I'm an Arkansas based food and travel writer.
For the record, this posting started a book. That book is Arkansas Pie.
And there's no damn jelly pie in the book!
When they provide silverware, absolutely!
Hey, I took that bacon cream cheese bomb picture!
February 18th, and I'll organize the MidSouth meetup in Little Rock. Y'all cool with that?
I did a story on the best 100 pies in Arkansas for the Arkansas Times this year...
... yeah, I am kinda done with pie.
Arkie, you MUST be talking about Capital Bar & Grill. And yeah. I'll go for a soggy roast beef there any day.
Weird how the different ovens operate. I had a much nicer crust on the Coal Burger I got over at The Woodlands.
It ruined his night, but he's fine now... thanks for asking!
I was surprised just how many of the different po'boys involved coleslaw. Of course, cabbage fills you up...
We got more than 60 sandwiches -- they just wouldn't all fit on the slideshow. You can look at them at http://www.tiedyetravels.com/2011/11/almost-every-poboy-at-oak-street-poboy.html .
Sadly, we discovered that my photographer is allergic to jackfruit during this particular story.
We kept it to five fairs this year... next year we hope to include the Minnesota State Fair and whatever other fairs we happen to find. After looking at the website for The Big E, we might have to head to Massachussetts!
plazmaorb, I bet you'd like the Cabritas Wrap, one of the best new foods from last year. It's roasted goat on a tortilla with veggies, and it's tasty.
I have a listing of more than 70 Arkansas State Fair items over on my blog.
The Rabbit Sandwich was surprisingly moist -- but yes, it was better with the barbecue sauce.
It is interesting that there's a vocal group who speak out against fried fair food. It'll be interesting to see if there will be a response from fair vendors in the future. My favorite fair items this year have been the rabbit sandwich featured here, the Greek salad at the State Fair of Texas and the Deep Fried Strawberry Shortcake at the Arkansas-Oklahoma State Fair -- the latter of which featured fresh, unsugared, unfried strawberries. I am wondering what I might find at the Louisiana State Fair next week.
We found our example on the Midway at a Frozen Tea stand. There's also a stand just south of the Auto Exhibition (within spitting distance of Hans Mueller) that sells it.
Bless you. It's just another part of the job.
The son of a friend of mine shared some pre-teen wisdom with me: the bright colors should have warned me it was poisonous.
The things I do for the job!
Erin, the Greek Salad is really da bomb, and not a bit of fried anything about it.
If you're interested in viewing all 64 items we cataloged at the Texas State Fair, head over to my personal website, Tie Dye Travels.
Full Frontal Fromage, send me an email at email@example.com and I will hook you up with these great folks.
Macaroons are made with piles of coconut. Macarons are tiny French sandwich cookies.
22 eateries in one day? This totally blows away my 11 pies in a day. That's SERIOUS.
I've been working my way through his pie menu for close to a year now. I fear trying all 100 pies in one setting might be the death of me.
So far, I've had (in addition to the six listed above):
French Blackberry (my other favorite)
Chocolate Peanut Butter
Peach Sugar Cookie
Strawberry Chocolate Mousse
Peach Custard Cream (I *think*)
I have yet to find one I just don't like, though the Sugar pie was just unusual. The more I think about it the more I feel it tasted like uncooked cookie dough without the semi-sweet chocolate chips and pecans my tongue expected.
Chris used to offer pie tastings at least once a month over at Galaxy Furniture in North Little Rock, before he moved into The Hop.
Arkansist, I will be going to Miss Rhoda's this Thursday... and I'm going early. Last time I went she'd already sold her pies for the day! Had to settle for a plate of tamales...
Indeed they did, Fedora.
I have to go to Prescott soon and consume some Momma Max pie-ness, apparently.
I've lived here all my life, and I have no clue what "jelly pie" is. Sounds just awful.
*pouts* Arkansas, once again non-represented. Our love for both shredded and sliced beef or shredded pork butt with slaw (ALWAYS with the slaw) marks us the most... we want our barbecue on a sandwich, messy and wet, and the sauce (for the most part) is sweet. The further to the northwest you go within the state, the more likely the 'cue is going to be sliced brisket with a thick, sweet sauce; further south it tends to get runny, and towards Memphis it gets downright peppery. There's always some sort of pie available -- fried, meringue or cream. 'Cue without pie here is just unthinkable.
Yeah, I could do a whole story on Arkansas 'cue. That may be in the near future.