I have lived in Texas for 42 of my 45 years. I will admit that I have eaten my fair share of battered, deep fried delectables. My mom deep fried just about every vegetable known to man. Okra? Check. Squash? Check. Potatoes, eggplant, onions, peppers, you name it, she fried it. There was a deep fryer on the kitchen counter that was used if not daily, multiple times a week.
And let us not forget that Texas staple, the sine qua non of Texas cuisine, the chicken fried steak. Ahh yes, a tenderized piece of beef, pounded thin, battered, deep fried and smothered with a creamy gravy.
That all came to a screaming halt in 1978, when my father at the age of 42 had a heart attack. Needless to say, Brave sir Robin does not eat that way these days, and I haven't since that time. Perhaps once every two or three years I will have a chicken fried steak in a restaurant. I have even been known to enjoy a bit of fried okra now and again, in moderation.
What does that have to do with anything?
Glad you asked.
Nothing, and I mean NOTHING in my culinary life has prepared me for the video below. You can almost hear their arteries exploding. Oh, and notice that THEY SMOKE as well. How are these people still alive?