> " > wrote:
>>blake murphy wrote:
>>> On Wed, 07 Oct 2009 21:44:05 -0400, wrote:
>>
>>> Hi -
>>>
>>> Since we were talking here about fried chicken so recently, I though
>>> people might be interested in this NYT article about it:
>>>
>>> http://www.nytimes.com/2009/10/07/di...k.html?_r=1&em
>>>
>>> The associated photo slideshow is good too.
>>>
>>> Ian
>>
>> interesting article.
>>
>> while i'd agree that you have to 'do' something to chicken, don't most of
>> us 'do' something to pork or beef? (except for maybe a really nice steak,
>> and who can afford that?)
>>
>> your pal,
>> blake
>
>I seem to stir fry most food, so steaks are not really on the menu much.
>Plus red meat is not so good for us, the current food gods say, so its
>mostly chicken & fish, with occaisional pork, and even less frequently,
>flank steak. I'm trying to reduce the meat proportions too, so I add
>tofu to make up for its lack.

When I get back to Thailand, every once in awhile I need a fix of some
chunk of beef swimming in bloody juices. I can only go about 2 weeks
before the urge to eat something that hasn't already been cut up for
me strikes.

>I have a weakness for fried chicken, though - and I'm alwasy interested
>in new ways of making it tastier.
>
>Even a nice steak will take well to a little salt and pepper, won't it?
>
>Cheers,
>
>Ian

- Frawley