New Frontier In Fatty Food: Deep-Fried Butter
September 4, 2009
By Scott Hensley (NPR)

Deep-fried butter. Just writing those words gives us a warm feeling in our stomach and more viscous blood in our arteries. Crazy as it sounds, the stuff's for real. If you're brave enough, you can can sample some in a couple of weeks at the State Fair of Texas. The Dallas fair lays claim to being the birthplace of the corn dog and is also known as the "Fried Food Capital of Texas." Those butter bombs, which we can't get out of mind, are finalists in a contest held over Labor Day weekend each year to pick foods that will be featured at the fair, starting Sept. 25.

Creator Abel Gonzales concedes the idea of deep-fried butter disgusts most people when they first hear about it. "But I'm not actually taking a hunk of butter and just putting in a fryer," he told NBC News. "That would be kind of gross." Instead, he wraps a dollop of frozen, whipped butter inside sweetened dough and quickly fries it. The result supposedly tastes like the most buttery bread you've ever had.

Creativity brings new delights to the plate and the palate. Of course, this buttery bread is not healthy stuff if cpnsumed regularly, but an occasional different dessert does tantalize life. So how do we become creative? Let us become open-minded to new  and different thoughts? How do we approach our new culinary inventions with moderation? By prioritizing and balancing. These fundamental approaches are also ingredients for the cookbook of Self-building. The best approach to dieting, then, is not to find the ultimate diet, but to Self-build towards an assertive being, who knows when to say yes to new foods and when to say no to overindulgence.