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Short filmTranscript
00:00In this video, we're kicking off our cross-country American state fair food tour.
00:07Stretching from Tennessee in the south all the way to Alaska up north with stops everywhere
00:11in between.
00:12Today we start in the Midwest right here in Ohio.
00:16Ohio is where you'll find one of the biggest state fairs in the USA with over 1 million
00:20attending each year.
00:22This place is famous for its sculptures made of butter, its pig races, and food like you
00:26won't find anywhere else.
00:28Today I'm on a mission to show you the wildest, most unhinged state fair food that no restaurant
00:33would ever dare to sell.
00:34It's available only 12 days a year, so we better move.
00:37Let's go.
00:40The Siamese, something you will only find at the Ohio State Fair, a cow sculpted completely
00:45of butter.
00:46In total, to make all the sculptures inside of here, it took 2,000 pounds of butter, also
00:51known as the normal amount I put on a baked potato.
00:54This is something you love to see.
00:55It's a crossroads of farmers and art.
00:58Amazing.
00:58Hey, folks.
00:59We are beginning our day today at the Taste of Ohio Pavilion and Beer Garden, and I have
01:03found something completely unhinged already.
01:05I thought I would really have to search out to find these deplorable, blasphemous, unholy
01:09foods, but no.
01:10There's one right here.
01:12The first thing I saw today, it is a chocolate chip cookie dough deviled egg.
01:16You had me at chocolate chip cookie dough.
01:18The deviled egg part?
01:19That's confusing.
01:20You cannot convince me that a deviled egg should be sweet.
01:22Right now I'm looking at their menu.
01:23It's full of different deviled egg options, and these options are wild.
01:27They're changing from the cookie dough, which you heard about already, to hot honey everything,
01:30Columbus pizza, cranberry feta.
01:32I can't believe that any of these flavors actually go with deviled eggs.
01:35This is wild.
01:36Hi there.
01:37Could I please have the chocolate chip cookie dough?
01:38So for six egg halves, it's $15.
01:40I can give them for free, dude.
01:43I know who you are.
01:44Oh, you do?
01:46Free eggs.
01:47Nice.
01:48Alright, folks.
01:49This is our first taste of Ohio right here, and already I am more excited than I thought
01:50I would be.
01:51This is a food that's showing me that people in Ohio are willing to take risks.
01:53They're willing to do unusual things.
01:55They're willing to take eggs and mix them with stuff they shouldn't be mixed with.
01:58This deviled egg shop is making new, different, twisted recipes each year.
02:01Those other crazy flavors, those are from years past.
02:03This year, it's all about the cookie dough.
02:05Here's how they make it.
02:06First of all, egg.
02:07Of course, we have the egg white.
02:08Then there's an egg yolk that's mixed with cream cheese, heavy cream, powdered sugar,
02:12cookie crumble, and it's all topped with a little bit of cookie crisp as cereal.
02:16The look of it, does it remind me of something I've seen perhaps in my nine-month-old's diaper
02:20before?
02:21Love it.
02:22That doesn't mean it's bad, though.
02:23It could mean the opposite.
02:24Cheers.
02:27Wow.
02:28You know what?
02:29It tastes like chocolate chip cookie dough.
02:30It's very cold.
02:31There's the crunchy, crackery cookies on top, and then just an egg white hanging out.
02:35This whole brown area, all of that makes sense.
02:37The white part is what doesn't fit, like me, when I went to Nigeria.
02:41What's interesting about it is that the white part doesn't have a strong flavor,
02:44so all this sweetness around it really takes over, and it dominates the egg white.
02:50Side view.
02:51Pure, indulgent sweetness.
02:52It's sugary.
02:53It's thick.
02:53It's cookie dough.
02:54Who doesn't love cookie dough?
02:55The only weird part is this cookie dough has a little bit of extra protein.
02:58Behind me, a state fair food vendor known as the Ohio Pork Council.
03:01Let's take a look at what they're serving here.
03:03First of all, you can get a pork loin, or you can get a pork chop.
03:06But that, let's be honest, is a little boring.
03:08Beyond that, they have a giant monster sandwich that you can also order.
03:12Introducing the famous O Pork Double Decker Pork Loin Sandwich.
03:17It's gigantic, but it's not just a pork loin.
03:19It also includes mouth-watering bacon, refreshing coleslaw, and also, again, bacon.
03:24Something so important, they've written it here twice.
03:26So right now, I'm going to go back into the kitchen to see how this double-decker is made.
03:30Let's get to it.
03:30Hey, everybody.
03:31Right now, I'm with Cheryl.
03:32Cheryl is the Executive Vice President of Pork.
03:34Close enough, right?
03:35Yeah.
03:35Of all pork.
03:37First of all, when you say double-decker sandwich, what part is getting double-decked?
03:40Basically, we're using the loin of the pork, and that is probably the most underserved cut of the pig.
03:46That body part, you know, it's not the most fatty, it doesn't have a ton of connective tissue to break down,
03:50and so if you overcook it, it can be too much.
03:52It's dry.
03:53What are you doing differently?
03:54So, ideally, if you're slow-cooking it right at 140, you pull it out, wrap it in tinfoil, keep it warm,
04:00let it rest for at least 30 minutes, it'll finish cooking to 145, and you will have juicy loin.
04:06So that's what makes it a double-decker.
04:08Two loins stacked on that itty-bitty bun.
04:10Next, she lays two slices of Daisy Field bacon from Ohio.
04:13Then she tops it with North Carolina-style coleslaw, a drizzle of DB Yummer's barbecue sauce,
04:18and finally, she crowns it with another bun.
04:20That's our award-winning double-decker loin sandwich.
04:24All right, folks, it looks amazing.
04:26First of all, coleslaw.
04:27Coleslaw is the perfect partner to go with this protein.
04:29This is really heavy food.
04:31It's greasy.
04:32It's porky.
04:33So, you want something kind of crisp, fresh, and light like coleslaw to round it out.
04:37Step one, picking it up.
04:38Oh!
04:39I'm picking it up already.
04:40Things are falling out.
04:41The bottom bun is already getting a little soggy.
04:43I gotta be quick.
04:44All right, guys.
04:45Let's give it a shot.
04:46Oh, yeah.
04:48My first bite was just a little bit of that loin, but it is, in fact, not dry.
04:52It's delicious.
04:53Now, let's get everything together.
04:54Oh, my God.
04:59I need a window squeegee to wipe my face off.
05:05That big first mouthful, it's a lot.
05:07Beyond that, you're getting all the flavors together.
05:09There's a lot of liquid.
05:10There's coleslaw.
05:11There's porky meat juices in here.
05:13Beyond that, delicious crispy bacon.
05:15It's sweet, smoky.
05:16It adds a nice extra dimension of porkiness to the entire sandwich experience.
05:20As I open it up, you can just see two of these big, giant loins in there.
05:24One alone would be very satisfying.
05:26The double-decker, though, is what makes this a State Fair sensation.
05:29This State Fair food is not about practicality.
05:31It's not about eatability.
05:32It's about doing the most.
05:33It's about being extra and going over the top, and that is what they've done here.
05:36This is a good warm-up.
05:37I feel like our State Fair tour has officially begun.
05:40Let's keep moving.
05:41Behind me, our next State Fair food contender.
05:46A place known as Fork-et-me-not.
05:48Fork-et-me-not.
05:49Get it?
05:50When you ask this place, hey, what kind of State Fair food do you make?
05:53They will say, yes.
05:54They make all of it.
05:55They've got fried goodies and unusual State Fair food combinations that you would never think of.
06:00Let me show you.
06:01Right here, they have a display table with some of their fine offerings.
06:03Like here, yum shrimp hurricane fries.
06:06What?
06:07Shrimp with fries?
06:08Yes, please.
06:09There's something called Cheesesteak Bombs.
06:11Bombs is spelled with a Z, and that's how you know that it's fun.
06:14But I am here today for neither of those foods.
06:16No.
06:17Inside this kitchen, they have a food combination I've never seen before.
06:20I'm going to step inside now to show you how it's made.
06:22Let's go.
06:23Boom!
06:24I have broken into Forget-me-not.
06:25I am here with Letty.
06:26Letty, can you tell me what is the type of food you're serving?
06:29Everything we do is unique.
06:30We don't have any one thing that we're known for.
06:32We just try and excel in a lot of different areas.
06:34That way, everybody in the family can eat at one spot.
06:36Today, we have something special that we're starting with.
06:38Letty, tell me what I'm looking at.
06:39This is a hand-rolled, jalapeno, bacon-wrapped mozzarella steak.
06:43So it's not breaded.
06:44It's a piece of cheese and then wrapped around that raw jalapeno bacon.
06:48Let's get to it.
06:49To me, this surprises me a little bit because I would be worried that without breading,
06:53the cheese would ooze everywhere.
06:55You wouldn't be able to seal in the cheese with the bacon.
06:57We double wrap it.
06:58So there's multiple pieces of bacon that help contain the cheese when we put it in the
07:02fries.
07:03Ooh.
07:04This looks incredible.
07:05And finally, it is topped with some jalapeno maple syrup.
07:08And that is how you make our jalapeno bacon-wrapped mozzarella.
07:11Alright folks, I just got out from inside of that food wagon and here we have it.
07:14This is our first course, the appetizer.
07:17Look at these bad boys.
07:18They smell sweet, bacon-y and they smell cheesy.
07:21It's literally sticking to the paper in here.
07:23This is a genius creation and this is why I go to state fairs around the USA.
07:28People around the world are not pushing food innovation like folks here in the USA are.
07:32Sorry.
07:33I had to say it.
07:34Tradition is great.
07:35Please keep cooking the same food your grandma did 1000 years ago.
07:38But this, this is something that touches my soul and my arteries and my left ventricle
07:42in particular.
07:43Cheers.
07:44Wow, that is incredible.
07:51How are they doing that?
07:52Can you imagine how much more unhealthy Americans would be if state fairs were year round?
07:56Thank God this fair is just 12 days long.
07:58Folks in Ohio, their healthcare system could not handle it.
08:01This is pure decadence.
08:02First of all, they start with this cheese in a frozen block and that's for an important reason.
08:06That's so when they fry it, the bacon can kind of catch up to the cheese.
08:09You need that bacon to cook all the way through and you don't want the cheese to get too gooey too early.
08:13Beyond that, it's just very crunchy bacon going all the way around.
08:17The last and best part is this right here.
08:19The syrup really is what ties it all together.
08:24And I just got a jalapeno too.
08:25That is absolutely unbelievable.
08:27Just pure state fair food innovation.
08:29But there's one food that remains from Forget Me Not that I have to try.
08:32Let's go back to the food wagon and see how it's made.
08:35We have our next food.
08:36The name is a lot more interesting than how it looks.
08:38Letty, what am I looking at?
08:39This is a buffalo chicken bomb.
08:41Explain.
08:42So inside is a handmade buffalo chicken dip.
08:45Cheese, buffalo, a little bit of cream cheese and some ranch.
08:48So we're talking like spicy wing sauce.
08:50Straight buffalo sauce.
08:51Hand wrap it in a puff pastry.
08:53Step one, drop it into some hot oil.
08:56Now this cheesy ball is going to explode onto some french fries.
08:59So we need to drop those too.
09:00So you get waffle fries, straight cut and side winders as well.
09:03All fries have different textures, different tastes.
09:06So we like to mix it up.
09:07Fries get dumped into a seasoning bowl.
09:09Then hit with a little bit of Cajun seasoning.
09:11An incredible selection of french fry shapes.
09:13And finally that buffalo cheese bomb is ready.
09:16From here she cuts it down the middle.
09:18Boom.
09:19It looks delicious.
09:20We're not done yet.
09:21This is our homemade cheese sauce.
09:22Kind of the best part of everything if you ask me.
09:25We'll do buffalo sauce drizzle.
09:27And then ranch.
09:28Alright folks, here we have the final product.
09:30The buffalo chicken bomb.
09:31This is the bomb itself.
09:33And we have so many different cuts of fries.
09:35And a french fry shape I've never even heard of before.
09:37This is known as a side winder.
09:39Oh.
09:40Mmm.
09:41Very starchy, fried and potato-y.
09:42Right here we have a waffle fry.
09:44Hit it with some of that dip from that cheese bomb.
09:46This is the ultimate bite.
09:49Wow.
09:50Powerful.
09:51Flavorful.
09:52There's so much going on there.
09:53There's rich cheese.
09:54There's sour buffalo.
09:55It's very salty.
09:56You can taste that chicken.
09:57And even more you can feel the chicken.
09:58It's a wild experience.
09:59Can you come here and could they just put a normal dip in a normal cup?
10:02Yes.
10:03But that would be boring.
10:04Here they've taken the best of chicken.
10:06Buffalo sauce.
10:07Ranch.
10:08Cheese.
10:09And they've created a new food category.
10:10This isn't just a dip.
10:11This is the bomb.
10:12From here we gotta keep moving because we have a lot more state fair food to see.
10:15Let's go.
10:16That's gonna be me after another bucket of cheese curds.
10:21Ugh.
10:22Our next fantastic freaky fair food is right behind me.
10:26This is a little shop known as Top Notch Concessions.
10:29And here they have a new item.
10:30Now we all know that the best thing to eat around a campfire is either a savory wiener or a sweet s'more.
10:35Here they have combined those two items.
10:37How does it work?
10:38Is it a complete debacle?
10:39Let's go in the kitchen and find out.
10:41Now this whole recipe it all starts with the sausage.
10:43We have three juicy sausages.
10:45They have been tempted and they are ready to go.
10:47The sausages are heading to their cutting station.
10:49Morgan, I'm curious.
10:50Is this a certain special type of sausage that you're using today?
10:53A sausage that goes well with this s'more?
10:55We're using an all beet smoked sausage.
10:58So it doesn't have a whole lot of spice flavor to it.
11:01So we're gonna take our skewer.
11:03We're gonna use a sausage and then...
11:05Boom.
11:06Marshmallows.
11:07Can you tell me how did you guys come up with this?
11:09I actually used a little bit of AI help on this one.
11:14That is wild.
11:15So I basically told it that I was looking for something that was easy to eat while walking around.
11:21I want it to be able to be produced quickly and a little bit wild but still good.
11:26And so the AI kicked out this recipe and you ran with it.
11:29I did.
11:30That is a first for me hearing this.
11:32So we've got our smoked sausage paired with our marshmallows.
11:35And then we're gonna take our classic Hershey's syrup.
11:38Then we've got our finishing touch, the graham crackers.
11:42Alright folks, right here we have a state fair food first.
11:45A recipe created by AI.
11:47Yes, people are cringing right now in the comments.
11:49I don't know how to feel.
11:50If it works, then I feel great.
11:52If it doesn't work, well then everyone's gonna blame AI.
11:54And is that fair?
11:55Probably, yeah, actually.
11:56Bite one is just purely gonna be sausage covered in chocolate and graham crackers.
12:00Let's give it a shot.
12:05Okay, I have a lot of thoughts going through my mind right now.
12:07The sausage, plump, juicy, delicious.
12:09That is a full beef sausage.
12:10Now, in America, we can't pretend like we don't like combining sugar and meat.
12:13We do it all the time.
12:14What do you think barbecue sauce is?
12:16It's like brown sugar.
12:17So you are getting some of the sweetness from that chocolate.
12:19But really, you're getting a ton of juiciness from that sausage.
12:22Mainly, I'm tasting the sausage with a hint of chocolate and a little bit of graham cracker dust.
12:25But then, the raw marshmallow.
12:27Inviting.
12:28Alluring.
12:29Mmm.
12:30Okay.
12:31The marshmallow has been shoved between two wieners, which are warming it up.
12:34Making it nice and soft.
12:35I think I just invented a new category of something.
12:37In the end, it is very fun to try an AI-generated food.
12:40But AI, you got some work to do.
12:42Elon, get on it.
12:44Hi!
12:45Hi!
12:46What's up?
12:48These days, you cannot go to a state fair without running into turkey legs.
12:52They are absolutely everywhere.
12:53But this shop behind me is doing turkey legs a little bit differently.
12:56Welcome to Hickory Tree Turkey Barbecue.
12:58Here, they have something known as crack and cheese.
13:01Not just mac and cheese.
13:02Crack and cheese.
13:04Crack and cheese.
13:05What is that?
13:06Well, we're gonna go inside right now and talk to the man behind the crack.
13:09I mean, the turkey leg.
13:10Let's go.
13:11I am in the kitchen with Mike.
13:12Mike, put her there.
13:13Hello.
13:14Turkey legs.
13:15Everyone is doing turkey legs.
13:16But you see it at every state fair and you go, eh, I've seen it before.
13:19I've had it at Disney.
13:20But then you do something different.
13:22Tell me what's going on here and why you have such a love of turkey over other foods like
13:26brisket or ribs.
13:27A lot of people think about turkey only doing Thanksgiving, right?
13:30Well, Thanksgiving is my absolute favorite holiday.
13:32And so we decided to take one of my favorite holidays and make it available year-round.
13:36Let's talk about what you're stuffing the turkey leg with.
13:38Something called crack and cheese.
13:40Break this down for me.
13:41So we take the mac and cheese and we'll take turkey skin.
13:43Prepared North Carolina style that has been smoked, deep fry them and sprinkle them on
13:47top and make the crack and cheese.
13:48Oh, now I get it.
13:49Crack as in cracklets.
13:50Yes.
13:51Turkey cracking.
13:52Oh, this is so embarrassing.
13:53I thought it was something else.
13:54Also, can I have your blessings on my meth and cheese?
13:56Sure.
13:58We just got to figure it out.
13:59We start by choosing a turkey leg.
14:01This has been smoked.
14:02So you have smoked this turkey leg.
14:03Is that correct?
14:04That's correct.
14:05We're the factory.
14:06So we produce turkey.
14:07We smoke our own turkeys.
14:08We start with the whole burger.
14:09So you have to kind of create a place for the stuffing to go.
14:12Oh, he pushes the mac and cheese into the turkey leg.
14:15Here there's one final ingredient.
14:16This is the other part of the whole turkey to smoke.
14:19So just in case it wasn't enough turkey here, you get the rest of the turkey as a part of this.
14:23And crackling.
14:24These are the deep fried turkey skins.
14:25We use every part of the turkey.
14:26Lastly, we'll top it with our sauce.
14:28And that's how you make our stuffed turkey leg.
14:30All right, folks.
14:31We have what is potentially the most expensive, most substantial food of the day.
14:34A smoked turkey leg.
14:35The first thing I want to do is try some of this.
14:37That is a crackling.
14:38Now, I've had plenty of pork cracklings.
14:40Chicharron, as many know it.
14:41But I've never had it made from turkey skin.
14:43Let's give it a shot.
14:44Oh, yeah.
14:45That's different.
14:46It's light.
14:47It's crispy.
14:48It's airy.
14:49But still has a nice smoky flavor.
14:50Oh, I like that a lot.
14:51Beyond that, it adds a nice texture to all of these softer foods.
14:53We've got that tender smoked turkey and the mac and cheese.
14:58Oh, man.
14:59That is nice.
15:00I got a nice sweet tang of barbecue.
15:02Tender cheesy mac and cheese.
15:03And the turkey is nice because sometimes you might have brisket with mac and cheese,
15:06but the brisket can be overpowering.
15:08This, it blends beautifully.
15:09And it's all nestled inside a little nest made from a bird.
15:12There's something poetic about that or terrifying.
15:14Ooh.
15:15Right here, big chunks of the turkey leg.
15:20It's wild because maybe there's a hint of turkey flavor,
15:22but it almost doesn't taste like turkey at all.
15:24It really just tastes like cured ham.
15:25Meaty.
15:26Deadly delicious.
15:27It's salty.
15:28It's smoky.
15:29Take a look at this.
15:30When it's in the container, you can't tell how monstrous it is.
15:32Even the parts that have just fallen off, that could be a meal.
15:34Ooh.
15:35That is some meaty goodness.
15:36We have a nice foundation of turkey.
15:38Some of the shredded turkey, mac and cheese, and a little bit of cracklings on top.
15:42Oh my god.
15:43That barbecue, it ties it all together.
15:44Tender, juicy.
15:45That is a flavor explosion.
15:46I'm blown away.
15:47It's highly addictive, and that is why it's called crack and cheese.
15:49Our next state fair food vendor answers the question, what happens when you mix the best of Asian food and the best of American soul food?
16:02Well, we are about to find out.
16:04The owners of this state fair stall right here, Donnie and Lisa.
16:08One of them specializes in soul food and one of them specializes in Filipino food.
16:12You can guess which one is which.
16:13Right now, I am in the egg roll wagon with Donnie.
16:16Donnie, how you doing?
16:17Yes, found it out.
16:18My first question.
16:19Well, you have six different egg rolls to choose from here.
16:21I'm going to be trying two today.
16:22The first one is the Blasian.
16:23What is Blasian food?
16:25You have me with the Afro-American heritage, and then you have my wife with the Asian heritage.
16:30So it was her idea to put them together.
16:32Not trying to be offensive, but that's exactly what we are.
16:34We Blasian.
16:36So this is the roll right here.
16:37So he hits it with a little bit of batter.
16:39We call this the bumpy face juice because it gives it that amazing texture.
16:42Which part would be black or soul food, and which part would be the Asian or Filipino aspect?
16:47The chicken is kind of like my thing.
16:49The seasoning and the spiciness, that would be my wife's deal.
16:53That's that Blasian.
16:54Little garnish, and then here's our Filipino dipping sauce.
16:57It's called the island sauce.
16:58And this is how we make our Blasian egg rolls.
17:02Alright folks, it is time for some egg rolls.
17:05Egg rolls with flavors like you have never seen before, starting with this right here.
17:09This is the Blasian egg roll.
17:11The perfect mix of black and also Asian.
17:13This is super fun because I've been to the Philippines, I've had lumpia.
17:16I like lumpia.
17:17But then here, they're filling it with all these American or soul food flavors.
17:21But beyond that, since we're at a state fair, they're also deep frying it too.
17:24Come take a look at how thick this is.
17:26He called the batter a bumpy face juice.
17:28Which sounds gross.
17:30I'm not talking.
17:31Time to finally give it a shot.
17:35Mmm.
17:36Oh wow.
17:37That is cheesy.
17:38We're at the state fair.
17:39You need batter, you need oil, and you need cheese somewhere.
17:42So you can taste the tang of the orange chicken.
17:44The chicken on the inside, it's sweet, it's succulent, it's coming through.
17:47But then you have this sweet sauce on the top.
17:49I want to see if when we crack it open, we actually get a little bit of a cheese pull.
17:52You see some of that chicken, cheese, and of course you can see that wheat wrapper too,
17:56which you would traditionally see on an egg roll.
17:58Wow.
17:59This thing is stacked.
18:00It's just absolutely bursting with ingredients.
18:02So that is the bleichen roll.
18:03I can't tell whether it's more bleh or more jean.
18:06It's somewhere right in the middle.
18:07But then you have this, the soul food roll.
18:09This roll is packed with chicken, mac and cheese, and colored greens.
18:12First it takes a dip in the bumpy face juice, then goes straight into the hot oil.
18:16Once the magic happens, Tani finishes it with a drizzle of Filipino dipping sauce.
18:24Wow.
18:25It definitely got the cheese part of the mac and cheese in there.
18:27The colored greens.
18:28Can you taste that?
18:29I see them more than I can taste them.
18:31But you can definitely see some of that chicken.
18:34Oh my god.
18:35It's a ton of chicken.
18:36It's very tender.
18:37But it's all just turned into one big beautiful mass of stuffing.
18:40Here's what I like.
18:41I like that folks are going to a normal grocery store.
18:42They see those little wheat wrappers and they go,
18:44I should do something with this.
18:45They don't know what, but in the end, you get a product like this.
18:48This is the perfect intersection of the best Asia has to offer,
18:51the best of soul food, and the best of state fair food all in one.
18:56Boom.
18:57Bonus food.
18:58Let's take a look.
18:59This is what they are calling a fried southwest taco,
19:01even though it looks much more like a burrito.
19:03What makes it a taco?
19:04I do not know.
19:05I'm confused.
19:06Welcome to a whirlwind of verified Tex-Mex here at Deep Fried Taco.
19:10Their signature offering starts with a 12-inch flour tortilla filled with veggies,
19:15layered with minced seasoned beef, tomatoes, and onions, a drizzle of hot sauce, then beans, corn, and rice.
19:20Finally, it's wrapped, dipped in batter, and fried to golden crispy perfection.
19:25And that is how you fry a taco.
19:27Wait.
19:28Is this a taco?
19:31Oh, man.
19:32Mmm.
19:33I am in love with that.
19:34Oh, there's so much cheese.
19:35It's like a giant chimichanga.
19:36I don't think it's a burrito or a taco.
19:38This is Mexican food with no home.
19:40I guess the USA will have to take this one.
19:45Oh, man.
19:46And you know what I like?
19:47They're not trying to do some kind of fancy Mexican spices.
19:49It tastes like an Ortega seasoning packet.
19:52I love Ortega.
19:53So this is a bonus food.
19:54But from here, we have one food remaining, a sweet dessert.
19:56Today, we started with a sweet treat, a cookie dough deviled egg.
19:59But now we're going to have something completely unique to Ohio.
20:01That's right.
20:02You didn't know Ohio had unique culinary eats?
20:04Turns out they do.
20:05Let's go take a look.
20:06All right, folks.
20:07We've arrived at our final location right behind me, the deep fried kiosk.
20:09Here, they have about 13 different fried menu items.
20:12And most of them are sweet.
20:14Yes, after a long day of eating, we need a little bit of a sweet treat to end with.
20:17Right here, one of their specialties, deep fried Buckeyes.
20:20What is Buckeyes?
20:21It is a food that was invented here in Ohio, specifically in the city of Brooklyn.
20:25So when people represent saying, y'all, I'm from Brooklyn, y'all,
20:28some of them might mean Brooklyn, Ohio.
20:30Oh, I'm in the kitchen with Carletta right now.
20:32Ma'am, you're from Ohio, yes?
20:33Yes, sir.
20:34So I have questions about this Buckeye.
20:35The Buckeye, it's a sports team, but it's also a candy, a community,
20:38a confection?
20:39Yes, sir.
20:40It's a peanut butter ball dipped in chocolate.
20:42Is this like the most famous Ohioan food that there is?
20:45You can buy them off the shelf at Kroger.
20:47They're locally here in Ohio.
20:48My understanding is that today, we're also going to wrap bacon around all that too.
20:51Yes, sir.
20:52My gosh.
20:53These look amazing.
20:54So that is the Buckeye in its natural habitat.
20:57Right now, it's with all of its friends.
20:58And all of these have been stabbed with a toothpick, so they're injured.
21:01They won't get far.
21:02So right here, we have the batter, and then swirl it in the batter, and toss it in that
21:06hot oil.
21:07So after par-frying, they are wrapped with bacon, and finally, they descend into the oil.
21:11Ooh!
21:12You want the batter to be golden brown.
21:14First, we're taking out the non-bacon Buckeyes.
21:17This is the hold-all version.
21:18Now our bacon Buckeyes are coming out.
21:20Final step, she hits it with a little bit of powdered sugar.
21:22And that's how we make our bacon-wrapped Buckeyes.
21:24Boom!
21:25Our final state fair food is right here.
21:27Two different things right here in the basket.
21:29The first one, the Buckeye that has been fried.
21:31But then right here, this is what I'm really after.
21:33That is a bacon-wrapped Buckeyes.
21:35I love it.
21:36This is kind of a state fair mainstay.
21:37At this point, everything is either fried or wrapped in bacon.
21:39In this case, both.
21:40Why not?
21:41Step one, I want to see if I can kind of break it open.
21:44Yes!
21:45This is what makes a Buckeye a Buckeye.
21:50Wow!
21:51It could use even more bacon.
21:52It is so sweet.
21:53It's so peanut buttery.
21:54First of all, that peanut buttery center.
21:56It's sweet.
21:57It's sugary.
21:58After being fried, it's kind of like a nice, gooey interior.
22:00Beyond that, you get a little bit of a crunch from that fried shell.
22:03And then the bacon.
22:04Very crunchy.
22:05Very decadent.
22:06This is over the top.
22:09It's so sweet.
22:11Now, I'm not sure which predates which.
22:12I love a good peanut butter cup.
22:14But I gotta say, Buckeyes might be my new thing.
22:16It's even more peanut butter.
22:17The ratio, it's all switched up.
22:19Also, it's in the shape of a ball.
22:20Who doesn't love that?
22:21What I like about Carletta is all she's doing is fried, sweet, dessert-type foods.
22:25This year, she added some type of a brownie.
22:27Basically, I'm pretty sure every year, she just walks down the dessert aisle,
22:30finds some kind of new candy bar or sweet, and thinks,
22:33I'm gonna fry that and give it to the masses.
22:35Me, as part of those masses, I wanna say, Carletta, thank you.
22:38You're doing good work.
22:39You're doing good work.
22:40So this is our first State Fair out of five.
22:42This summer, I plan to go to five different states and five different regions in the USA
22:45to show you State Fair food from everywhere in the USA, including Alaska.
22:50In our next State Fair food video, we are gonna be going to California.
22:53I wanna see how food on the West Coast sizes up to food here in the good old Midwest.
22:57But before we head there, I wanna tell you my absolute favorite food from today.
23:00Out of all the eight or nine foods that I tried, I gotta say,
23:03the number one I would recommend most would be the bacon-wrapped cheese mozzarella steak.
23:07That was so delicious.
23:08It was crunchy.
23:09It was sweet.
23:10It was cheesy.
23:11I sound like a five-year-old describing food right now.
23:13But that's how deeply it hit me.
23:15It spoke to my inner child.
23:16It resolved a lot of inner drama.
23:19Can you see me?
23:20I'm a healed man.
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