Text 23424, 74 rader
Skriven 2015-01-28 21:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Fast food 117
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 RH> Does McD's in the US do that (one wonders)
 ML> I would bet that there is substantial variation in the US
 ML> based on neighborhood.
 DS> I don't have any knowledge of area variations in quality such as the
 DS> two of you were talking about, but I do recall that some of the New
 DS> England McDonalds served lobster rolls at one time.  There may be other
 DS> regional variations in menus also.

I'd suspect that present company isn't particularly
expert at this kind of comparison shopping. Well,
perhaps we have our fingers more on the pulse of 
Popeye's or Bojangles.

The instant speculation, though, was about quality
variations based on neighborhood, which I suspect
must be the case. Like it or not, poor folk are a
captive audience.

I can attest to regional menu variations at fast
food places, especially foreign outlets of US brands.
SOW, a friend informs me that while I was there, KFC
was running a test of the Double Down Dog, a hot
dog in a fried chicken "bun," in Manila only! And to
think that I accompanied Lilli to one of these dens
of iniquity and smuggled in a squid on a stick rather
than investigating the possibilities in house.

CHINESE-FLAVORED FRIED CHICKEN WITH GREEN ONION-GINGER DIPPING SAUCE
categories: main, poultry, Chinese-flavored
servings: 4

H - For dipping sauce
1/2 c soy sauce
1/2 c thinly sliced green onions
2 Tb finely chopped fresh cilantro
1 1/2 ts finely chopped peeled fresh ginger
1 1/2 ts hot chili sesame oil
H - For chicken
3 large eggs
2 Tb soy sauce
2 ts oriental sesame oil
4 to 4 1/2 lb whole chicken, cut into 12 pieces
1 qt vegetable oil
1 1/2 c all purpose flour
3 Tb ground ginger
1 ts salt
1 ts ground pepper
2 pieces (1") fresh ginger, halved lengthwise

Make dipping sauce.
Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead.
Cover and refrigerate.)

Make chicken.
Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to
egg mixture, turning to coat. Cover; chill at least 2 hr or overnight.

Heat vegetable oil in heavy large pot over medium-high heat to 375F. Mix
flour, ground ginger, salt and pepper in another bowl. Add chicken thighs
and drumsticks to flour mixture; turn to coat.

Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until
golden and cooked through, about 10 minutes per side. Using tongs, transfer
chicken to paper towels; drain. Coat chicken breasts and wings with flour
mixture. Fry until golden and cooked through, about 6 minutes per side.
Transfer to paper towels. (Can be made 2 hr ahead. Let stand at room
temperature.) Serve with dipping sauce.

Bon Appetit
August 1997

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