Rate fried chicken
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Yes, I like fried chicken.
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9
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OHH there was this one KFC shop that closed down near my hometown
bruh you hit a leg half the size of ya face and it goes from crunchy to juicy to just meaty marinated goodness it was unparalleled
rip
that was a 20/10 for me
otherwise, generally, its more like a 7/10. I wouldn't pass up an opportunity but I won't go out of my way to get it. Might be able to justify it to myself after I do go out of my way for it thou.
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OHH there was this one KFC shop that closed down near my hometown
bruh you hit a leg half the size of ya face and it goes from crunchy to juicy to just meaty marinated goodness it was unparalleled
rip
that was a 20/10 for me
otherwise, generally, its more like a 7/10. I wouldn't pass up an opportunity but I won't go out of my way to get it. Might be able to justify it to myself after I do go out of my way for it thou.
I thought all KFCs offered fried chickens of equal if not identical in every way?
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20/10
What are some famous fried chicken joints in your neighborhood?
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KFC, Popeyes, Jollibee, McDonalds
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I thought all KFCs offered fried chickens of equal if not identical in every way?
there was this one cook that took it into their own hands and the manager let him; it looked and smelled within the bounds of a normal kfc bucket aside from the supersized chicken thighs and just *perfect* cooking.
Generally in a restaurant, a cook actually has a pretty big degree of variability in the quality and experience of the eating experience.
For example I can make a california roll sushi taste awesome and 10/10 would eat again but at the same time I can make it taste like dogsh!t but I still follow the instructions to the letter.
In that KFC's case, I think the cook knew a farmer, who specially delivered chickens whose meat tasted phenomenal, as well as him figuring out exactly how much of each spice and the cooking times down the the second. I kid you not some veteran cooks will do things down to seconds
A lo mein from the head chef from the pf changs I used to work at ( also where I made the sushi) is 8 mins and 37 seconds. no more no less.
TL;DR: Because there is a level of interpretation to the regulation recipes - things can vary quite a bit, actually, and veteran cooks tend to take advantage of that.
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there was this one cook that took it into their own hands and the manager let him; it looked and smelled within the bounds of a normal kfc bucket aside from the supersized chicken thighs and just *perfect* cooking.
Generally in a restaurant, a cook actually has a pretty big degree of variability in the quality and experience of the eating experience.
For example I can make a california roll sushi taste awesome and 10/10 would eat again but at the same time I can make it taste like dogsh!t but I still follow the instructions to the letter.
In that KFC's case, I think the cook knew a farmer, who specially delivered chickens whose meat tasted phenomenal, as well as him figuring out exactly how much of each spice and the cooking times down the the second. I kid you not some veteran cooks will do things down to seconds
A lo mein from the head chef from the pf changs I used to work at ( also where I made the sushi) is 8 mins and 37 seconds. no more no less.
TL;DR: Because there is a level of interpretation to the regulation recipes - things can vary quite a bit, actually, and veteran cooks tend to take advantage of that.
Is it normal in the US the same dish on menu from other stores of a fast food chain may taste very different?
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Is it normal in the US the same dish on menu from other stores of a fast food chain may taste very different?
for fast food, no. Usually fast food workers are young or are there only for a short while, so they don't have the time to develop their own unique style. They usually just follow the recipe and generally stuff are the same from one store to another.
but there is always a possibility is what I was saying. there is the potential for a crazy variation and that cook has co founded and cooked at that shop for 20 years so he definitely had the time and resources to make his special optimization of the recipe.
For chain restaurants that aren't fast food though, you can expect to see more people trying to build their career in that restaurant so they will invest a lot of time and therefore certain locations would do a lot better or a different style than the next.
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for fast food, no. Usually fast food workers are young or are there only for a short while, so they don't have the time to develop their own unique style. They usually just follow the recipe and generally stuff are the same from one store to another.
but there is always a possibility is what I was saying. there is the potential for a crazy variation and that cook has co founded and cooked at that shop for 20 years so he definitely had the time and resources to make his special optimization of the recipe.
For chain restaurants that aren't fast food though, you can expect to see more people trying to build their career in that restaurant so they will invest a lot of time and therefore certain locations would do a lot better or a different style than the next.
So in the US fast food chain stores are given the authority to further develop standard recipes / create new menu if they are capable of it without approval from top management?
American fast food chains where I am at always present new dishes and promotions but the ideas are straight from head quarters here tho - new standard recipes.
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So in the US fast food chain stores are given the authority to further develop standard recipes / create new menu if they are capable of it without approval from top management?
American fast food chains where I am at always present new dishes and promotions but the ideas are straight from head quarters here tho - new standard recipes.
its not so much approval as it is habit that is formed after making the dish so many times -- and sometimes that means that it can differ from the mandated recipe.
Usually it falls on the management of that branch to enforce and if manager and cook are friends, things can slip one way or another.
but yes new stuff start standard but generally those with veteran staff tend to develop variances depending on the cook
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rn....maybe 6??
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Do you guys eat Bison and deer in Canada?
I've had camel hoof stew in Saudi Arabia, not as odd as I thought it would be tho
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0. I am vegetarian and find meat disgusting.
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Solid 8/10
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100/10
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10 for Korean fried chicken
7 for Popeyes
0 for KFC
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10 for Korean fried chicken
7 for Popeyes
0 for KFC
Does KFC around you in the US taste the same as in Taiwan?
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The Kfc in Australia is amazing!!!!!! 11/10!
better than pop eyes ?
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are you turning vegetarian?
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why backed out of fried chicken?
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why backed out of fried chicken?
Too greasy/too fatty.
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Too greasy/too fatty.
you made colonel sanders cry.
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you sound angry~
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I like fried chicken, so 10/10
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