Historical October 1992 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
Judging from the most recent exhibit of his work (see related picture story page 1), artist Bill Christman is privy to more knowledge about nougat and corn dogs than any living person should know.
The Times asked Bill to write this month’s Macho Menu column to share with our intrepid readers not only a recipe but a way of life. Ah, the corn dog!
It always raises more questions than it answers. Not the least among these questions is the ancient and oft repeated query—where can the seeker of truth obtain the most “worthy” corn dog?
The simple answer is: at the State Fair in Sedalia, but be warned, there you may encounter corn dog venders who haven’t a clue as to what constitutes “righteousness” in this regard.
The path of “Total Awareness” (could any person endure it?) is fraught with pernicious potholes—the most BLATANT being the FROZEN BRAND so conveniently available in your grocer’s dairy case or frozen food section.
These are an abomination to be avoided as you would avoid a pitbull foaming at the mouth. So with the State Fair over and the “Frozen Ones” on the forbidden list, your next option is to have a go with this recipe that I ran across in a book on southern cuisine.
In all honesty, I haven’t had the chance or the chutzpah to test out this recipe, so I would sincerely appreciate a report from any person with the pluck and insouciance to “take the frank and run with it,” as Coach Bob Stall might say. Lastly, to the matter of condiments and beverage accompaniment!
My researchers inform me that Mother Theresa and the Deli Lama prefer their corn dogs with Durkees and either a Nehi orange or Yoohoo chocolate as a chaser. Bon appetit, amigos!
Crusty Corn Dogs (yields 8 corn dogs) This southern U.S. favorite has traveled well. You can find corn dogs on the streets of New York and San Francisco. Children have adopted corn dogs and scarf them down with relish and gusto whenever they can.
Oil for deep frying
8 all-beef frankfurters
8 wooden skewers
flour
1/4 cup yellow cornmeal
1/2 cup sifted
flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
1 egg
spicy mustard or catsup
Preheat 2 inches of oil in a deep-fat fryer or heavybottom sauce pan to 375 degrees F. Meanwhile, insert a prepared wooden skewer into the end of each frankfurter and roll the frank in the flour to coat. Mix together the cornmeal, sifted flour, salt, and baking soda. Beat together the buttermilk and egg and stir into the cornmeal mixture. Dip the frankfurters in the cornmeal batter to coat Shake off any excess. Deep fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve hot and dip in
spicy mustard or catsup as you eat. Enjoy!
Original photograph caption
Bill Christman. Photographer not credited.
Originally published in The Times of Skinker-DeBaliviere, October 1992.
Read this article in the original newspaper issue.
Original source: SD_Times1992_10.pdf, printed page(s) 3; PDF page(s) 3.
