Isn't fried its own food group?

OK, now let me get this straight.

French fries are supposed to be carcinogenic under the right conditions, grilled red meat can become a carcinogen and anything that can't fit in the palm of your hand is too big a portion to eat.

So, does this mean we're back to the Yogi Bear diet - nuts and berries? I hope not, although I do like nuts and berries, especially on ice cream.
Every so often, the so-called “experts” announce they've discovered this food or that food is bad for us. Usually it's something that tastes good, like French fries and grilled steaks bigger than a deck of cards. A few years ago it was Chinese food, pizza and popcorn, three staples of my nutrition pyramid.

What they say is good for us usually tastes like sawdust soaked in Elmer's glue. Nutritionists suggest we should eat things such as tofu. We can have all the veggies we want because they're good for us, at least if they're either uncooked or undercooked, but man does not live by brussel sprouts alone.

Of course, I have to admit we as a society have taken to somewhat unusual cuisine. For example, who else would have thought of deep-fried cheese as an appetizer? Or pizza with more cheese in the crust alone than Wisconsin can produce in a month? The general consensus here at Sixth and Hickory is that you should just inject cholesterol directly into your arteries.

Then there's one of my favorites, fried corn on the cob. Sure, it's a bit extreme but it's also mighty tasty.
I guess having grown up down south in Texas helped set the course of my dining habits. Although it has been a while since I was down Texas way, as I recall there were two main food groups - fried and salad bar. Grilling was just a way of frying without the pan.

Anything that could fit in a skillet could be fried. Meat, potatoes, eggs, vegetables, even bread. And if it could be fried, then it also could be deep-fried, usually with a generous coating of batter.

Fried food is part of our heritage. Until Paul Prudhomme burned a catfish filet one time and called it blackened catfish, the main way it was prepared was frying. No one ate catfish unless it was fried, along with hushpuppies that also were fried.

Dip hot dogs in the hushpuppy batter and throw them in the fryer and, presto, corn dogs.

Fried chicken, chicken-fried steak, chicken-fried chicken, fried fish, fried shrimp, fried pork chops and so forth. The only thing that comes between us and our main course is a crispy coating and, occasionally, white cream gravy,

Now, I'm sure the “experts” and others might be shocked by such food and would encourage us to eat more healthy stuff. But tell me, have you ever tried chicken-fried tofu?

Thought for the Week: “If you are what you eat, then I'm fast, cheap and easy.”