan smoked Texas sausage slices are topped with a heaping portion of
Mendo cheese and a slice of jalapeno.
dipped in a fluffy cornbread batter.
These savory treats are fried golden brown
and served with a jalapeno ranch dipping sauce.
This Texas flavor explosion will leave you shell shocked.
Find it at crazy autos and gulf coast grill
as two different places.
Rachel, you have the honor.
You know, I would try it.
The Pimento is questionable.
I used to like Pimento cheese when I was little,
but later on in life, not as big as a fan.
I would find someone who ordered it
and take a bite to see if I like it,
but I would try it.
Dawn.
I love sausage.
I'm a meat guy,
but I'm not a huge cornbread fan for some reason.
Even though I don't hate it, I don't love it.
So yeah, I'm gonna put no on this one.
Alex, can we get the dawn saying I love sausage?
It's just clipped and as a drop for future shows.
But I didn't say it that way, sir.
But this interestingly enough, I'm almost a 180 from Dawn.
I love cornbread.
I tolerate and like sausage, but I am a bit of a sausage snob.
If it's not good, throw it away.
But yeah, I definitely want to try this,
even with it being fried cornbread.
I'm on the fence here.
Because a well-prepared smoked sausage here for it.
Halapenos, you see them?
You got me.
Cornbread, very picky on cornbread.
Very picky.
The Pimento Cheese is where it gets to be.
Not a huge fan, don't dislike it,
but I wouldn't go out of my way.
But I'm gonna give it the benefit of the doubt
because it's a state fair.
At worst case scenario, I can drown it in the ranch.
Can we also clarify Pimento Cheese is not special
or fancy unless you're in Augusta, Georgia.
I can't hear Pimento and not hear the word loaf after it.
And that gives me scars from my childhood.
See, I always think of Brooklyn 9.9
because Madsukus plays Adrian Pimento.
There you go.
Don, you ready?
Yep.
Because you're actually used to make me mad at the end.
No, it's alphabetical.
So you know where it's coming.
You can't have the state fair without having
some form of an adult beverage.
Would we agree with that?
There's a requirement.
Right, with the existence of not necessarily
the partaking therein,
but the existence of one.
No, absolutely.
May I interest you in the cotton candy Rita?
Yes.
Oh no.
And I wanna say one thing to Don before,
I think he's kicking us off on this one.
It is five o'clock somewhere.
No.
For that one, I'm game cotton candy,
margarita, it'd be sweet.
I'm going to go.
State fair icon meets Texas legend.
Did you even go to the fair
if you didn't have the iconic cotton candy?
I didn't know cotton candy was iconic at the state fair.
Fletcher's corny dog, yes, cotton candy.
Although yesterday in the store,
I saw, or day before yesterday in the store,
I saw a candy corn cotton candy.
No, no, no, no, no.
Equally, who doesn't love the legendary Texas margarita?
This duo has been perfected in this instant classic beverage.
Starting with a cotton candy pink sugar rimmed cup
with the perfect amount of ice too much.
A cotton candy infused margarita is then added
and then topped off with a dollop of fresh cotton candy.
Cheers, find it, and I'm not kidding you
when I say the name of these two places.
You can find it at stifler's mom's cookie factory.
That means two things and new porcelain.
Don, you have the honors.
I say, yeah, it's a margarita's, you know, I'm game, yes.
My blood sugar went up 30 points looking at this.
Alex, should I apologize in advance?
Hey, Don, follow me on this one.
Wasting away.
Cotton candy.
You read it, Bill.
I've not been waiting with the real words.
Yeah.
For my loss too far too far.
It's cotton candy.
No, no, no, no.
Lost cotton candy strong.
There you go.
I'm playing the theresee Alex to blame, but I know.
I need therapy.
I enjoyed this.
And it's a big yes for me.
Okay.
Rachel.
About 10 years ago, I reached the point where cotton candy
just wasn't doing it for me anymore.
So I think I'm going to pass just because, yeah.
That's a lot of sugar.
I've never been a big margarita on the rocks person.
When I did have an adult beverage from time to time,
I am a tequila man.
This just seems like too much.
Like this.
After one of these, your shirt's going to be over your head.
You're going to be asking for tepee.
That's all I'm saying.
There's, there's no.
I am totally good with this.
I'm everywhere.
I'm going to send you into some weird food rage that you don't
remember at the end of it.
I, you're Lord.
People are going to be throwing the cotton candy at each other.
It's.
Like I like the idea of this.
Now I can't get past the name of the vendor.
OK.
So are you a know them?
That's a hard, that's hard pass.
OK.
And just want to double check the last one, the cornbread.
Was that a yes or no?
I thought you said yes.
I did say, all right.
Yeah, OK, I'm good.
Up next.
I like the name of this.
It is worlds colliding yet not at the same time.
I present to you our 10th of 24 foods.
The Creole Etoufais bin Yets.
It's so close.
It.
This is what they look like.
Somebody's got something going on.
Sorry, there's an excitement going on outside.
Really people walking the show and losing their minds outside.
Not sure what's going on.
Here is your description.
Etoufais inside of a French doughnut.
We.
That's it literally says that.
This Creole classic begins with the holy trinity of big, easy cuisine,
onions, bell peppers, and celery.
This Etoufais sauce is mixed with shrimp, smoked sausage, and steamed rice.
The savoury, crescent city classic is then dipped into baignet batter and fried until
golden brown and topped with powdered sugar.
It is a baignet, after all, served with extra Etoufais sauce for dipping.
Bon appetit.
You can find it at Gold Coast Grill.
Alex, I believe what are you?
Oh, it's a baignet, it's a yes.
I don't care what they put in it.
Rachel, I'm not a seafood person, so I'm bowing out.
Dawn.
Uh, that looks kind of meh.
No, I'm going to put no.
I would, but I probably couldn't finish the whole thing because of the powdered sugar.
But I am intrigued.
All right.
Yeah, I would.
Yes, absolutely.
OK.
I would probably share it with a lovely and talented Mrs. Erwin.
Up next.
We get into the most used two words of any year's state fair foods.
And there are four, if not five, in a row that have this description for the first two
words.
And yet, it's still not big Texan again.
I present to you the deep fried Berea bomb.
Berea, very popular right now, Taco Bell was doing one.
What is it?
Well, we're about to, oh, you're about to find out, my friend.
Here's what they look like.
I feel like that is the next float in this parade.
All right.
Let's talk about it.
This culinary fusion combines the traditional flavors of Mexican Berea and South American
Papa Riyana, resulting in a flavorful and invent innovative snack for any occasion.
Well, this is my stomach's turning just watching her.
Berea bombs.
First of all, let's work on the name here, kids.
Stuffed with Berea, Ohaka cheese, and home-style mashed potatoes.
Then they are rolled into a ball of perfection dipped in a special batter and deep fried until
they reach a golden brown.
Lastly, they are topped with a fire-roasted poblano ranch dressing and fresh cilantro
Rachel's out, which pairs perfectly with this family consomme recipe.
The end result is a savory snack that is sure to delight your taste buds with each bite.
And it will have you singing, you drop the bomb on me, baby.
Find it at Tony's Taco Shop.
It'll also be saying that a few hours later.
Rachel, I'm making an assumption on a few hours.
Rachel, obviously a no for the cilantro.
No, and also the guacamole.
Yeah, well, I can skip the guacamole.
Done.
Um, deep fried taco in a way like that, I'm game.
I try it.
For me.
Unpopular opinion.
This might be my favorite food so far.
Ooh.
Oh, I would say that.
Because I definitely would try it.
I am a huge fan of Berea.
And Oaxaca cheese is awesome.
So is that I've never heard of that that I haven't heard of.
It's kind of a rich, crumbly kind of cheese.
Okay.
You will find it in a lot of your fancier taco places that they will sprinkle it over
things.
If you've ever seen ones that looks like blue cheese without the blue in a taco shop,
that's often what happens.
So Al, so if you had a cheese between this and the Cheerios, which one would you use?
Unfortunately, I live in America and don't have to choose.
So I would have this a managerial.
I showed you all.
You only had money to buy one of them.
I would talk to Sean.
He's out there.
He's always got a plan.
He would trip a child.
I would beat the crap out of a child for the period.
They say pick on somebody else's eyes.
Guess what?
I'm short for a reason.
I'm going to trip that child.
Do you would call Sean and have her Venmo in pretty well?
Yeah.
Unless there was a child in punching range.
I mean, I'm going to say yes, knowing the gamble I am taking.
Oh, yeah.
This is like an end of trip dish, just so you can get to the safety of actual plumbing.
This is the one I get on my way out and I just keep with me in the car and you Google
the nearest bucky.
So you make sure there's a clean bathroom ready for you, unless I have not taken the, unless
I took the train and then it's a whole different.
Oh, if I took the dark rail, it might be a whole different set of balls.
But I've definitely intrigued by this.
It looks good.
I'm just picturing you on the train with Final Countdown playing around.
It's like no stopping.
You don't stop until we get to Carrollton.
I don't care that there's 19 stops between here and there.
I'm a big fan of a good Berea sauce because I like the concept of the dipping and the
thing.
But yeah, I definitely would know the the risk I am taking.
Know your exit.
I would also call my brother-in-law because he'll be working to stay fair because he
works for GM to see if there's any private restrooms over on that.
That's smart thinking.
All right.
Up next.
Can't be.
Rob.
Rob, that was a yes on you.
Yes, sir.
I would.
Okay.
Okay.
This one's going to be real interesting.
This is not for the faint of blood sugar.
I feel like this isn't going to be shallow.
Well, I already told you we're in a theme right now.
It is the deep fried candy pecan bread pudding.
There's a lot going on here.
That is a lot.
Come on.
That's what she looks like.
This recipe begins with making the perfect bread pudding, a marriage of French bread and
a perfect custard recipe.
After it cools, it's cut into bite-side morsels.
As the bread pudding is placed in the fryer, it starts to caramelize the edges, turning
golden brown with a rich and creamy center.
I could host the trouble.
The bread pudding is tossed in a perfect blend of cinnamon sugar and candy pecans, which
find their home nestled next to crispy chopped bacon.
It is then topped with a New Orleans praline sauce that perfectly ties together the sweet
and savory flavors.
Lastly, a touch of salted caramel
bourbon sauce is added that creates an explosion of flavor, which makes you wish the
state fair of Texas was year round.
Get it at the McWillie beer garden and the Cajun cowboy.
Rachel, I believe we are to you.
I believe I'm going to try this.
I like bread pudding, I like bacon, I like pecans, I'm in.
Done.
I like bread pudding, but I'm not a big nut fan.
This one just looks...
It doesn't look that appetizing, I'm saying that's a big no on this one for me.
Alex, interestingly enough, I have never had bread pudding in my life.
And I would love for this to be the first.
All of it sounds good, all of it looks good.
I'm numb game for all of it.
Even I've had bread pudding.
Putting my maladies aside.
I'm going to still say no.
For one reason and one reason only.
Not a fan of the pecan.
Are you allowed to live in Texas and not be a fan of pecans?
I can't, I can't be from here, so I'm okay with that.
I'm an exemption.
I'm just not a fan of the pecan, I'm just not.
And I'm also not a fan of the praelines.
Praelines are, you know what, coming from me, this is going to sound weird, but praelines
are a gift from God that proofs that they want us to be happy.
Now a caramel bourbon sauce?
Not a huge caramel fan, although the caramel self that Dom brought back has a very, very good
texture to it, by the way, if you haven't had those yet, I did not.
But I am going to say no.
Hard pass for me on this one.
All right, we ready for our next one.
21 more to go.
Not fine.
I should have brought the fried honey butter biscuit swirls, brisket swirls.
It sounds like something that water burger would have on their menu, because I do the
honey butter chicken biscuit, so I saw this and I went, not the same.
I have questions.
Is that a cinnamon roll?
In the spirit of little Debbie pecan spin wheels and homemade cinnamon rolls and the deep-fried
honey butter biscuit swirls are a delightful treat with a Texas twist.
It's a buttery, flaky dough layered with 16-hour slow-smoked chopped brisket, then rolled
and cut into swirls of smoky goodness.
Deep-fried and glazed with secret honey butter sauce, these crispy, sweet, fluffy swirls
are sure to put a smile on your face.
Eating it at Smoky John's Barbecue and Home Cooking.
Don I believe we're to you.
I always like the brisket, but never been a fan of those honey buns, some people love
them.
I love honey buns.
I miss them very much.
But deep-fried.
So I'm really torn between the two.
But due to the brisket 16-hour, I'm going to add up to CES.
Alex.
Now, I want to clarify, I didn't hear anything that definitively says that that is an extra
cup of honey butter with a-
That's what I was trying to ask before we move by.
It's just a side of the secret honey butter sauce.
Sequel.
Okay, this is breakfast, yeah, every day.
Rachel.
I'm going to try it.
I'm here for it as well.
Like it's brisket in a honey bun, like for me, it's that honey butter.
Everything's going to taste better with that.
Yeah.
That's what I have to say about that.
All right, let's keep it moving.
Up next.
I'm already going to tell you, Don, you can put me down as a no for this one.
Although, Rachel might kind of come unglued here.
Okay.
I'm ready.
Everybody brace.
To the deep fried Texas oatmeal pie.
What?
Oh, Rachel, we haven't even gotten there yet.
Okay.
Okay.
Hold on.
I couldn't even repress this one out.
That's right.
Well, I forgot.
Rachel, do you say yes or no?
The other one?
Yes.
Yes.
Okay.
That's right.
Oh, yes.
Okay.
That's right.
It's on the double check.
All right.
Your favorite childhood treat just got even better.
Now, Rachel, you take a deep breath.
An oatmeal cream pie is dipped into sweet and fluffy, Dr. Pepper flavored pancake batter
and then fried until golden brown.
That's not all.
It's then drizzled with big red soda reduction and covered with marshmallow sauce over
top and dusted with powdered sugar.
And ready to drop this melt your mouth oatmeal cream pie with the chewy and creamy center
you know and love.
This is a dessert lover's dream with a kicked up Texas inspired flavoricks.
First of all, there's a Dr. Pepper pancake batter.
Find it at big Al's grill.
Let's go back to the doctor.
But Alex has the honors.
See this is a hard one for me because I love oatmeal cream pie.
I love the idea of it being deep fried.
However, Dr. Pepper is for people who don't know what good soda tastes like and I would
still go for it in in this form.
But if you put the abomination of big red anywhere near this, the only proper way to eat
it is by throwing it directly in the trash and asking for one without the crap.
I'm a no.
I'm going to try that bad boy and I want to know more about the Dr. Pepper pancake batter.
Don.
Alex, is that your first no?
I was about to say no because we're playing the ball as it lies.
It's a no.
If I go, I will 100% get this and tell them to take all of the big red sauce they have
and throw it down the drain, then I will get it.
But yeah, that one doesn't oatmeal pie, nah, I'm a no.
I'm not a fan of oatmeal in general.
I don't mind big red, but I think less of anybody who likes big red.
Oh, you just bit on my ground.
We also know about people that don't like big red gum.
But I'm intrigued, but I just don't like any form of oatmeal, just not a fan.
To be fair, I only like it in an oatmeal pie form.
To be fair.
I don't like actual oatmeal, but oatmeal cookies don't have that.
All right, up next.
This is the one that I read and I had to sit there and go, okay, because I can't say I
wouldn't, it's just not something I ever thought I would see.
But what we know about the State Fair of Texas, expect the unexpected, right?
Let's talk about the deep fried surf and turf empanada and don't need anything else.
This popular street cuisine throughout Latin America and Spain is a modern dining pallets
dream.
The unique and authentic flavor profile of the deep fried surf and turf empanada combined
and succulent pulled lobster and crab meat, Palacio Chorizo, sweet corn, heavy cream,
cilantro, paprika, and a splash of lime juice, wrapped in a traditional corn mosa pastry,
pastry, I'm sorry, deep fried to golden perfection.
The empanada will be served with a side of garlic A.O. Lee infused with avocado oil.
You can find it at Dickles Smokehouse.
Rachel, are we the you?
It fits me, I'm out because of the seafood.
Done.
So that's a no.
Okay.
I love the empanadas, lobster and all that.
This one I'm a hundred percent game and yeah, yeah, I'm in Alex and Dickles Smokehouse.
That's a yes.
Absolutely.
I'm definitely all in on this.
I made I don't know that I need the garlic A.O. Lee because I feel like this is going
to be awesome on its own.
I agree with that statement.
It would also depend on how how prevalent the avocado oil flavor is.
You broke up on the last one there.
What was the old male pie?
Was that a yes or no?
No, I don't like.
No, no.
Okay.
Okay.
Next.
Okay.
Deep fried sushi bombs.
You will not be disappointed with this big Texas twist on sushi bake with big flavor to
match.
Sushi rice is generously topped with imitation crab meat and perfectly seasoned salmon
for a quick bake.
The sushi bake is then rolled in panko breadcrumbs and deep fried until golden brown and served
with a side of seaweed and yum yum dipping sauce.
Find it at gourmet Royale Don.
Oh sushi.
I love a sushi and trying to steep fried.
I'm almost I don't know what you want more.
They up and not are this one, but yeah, I'm game Alex.
You like the sushi?
Sushi and me.
It's done.
Yes.
I do too.
It's a big win for me 100% in Rachel's out because of seafood.
Yep.
I'm in.
I wouldn't eat the seaweed.
I'd be curious to ask do you intend me to eat this or is it just decor?
I'm assuming decor, but I'm sure some people would like it.
They're called vegans and they don't count.
The only reason I do the seaweed is if the sushi is wrapped in it outside of that amount.
That's true.
All right.
The last of the deep frides and I don't know how I feel about this deep fried Vietnamese
coffee so many questions.
This is where we're going.
Calling all coffee lovers got me prepared to be enchanted by the allure of Vietnamese
coffee, meticulously slow brewed coffee infused cake that will ignite your energy levels
and your sweet tooth.
The cake is then rolled into a ball battered and deep fried Texas style.
To finish this off, it is dusted with powdered sugar and served with velvety, it's velvet
condensed milk.
Say goodbye to your mundane cup of Joe and join us at the State Fair of Texas for an
experience that will be leaving you begging for another bite.
Find it at Eat Christie's Alex.
A pair of this with the honey bun from earlier.
I am all about this.
Yes.
Rachel.
I don't like coffee.
So I'm out.
Don.
I love coffee, but I'll tell you right now for some reason, trying to coffee bit like this.
Just don't don't get me on this one.
I'm saying no.
I'll be too picky.
But like coffee, don't like condensed milk.
Glad to know.
You are correct.
All right.
Oh, this island is going to have so much deep fried bit in his coffee for myself.
Now this next one is not deep fried, but it is fried.
And I did not know what this was.
And it is from probably the most well known of all of the vendors on this list.
It is fried cacio y pepe.
That is not about a muppet.
A decadent twist on an Italian classic guaranteed to please perfectly cooked pasta toss with
a rich cacio y pepe sauce made with authentic Italian pecorino romano cheese and freshly ground
black pepper.
Excuse me.
Deep fried to crispy perfection already with a and topped with a sprinkle of Parmigiano
Reggiano, serve with a side of house made marinara sauce, a perfect bite of Italian
goodness.
I did at Italy, I'm sorry, can you say that one more time found at where, Italy.
They have one that's at North Park.
It's a two floor thing.
I was confirming that it was Italy, not something else, a T E L Y, Rachel, Italy.
You know what?
I like Italian food.
I will try this one.
Don.
I love the pasta.
This one.
I'm a fried pasta.
I never really thought that this is inventive.
This is the innovative one of the so far, the list this year that I like Alex, bene,
bene, bene, bene, bene, bene, I feel like a build trip to Italy is on order.
I am also in the first one that we've had all four yeses.
Maybe.
I don't know if it's the first, but the buddy brisket's were all yes, all right.
It's going to be a butcher's block too.
First one in a while.
Yes.
Everybody to watch Alex's reaction, I know it's coming.
No, you don't.
Oh, maybe I don't.
Okay.
Fine.
It is the fried fireball shot.
The fluck airy melt in your mouth, sweetness of angel food cake meets the red hot fiery cinnamon
flavor of fireball cinnamon malt liquor.
After deep frying to a perfect golden brown, fireball cinnamon is poured over the top
and into a shot glass.
You no longer have to choose between the angel or devil on your shoulder when you shoot
back the fried fireball shot at the great state fair of Texas.
Find it oddly enough at pizza and nachos.
Don.
This one.
No.
This don't get me on this one.
Especially the heat.
No.
No.
No.
There's not a heat thing to fireball.
It's just the spicy cinnamon cinnamon.
For the most unexpected answer, I'm not going to be happy about it, but yeah, I want
to try the angel food.
The fireball itself.
I just throw in the child's eyes and take their churros after you.
Right.
You know, I have bad memories of fireball from my drinking day.
So I'm bowing out of this one.
Ball is the southern cousin to gold slugger.
So I'm in the same boat.
I enjoy angel food cake.
I am intrigued by the concept of angel food dunk dunked in cinnamon.
I would.
No, no.
I want to drink it.
I am a big hot damn pan of that liquor hot damn, but this one is the same.
I don't even know what that one is.
It's like a.
It's like a shot.
It's too much shops in the way.
Yeah, it's too much shops in the way, but hotter.
All right.
Up next.
Don't know how I feel about this one either.
And when I show you this, this is not a typo, okay?
It is the fried Monte Cristo with a key.
Trademark purposes.
You can't trademark Monte Cristo.
That's a universal.
That's true.
They've got they've got to count Texas barbecue spin on the classic specialty sandwich layered
with brisket, American cheese and smoked turkey breast with Swiss, then golden fried and
dusted with powdered sugar served in a recyclable paper tray with raspberry chipotle barbecue
sauce for dipping.
Find it.
Probably the second most well known vendor for the safer of Texas this year at Ferris
Wheeler's, which I still have not tried, I need to go to Rachel and I were right next
to it once.
We went somewhere else.
So we went to rodeo.
Go.
I just realized why it's spelled the way it is.
Mm-hmm.
Yeah.
I believe I'm leading.
Yeah.
Yeah.
You have the honor, sir.
Oh, yeah.
Yeah.
I'm a huge fan of Monte Cristo sandwiches in general.
This just kicks it up a notch.
I'm all over this.
Rachel.
I will try it.
Okay.
That's a yes.
Don.
I'm a yes.
I'm this one too.
It looks interesting.
I also say yes.
I'm intrigued by the dipping sauce.
Okay.
I've never been a fan of raspberry.
So that's actually a drawback for me.
Raspberry flavored things, but having as part of a chipotle barbecue sauce is intriguing.
And I can get.
Rob, what was your thing on the shot again, the fireball shot?
Yes.
Okay.
All right.
Not deep fried, but still fried, fried Texas barbecue shotgun shells.
Just in case we were wondering if we were going to have anything ultra texted on here.
Murca.
This cheesy savory roll on a stick is the perfect state fair treat made with slow smoked
shredded Texas barbecue beef brisket melted gooey velvita and cream cheese seasoned with
meat church Texas sugar rub then rolled in a pasta sheet wrapped up in hickory smoked
bacon and rolled in jalapeno breadcrumbs.
It's a savory bomb that's going to be nearly impossible to put down.
Take a bite and enjoy the crunchy exterior with the addictive mix of flavors inside,
not to mention a kick of heat.
Sounded it at blue bonnet roadhouse barbecue in grill, dawn.
When I heard brisket and velvita, oh, yeah, that's a yes on game.
Alex, I was picturing a bald eagle with a mullet and proud to be an American honest
stick.
Yes.
Kate, yeah.
Rachel, thank you for getting the reference.
Yes, as well.
That's it.
Yes.
That's good.
That's good.
Yes, because I am a real American and I fight for the rights of every man.
We should be allowed to play that.
Then I found that recently that wasn't originally his theme.
It was somebody else's.
Oh, that's sad.
Yeah.
It was a tag team that like never happened apparently.
And if you don't eat that, I care to you.
And you've gone too far.
Okay.
Next up.
I'm going to try to say this with a straight face.
Okay.
Heavy emphasis on try.
Going to be very difficult.
It is the fruity pebble pickle say it five times faster.
It.
It.
It.
It.
It.
Oh, that was four.
I got the fifth with you.
Yeah.
A delicious whole deal pickle wrapped in every kid's favorite fun snack.
A fruit roll up and fruit by the foot drizzled in sugar syrup encoded in one of the most
popular cereals in the world, fruity pebbles.
This is then drizzled again with strawberry snow cone syrup.
It's crunchy, sweet and delicious.
And you can find it at the candy pickle factory.
This is so dumb.
Not the honor point.
It's me.
But this is so dumb.
This is so dumb.
It's still a yes.
I do love pickles.
So I will definitely try it.
Don.
This one.
No.
No.
That was the pickle.
I've got fruity pebbles.
I have fruity pebbles and I can't cover there right now.
So Don gets it and just like licks the outside.
No.
That's just wrong.
Some things are just wrong.
This one.
No.
That's that's the wrong one.
I will say it again.
The pickle is already greatness on its own.
It does not need to be tricked up.
I will occasionally enjoy a fried pickle.
Sonic has brought back its pickle fries.
But no.
This is this is too much.
It's so dumb.
It looks like some kid dropped it on a playground and offered it.
That is a very good description.
Exactly.
It's just sprinkles.
No kid.
You go pound sand.
This is like how they accidentally invented the chimichanga.
Somebody screwed up and this happened.
Go pound sand and give Alex your Cheerios.
Exactly.
All right.
Up next.
La pitfina.
Which is Spanish for the pitfina.
That's the thing that Rachel's starting us with this one.
Drink your blues away with this blue wine based drink as blue as the sky of Texas.
Find it at conno-saurus cantina.
That's literally the entire description.
Oh boy.
They went all out on this one.
It's a beautiful color.
But I'm assuming it's wine.
It says blue wine based.
Not a wine fan.
All right.
Done.
So that's a no.
It's a no.
Yeah.
I don't like wine.
You know, as much as I love to have the blue tongue after trying to drink it in the blue mouth.
Blue wine.
Wine.
What kind of description was this?
How did they make the list with that kind of description?
I read it.
I can't have made a better description than that.
Even with the straw.
You know.
But no.
Just a morality alone.
Even though I love the blue tongue.
No.
I want to know what's wrapped on the straw actually.
It looks like one of those sour ribbons.
That's like a sour belt.
Yeah.
I want to give a better description.
Oh, I'm all over this Eiffel 65 in a cup.
It's definitely blue sangria.
And I'm a big fan of the gummy shark.
I'm all for this.
Yeah.
I'm getting hammered before noon on pitfina.
I feel like there's going to be a lot of people walking around
with these at the state fair of Texas.
Who at some point during the day will say the words I can't even.
So no.
That's actually a fair description.
I can only odd plus I don't like wine.
Okay, that's to know.
Okay, next up.
So I was on the island again.
Well, John.
I know John.
I feel like the name of this is copyrighted by somebody else.
But I could be wrong.
It is the monster burrito.
This epic creation begins with a jalapeno cheese tortilla
that includes mouthwatering ingredients.
Inside, you'll discover a blend of spice rice,
hearty black beans, and a generous layer of creamy jack keys.
But that's not all.
You have your choice of filling,
whether it's succulent beef, tender chicken,
or a scrumptious veggie medley.
It's a burrito experience of epic proportions available
to satisfy your cravings at any time of the day.
Find it at Benavides.
Alex, I believe we're up to you.
No, it's me.
Alex or don't go ahead.
I'm not a big fan of those tortillas like that.
Anyways, and you know what?
I could get a better deal free birds in there.
So why go to the fair when I get free birds?
No, no.
Alex.
I was going to say this is exactly free birds.
Like I was waiting for you to say get this at free birds.
Because.
And I would.
There is multiple levels.
I mean, it's not a no because I still get it.
But.
This is just.
Actually, I'm going to say.
You will go to the fair and.
You will go to the fair and.
To borrow Don's phrase from earlier,
how does this clear anything?
This ain't special.
It's new to the fair.
At beg different.
I'm just saying.
I do not like black beans, so I am.
This ult for me, this appears to be cilantro lime rice.
Okay, all right. So that was the only yes. Okay. Up next, you know, today's national
case of day. And in case you could hear it, that's my stomach. Sorry, I'm having a
if you wanted to have case, so you could put it on nacho average nachos.
Look at that. I'm sorry. Hold on. This took a left turn.
Introducing nachos taken up a notch, nacho average nachos to bring this dish to
life. They take a wonton wrapper and fill it to the brim with a delicious cherry
or apple filling, deep fried at crispy perfection, and sprinkle it with cinnamon
sugar. Each serving is topped with a whipped topping and a dusting of brownie
crumbs, then garnish with slices of strawberries, fresh blueberries, and diced
peaches. One more step before you dig in, a drizzle of citrus glaze and
chocolate sauce is added to bring this recipe to life. A kaheta filled
churro stick is added to ensure all the heavenly flavor can be soaked up
and joy. Find it at deep fried love. Alex, I will take six and an
epi pen. Rachel, that's a lot happening. I'm probably going to say no,
because I'm going to have the churro thing and that's my blood sugar done.
What was the chip made up basically? It's a wonton. It's a wonton. Yeah, a fried
wonton wrapper. Fried one. Oh, you know, I like the fruit and stuff from the
peaches, millions of peaches. I'm just going to let it go. No, this one I'm going
to pass on. I'm going to pass as well. Because it's not nachos. And it's
national case of day. And I feel like I would be, be, be trained national
case of day to eat nachos that are not nachos. And this island is getting
roomy. He's spread out. We're in single digits, kids. Alex, I'm going to need
you to mute your microphone. He's just mouthing. He's unmuted. New to the
state fair of Texas in 2023. The pineapple doll soft serve. Oh, I was looking
for it on the screen, Alex. The classic is back and better than ever. The
smooth tropical pineapple treat is a fruit flavored phenomenon, something like
a phenomenon that is craved around the world. Fans love this refreshing and
creamy dessert with its truly unique true-to-fruit taste. Find it at
doll soft serve and about 7,500 other places, including Disney World.
What's funny is that I actually don't like pineapple, but I like the
soft serve because I've added it before. So it's a yes for me. I know I don't
like pineapple. Alex, I'm sorry. I do like the pineapple, but say right now I
like to get stuff better than that at Andy's and a lot cheaper. So I'm going to
put it no Alex. I feel like what was just said was blasphemy because the
doll whip. I don't care what they're calling it is angelic and a work of art.
And this is as close as we're really going to get in Texas. So as much as it's
not new, it's a yes. I will say it is not the doll whip because it's on a
cone. They do that in the park stuff. Do they? That's not the same. No, no, it's
it's you have the doll whip in a cup or the doll whip cone. That's what it is now.
Do you mean the doll whip? No, I'm not getting paid Seth McFarlane money so I
don't say the age first. I just the Disney kid in me says no. See that I feel
like that's a BS answer. I think you're saying no because it's not new to you,
but you would do this. Actually, I can't. I know that you can't. I'm talking
about in a vacuum. How are you going to enjoy the fine work of doll pineapples? Don't
get me wrong. I just I don't know. I'm going to I'm going with now. Okay, that's a
no. Yep. All right. This next one. There's a lot going on here. The Raspberry
Chipotle jalapeno popper grilled cheese. Are we being fooled by the word popper again?
Nope. Nope. The satisfying crunch of grilled bread, the heat of a roasted jalapeno
pepper and the savory richness of bacon come together in the specialty grilled
cheese with a touch of sweetness and smoke. This is the raspberry chipotle jalapeno
popper grilled cheese. Fresh jalapenos filled with cream cheese and raspberry
chipotle jam are wrapped in bacon and roasted until crispy. Then there's sandwich
between slices of white bread and cheddar cheese and finally grittled, finally
grittled, finally grittled until golden brown, just like mom did take on something
iconic with just a touch of the unexpected that sure to put a smile on your face, find
it at the last quest. Who has honors? Is it done? No, actually, this one. This one's
no. I don't find anything great about it. No, Alex. 100% yes. As much as I said, I don't
like raspberry. Like you said before for the chipotle jam, it's a worthy edition. Rachel.
Is that bacon? You said I was bacon. It is. Yep. They're wrapped in bacon. Okay. Because
I normally don't like jalapenos, but again, wrapped in bacon, I make exceptions. So it's
a yes for me. I'm going to, I'm just this side of yes. Because I, I'm not really
jazzed about this, but I feel like once I bid into it, I would probably be all in at that
point. This is one of those ones that's classically, we don't have to make it pretty. Just
put it in your mouth and enjoy it. Up next, this one's real simple. It is the red white
and blue crumble. Blue velvet, red velvet and butter pound cake bites are crumbled on
top of a cloud of vanilla ice cream. These three popular flavors of pound cake and ice
cream are sure to make your taste buds screen. Find it at pound cake experts. Alex, 50%
is a failing grade. I don't like velvet cake. So this is a no. Oh, Rachel, it is a yes.
I love everything going on in that picture. Don, it's cake. They can get anywhere else.
It's all the differences. It's colored. He ha. There's better take stores out there
this ain't nothing great or innovative. No, I'm saying yes. I am really velvet cake. Plus
I can go, that's beautiful. What is that velvet? Twice. Yep. That was the third time
when you think about it. No, I meant twice for this dish. Okay. Because you have the red
and the blue. Next up, rest in heavenly peach. I'm sensing it. Yes. This sweet treat will
make you think you've died and gone to heaven. Two slices of fluffy angel food cake are
grilled in a rich butter oil until perfectly charred. The grilled slices of heaven then
sit on a cloud of light and sweet whipped cream topping. The final and most heavenly touch,
a cold dollop of delicious peach pie filling on top to complement the warm grilled cake.
Chard angel food cake, sweet whipped cream topping, peach pie goodness. May you rest
in heavenly peach. Find it at heaven. Rachel, I think I will try this. That looks delicious.
And the peaches make it healthy. So there you go. What kind of bread is that? That is angel
food cake. Due to the peaches and they probably, some people, they're fair. Maybe we got
peaches from my own tree. I'm going to have to say yes on that one. Alex, I can already
see myself eating this and sitting there going, oh, man, did I die and go to heaven? That
can't be right. But it's a yes. I look at this and I think my filling on French toast
and I just love everything that's going on here. That's exactly how I took it as well.
Like somewhere, somebody at I hop is like, take that picture, make that thing now. No,
somewhere somebody at I hop is going, didn't we do that? Exactly. You've done this at
least once. Alright, one check, one, two, three, four. That is the fifth, what I call
Daniel Brian. Yes, yes, yes, yes. So that's the fifth. Yeah. Yeah. All I need are the
next two words in this life. Steak bowl. Look at this thing. What? It got them there,
veggies made to order mouthwatering bites of prime sirloin steak served in a bowl with
your choice of homemade rustic mashed potatoes, wine marinated mushrooms and sauteed onions
and bell peppers. Up it off with a choice of a zesty chimi churi sauce or homemade cowboy
butter sauce or both. Step up to the grill and have it your way. Find it at Steph Meister's
pub and grub. Are we a Rachel or done? Done. Done. Um, mashed potatoes, gravy, mushrooms,
steak. Uh, that's a hundred percent. Yes. Alex, if anybody says no to this, they should
be deported. Rachel, I'm in because I got my veggies. I got my protein. I got my carbs.
This is my trainer would approve of this. And you have cowboy butter sauce. You know, I am,
I am all in on this. Okay. Is this the leader for anybody else? Because right now in the
way of food, like on trays, this is a hundred percent. My only downside to this, I need
the bowl to be bigger. That's an awesome statement. Now watch, we actually get there and
it's like this. I know that would be the greatest day of ever. I love the name of this.
Because I feel like nothing says Gen. Why? Like the strawberry cream, Sando.
Juicy strawberries, juicy strawberries and velvety shantilly cream nestled between clouds
of pillowy Japanese milk bread that eats more like a dessert than a sandwich. Find it
at Sandoichi, Sandoichi. Thank you. Don. Oh, I'm trying to type the thing in and I, what
is it? Basically, what is it, Nutshell? It's fruit and cream in between like Japanese
milk bread. That don't look nothing fancy. No, it looks too boring. Oh, this is, this
is a hundred percent. This is almost like the healthy cousin to a dessert. This is a big
win. Rachel, I don't, I don't know what milk bread is like a sweet bread. Yes. I mean, I
could try it. It just, and what kind of cream is it? Picture like a Japanese angel would
take. Picture what? Like a Japanese angel food cake is kind of what milk fair. It's fair.
So it's not going to be like Mrs. Beard's white bread. Nope. Okay. Because right from this
angle, it looks like somebody cut the crust off of Mrs. Beard's white bread. That is a fair
statement. Not sponsored. So yeah, I'll say yes. I'll try it. I will say yes, but I am
claiming bait and switch. How do you mean? It's only one strawberry. If you call something
strawberry cream, I expect strawberries. Well, there's only one in the picture. There
may be more within the switch, but there's other stuff in it. So you're saying it should
be like fruit salad cream, Sando. Yes. Okay. A tropical cream, Sando. I like where your
head's at. And I'm here. I need to be hired for marketing. All right. If you got the
high calorie version, it'd be called the Damien Sando. Man, you were just not crushing
it today. You know, it's better than one dish with sopa pee, isn't it? Two, two. And we
have strawberry shortcake. Sopa pee is a fun state fair of Texas twist on a strawberry
shortcake. Sopa pee is coated in powdered sugar topped with all the traditional strawberry
fixings and more. Find it at Texas Holy Sopa pee effectory. Rachel is apparently praying
for more sopa pee. I love sopa pee. Oh, no. That's the crazy part is the the draw on most
people I think would be the strawberry shortcake. It's a big yes from me for the sopa pee.
Same, same. I love sopa pee is mad that a certain chain took it off the menu and I couldn't
get it the other day. But I'm in. I'm in. Chewies? They did. We all call them out. I don't
care. Chewie can come get some. Their queso is amazing. They do have queso. And I enjoy
the Elvis very much done. She ate strawberry shortcake. The kind you find in the cafe restaurant.
That's a big yes. He tried to do raspberry beret in strawberry shortcake. And it was actually
better than I was expecting. Yeah. In my head, I was singing the strawberry shortcake theme from the 80s.
Okay. Rob's ready to tear his hair out. I'm taking a cough drop here. Rob's like I'm getting
rid of all three of them. It's my last one. You only got one more left. Yes. Because you take
the sopa pee and you cover it in the malo. Last but certainly not least. We're right about
what I want to be. Taki ramen tostada. That's a lot. That's a lot. A ramen noodle cake is
flash-fried smothered with made from scratch savory season taco meat and topped with crispy
asian sesame seeds slaw and a drizzle of garlic lime aioli. Finally, Mexican queso bunk. I
should say blanco just bonko and crumbled tockies are sprinkled on top to complete this Mexican
Asian fusion dish. Find it at trio on the green. This is definitely a group activity. Rachel.
So I'm out. The only time I do ramen is when I'm sick. I don't like it any other time. Give me
my ramen soup and I'm sick. There's a lot going on here. Don. I have a special place in my heart
for ramen. It's still a big yes for me then. Alex, the reason I say that this is a group activity
is because I like most everything in this. I am not a huge fan of Taki. But it's a yes. I mean,
I have a special place in my heart for ramen as well. It's, you know, in the aorta. But
I'd give this a shot. I just don't have my hopes. I would try the tockies. And if I didn't like
I'd push them to the side. Yeah. My current maladies aside because of the sesame seed slaw. I am
intrigued by this. So that's a yes. Yeah. I would do it. And that kids, as they say, is that?
Those are your 2023 state fair of Texas food debuts. I enjoyed this show very much. I like that
we did it as its own thing. And you can tell we did on the area because there's no sunlight left.
I feel like I'm doing this from the void. Let's do let's do the plugs and get out of here.
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Our normal show Sunday nights, seven Eastern four Pacific is your one stop shop for all things,
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Empire, I'm Rob clubhouse is close and I would be interested to hear Britney Palmer's thoughts on