If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Adweek)   In fast food, the hamburger could be toast, and fried chicken could be the staple of everyone from McDonald's to Domino's   (adweek.com) divider line 7
    More: Obvious, McDonald, fast-food outlets, management consults, Tyson Foods, corporatism, growth spurt, Popeyes, fried chickens  
•       •       •

1969 clicks; posted to Business » on 19 May 2014 at 1:43 PM (31 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2014-05-19 02:54:37 PM  
2 votes:

jst3p: jaybeezey: Had a Chick-fil-a chiken biscuit for breakfast. It was yummers.

Their chicken sandwich is completely unremarkable and their fries suck.

Plus they are overpriced.


When I want fast food chicken (which is more often my choice over burgers, I never thought the day would come...) I haven't found better than this:

[wkqsfm.com image 766x399]

The one in the middle is my favorite.


Any thread that shows the utter dominance CFA enjoys these days eventually turns into a "spot the atheist" thread.

/found you
2014-05-19 03:05:07 PM  
1 votes:

sendtodave: Muta: jst3p: The other one, it seems like they never change the fry oil or something, anything fried tastes like rubber.

Clean oil is the key.  Clean oil seals the outside of the breading immediately as the chicken is dropped in preventing it from getting absorbed. Deep frying in clean oil is really quite healthy.  Dirty oil doesn't seal the breading as quickly allowing the breading to sponge up the oil.

Huh.   Neat.

http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-c an -i-reuse-fry-oil.html

The more oil breaks down, the less hydrophobic it becomes. At first, this can actually be an advantage. Less hydrophobic molecules in your oil means that it can come into closer contact with foods, allowing them to fry just a bit more efficiently. This is where the wisdom of those tempura chefs comes in-adding a bit of degraded, old fry oil to the new batch will improve it.
Eventually, as this breakdown continues, your oil becomes less and less hydrophobic, and eventually it'll start entering your food too rapidly, causing it to turn greasy and ruining its crispness.


That article is really cool. Nice mix of food and science.
2014-05-19 02:52:29 PM  
1 votes:
I'm not really sure how much of this is correlation and how much is causation. With beef pricing rising, it would make sense that fast food would be hyping the crap out of chicken. They don't have room to raise their prices.

That being said, I'm glad CFA is expanding quickly, but figure it will probably be a long time before one opens near me.
2014-05-19 02:50:49 PM  
1 votes:

MugzyBrown: Popeye's -"The urban fried chicken-and-biscuits brand"

ie if you see one of these, you're not typically in the best neighborhood.

See also - Crown Fried Chicken


CSB

They advertise like CRAZY for them up in Buffalo. We finally got one somewhere in the ghetto this year. I haven't been to that one yet because last summer on a road/camping trip I stopped at one in (I think) Troy NY.

Was a horrible experience, the food was dry and I couldn't find any of the items from the commercials on the drive thru menu. They didn't seem to have a parking lot or a sit down area inside. Felt like I was going to get shot at the drive thru. They must have messed up or order because they asked us to pull past the drive thru and wait behind the building so the line didn't back up into the road. Almost just left without the food at that point as it felt very sketchy.

/CSB
2014-05-19 02:28:04 PM  
1 votes:

Muta: jst3p: The other one, it seems like they never change the fry oil or something, anything fried tastes like rubber.

Clean oil is the key.  Clean oil seals the outside of the breading immediately as the chicken is dropped in preventing it from getting absorbed. Deep frying in clean oil is really quite healthy.  Dirty oil doesn't seal the breading as quickly allowing the breading to sponge up the oil.


Huh.   Neat.

http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-c an -i-reuse-fry-oil.html

The more oil breaks down, the less hydrophobic it becomes. At first, this can actually be an advantage. Less hydrophobic molecules in your oil means that it can come into closer contact with foods, allowing them to fry just a bit more efficiently. This is where the wisdom of those tempura chefs comes in-adding a bit of degraded, old fry oil to the new batch will improve it.
Eventually, as this breakdown continues, your oil becomes less and less hydrophobic, and eventually it'll start entering your food too rapidly, causing it to turn greasy and ruining its crispness.
2014-05-19 02:17:34 PM  
1 votes:

Rapmaster2000: jaybeezey: Had a Chick-fil-a chiken biscuit for breakfast. It was yummers.

I don't understand why more chains don't copy Chick-fil-A and slather everything with MSG. That's the secret.


Because MSG got Jenny McCarthy'd. Most restaurants don't like to use it because introducing MSG to food would create a self-important whinge-fest from all the hypochondriacs.
2014-05-19 02:05:09 PM  
1 votes:
Had a Chick-fil-a chiken biscuit for breakfast. It was yummers.
 
Displayed 7 of 7 comments

View Voting Results: Smartest and Funniest


This thread is closed to new comments.

Continue Farking
Submit a Link »
On Twitter





In Other Media


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

Report