Must Try Before You Die!! USA's TOP 50 INSANE Fair Foods!!!

The video introduces the concept of state fairs as a hub for unique food innovations, highlighting the Minnesota State Fair and the State Fair of Texas. It sets the stage for showcasing 50 unique foods starting with mega food operations at the Minnesota State Fair, specifically focusing on vendors producing high quantities of food.

The first highlighted food at the Minnesota State Fair is the fresh French fries from a stand established in 1973. The process of making these fries is detailed, showcasing their special potatoes with the ideal mix of starch and sugar, and the process includes a sandpaper-lined peeler and a triple oil frying system to ensure crispiness.

The host enjoys the fries, emphasizing their hot, crispy, and starchy nature, and contrasts them with fast-food fries. He tries them plain and with ketchup, recommending starting plain to fully appreciate the potato's taste. This segment also notes the bustling atmosphere of the fair and how visitors sample various foods.

The video shifts to the story of Brad Ribar, who introduces roasted sweet corn at the fair after a long approval process. The corn, started from Japanese seeds grown in Minnesota, is known for its sweetness and tenderness. It is grilled, caramelized, and served with butter, highlighting its simplicity and the flavor of the corn itself.

Brad shares how the sweet corn idea was initially doubted but eventually approved after five years. The host tries the corn, appreciating its flavor balance with butter and salt, and humorously mentions an exaggerated reaction, capturing the joy of simple, quality produce.

The history of the Minnesota State Fair is briefly mentioned, noting its agricultural promotional roots. The section transitions to the iconic turkey legs, a staple at many fairs. The preparation involves pre-smoked turkey legs that are grilled to enhance flavor, comparing it to a ham-like taste.

The host experiences the smoked turkey leg, noting its size and the smoky, fatty taste. He humorously describes eating the turkey leg as "manly" and emphasizes its filling and shared nature, as families often buy them in sets.

Attention shifts to the success story of Sweet Martha’s Cookie Jar, starting with a single-cookie stand and growing into a massive business that sells millions of cookies. The secretive recipe, using mother’s recipes, emphasizes perfecting a single product.

The host samples the cookies, describing their crispy edges and gooey center, enhanced by eating them with milk. The continued success of Sweet Martha’s at the fair is highlighted, marking it as a must-try for fairgoers due to its simplicity and perfected taste.

The video changes location to the Blue Barn, which showcases bizarre food combinations like a 'buffalo chicken doit,' a mix of donut and biscuit. The creative approach is highlighted, pointing out the review process for getting new dishes approved at the fair.

The narrative continues to a vendor combining unconventional ingredients like Fruity Pebbles with shrimp, creating a unique Po’Boy. This dish exemplifies the daring culinary experiments at the fair, mingling childhood cereal flavors with savory seafood, highlighting unexpected success.

The host explores more daring concoctions at the fair, including a beef brisket-based brittle instead of traditional peanuts. The concept of mixing savory with sweet is explored, serving as an innovative twist on classic treats.

Focus then turns to another creative stall offering an unconventional pickle dog—pastrami, cream cheese, and pickle. The unexpected flavor harmony represents innovative yet palatable food offerings at the fair, showcasing Midwest flair balancing traditional tastes with novelty.

The last highlighted bizarre food combines elements like beef, bananas, and bacon in tachos (tater tot nachos), showing the influence of Elvis Presley’s favored flavor combinations. It represents an experimental tradition that pushes culinary boundaries while maintaining a cultural homage.

The recap highlights standout bizarre foods from the past segments, encapsulating the unique approach to blending diverse flavors into single dishes, from sweet to savory, spicy to mild. The fair serves as a platform for showcasing bold food ideas.

At the Texas State Fair, the focus is on innovative sandwiches, like the colorful Pambazo, highlighting its regional flavors within a vibrant fair setting, connecting cultural authenticity with the Texan twist on conventional styles.

Attention goes to non-traditional sandwiches like the Fruity Pebbles Po’Boy and a fried chicken donut concoction, further illustrating the embrace of unconventional pairings. This shows the fair's creativity in food experimentation.

The final segment at the Texas State Fair revisits fried butter, invented and popularized there. Alongside this, the iconic fried Snickers is exhibited, showcasing indulgence as a theme while presenting state fairs as birthplaces of novel gastronomic creations.