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Let me introduce myself. My name is Mark Sisson. Iโ€™m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything weโ€™ve assumed to be true about health and wellness...

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August 27, 2007

Fried Lattes…Finally!

By Sara
19 Comments

Remember one Able Gonzalez of last year’s fried coke fame? (You do.) The deep-fried bad boy is back, along with all the usual suspects at this year’s Texas Food Contest. The TFC is the biggest fried food competition in the country, of course. Last year’s body bombs included such mega-hits as fried coke and fried avocados. This year the offerings include fried guacamole bites, which must be confusing for the chips, and deep-fried lattes.

Unfortunately, the Starbucks set has not taken to the deep-fried lattes (something about bad foam). Alas, Able has not been able to top last year’s sweet fried coke success: according to the original article, the food engineer concedes he’ll likely never again top the creation that skyrocketed him to fame in fried delights.

Deep-fried oddities have long enchanted Americans, but in recent months our tubby population has dabbled far more than a toe into obsessive-compulsive territory…

The Jersey Shore has deep-fried Twinkies and Oreos.

Carnivals everywhere are heating up with deep-fried candy bars.

And while a crush is one thing, who will answer for the love affair with deep-fried pizza?

From deep-fried pickles to breaded cicadas to fried cheeseburgers (roll over, Monte Cristo), we’re showing strong growth in fried innovations.

But I think we can do better. Are we America or aren’t we? For starters, why don’t we have deep fried soup? And breaded beer? Fried nuts would be a welcome addition to the stale offerings at most bars. And one would think breaded bread would be a staple by now!

Further Reading:

Deep-Fried Macaroni and Cheese Balls

Southern Fried Myth

Weird Fried Foods

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15 Comments on "Fried Lattes…Finally!"

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Sonagi
Sonagi
9 years 3 months ago
The photos and commentary are a great appetite suppressant. Blech! Stories about obesity frequently mention an evolutionary preference for fats and sweets. Well, yes, it’s true that we evolved to seek out these tastes, but we are not born loving chili cheese fries or triple chocolate fudge cake. Korean and Chinese friends who accompanied me to US franchise restaurants like TGI Friday’s did not find the food very palatable. They wondered why we paid so much for tasteless meals that loaded down the stomach and left one feeling queasy. Much of our unhealthy diet is not natural but an acquired… Read more »
Brian
Brian
9 years 3 months ago

What about the American bar classic Corn Nuts — not really nuts — but deep fried corn kernels.

If you’re dying – literally – to make some here’s a diy site…

http://www.kurtsaxon.com/foods009.htm

BTW … nice touch adding the email subscribe. ๐Ÿ˜‰

Crystal
Crystal
9 years 3 months ago

I’ve never been a fried food person. I think it’s an acquired taste. Who doesn’t love Paula Deen? But, on her show she made deep fried butter(breaded, then deep fried). Forget the vegetable oil, canola,trans, and peanut oil, I want to know why people don’t deep fry in coconut oil? It’s stable under high heat, healthy, and tastes good. I guess that would make too much sense.

ega278
ega278
6 years 11 months ago

Very good point, coconut oil is very saturated and should therefore be stable in high heat. My question is, what about using lard, just like the old days, but from free range pastured pigs?

So Mark, besides the carbohydrate density, what’s wrong with potatoes, fried in free range pastured lard? What about fish dipped in free range chicken egg and battered with almond flour and fried in free range pastured lard?

Hungry Waif
9 years 3 months ago

whats next fried water? o yea, i guess thats just oil eh?

Oxybeles
Oxybeles
9 years 3 months ago

As a member of the DFSA, Deep Frying Society of America, our mission is to fry any food or drink for the optimum dining experience.

Our motto: “If it is alive’n or dead’n, its good enough for fry’in.”

Tatsujin
9 years 3 months ago

Crystal,
I think they don’t use coconut oil, because that would actually give it some taste.
T. ๐Ÿ˜‰

Bradford
Bradford
9 years 3 months ago

I went to the Cheesecake Factory last Friday (hahar!) and for an appetizer, we got fried macaroni & cheese balls. And I don’t care what you say, they were balls of goodness. Warm, fried balls of goodness.

Jennifer Lin
9 years 3 months ago

Wow…
Yikes!
I know I have a weakness for indulging in deep fried foods, but wow..
I don’t think I will have a problem resisting these fried oddities!

severn
severn
9 years 3 months ago

This qualifies as the grossest article I have ever read.

Sonagi
Sonagi
9 years 3 months ago

‘I want to know why people donโ€™t deep fry in coconut oil? Itโ€™s stable under high heat, healthy, and tastes good. I guess that would make too much sense.”

I guess it would cost too much money – $6.00 for a 16 oz. jar in my local supermarket. I don’t fry at all but do use coconut oil for baking.

Katie
Katie
9 years 2 months ago

Don’t knock the deep-fried pickle until you’ve had him. A thing of deliciousness, and not too horrendous if you have two at a meal once a year. Or something like that.

Linda
Linda
9 years 1 month ago

I can,t believe people eat this stuff.

Jason
Jason
4 years 4 months ago

Is it bad that those pictures look delicious to me? I wouldn’t eat them of course but still.

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