Emilie Baltz is a New York City foodie and designer who grew up in a home without junk food. Her mother was French, and considered fruit wedges to be the snack of choice.
Heathen.
Like a like of kids who were denied sweets, Emilie craved them all the more (and gulped them down when her mom wasn’t looking.) Years later, she is combining sugary snacks with a French sensibility in her cookbook, Junk Foodie.
Finally — recipes with ingredients that I can get behind! Twinkies, Cheetos, Green Apple Jelly Bellys — and those very snacks combine to create something quite pretty called “Cheddar Feuillete with Green Apple Relish.”
Fah fah fah.
Or how about taking Banana Twins, mayonnaise, potato sticks, salt & vinegar potato chips and Ranch Doritos and creating this beauty — let’s face it, her photography is amazing — “Potato Plantain Torta.”
I am a non-foodie who grew up in a home with lots of junk food. My mom was an amazing Southern cook who didn’t have a lot of food rules other than, “Clean your plate.”
She liked snacks as much as the next kid, God love ‘er.
I think it would be a blast to create these interesting dishes using junk foods to fool my foodie friends.
Pas vous?
In a pickle
I pride myself on being open-minded, especially when it comes to fried foods.
The Huffington Post is not.
In fact, this weekend ‘Huff Post Comedy’ featured the slideshow “10 Things We Shouldn’t Be Frying.” It pictured an array of batter-dipped, fried foods you’ll find at state fairs and local gastro-pubs.
Some, I’ll admit, even made me cringe. Fried butter. Fried margaritas. Even fried guacamole. (Who knows? Maybe the batter hides the icky avocado texture and taste.)
But the Huff staff dissed fried pickles, comparing the taste to “a dirty bomb going off in your mouth.”
What the wha??
Clearly Huff Post needs to get their noses out of their laptops and their taste buds on top of some serious fried pickles, one of the yummiest appetizers to ever grace a paper towel-lined plate!
Their fried pickles are cut thick and have a heartier batter. You can see the spices and cheese sitting right on top. They’re served with seasoned waffle fries, too…so if someone in your group is a ‘pickle chicken,’ everybody’s happy. (Gotta love the bucket, too.)
If you live in the South, there are lots of great restaurants that serve this delicacy. Please share your suggestions in the comments section.
I doubt there will be a “dirty bomb” in the bunch!
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Tagged 10 Things We Shouldn't Be Frying, avocado, blogging, blogs, Business, cheese, commentary, Country Club Plaza, Ditch Plains restaurant, food, Foods, fried beer, fried butter, fried foods, fried guacamole, fried margaritas, fried pickles, gastro-pubs, Huff Post Comedy, Humor, Internet, Kansas City, life, New York City, open-minded, ranch dressing, restaurants, Southern cooking, spices, state fairs, tartar sauce, tempura batter, The Huffington Post, the South, Tomfooleries, Travel, wafle fries