Flowering Onion, MN State Fair, St. Paul, Minnesota, September 2009, all photos © 2009 by QuoinMonkey. All rights reserved.
It’s Labor Day, final day of the Minnesota State Fair, when the last of 12 Butter Queens will take her place in the Butter Booth at the Dairy Building. The Fair signifies the unofficial end of Summer (officially marked by shadows of the Fall Equinox). We spent 6 hours walking around the Fairgrounds last Friday.
The art in the juried show seemed of a higher caliber this year. We saw some great work in the Art Building, including the commemorative painting from artist Leo Stans displayed front and center.
In the food category, we bought a paring knife at Standing Buffalo Knives and a Grill It! in the Merchandise Building. As strange as the Grill It! looks (an engineer must have designed it), we made the best bacon ever for breakfast yesterday morning. But we weren’t as adventurous as usual when consuming Minnesota State Fair foods on-a-stick.
Liz and I are eating 8 leftover Tom Thumb Donuts as I type and trying to recall what else we had to eat last Friday. We split a Flowering Onion four ways with our friends, a bucket of fries with vinegar and ketchup, a Papa Pronto Pup from one of the original 1947 stands, two large cups of fresh squeezed lemonade (refills half price), and a few morsels of chicken from the Grill It! demonstrator.
We brought home Saint Agnes Baking Company’s blueberry lemon sourdough bread, named after the widowed Grandma Agnes Rod who began baking in the 1940’s. That might be all we consumed in the food department. Well, except for our personal best — Peach Glazed Pig Cheeks from Famous Dave’s.
Peach Glazed Pig Cheeks On-A-Stick, MN State Fair, St. Paul,
Minnesota, September 2009, all photos © 2009 by
QuoinMonkey. All rights reserved.
These little morsels are pork cheeks marinated in garlic, herbs, spices, and honey served on-a-stick and grilled with peach chipotle glaze. Our friends really liked them. But we found them a little gamey. Though they were extremely tender, they tasted more like dark meat than the white pork I tend to eat. The peach glaze, however, was fantastic.
I did a little research and it seems that the pig cheeks are different than the jowls. I’m no expert, but I read that the pig jowl tends to be the actual fatty part that is almost like pork belly in its striation and normally does not include the pig cheek.
The pig cheeks are mostly from the side of the head, not from under the chin. The upper part is rather thin and mostly skin. The lower part is adjacent to the true jowl, so it is thicker than the upper part and has the same striations as the jowl.
Whether cheeks or jowls, I’m not much for consuming dicey parts of a pig. But I’m glad we tried them. My favorite times were when we stopped to chat with people like Stan Stokesbary of Standing Buffalo Knives who handcrafts knives out of old buzz saw blades. Or Ronald Kelsey who has part of his collection of 500 vintage seed bags displayed in the Horticulture Building.
How many pounds of seed are in a bushel? You’ll see the number on the bottom corner of each and every sack.
-posted on red Ravine, Happy Labor Day, Monday, September 7th, 2009
-related to posts: MN State Fair On-A-Stick (Happy B’Day MN!), MN State Fair On-A-Stick II – Video & Stats, On-The-Go List Of Must-Haves (MN State Fair), Nightshot – Carousel, Mary In Minnesota, food on-a-stick haiku
-More photos from this year’s Fair in QuoinMonkey’s Minnesota State Fair Series