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

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

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.

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

> " > 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

Frawley wrote:
>> " > 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

The first few times I went to Thailand, I'd get a strong yen for western
food after 5 or 6 days. It usually ended up, I'm ashamed to say, being
KFC, food I would never eat while in the US. More recently, that doesn't
happen - I think it came from the stress of having to order something
new all the time, and now that its more familiar to me, there is no
stress any more.

I am about to make a new trip over there, and I'll be looking for some
of that Soi 5 chicken!

Ian

American method of frying chicken is the one i like at best. The best thing about American fried chicken is that many of these recipes use chicken in imaginative ways, with great flavor combination. So you can have oven fried and deep fried chicken both in dozens of flavors.