Assume, for the sake of argument, that KFC’s fried chicken is, as advertised, “finger lickin’ good.”
Would you really want it to remain on your fingers? Indefinitely?
These are just two of the salient questions raised by the chicken chain’s new Hong Kong marketing campaign, in which it is offering lickable, edible fingernail polish in two flavors: Original, and Hot and Spicy.
A whole bunch of us grew up eating chicken piccata at Italian-American restaurants with our parents, or at least I did, preceded by an entire serving of fried calamari, and breadsticks too. I’d eat every last little swipe of sauce, excited at how it made the back of my tongue water, at how smooth it felt, at how it draped itself over long strips of pasta. It’s a thrilling sauce. Even more thrilling is the fact that you can use it on any protein that goes well with lemon and wine. (Even tofu and chickpeas!)
Feel free to play it by ear if you make this yourself. Mix some salt and oil (a pinch and 2 tbsp, respectively) with a cup of yogurt and a bit more than a tablespoon (they call for one tablespoon and a teaspoon) of curry powder. Mix to combine, and you have a marinade for your chicken thighs. Then spread out the thighs in a baking sheet and cover them with the spread before putting them in a plastic baggie, but you could probably skip the step (and the dirty dish) and just put the chicken and the spread into the bag, seal it, and toss to coat. Let them marinate for a few hours. Then when you get home from work (or the next day,) bake them at 425 degrees F for about 20 minutes, or until they’re done. That’s all there is to it.
You can even use some of the drippings from the baked thighs to turn leftover yogurt into a flavorful dip you can pair with the meal.
Think of Japanese food and what comes to mind? Probably sushi and piping-hot bowls of ramen. And while both are essential parts of the country’s cuisine, there are myriad types of quality meat and poultry dishes that have yet to establish a lasting place in the American food scene. You’ve heard of Kobe beef and are likely familiar with Japanese barbecue, but more and more traditional preparations of meat (and their Americanized versions) are making their way over from Japan to restaurants around the United States.
Even if you’re already familiar with these terms and the others—negimaki, teriyaki, kushiyaki/yakitori, katsu, tsukune, and yakiniku—or the menu has a brief description of the dish, the details in this guide are worth a quick look. For example, you’ll learn that teriyaki sauce is more prevalent in America than in Japan. If you see it in Japan, it tends to be thinner and lighter.
The U.S. Food and Drug Administration has given the thumbs up to a genetically modified chicken that produces a drug in its eggs. It’s the latest addition to a growing area in medicine known as “farmaceuticals.”
Neither the chicken or the egg will be allowed to enter into the food supply. Too bad, might’ve made an interesting omelette 😉
This isn’t the first so-called “animal drug”. The FDA has already approved GM goats that produce an anticoagulant in their milk, and a drug for treating hereditary angioedema that’s produced by transgenic rabbits.
On the other hand, Hoatzins don’t produce great mounds of birdshit. The reason that urban Canada geese are such profuse shitters is that they are grazers, but lack the Hoatzin’s gut adaptations for getting the most out of a diet consisting mainly of leaves. So they have to eat a lot of fodder in order to get anything out of it with their inadequate digestive systems, and of course this results in a massive output.
On the plus side, geese can still fly really well.
Not long ago, archaeologists excavating a thousand-year-old Native American village near Dove Creek, Colorado, found a mass grave of turkeys, containing the remains of more than 50 birds, young and old. This wasn’t a cache of bones leftover from turkey dinners. Instead, the carcasses had been carefully arranged within a circle of stones and buried in the floor of a small structure.
Archaeologists say the ceremonial burial, found in 2012, is a striking reminder of a time when many North Americans valued the turkey as a sacred being, not a special holiday meal.
Maybe it was around the time long range weapons were developed, so the Puebloan peoples no longer had to risk life and limb getting close to those vicious terror birds. Wild turkeys are ugly, little feathered Velociraptors…