As the blog Midtown Lunch pointed out, one difference between Chick and Mick is bag vs. box.
McDonald's Southern Style Chicken Sandwich hit New York City recently, and since it's designed to compete with the Chick-fil-A chicken sandwich, right down to the two—and only two—sliced pickles, we thought we'd grab both and do a head-to-head comparison. The results, after the jump.
Chicago's Wings Around the World is like the Baskin Robbins of Chicken Wings. When they opened in January of 2007, they had 34 flavors of wings. A year and a half later, another twelve have been added to honor their motto, “Flavors to Infinity”. Abeng Stuart founded the spot and concocted the sauces with his mother Lorna Greene and his manager Andre Palmer.
What’s crazy is that this isn’t some spot where they throw chicken in the deep fryer and haphazardly toss the half soggy/half crunchy overcrowded fried chicken with a drippy Franks Red Hot Sauce and margarine glaze. Each of the 46 flavors spanning the international scene, from Jamaica (Fire Jerk, Rum BBQ) to Italy (Parmesan, Tomato Basil Pesto), is a study in balance and contrast. The selection is a thoughtful cornucopia of glazes and seasonings spiked with the right amount of heat, sour, and sweet. The chicken itself is uniformly crunchy if deep fried, or soft, pliant, and smoky if you get the wings grilled. Of course, on this stretch of 35th street lined with a Churches, Popeyes, KFC, and a local JJ Fish and Chicken chain, you gotta bring the goods if you want to survive more than a year.
When it comes to tiny sandwiches, my devotion is huge. I love tea sandwiches in all forms. I'm totally in favor of the slider trend that's been rolling across the country the last couple of years. Heck, I even started a burger blog pretty much as an excuse to talk about White Castle and its awesome sliders.
So when I saw the Chick-n-Minis at Chick-Fil-A while visiting my parents last week in suburban Kansas City, I was all over them.
Photograph from c(h)ristine on Flickr
With the New Year approaching, there is the possibility of the chance that maybe I would perhaps consider having an inkling to make a resolution to eat better. With that (50/50 at best) chance of "improving" my diet looming, it's time to stuff my face with not so healthy things, just in case I decide to abstain after January 1st.
In my book of guilty pleasures, the number one at the top of the list, has got to be fried chicken—and what better way to enjoy it then in sandwich form, served out of a bakery in Oakland, by a former cook from the birthplace of California cuisine.
Whether I’m pursuing goat eyeball tacos or iconoclastic farmers, my brain, nose, and palate are trained to dig out the obscure or novel. It seems I’m always on the hunt for the story about a former Wiccan high priestess CIA agent who chucked it all and became a sushi chef. What’s been there everyday just seems to fade into the background.
For example, because most of my family still resides in southeastern Michigan, I’ve been driving the stretch of I-94 between Chicago and Detroit almost every month for more than seven years. With its ubiquitous orange construction barrels, or, as we call them, Michigan flowers, and because of lobbying of Hoffaesque union folk for continued work, some part of I-94 has been under construction since my birth, which often makes it quite the haul. You’d think, as I hurtle on this five-hour trek on a regular basis, I’d be an expert on the food along this trail.
It's sort of a blogging triple play, but what the hell. Serious Eats friend Ganda Suthivarakom linked on Eat, Drink, One Woman, to another blog Jozzard, which had a not very appetizing photo of what sounds like an incredibly delicious dish they both had at Amazing 66, a newish Chinese restaurant in New York: "it was essentially a hollowed-out chicken, deep fried, then stuffed with rice and sausage. So there was no actual chicken in the chicken." That last sentence could have been a Yogi Berra-ism, but this chickenless chicken sure sounds good.
Amazing 66
Address: 66 Mott Street, New York NY 10013
Phone: 212-334-0099
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