Mastermind behind rodeo’s deep-fried fare reveals hot carnival trend


If a westerly wind is blowing just right along I-10, you can almost taste the turkey legs, Snickers, and sausage being roasted, deep-fried and stuck on a stick in Dominic’s Palmieri’s kitchen — from 1,000 miles away in Phoenix. He’s putting the finishing touches on his latest carnival goodies for the Houston Livestock Show and Rodeo, which opens February 25. Palmieri is the self-anointed “Midway Gourmet” for Ray Cammack Shows, responsible for every corn dog,…

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