Fried Chicken – Fryer Tuck Chicken http://fryertuckchicken.com/ Fri, 16 Jul 2021 10:24:04 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.2 https://fryertuckchicken.com/wp-content/uploads/2021/07/icon-1.png Fried Chicken – Fryer Tuck Chicken http://fryertuckchicken.com/ 32 32 PETE TITTL: What’s Old is New Again with Local Channel’s Third Location | Food https://fryertuckchicken.com/pete-tittl-whats-old-is-new-again-with-local-channels-third-location-food/ https://fryertuckchicken.com/pete-tittl-whats-old-is-new-again-with-local-channels-third-location-food/#respond Fri, 16 Jul 2021 09:29:43 +0000 https://fryertuckchicken.com/pete-tittl-whats-old-is-new-again-with-local-channels-third-location-food/ It’s great to see local restaurants like Vatos Tacos (which will soon open another location on Ming Avenue) and Old River Grill, which has opened a third restaurant, growing in recent years due to the pandemic crisis in the catering sector. is. Market restaurant. Owner Roger Coughenour opened in 2013 in a small space near […]]]>

It’s great to see local restaurants like Vatos Tacos (which will soon open another location on Ming Avenue) and Old River Grill, which has opened a third restaurant, growing in recent years due to the pandemic crisis in the catering sector. is. Market restaurant.

Owner Roger Coughenour opened in 2013 in a small space near a medical building off the Stockdale Freeway, but soon after to a more suitable location near action sports in Brimhall Square. Moved and then took over the location of Hageman’s old burger.

What I liked about his restaurant is the evolution of the style of 24th Street Cafe / Milt’s. Good ingredients, imaginative creations with both regular menus and special inserts of the month, good cakes made on the spot, intelligence. All their ways of doing things are exposed in the last locations. There’s a large patio with fans, shaded by plants, Madame, and a giant air cooler, blowing as quietly as a hair-conscious companion pointed out.

I don’t have a reservation, but it’s very handy to be able to list from my home via Yelp, which I used to go out. There is coffee and water for you while you wait, breakfast is served late, the staff are always brilliant and the food is excellent.

The Old River was one of the first to offer a trendy 50/50 burger with the same proportions of beef and bacon, still on the menu ($ 15), but a few of the great dishes I enjoyed in the past. Is shown below.

  • Banana-Nut Multigrain Pancakes ($ 11), known to be made from 10 ancient grains. Like the Johnnycakes I ordered on this visit, they look good enough to tame your hunger.
  • Jalapeno cornbread waffles with bacon and spicy fried chicken ($ 14), hot maple sauce and crispy fried jalapeno. Just a great combination of tastes here.
  • Bourbon Street omelet ($ 16) made with shrimp, mushrooms, Cajun sausage and Cajun cream sauce. As above.
  • Fried French toast ($ 11) made with rich sourdough bread.
  • Sourdough pancakes ($ 11), as mouthwatering as bread.
  • A plate with Mile High Fried Chicken and Cookies ($ 16), freshly baked chicken breast, bacon, buttermilk cookies, cheddar cheese, eggs and country sauce.
  • Mighty Killer Khan Burger ($ 16) made with 50/50 patties, fried jalapenos, bacon and pepperjack cheese
  • New Orleans-style shrimp po’boy sandwich ($ 16) made with fried shrimp on a Pyrenean French roll.

This should give you some ideas of what they offer, and we challenged new territory with this tour, but there were no disappointments along the way.

My partner ordered a New England Johnnycake ($ 10 on a short stack) from the July special menu, and I chose pastrami hash and eggs ($ 14). The fork was supposed to be one of the meals that could be moved between courses, but after tasting the hash once, she renegotiated the whole deal in a “half” type of arrangement.

I don’t think I’ve ever had pastrami hash, but I’ve never had one so delicious. Finely minced meat into thin slices, mixed with red peppers, onions and potatoes, and “crispy in the oven” as directed on the menu. We discussed whether the mixture contained mustard powder. If it did, it was as subtle as we thought we only mentally associated regular sandwich meat with the seasonings we normally combine with it. The country potatoes and their eggs were perfect, the little potato pieces were chewy on the inside and crispy and brown on the outside, but were easy to prepare. It was an unimaginable winning choice that I would not do again in a few weeks.

The menu has some historical lessons on Johnnycake, claiming that cornmeal pancakes are likely a mispronunciation of Native American tribal Shawnee cake. It wasn’t as sweet as a sourdough cake and I didn’t expect it to be filled, so I only ordered two. The taste of corn pairs really well with maple syrup and is only on this month’s special list, so I immediately mentally added it to my favorites list above.

In the future, we plan to try other compelling options like homemade baked smoked salmon with capers, cherry tomatoes, onions and peppers ($ 16). This month’s July cake, white chocolate raspberries ($ 6) with raspberry puree between layers. Grilled trout with lemon pepper or pan-seared trout plate ($ 15); White chocolate berry pancakes made with strawberries, blueberries and raspberries ($ 11).

Full bar service, bottled beer and a glass of wine are available. As already mentioned, Rebecca’s service is knowledgeable and smiley, and the restaurants are already popular. To save on waiting time, subscribe to the Yelp apps list.

The Old River Grill is recommended for a fine dining experience.

Pete Tittl’s Dining Out column will appear here on Sunday. Email him at pftittl@yahoo.com Or follow him on Twitter: @pftittl.

PETE TITTL: What’s Old is New Again with Local Channel’s Third Location | Food Source Link PETE TITTL: What’s Old is New Again with Local Channel’s Third Location | Food


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Red Hot Chicken in Plano; Mad for Chicken opens at Flower Mound and more information on the DFW area https://fryertuckchicken.com/red-hot-chicken-in-plano-mad-for-chicken-opens-at-flower-mound-and-more-information-on-the-dfw-area/ https://fryertuckchicken.com/red-hot-chicken-in-plano-mad-for-chicken-opens-at-flower-mound-and-more-information-on-the-dfw-area/#respond Thu, 15 Jul 2021 00:00:00 +0000 https://fryertuckchicken.com/red-hot-chicken-in-plano-mad-for-chicken-opens-at-flower-mound-and-more-information-on-the-dfw-area/ Red Hot Chicken plans to open a new location at 8400 Preston Road. (Community impact newspaper staff) Read the latest business and community news in the Dallas-Fort Worth area. Plano Red Hot Chicken coming soon to Plano The restaurant will offer different types of dishes mainly focused on chicken. BeBalanced Hormonal Weight Loss Center to […]]]>

Red Hot Chicken plans to open a new location at 8400 Preston Road. (Community impact newspaper staff)

Read the latest business and community news in the Dallas-Fort Worth area.

Plano

Red Hot Chicken coming soon to Plano

The restaurant will offer different types of dishes mainly focused on chicken.

BeBalanced Hormonal Weight Loss Center to Host Plano Site Grand Opening

BeBalanced is a women-focused wellness and weight loss service with over 25 locations across the country.

Lewisville-Flower Mound-Highland Village

Mad for Chicken now open at Flower Mound

The Korean-inspired restaurant serves fried soy and garlic chicken, sandwiches, bulgogi bowls and various other dishes.

McKinney

Opening of the TBT Gym & 24/7 Fitness health club in McKinney

The Family Fitness Center offers a full body workout for the whole family.

The Mill event venue in McKinney looks to expand with outdoor space

The Mill in East McKinney, a wedding and event venue, is looking to add space for outdoor ceremonies and receptions.

Keller-Roanoke-Northeast of Fort Worth

Anton’s African Cuisine in Roanoke ranges from restaurant to retail

The store will offer specialty meats, baked goods, confectionery and more.

Frisco

New Main Street Barber Co. hair salon opens in Frisco

The hair salon deals with all hair textures. Customers can book an appointment online or show up the same day.

North Texas

North Texas Donor Centers Suffer ‘Serious’ Blood Shortage

Texas’ blood shortage was exacerbated by the February storm that left many people without power for days.

Erick Pirayesh, William C. Wadsack, Kaushiki Roy, Brooklynn Cooper, Miranda Jaimes, and Kira Lovell contributed to this report.


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Iowa State Fair unveils 63 new foods for 2021, plus judge’s top 3 https://fryertuckchicken.com/iowa-state-fair-unveils-63-new-foods-for-2021-plus-judges-top-3/ https://fryertuckchicken.com/iowa-state-fair-unveils-63-new-foods-for-2021-plus-judges-top-3/#respond Tue, 13 Jul 2021 19:42:29 +0000 https://fryertuckchicken.com/iowa-state-fair-unveils-63-new-foods-for-2021-plus-judges-top-3/ Some of Iowa’s most outrageous culinary creations can be found at the Iowa State Fair, where ingenuity rages and deep fryers reign supreme. After a year without the fair, it’s safe to say that we all crave our “on a stick” solution. Among long-standing traditions of massive turkey thighs, bottomless buckets of hot cookies, and […]]]>

Some of Iowa’s most outrageous culinary creations can be found at the Iowa State Fair, where ingenuity rages and deep fryers reign supreme.

After a year without the fair, it’s safe to say that we all crave our “on a stick” solution. Among long-standing traditions of massive turkey thighs, bottomless buckets of hot cookies, and foot-long corndogs, 63 new foods will debut at fairgrounds in just under a month. Read on for this list of the top 10 foods to watch out for and the full list of this year’s new foods.

TOP 10 New Foods Iowa State Fair

Cinnamon or Salted Pretzel Bites

Cinnamon or Salted Pretzel Bites

Bite pretzels are a perfect appetizer to take along on your fairground journey. Choose between a savory salty batch with Sriracha cheese or ranch or a sweet batch coated in cinnamon sugar with icing or coffee icing.

Cost: $ 5

Where to find: Georgie’s Old Fashioned Root Beer, Pretzels & Nachos by Anna & Ryan Lamoureux

Chicken Egg Salad with Indian Fried Bread, New Iowa State Fair Cuisine

Chicken Egg Salad with Fried Indian Bread

A mix of chicken and egg salads, this protein-rich mix includes celery, cranberries and toasted pecans and is served over hot fried bread or French fries. It’s finished with a good kick of a bunch of coleslaw, bacon-tomato aioli, fresh cilantro, and smoked paprika.

Cost: $ 8

Where to find:Cluckin ‘Coop by the Iowa Egg Council / Iowa Poultry Association

Granny D's Apple Pie, a New Food from Iowa State Fair

Granny D’s apple pie

Perfect for a single serving, this 3-inch pie is packed with Granny Smith pie filling and coated in a sweet crumble. Give the caramel sauce and whipped cream a boost.

Cost: $ 6

Where to find: Applishus by Connie Boesen

Bacon Mac Dog, a new food Iowa State Fair

Mac Dog with Bacon

Bacon Mac Dog is an all-American combination of comfort foods. This 100% Angus beef hot dog in a bun is topped with macaroni and cheese and sprinkled with bacon.

Cost: $ 6

Where to find: Stockman’s Inn by Brian Kreps

Peanut Butter and Fluff Dough, a new Iowa State food fair

Peanut Butter Fluff Dough

Indulge your sweet tooth with this slimy creation. Peanut butter, marshmallows and Cocoa Krispies are rolled into a ball and frozen, then dipped in chocolate.

Cost: $ 6

Where to find: Dipped in chocolate by Oasis Concessions

Island Noodles with Teriyaki Chicken, New Fair Trade Cuisine from the State of Iowa

Island noodles with teriyaki chicken

These wok-fried soba noodles include a variety of 21 fresh vegetables, an ingredient not often found in fair trade foods. The noodles and vegetables are fried with white meat teriyaki chicken and a secret island sauce.

Cost: $ 12

Where to find: Island Noodles by Brad Jensen

Tennessee Twinkies, a new cuisine at the Iowa State Fair

Tennessee Twinkies

A variation on the classic jalapeño popper, Tennessee Twinkies are a mix of smoked chicken, pepper jack cheese and cream cheese stuffed in a hollowed out jalapeño pepper. If that’s not indulgent enough, they’re wrapped in bacon as well.

Cost: $ 10

Where to find: Chicken City by Hall Family Foods

Duke's Quebec Style Poutine, a new food Iowa State Fair

Duke’s Quebec Poutine

Taste a staple from our neighbor to the north with Duke’s Quebec-style poutine. The fresh cut fries are filled with white cheddar cheese curds and a good serving of turkey sauce.

Cost: $ 7

Where to find: Duke’s Poutine by Matt Ribar

Atomic Strawberry Shortcake, a new Iowa State Fair Food

Atomic Strawberry Shortcake

Made for sharing, the Atomic Strawberry Shortcake is a larger version of the original shortcake. It layers cookies with hand-dipped ice cream and fresh strawberries and is topped with whipped cream and a whole strawberry.

Cost: $ 9.95

Where to find: Iowa Fruit and Vegetable Growers by Steve Black

Peanut Butter Squealer, a new food from Iowa State Fair

Peanut Butter Siphon

Both breakfast and dessert, the Peanut Butter Squealer takes traditional corndog to a new level. A maple infused breakfast sausage on a stick is baked in a Belgian waffle and coated with a peanut butter and bacon filling.

Cost: $ 7

Where to find: Waffle Chix by Chris Taylor

Full 2021 Iowa State Fair Novel Food List

  • Small apple
  • Appletizer
  • Atomic Strawberry Shortcake
  • Bacon fanny packs
  • Mac Dog with Bacon
  • Bacon, Tomato and Avocado Egg Salad with Fried Indian Bread Crisps
  • Barney’s Beef Ribs
  • Bonnie’s Black Cherry Slushies
  • Apple caramel smoothie
  • Chicken and Egg Salad with Fried Indian Bread Crisps
  • Ranch Chicken Bacon Ball on a Stick
  • Chicken Bacon Ranch Cruncholi
  • Pretzel Bites: Double Chocolate Dip, Caramel, Coconut, Alcohol, M&M, Peanut Caramel, Apple Cinnamon or Salted
  • Cotton candy: maple bacon, habanero bacon, spicy pickle or strawberry
  • cowboy beans
  • Boil the crayfish
  • Dozen Mini Concha-Mexican Sweet Bread
  • Duke’s Quebec Poutine
  • Cultured eggnog Frappuccino
  • Elk sausage
  • Farmer’s breakfast with scrambled eggs, hash browns, bacon and sausages
  • Flamboyant Hot Cheeto Funnel Cake
  • JO Fresh Squeezed Mimosa
  • Gorditas: Spicy Chicken, Steak, Carnitas or Vegetarian
  • Granny D’s apple pie
  • Hawaiian Chicken Sandwich
  • Hawaiian Ice Cream Luau
  • Heith’s Nashville Hot Pork Sandwich
  • Horchata
  • Ice Cream Sandwich: Bacon Molasses, Elvis Bacon, Double Chocolate Chips or Snickerdoodle
  • Island noodles
  • Island noodles with teriyaki chicken
  • Island smoothie
  • Jaritos soda
  • Large duke’s Quebec poutine
  • Loaded crab bites
  • Lobster rolls (Maine and Connecticut style)
  • Maple, bacon and strawberry shortcake
  • Maytag Blue Cheese Dip
  • Mini Mexican Sweet Bread with Concha
  • Berkwood Nashville Fried Pork Sandwich
  • Nashville Fried Chicken Sandwich
  • Peanut Butter Siphon
  • Peanut Butter Fluff Cookie Dough
  • Peeled and eaten shrimp
  • Spicy Marinated Eggs
  • Popcorn: dill pickle, Buffalo Ranch, mix, white and yellow cheddar, garlic, caramel, confetti, ranch bacon, kettle and regular
  • Pork rind nachos
  • Pork rinds: regular, spicy or with dill
  • Pretzel Bites: Double Chocolate Dip, Caramel, Coconut, Alcohol, M&M, Peanut Caramel, Apple Cinnamon or Salted
  • Grater croissant
  • Sausage Snake Rattle
  • Corn Rattlesnake Dog
  • Mac N ‘Cheese with Pickles and Bacon
  • State Fair Breakfast Sandwich
  • Street tacos: pork or beef
  • Tamales: Spicy Chicken, Carnitas or Vegetarian
  • Tamarindo drink
  • Tennessee Twinkies
  • Le Giorgio: Cheddar Tortilla / Grilled Chicken / Roma Tomatoes / Fresh Mozzarella, Mixed Lettuce Iceberg Rocket / Garlic Butter Croutons / White Basil Balsamic Vinaigrette Walloon
  • Tortas: Breast, Cubano, Pulled Pork, Spicy Chicken, Steak or Vegetarian
  • Watermelon Warrior Slushies
  • Wagyu Beef Hamburger



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How a New Yorker Rave catapulted a burger restaurant to Manhattan https://fryertuckchicken.com/how-a-new-yorker-rave-catapulted-a-burger-restaurant-to-manhattan/ https://fryertuckchicken.com/how-a-new-yorker-rave-catapulted-a-burger-restaurant-to-manhattan/#respond Mon, 12 Jul 2021 12:51:22 +0000 https://fryertuckchicken.com/how-a-new-yorker-rave-catapulted-a-burger-restaurant-to-manhattan/ Smashed NYC, known for its burgers and secret sauce, was taken over by a New York restaurant … [+] see again. Courtesy of Smashed NYC When Hannah Goldfield wrote a rave New Yorker A restaurant reviewer on Smashed NYC, a small burger restaurant on the Lower East Side in early June, she had no idea […]]]>

When Hannah Goldfield wrote a rave New Yorker A restaurant reviewer on Smashed NYC, a small burger restaurant on the Lower East Side in early June, she had no idea what impact it would have on her business.

Goldfield described the Smashed NYC burger as “the best to eat in New York right now.” The fact that a single burger smash patty is relatively light, favoring surface rather than weight, makes it palatable even in summer. “

She also praised her expanded hamburger offering. “You can also go heavier, doubling or even tripling the patties, or ordering the deliciously messy blue cheese and bacon burger,” she wrote.

A positive restaurant review from a national reviewer can boost a restaurant’s business and set it on the path to success.

The night I had dinner at Smashed NYC on a cool, chilly night, it was packed with customers, hip-hop music blaring and burgers sold faster than McDonald’s.

Smashed NYC debuted in the first week of March 2021. It has 400 square feet of indoor space, with no seating, 300 square feet on its outdoor patio that can accommodate approximately 30 guests, and 900 square feet of kitchen space. in the basement.

Its signature dish, according to co-owner Mark Mendaros, is an “interpretation of the Big Mac offered by McDonald’s.” He says his burgers are “crushed” and, like his global franchise competitor, will not disclose anything about his secret sauce.

But breaking the hamburger is an art. “We mash the meat for 30 seconds with a meat press to bring out the flavors. The edges caramelize and lock in flavor and juice, ”he says. But overdo it and the meat dries up.

Mendaros had no idea Goldfield would come by and examine him, but she identified herself and informed him that New Yorker would send a photographer the next day.

Since the journal’s publication, business has grown 15 to 20 percent per day, he says. “About 10 people a day stop by and tell me they came here because of the exam,” says principal Gretchen Smith.

Mendaros, from San Francisco, attributes Smashed’s social media presence to prompting Goldfield to review him. “We made a splash on Instagram and TikTok and the restaurant site Infatuation voted us the best burger,” he explains.

In the same space, Mendaros had run Oola’s Kitchen, along with a partner named Oola, from July to December 2020 during the pandemic. But when his partner returned to Sweden, he shut it down.

Instead, he teamed up with his friend Jamie Chester to design a new restaurant and a new concept. He told his partner that the burger was his biggest seller at Oola. “Let’s make a burger with a different burger,” Mendaros said, and Chester replied, “Let’s make a mashed burger. They’re big in California.

They did some minor renovations and kept the menu streamlined as her kitchen and storage space is so small. The menu consists of burgers of different sizes including two and three patties, Impossible vegeburger, fries (a huge portion which is shareable) – that’s it.

They also let people know about secret menu items or daily specials, such as frozen ribs or a fried chicken sandwich, which have now become an everyday item.

Mendaros and Chester have self-funded Smashed NYC and are looking to expand. They scouted the East Village, Midtown, Downtown Brooklyn and Williamsburg. From now on, its expansion would be self-funded.

Three venture capitalists approached them to fund the expansion. One of them offered them $ 10 million for 20% of the property but did not call back. Somewhere in the distant future, franchising might or might not be an option.

Consumers on Yelp were mixed, as is often the case. One enthusiast wrote: “The burgers are full of flavor and fresh. Every bite you take is an explosion of flavors that keeps you from wanting to buy another burger.

But another consumer found “the hamburger patties on the salty side. I barely tasted the sauce on the big schmacc and the chili.

Going forward, Mandaros says it must “stay consistent with the quality of our food and service”. In a year, he expects he will have opened four or five new locations in New York.

With a minimal marketing budget, Smashed NYC relies on word of mouth and Instagram to get the word out. And of course surprise visits from a New Yorker restaurant review.


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Yeah, Airheads make a chicken sandwich https://fryertuckchicken.com/yeah-airheads-make-a-chicken-sandwich/ https://fryertuckchicken.com/yeah-airheads-make-a-chicken-sandwich/#respond Sun, 11 Jul 2021 00:15:00 +0000 https://fryertuckchicken.com/yeah-airheads-make-a-chicken-sandwich/ The chicken sandwich war has taken a very strange turn. Earlier this week (especially Tuesday, July 6), Airheads Candy decided to jump in the fray with their own take on the chicken sandwich. Yes, you read that right. Airheads Candy has joined the chicken sandwich war with her very own Fried Chicken Sandwich made from […]]]>

The chicken sandwich war has taken a very strange turn. Earlier this week (especially Tuesday, July 6), Airheads Candy decided to jump in the fray with their own take on the chicken sandwich. Yes, you read that right. Airheads Candy has joined the chicken sandwich war with her very own Fried Chicken Sandwich made from a bun made entirely of Airheads candy. The creation, called Airheads Candy Chicken Sandy, was made for National Fried Chicken Day and it wasn’t a publicity stunt. It was a real sandwich.

The sandwich was unveiled on Airhead’s Instagram where it was described as “the very first Airheads Chicken Sandwich with a Bun. We call it the Airheads Shortbread Candy Chicken” and the short video featuring it assured fans. that he was both real and delicious not to lie. The creation was actually served at Frances’s Deli & Brunchery in Chicago on Tuesday, July 6, at lunchtime and for dinner only.

The Airheads Candy Chicken Sandy consisted of fried chicken, coleslaw, spicy mayo, and pickles which all look pretty normal for a chicken sandwich. It’s the little bread between these ingredients that makes this a truly unique offering. The bun was made entirely of bittersweet Airheads Xtremes. It is a choice that has made many wonder why.

“It’s up to us and all of these other chicken restaurants to find out. On July 6, 2021, National Fried Chicken Day, the world will finally see what is missing in chicken,” Craig Cuchra, vice president of marketing for Perfetti Van Melle North America said in a statement (via River City News).

As you can guess, the Airheads Candy Chicken Sandy has garnered strong reactions online, ranging from interest to disgust. We’ve rounded up some of our favorites and you can check them out below.

What do you think of Airheads Candy Chicken Sandy? Would you like to try? Let us know in the comments.

Oh no…

Previous Next

Sick

Previous Next

Sign of the apocalypse

Previous Next

Chicken war crimes

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It can’t be healthy

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Final Fantasy XIV gets its own fried chicken (again) and Daruma dolls https://fryertuckchicken.com/final-fantasy-xiv-gets-its-own-fried-chicken-again-and-daruma-dolls/ https://fryertuckchicken.com/final-fantasy-xiv-gets-its-own-fried-chicken-again-and-daruma-dolls/#respond Sat, 10 Jul 2021 05:42:21 +0000 https://fryertuckchicken.com/final-fantasy-xiv-gets-its-own-fried-chicken-again-and-daruma-dolls/ New Square Enix is ​​hosting a 2-hour livestream to celebrate Final Fantasy XIV, and a few collaborations have been announced. Published on July 10, 2021 Giuseppe Nelva Home ” Unclassified ” Final Fantasy XIV gets its own fried chicken (again) and Daruma dolls Square Enix is ​​hosting a 2 hour livestream to celebrate Final Fantasy […]]]>

New

Square Enix is ​​hosting a 2-hour livestream to celebrate Final Fantasy XIV, and a few collaborations have been announced.

Square Enix is ​​hosting a 2 hour livestream to celebrate Final Fantasy XIV, and some cool collaborations have been announced.

First, the Japanese convenience store chain Lawson will have another chance to make the game’s official Karaage Kun Fried Chicken.

The delicious nuggets (I guess, but the original flavor was good) will come in a special “crystal clear and dark flavor”. It will actually consist of two flavored layers, one will taste like dark petter and the second will be flavored with a light tartar sauce.

Of course, the flavor was better by the team at Final Fantasy XIV.

For something a little more traditional, the game also features a duo of traditional-type Daruma dolls designed by the prestigious Yoshida Daruma company that has been creating them for over a century.

Pre-orders in Japan will be limited as the daruma will be hand painted. No information has been promised on a Western release (unlikely). The price will be 3,500 yen (about $ 32).

The product will be delivered with empty eyes, as you are traditionally supposed to paint your own.

You can check out both products in the gallery.

Incidentally, the new expansion for Final Fantasy XIV Endwalker will be released on November 23, 2021 on PS5, PS4 and PC. A benchmark will be released tomorrow for PC, including male character creation viera.

If you want to know more about it, you can check out the reveal of the extended trailer and the work of the reaper, as well as the male viera, locations, and release date.

You can also check out plenty of official screenshots and artwork, the original announcement, tons of initial details, and the first official screenshots and artwork.

If you’re not familiar with Final Fantasy XIV, it’s currently available for PlayStation 4, PS5, and PC. Upgrading to PS5 is free for those who own the PS4 version.

You can also read our latest interview with producer and director Naoki Yoshida, another with composer Masayoshi Soken, and our review of Shadowbringers.

We recently celebrated the 10th anniversary of Yoshida-san’s advent as a director and producer.


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Feges’ New BBQ at Spring Branch Continues Creative Menu Tradition https://fryertuckchicken.com/feges-new-bbq-at-spring-branch-continues-creative-menu-tradition/ https://fryertuckchicken.com/feges-new-bbq-at-spring-branch-continues-creative-menu-tradition/#respond Thu, 08 Jul 2021 20:09:00 +0000 https://fryertuckchicken.com/feges-new-bbq-at-spring-branch-continues-creative-menu-tradition/ When Feges BBQ opened at Greenway Plaza in 2018, owners Patrick Feges and Erin Smith were at the forefront of a then-emerging trend in Texan barbecue: offering creative dishes beyond the usual trinity of the belly, pork ribs and sausage. Feges’ foray into Caroline-style whole pork cooking and Smith’s inventive side dishes and desserts redefined […]]]>

When Feges BBQ opened at Greenway Plaza in 2018, owners Patrick Feges and Erin Smith were at the forefront of a then-emerging trend in Texan barbecue: offering creative dishes beyond the usual trinity of the belly, pork ribs and sausage.

Feges’ foray into Caroline-style whole pork cooking and Smith’s inventive side dishes and desserts redefined what Texas, and Houston in particular, could be barbecue.

With the opening of Feges BBQ’s new location in Spring Branch, that definition extends even further, with delicious results.

Notably, the Spring Branch location is a sit-down restaurant for lunch and dinner with more options for menu creativity than the lunch-only order counter at the Greenway Plaza location (which is always open and always a great choice if you are in this area).

Of course, the usual range of smoked meats is available with the creative side dishes for which Feges BBQ is known for its Moroccan spiced carrots, chana masala and elote salad.

A selection of salads, which was one of the unique features of the Greenway location when it first opened, has been expanded with offerings including a barbecue version of a Caesar salad with charred romaine lettuce on the grill and topped with breadcrumbs, serrano vinaigrette and Monterrey jack cheese. Each salad offers the possibility of adding any of the smoked meats to your plate.

8217 Longue Pointe, 346-319-5339


Sandwiches are another welcome addition to the Spring Branch menu with a classic take on smoked meat (eg, minced breast), a fried chicken sandwich, and a grilled cheese breast and chili option.

With a larger dining room accommodating larger groups, Feges offers “For the Table” menu items meant to be shared. One of the flagship products is Cracklin ‘Nachos, made with fried pork skins replacing tortilla chips, which are then topped with smoked queso, sour cream, avocado cream, pickled red onions and jalapeños. .

Fried pork skin – that is, pork rinds, crackers or chicharrones – has started to appear on barbecue menus in recent years as an appetizer or side dish. It was still on the menu at the Greenway location, and Feges and Smith decided to spruce it up at Spring Branch.

“(We) just wanted to make a different variation of nachos, and we always had fried pork skins around,” says Feges.

Beyond the noticeable menu expansion at the new Feges location, if you dig a little deeper, you begin to discover subtle tributes not only to Houston’s barbecue, but to the city’s large and diverse dining scene. Bayou in general.

Classic Southern staples such as fried chicken, smoked meatloaf, and pork fat cornbread are in the spotlight.

Cracklin ‘Nachos are reminiscent of chicharron preparado, a popular street food in many Mexican American markets in Houston and Spring Branch in particular.

Korean Braised Greens are a fascinating blend of the city’s African-American soul food tradition with the flavors of the city’s Korean restaurants (again, mostly centered in the Spring Branch district).

And the chana masala side dish – a vegetarian chickpea curry or stew – is a tribute to South Asian culinary traditions.

Spring Branch’s location builds on and expands on ideas presented by Feges and Smith at Greenway Plaza – a Texan barbecue infused with dishes and ingredients that make Houston a unique culinary destination in the United States.


jcreid@jcreidtx.com

twitter.com/jcreidtx



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Fried chicken gets caviar treatment at Naegi https://fryertuckchicken.com/fried-chicken-gets-caviar-treatment-at-naegi/ https://fryertuckchicken.com/fried-chicken-gets-caviar-treatment-at-naegi/#respond Tue, 06 Jul 2021 21:05:48 +0000 https://fryertuckchicken.com/fried-chicken-gets-caviar-treatment-at-naegi/ A karaage fried chicken sandwich topped with sturgeon caviar Nicknames elaborated with green and black graffiti float like crumpled leaves across a landscape of darkened peaks, pink cherry blossoms, and blue waterfalls. The vibrant mural covers the wide, flat side wall of the freestanding storefront, one block west of the Coast Highway (626 South Tremont […]]]>

A karaage fried chicken sandwich topped with sturgeon caviar

Nicknames elaborated with green and black graffiti float like crumpled leaves across a landscape of darkened peaks, pink cherry blossoms, and blue waterfalls. The vibrant mural covers the wide, flat side wall of the freestanding storefront, one block west of the Coast Highway (626 South Tremont Street, Oceanside). The product of a recent live art performance, its most colorful elements were added out of respect for the building’s imminent future as a Japanese gourmet restaurant, Matsu.

Current Naegi Fried Chicken Pop-Up Site; will soon be the home of the upscale dining establishment Matsu (with some modifications to the mural and storefront).

But first, this summer only it’s a fried chicken pop-up restaurant called Naegi. And not only does Naegi have the best fried chicken sandwich in the county (for $ 8) – for an additional $ 20, you can make this the most forgiving chicken sandwich in the county, thanks to the ability to add caviar from sturgeon.

The Matsu and Naegi concepts are both the work of Oceanside chef William Eick, last seen a year ago, delivering fried chicken meals to food insecure residents from his kitchen station at the Mission Avenue Grill. This is where a growing interest in Japanese cuisine prompted Eick to introduce the Matsu concept, as a fixed-price pop-up restaurant charging $ 120 per person.

Two years later, the high-end Matsu (what the Japanese call a pine) is awaiting a liquor license and will open in late August or September. In the meantime, Eick will use his kitchen to run Naegi (for Japanese: sapling).

While Naegi is only temporarily at this property, Eick has broader plans for the laid-back concept and is actively researching multiple locations around San Diego (although the proud local is determined to launch in Oceanside first). The objective of the restaurant is karaage, better known as the Japanese fried chicken familiar to many ramen and sushi menus.

At Naegi, that means marinating the chicken in a shio mixture of koji and shoyu for up to three days, before frying it in a crispy potato starch crust. You can order a whole bird for $ 29, or order chicken pieces of your choice: a single breast ($ 8), or pairs of thighs ($ 7), thighs ($ 7) and wings (7 $).

The $ 8 famous karaage sando features a thigh, dressed in togarashi mayo and cabbage on a baked Hokkaido milk bun. If you don’t like chicken, the sandwiches also contain fried tofu ($ 7) and shrimp ($ 9). If you don’t feel fried, you can opt for an egg salad ($ 5) or kanikama (aka crab).

You can add caviar to any of them, but I can’t argue with sautéing the fried chicken. The meat inside is surprisingly succulent and tender, while the starchy exterior adds crunch and seasoning that delivers more complex umami notes than the styles of Southern Fried Chicken and Hot Nashville Chicken that currently dominate cravings. from San Diego.

As for the caviar, it adds an oceanic essence to the sandwich, increasing the salinity to create an unmistakably Japanese palate. Like caviar itself, it could easily become addictive. It turns out that Eick is the ambassador for Sterling Caviar, a Northern California brand. This will be a staple on Matsu’s menu, and he told me that the idea of ​​putting sturgeon roe on his Naegi sandwiches was primarily aimed at getting the Oceanside community to associate this building with a place where caviar is. served.

Caviar may or may not travel with future Naegi locations, but for now, the $ 20 add-on may be the cheapest way to experience the delicacy of fish roe. Sterling’s caviar starts at $ 90 an ounce, and when New York chef David Chang made caviar with fried chicken available at his restaurant, Momofuku, he charged $ 500.

By comparison, this sophisticated ingredient on a casual food mix looks too good to pass up at $ 28. Get it soon – it will be gone by the end of summer.


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The five best places to get food this week https://fryertuckchicken.com/the-five-best-places-to-get-food-this-week/ https://fryertuckchicken.com/the-five-best-places-to-get-food-this-week/#respond Tue, 06 Jul 2021 06:16:08 +0000 https://fryertuckchicken.com/the-five-best-places-to-get-food-this-week/ 3601 SE Division St. 11:30 am to 2 pm lunch, 4:30 pm to 8 pm dinner Thursday-Saturday, 11:30 am to 6 pm Sunday. When he dreamed of opening a loncheria in 2018, David Lizaola imagined serving classic lonches jaliscans on a birote enriched with lime and beer. When he couldn’t find a birote in Portland, […]]]>

3601 SE Division St. 11:30 am to 2 pm lunch, 4:30 pm to 8 pm dinner Thursday-Saturday, 11:30 am to 6 pm Sunday.

When he dreamed of opening a loncheria in 2018, David Lizaola imagined serving classic lonches jaliscans on a birote enriched with lime and beer. When he couldn’t find a birote in Portland, he turned to ciabatta – and while it might not be traditional, it’s still pretty darn good. In the Hot Oli, Lizaola gives her pork loin an adobado treatment by massaging the cuts with a blend of guajillo pepper, herbs, allium and warming spices. It’s a perfect sandwich.

At Shady Pines, 5240 NE 42nd Ave. From noon to 8 p.m. Thursday to Sunday.

A fully vegan food basket center in Portland seems like a no-brainer, and the popularity of Shady Pines backs it up: Even in the late afternoon to midweek, there’s usually a constant flow of people taking food. hearty vegan meals. Dirty lettuce is arguably the pod’s biggest hit. The Mississippi Transplant serves seitan versions of signature dishes like barbecued ribs and fried chicken with a rotating range of classic southern sides.

Pandemic Portland has more smash burgers than donuts these days, and one of the best comes from Monster Smash. The OG Smash Burger is served on a Dos Hermanos brioche bun, along with two 2.5-ounce patties of Fulton Provisions 80/20 grass-fed beef. Homemade pickles lean toward spicy bread and butter, while Loverde’s “Monster Sauce” is classic Thousand Island style, mostly ketchup and mayonnaise, with yellow mustard and seasonings.

At the Bear Paw Inn, 3237 SE Milwaukie Ave., jerryspizzapdx.com. From 4 p.m. to 9 p.m. Monday to Thursday, pre-order only.

It’s easier to get hold of Jerry’s Pizza these days than it used to be. That’s not to say it’s raining pies, though. Now operating out of the small kitchen at the Bear Paw Inn, it’s still a one-man job. Don’t expect to order at the bar: Jerry’s has a ticket sale once a week. The draw for many of its patrons is the taste of home, but even those who didn’t eat Chicago pizza growing up still find something nostalgic about the thin crust, slightly sweet sauce, salty pepperoni and sausages tinted with fennel.

It’s Hanukkah all year round at Killingsworth Station or, at least, a reasonable facsimile of the Lower East Side of New York City. The Wagon Pod is where Aaron Tomasko and Rachel Brashear serve up luscious potato pancakes, along with knishes, kugel, kasha glaze, and East Coast candy. The crispy, chewy latkes are fried to order and come with a traditional accompaniment of sour cream and applesauce.


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I hate sweet spaghetti, balut and dinuguan. Am I a bad Filipino? https://fryertuckchicken.com/i-hate-sweet-spaghetti-balut-and-dinuguan-am-i-a-bad-filipino/ https://fryertuckchicken.com/i-hate-sweet-spaghetti-balut-and-dinuguan-am-i-a-bad-filipino/#respond Mon, 05 Jul 2021 08:00:00 +0000 https://fryertuckchicken.com/i-hate-sweet-spaghetti-balut-and-dinuguan-am-i-a-bad-filipino/ This first-person article is the experience of Jim Agapito, host of the new CBC Radio Recovering Filipino series and podcast. For more information on CBC first-person stories, please see the FAQs. I am an enemy: an enemy of Filipino food. I hate sweet spaghetti, balut, and dinuguan. There are exceptions to my rule, but I […]]]>

This first-person article is the experience of Jim Agapito, host of the new CBC Radio Recovering Filipino series and podcast. For more information on CBC first-person stories, please see the FAQs.

I am an enemy: an enemy of Filipino food.

I hate sweet spaghetti, balut, and dinuguan.

There are exceptions to my rule, but I hate so much more of the dishes that I love. It is a problem.

My anti-Filipino food stance has caused a lot of misunderstanding and friction within my family over the years.

In Filipino culture, food is very important.

Food is love, so when you reject food, are you rejecting love and ultimately your culture? -Jim Agapito

Food is at the center of all kinds of get-togethers, from casual get-togethers and picnics at the park, to epic debuts and funerals.

The number of dishes always exceeds the number of people at the party. There are leftovers for days.

For many years, I avoided family gatherings, in part because I didn’t want to take the pressure of being cuddled and “force-fed” with food that I just didn’t like. And I didn’t want to have to explain myself all the time.

Food is love, so when you reject food, are you rejecting love and ultimately your culture?

Filipino dishes include dinuguan, left, pork cooked in pig’s blood, and pancit, a popular noodle dish with shrimp, meat, and vegetables. (Bill O’Leary / The Washington Post via Getty Images, Jeff Gritchen / Digital First Media / Orange County Register via Getty Images)

Know my heritage

I was born in Canada to immigrant parents. I am Filipino-Canadian and have only visited the Philippines once, 31 years ago.

But now I’m trying to find out more about my Filipino side. I do it for myself and my family. Recovery of Filipinos, my new podcast and radio series from CBC, is my quest to understand and embrace my heritage, starting with Filipino cuisine.

Filipino sweet spaghetti has been a mystifying part of my heritage. It’s on my hate list.

Believe me, my honesty has caused controversy within the family. I am not alone. Some family members also shared their own stories of PTSD after being forced to eat this sugary, sickly abomination.

It turns out that sweet spaghetti is inextricably linked to the history of the Philippines. The traditional style of spaghetti was introduced to the Philippines in the early 1900s by the Americans when they occupied the country.

At the start of WWII, the Philippines couldn’t import tomatoes, so they created an alternative to tomato sauce: banana ketchup. It’s made with bananas, vinegar, spices, and lots of sugar.

LISTEN | Pick up from Filipino Host Jim Agapito’s Quest to Understand Filipino Cuisine:

Filipino recovery27:26Fried chicken and spaghetti. How is this a Filipino love story?

Jim is not a big fan of Filipino cuisine, especially sweet spaghetti. Jim dives into the yum and yuck of Filipino cuisine with the help of expert Patricio Abinales; looks at his relationship with a popular bee; and give a hated dish another try. 27:26

Truth be told, I just can’t stand the sweetness of Filipino spaghetti. Luckily my mom doesn’t like it either, so I didn’t have to grow up eating it.

But when my cousin Kaye Galang moved from the Philippines to my parents’ house in Winnipeg in 2013, a friendly spaghetti war started. We suspect that my cousin adds sugar when my mom is not looking.

Sweet spaghetti isn’t the only food from my ancestors that I don’t like.

I refused to eat a lot of Filipino food while growing up because I am allergic to seafood. My mother and titas (aunts) didn’t quite come to terms with this fact despite my post-seafood hives and other nasty side effects. They continued to squeeze in seafood where they could, and I continued to push the plate away in my own act of defiance and good health.

Stews are also a big part of Filipino cuisine. I am a visual person and the stews are not pretty. The appearance of the dishes does not appeal to me. Difficult pass. No thanks.

My vegetarian years

Filipinos also love their meat.

From 17 to 27 years old, I became a vegetarian and a tanked family harmony.

Pictured left: Recovering Filipino host Jim Agapito, bottom center, was born in Canada in 1980. Pictured right: Agapito with his lola (grandmother). (Submitted by Jim Agapito)

There have been well-intentioned interventions. For my high school diploma and birthday in early July, my lola (grandmother) wanted to do something special. She bought what she thought was the golden ticket for her Jimmy Boy’s soul: a feast of KFC fried chicken.

After refusing to eat, my lola said, “You don’t like my food, so you don’t eat,” and stormed out.

Lola tried to entice me with chicken for a decade. I held on and I think the rejection broke her heart a bit.

LISTEN | Where are the Filipino vegetarians?

Filipino recovery27:26Where are all the Filipino vegetarians?

For a decade Jim was a very bad Filipino, that is, a vegetarian. Her lola was not proud. Jim discovers the Hobbit connection and makes a meaty reveal. He navigates modern Filipino cuisine with Jeremy Senaris, of Master Chef Canada fame. 27:26

I have now come into the estimation of my family. I’m no longer a vegetarian and will eat all the fried chicken lola provides. (Today I even have a fried chicken tattoo on my thigh.)

I still have tremendous respect for all of my vegetarian friends, and I will often go for long episodes without eating meat.

Despite the common ground I now have with my family, I still can’t forget all the little knocks I endured for being herbal for so long.

Rediscover more Filipino food

We Filipinos have a love for the sweet, the fried and the delicious ugly and that is not going to change.

i can’t say i’m going to eat dinuguan, aka pork blood stew, or balut, aka a fertilized duck or chicken egg, anytime soon.

I already eat my mother’s lumpia, pancitis and dessert, which I love.

Pictured left: chicken adobo. There are variations of adobo depending on the region. Adobo is usually chicken or pork (or a combination of the two) cooked or marinated in vinegar and soy sauce. Pictured right: Lumpia may contain any vegetable, meat, pork, shrimp, or a combination. (Jeff Gritchen / Digital First Media / Orange County Register via Getty Images)

I will, however, give more Filipino food another shot.

But that’s the great thing about my quest to understand my Filipino culture and character. You grow up and realize that maybe you missed some important things.

You begin to appreciate, or at least understand, what you have rejected in your own culture. I guess that makes me a recovering Filipino.

Filipino recovery2:13Filipino Recovery – What Does It Even Mean?

Meet Jim Agapito. When his lola (grandmother) called him a “bad Filipino,” Jim realized she was right. Now Jim is on a mission to reclaim his culture, one conversation at a time. His mother Yolanda is his unofficial guide and main lumpia maker. 2:13

How to find Filipino recovery

  • Tune in to CBC Radio One starting June 28 at 11:30 a.m. across Canada. New episodes will air on Mondays at 11:30 a.m. throughout the summer, and Saturdays at 6:30 p.m. (7:30 p.m. AT, 8 p.m. NT).
  • Listen anytime on cbc.ca/recoveringphilipino.
  • Follow us on Apple Podcasts, Google Play, or wherever you get your podcasts.
  • Join the conversation on #recoveringphilipino.
  • Send us an e-mail.


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