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(Yahoo)   One San Francisco restaurant has such a unique chicken sandwich that no one is giving it a fair shake   (yahoo.com) divider line
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1521 clicks; posted to Food » on 22 Oct 2020 at 9:15 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



28 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-10-22 7:04:13 PM  
The idea of a deboned leg IS a great idea. Leaving the lower section is just a poor presentation choice to try to get some free press.

I prefer food that doesn't rely on themes and stunts. Part of the reason I left the gig in Phoenix when  the owner got real interested in molecular gastronomy. If you need a gimmick to put butts in seats, then I feel you're doing it wrong. Then again, betting on the gullibility of certain clienteles IS how some folks become millionaires, so take my attitude with a grain of salt.
 
2020-10-22 7:27:59 PM  
Meh, as long as it's tasty and I don't have to rip apart my sammitch to remove the talons I'll try it.

/Just grab it by the bun and pull like the pin of a grenade.
 
2020-10-22 8:28:17 PM  
Chicken feet can be made delicious if cooked correctly. Deep frying them will make them inedible. Now who is wasting food?
 
2020-10-22 9:14:56 PM  
Don't show Sandra Bullock.
 
2020-10-22 9:21:01 PM  
Come for the tasty chicken, stay for the delicious sanctimony.
 
2020-10-22 9:30:20 PM  
Attention whore is attention whore in a city of attention whores. I'd try it. But I ain't eating trash meat and cartlidge. Or talons or claws. Serve me a pig hoof. The dogs like em.
 
2020-10-22 9:30:24 PM  
The best dim sum I ever had was a tiny place in Oakland across the street from the UC Regents (spit). We were the only table w/ any white people, and the lady w/ the chicken feet came over and over and over and over trying to get us to try the chicken feet. Very strange.
 
2020-10-22 9:49:53 PM  
One of the restaurants a friend of mine and his wife used to go to had a menu item called 'Surprise Chicken Feet.'

He didn't elaborate.
 
2020-10-22 9:53:05 PM  
I can handle fried chicken feet, but not the word "sando".  Fark off with that.
 
2020-10-22 11:06:19 PM  
I've no time for pretentious, deliberate pandering for attention. There's real shiat happening in the world right now. This? This can fark right off.
 
2020-10-22 11:32:18 PM  
"The chef also added that the fact that the feet are still attached is indicative of how well the chickens were raised - it means that they weren't cooped up in a claustrophobic pen."

Do chickens raised in pens not have feet?
 
2020-10-23 12:13:27 AM  
encrypted-tbn0.gstatic.comView Full Size
 
2020-10-23 12:59:50 AM  
Had a chef from Honduras that liked to freak out our staff at a very high-end restaurant by cooking dishes from his country. Chicken feet was one of them. He boiled them. I had to leave for my second job before they were done, so I missed tasting them.

Oh and do not lose a bet with him. A loser had to consume a frog, various insects, and some sort of fermented Asian fish that caused him to throw everything back up.
 
2020-10-23 1:14:03 AM  
When I first started eating tacos a friend of mine tried to get me to eat cabeza and lengua instead of just carne asada or carnitas all the time. I knew enough Spanish to know what those words me and I ain't eating a tongue. Then one day I said "Fark it and tried both cabeza and lengua tacos I think I was high that day. They were good! Maybe because I was high that day. I learned a lesson. Things you think sound gross to eat probably are farkin' tasty IF they are prepared properly. Go to people who eat that shiat on a regular basis, don't go to some Americanized place that's frequented by hipsters.
 
2020-10-23 1:47:07 AM  
Chicken feet is standard dim sum item in San Francisco's Chinatown (as well as Chinatowns in any major or two-bit city). It's not my cup of tea, but lots of people enjoy slurping through the knuckles.
 
2020-10-23 1:49:54 AM  
I absolutely love chicken feet, one of my favorite dim sum dishes (which is a field crowded with strong contenders). That said, I tried making them at home once and can attest that you need to cook them for a LONG time. Trying to bread and deep fry them is just pointless.

Honestly though, if this gets people more familiar with the idea of their meat coming from a living animal and comfortable with "off cuts" then it's definitely a win. Cabeza (pieces of cow face) make the absolute best tacos or burritos!
 
2020-10-23 2:10:20 AM  

Birnone: When I first started eating tacos a friend of mine tried to get me to eat cabeza and lengua instead of just carne asada or carnitas all the time. I knew enough Spanish to know what those words me and I ain't eating a tongue. Then one day I said "Fark it and tried both cabeza and lengua tacos I think I was high that day. They were good! Maybe because I was high that day. I learned a lesson. Things you think sound gross to eat probably are farkin' tasty IF they are prepared properly. Go to people who eat that shiat on a regular basis, don't go to some Americanized place that's frequented by hipsters.


First, that's a weird way to say you were introduced to tacos at an embarrassingly late age. Second, cabeza tacos are more like jowl meat than brains or souse or something; sounds pretty good to me.

Personally I'm not really into chicken feet though
 
2020-10-23 2:24:53 AM  
When I buy a whole chicken at the counter in a supermarket they are cleaned but have the heads and feet attached. I'll get the server to remove these but still take them. Use them to make stock.

You can also buy pigs trotters in the supermarkets here.
 
2020-10-23 3:26:38 AM  
I found a grocery that sells bags of chicken feet. They are a great addition to the pot when making broth for chicken soup. They get fished out before I add the final chicken chunks and veggies.
 
2020-10-23 4:25:08 AM  

hubiestubert: The idea of a deboned leg IS a great idea. Leaving the lower section is just a poor presentation choice to try to get some free press.

I prefer food that doesn't rely on themes and stunts. Part of the reason I left the gig in Phoenix when  the owner got real interested in molecular gastronomy. If you need a gimmick to put butts in seats, then I feel you're doing it wrong. Then again, betting on the gullibility of certain clienteles IS how some folks become millionaires, so take my attitude with a grain of salt.


Some of the ingredients and techniques from the MG movement have been really good. Judicious use of hydrocolloids, the water oven, using the ISI whipper for speed infusion and espumas, and so many other things. Trying out new stuff is good. It doesn't always work, and it can be gimmicky, but the results can also be wonderful.
 
2020-10-23 5:19:01 AM  

anuran: hubiestubert: The idea of a deboned leg IS a great idea. Leaving the lower section is just a poor presentation choice to try to get some free press.

I prefer food that doesn't rely on themes and stunts. Part of the reason I left the gig in Phoenix when  the owner got real interested in molecular gastronomy. If you need a gimmick to put butts in seats, then I feel you're doing it wrong. Then again, betting on the gullibility of certain clienteles IS how some folks become millionaires, so take my attitude with a grain of salt.

Some of the ingredients and techniques from the MG movement have been really good. Judicious use of hydrocolloids, the water oven, using the ISI whipper for speed infusion and espumas, and so many other things. Trying out new stuff is good. It doesn't always work, and it can be gimmicky, but the results can also be wonderful.


Have you ever pushed back from a plate of gels and "deconstructed caprese" or dollops of langastino and shards of hibiscus, and said, "Man, that was exactly what I needed"?

It's interesting as a thought experiment. It's interesting for curiosity's sake. It's not going to satisfy your hunger though, or be a family tradition, even in a hundredyears.
 
2020-10-23 5:33:17 AM  

hubiestubert: anuran: hubiestubert: The idea of a deboned leg IS a great idea. Leaving the lower section is just a poor presentation choice to try to get some free press.

I prefer food that doesn't rely on themes and stunts. Part of the reason I left the gig in Phoenix when  the owner got real interested in molecular gastronomy. If you need a gimmick to put butts in seats, then I feel you're doing it wrong. Then again, betting on the gullibility of certain clienteles IS how some folks become millionaires, so take my attitude with a grain of salt.

Some of the ingredients and techniques from the MG movement have been really good. Judicious use of hydrocolloids, the water oven, using the ISI whipper for speed infusion and espumas, and so many other things. Trying out new stuff is good. It doesn't always work, and it can be gimmicky, but the results can also be wonderful.

Have you ever pushed back from a plate of gels and "deconstructed caprese" or dollops of langastino and shards of hibiscus, and said, "Man, that was exactly what I needed"?

It's interesting as a thought experiment. It's interesting for curiosity's sake. It's not going to satisfy your hunger though, or be a family tradition, even in a hundredyears.


That sounds ... unsatisfying. But, as I said, a lot of the ingredients and techniques can be used in legit satisfying ways. The only difference is trying to impress people with how many expensive ingredients you can use vs. using science to make something good to eat.
 
2020-10-23 5:49:34 AM  

hubiestubert: The idea of a deboned leg IS a great idea. Leaving the lower section is just a poor presentation choice to try to get some free press.

I prefer food that doesn't rely on themes and stunts. Part of the reason I left the gig in Phoenix when  the owner got real interested in molecular gastronomy. If you need a gimmick to put butts in seats, then I feel you're doing it wrong. Then again, betting on the gullibility of certain clienteles IS how some folks become millionaires, so take my attitude with a grain of salt.


In Japan kids get to play with chemistry in candy kits called poppin' cooking.

I love making Boba for my friends to have for Bubble tea and other cool stuff.
 
2020-10-23 6:40:00 AM  

alice_600: hubiestubert: The idea of a deboned leg IS a great idea. Leaving the lower section is just a poor presentation choice to try to get some free press.

I prefer food that doesn't rely on themes and stunts. Part of the reason I left the gig in Phoenix when  the owner got real interested in molecular gastronomy. If you need a gimmick to put butts in seats, then I feel you're doing it wrong. Then again, betting on the gullibility of certain clienteles IS how some folks become millionaires, so take my attitude with a grain of salt.

In Japan kids get to play with chemistry in candy kits called poppin' cooking.

I love making Boba for my friends to have for Bubble tea and other cool stuff.


For Boba, you're just using tapioca. Tapioca has been used as a thickening agent since...well, around Brazil since people started using the cassava, and the Portuguese spread it across the world around 1500 or so. Boba is just street food. THAT is a good analogy though for something useful that could come out of molecular gastronomy, but...well, the pioneers are the guys with the arrows in their backs, and for every success that goes on to really change or impact the industry...you're going to get folks playing with gels and trying to lay down aerogels of woodsmoke UNDER slices of raw tuna and brittle shards of dehydrated vegetable purees.

I'm just a traditionalist in that, while fusions of cuisine are great, and food styles can twist and turn as cultures mix and match, ultimately, you have to ask, "Does this dish satisfy you?" Does this baked pork bun with Everything Bagel blend over the top fill your belly and make you content?

The deboned leg or thigh is a GREAT idea for a sandwich. I love the dark meat of legs and thighs, and you don't get that on sandwiches unless you're doing a pulled chicken usually, but the fried chicken feet...that's just to draw attention and it's a gimmick, and I am far more a fan of just letting the food and the taste do the talking.
 
2020-10-23 11:12:18 AM  

Bindyree: One of the restaurants a friend of mine and his wife used to go to had a menu item called 'Surprise Chicken Feet.'

He didn't elaborate.


I'm more concerned about the word 'surprise' than I am about the chicken feet.
 
2020-10-23 11:14:21 AM  

FormlessOne: I've no time for pretentious, deliberate pandering for attention. There's real shiat happening in the world right now. This? This can fark right off.


You're posting on Fark.  Res ipsa loquitir.
 
2020-10-23 11:54:44 AM  

FormlessOne: I've no time for pretentious, deliberate pandering for attention. There's real shiat happening in the world right now. This? This can fark right off.


This guy is one of those assholes that thinks his food is art. Like those chefs that serve their food in/on weird things.

Here's your fish and pasta served in a globe from a ceiling light to simulate the oppression of keeping fish in a fish bowl. And for desert, your durian and truffle parfait sprinkled with gold leaf and served in the skull of an endangered giant panda! Isn't it so artsy?
 
2020-10-23 1:19:41 PM  
Now I have to go get some hog head cheese
 
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