I felt the same way until I started buying Poulet Rouge chickens - they have them in Whole Foods here in Georgia. They actually taste like chicken is supposed to taste.
See: http://www.joycefoods.com/poulet-rouge-fermier.php
Yum!
I agree with most posts - the peanut butter is just wrong. Coming from good PA Dutch stock, I know that no one - and I mean no one - would ever think of such a thing. While you may enjoy adding the peanut butter, in my opinion it is not longer shoo fly pie once you do it.
But that's just my opinion...I believe in variation. But please don't call it shoo fly pie...
nothing wrong with a fresh whole chicken free-range is a good thing, try to get the biggest which is also the oldest just got some huge thighs bone-in, skin-on from ralphs/kroeger .88/lb fresh not frozen cook 'em alittle longer either cut-up your own from whole or bone-in skin-on to get flavor just dont eat the skin,duh if your worried about it fried chicken just isn't unless its on the bone and with skin-on. when i stew chicken for stock or soup i always skim the fat off all batches after the first full of fat decadent batch. i also save the chicken fat for a few recipes if i'm gonna prepare them soon. i also love prime steak believe it or not costco has USDA prime steaks in a few cuts if you know what to look for i.e. boneless rib-eye, filets, and new yorks (n.w. are too fatty/grissly for my liking) you can get them in the bag too if you ask thats what the big sliding windows are for, i've made friends with the head meat cutters at three costco's they are more than happy to talk meat and help you out you cant beat a whole tenderloin for 8.99/lb either prime or a buck less for choice. go to a small butcher about 15 miles away to get the older larger chickens fresh off the farm. sunday chicken dinner was that old hen who quit laying or that obnoxious rooster that chased the grandkids aroud the yard and peckedd the crap out of you and gradma cooked them up tender and juicy full of flavor just try a little harder to get the good stuff. sometimes (always) the wife and i have a skin feast on a roasted chicken or two when it comes out of the oven its a ceremony we watch it cool make conversation and after ten min's pull all the skin off divide in half say grace and induldge in a crispy roasted skin fest then shred the meat down to the bare bones vacuum-pak the meat for meals to be determined later. we are meat eaters and love it brought back 150lbs of fresh-frozen vacuum-bagged fish filets from alaska wild caught king salmon, halibut, lingcod, yelloweye, snapper, and blackbass all delicious yes it is too much for the two of us our nieghbors are sure glad i fish alot
I still love Fig Newtons, too but will enjoy any Fig Newton 'knockoff". I did like popscicles but today find them too sweet and lacking in flavour. I even ate them through my university years but their allure was probably their cheapness... I was a pretty eager eater - loved all vegetables except parsnips which I now adore. I steam them lightly and caramelize them in butter and brown sugar - one of my many fave vegetables. I liked meat in my childhood but eat it rarely today. I loved hotdogs but don't enjoy them today. I'll eat one at a barbecue but I'd rather have something else. Foods are so nostalgic. We travel back in our minds to the very moment of tasting. I love the evocative nature of food as well as the taste.
I wonder if today's kids, 15 years from now, will be getting nostalgic about the same nasty kids foods. Definitely not Bourdain's kid unless she swears off game birds!
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