Some KFC franchisees are suing the parent company because it's emphasizing grilled chicken over fried in KFC advertising. The fried menu is turning away customers, the HQ people say. Fried is the core product, making up 80 per cent of sales in some restaurants, say the franchisees.
The art of making pan fried chicken.
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A Vancouver Sun series explores the calories and fat content of restaurant meals. It has a tut-tutting tone.
Sometimes, people get obsessed about eating healthy food. that I like to refer to when I'm being doused with healthy-food advice.
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I quite like the fried chicken at . It's crispy, not oily, and not saturated with salt, which is a problem with KFC's Original Recipe. You get 10 pieces of Pig chicken for $21, which is a decent price for decent chicken. But the headliner at Pig is pork. They do an excellent job with their pork ribs -- tender and juicy, with a light coating of sauce. The edges are sometimes dry, but I'm willing to overlook that because the rest of the rib slab is so good.
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Over the Christmas holidays, I was reflecting on the handling of leftovers, 聽It's mostly common sense. Refrigerate food within two hours of serving it. Don't reheat food that's already been reheated. Look, smell and taste are not enough to determine whether food is safe to eat.
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A potpourri of food stories -- recipes, chef profiles, Q&As from all sorts of sources -- . What is a blog, anyways? Latest entry is:
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sa国际传媒 restaurant reviewer . Out of the 19 places she mentions, I've only been to four. So there's much exploring to do this year.
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Just had a McDonald's Angus burger for the first time. I was feeling hungry and everything was closed, except McDonald's on Pandora, which is open 24 hours these days. The Angus -- $4.99 for the no-cheese -- is just possibly the most unpleasant hamburger I've ever had. The bun is biggest problem -- it has an offputting texture. So, if I find myself in a McDonald's again, I'm sticking with the reliable Quarter Pounder.
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