The Marmot’s Hole

6 Comments

1. michael
   Posted February 9, 2007 at 9:46 am | Permalink

   Metafilter had a post on this:
   http://www.metafilter.com/mefi/58426

2. wjk
   Posted February 9, 2007 at 10:14 am | Permalink

   “In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.”

   /Do the Americans like the sweet moo as well?

3. SomeguyinKorea
   Posted February 9, 2007 at 4:47 pm | Permalink

   “In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.”

   Korean chicken is tastier and more tender than the hormonally enhanced chicken we get back home.

   Thanks for the link to the article. It gives a good description of the ’science’ behind the recipe.

4. dlatn
   Posted February 10, 2007 at 12:47 am | Permalink

   consistently the worst fried chicken I’ve ever had

5. virtual wonderer
   Posted February 10, 2007 at 3:15 am | Permalink

   The secret is the moo. It’s just too greasy without it. At Roy Rogers I substitute it with pickles. At KFC, I just go with the cole slaw.

   Instead of salt and pepper, I prefer ketchup mixed with tabasco sauce.

   how do you eat your chicken?

6. slim
   Posted February 10, 2007 at 7:36 am | Permalink

   It takes a tough nation to fry a tender chicken.