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FAir Fyi In 1930 fair officials desired to add another day to the fair, making it a five- day event. The problem was that they scheduled Sunday for the first day. By opening on Sunday the Fair Board took a chance of alienating major groups in the community, especially the area’s churches. Despite all the public relations that were done, the Sunday opening did not become a feature at the fair. After World War II, the Fair sponsored betting on horse races. From 1946-1948, spectators could place money on a horse. During the first day of 1948 horse racing the board pulled the plug on bet- ting. They fought for years trying to get horse racing legislation passed. In 1957 the horse racing bill went before the Idaho legislature. It passed the house and senate and was sent on to the Governor’s office. The Governor vetoed the bill. Pari-mutuel racing finally started in 1964. the mysterious World of the Fried twinkie NO, IT’S NOT A JOKE. You can really eat these things. In fact, fried Twinkies are fast becoming one of the most sought-after treats at the EISF. For you skeptics out there, per- haps some explanation is in order. According to an investigative report in the New York Times, a deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep frying it to create a variation on the traditional snack cake. The deep-fried Twinkie was influenced by the deep-fried Mars bar, which was invented in Stonehaven, Scotland. recipe: the ultimate Fried twinkie ingredients 6 Twinkies Popsicle sticks 4 cups vegetable oil Flour for dusting 1 cup milk 2 tablespoons vinegar 1 Tablespoon oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt directions 1. Chill or freeze Twinkies for several hours or overnight. 2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees. 3. Mix together milk, vinegar and oil. 4. In another bowl, blend flour, baking powder and salt. 48 East idaho statE fair GuidE | 2010 It was described by the Times story in this way: “Something magical occurs when the pastry hits the hot oil. The creamy white veg- etable shortening filling liquefies, impregnat- ing the sponge cake with its luscious vanilla flavor... The cake itself softens and warms, nearly melting, contrasting with the crisp, deep-fried crust in a buttery and suave way. The piece de resistance, however, is a ruby- hued berry sauce, adding a tart sophistication to all that airy sugary goodness.” Try one. You’ll be hooked for life. 5. Whisk wet ingredients into dry and con- tinue mixing until smooth. Refrigerate while oil heats. 6. Push stick into Twinkie lengthwise, leav- ing about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. 7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. 8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6. Variation: For best results, dust Twinkies with powered sugar and chocolate sprinkles. Source: www.friedtwinkies.com FridAy, septemBer 10