My daughters and I spent the afternoon at the free fair in Ionia, Michigan. As usual, I was a bit disappointed to find no "Gibby's French Fries," which must only hit the fair circuit in northern Michigan. But all was not lost. I finally got my chance to try a deep fried twinkie. Enjoyed it a lot.
Now it's a bit hard to tell the difference between the fried batter and sponge cake, but it all goes quite well with powdered sugar and chocolate sauce. So may I say, my compliments to the chef.
There's got to be a trick to it: on the one hand, chilling sponge cake enough to prevent scorching, without freezing the cream center. To paraphrase Brillat-Savarin, one may be taught to cook, but to make a deep fried twinkie, one must be born.
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