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Wow, the Chick fil As in New Yawk must really suck. I tried the McDonalds version when they were first introduced and in the first bite judged it to be a pale imitation of the original. The only reason to eat one would be if you were really, really craving CFA on a Sunday and could not wait until Monday.

I actually had that happen and got the McD version and found myself at CFA on Wedensday because the McD one just did not cut it.

And the morning biscuits are so much poorer in quality in McD's it isn't even funny. I believe that has more to do with the biscuit than the chicken tho. CFA's biscuits are the best fast food biscuit bar none.

Y'all need to come to Atlanta and try your taste test again.

Make a meat/veg filling that is not too soupy and then roll the dough out into a rectangle - pretty thin. Put the filling in, leaving edges on all but one long end and then roll it up jellyroll style starting with the the edgeless end. Seal and bake.

You can also layer with cheeses & sliced meats, caramelized onions - the sky is the limit. Just make sure your filling is cooked first. I make a killer one with Chicken, Leeks, Mushrooms, Almonds & Lemons.

Flay doesn't have to be considered a proper noun. The verb flay means to remove meat or skin.

Quite the proper cooking term.

I am a Scrabulous maniac and would love to play Scrabufoodulous with someone.

If I were able to get deep dish pizza where I live I would eat it all of the time. I tolerate "thin" crust because otherwise I would have no pizza at all.

I sincerely hope that Chicago Deep Dish does not go the way of the Dodo before I get up there again. I see this as yet another example of the homogenization of our food and I think it is a shame. We should be proud of our regional differences and champion them against all challangers.

Next thing you know people will be telling me I cannot eat my waffles with chicken and syrup.

My husband calls the biscuits & rolls that come in a can Whomp Biscuits and Whomp rolls. Because you are supposed to Whomp the can on the counter to get them to come out.

Also, I had a friend of mine from Kenya helping in the kitchen once and I gave him a can of Crescent Rolls to open. He had no experience with them (apparently not so popular in Kenya) and he screamed and threw them across the room when they popped. Much hilarity was had by all.

I moved to an area without any Chick-fil-a and I count the days between trips back home where I can feast on their delicious food. Needless to say I was shocked and curious when I saw the Southern Style Chicken Sandwich (S.S.C.S) appear on the menu at my local McDonalds, it being such an obvious knock off. I decided I had to try one and was pleasantly surprised that the taste was a some what accurate reproduction. However upon closer examination I noticed several differences that make all the difference in the world.

1. The breading.....when I took off the bun of the McDonalds version the breading was unnaturally ridged and gave the appearance that it was added for effect. The Chick-fil-a chicken sandwich has a golden brown coating, thin in some spots thick and crunchy in others, delicious all over.

2. The pickles....the whole reason I took the bun off was to remove the pickles, I just don't like pickles, but I didn't like the appearance of the McDonalds pickles even more. They were perfectly round (no crinkle cut
) with little or no seeds which again gave it an unnatural appearance. While I don't like the pickles I always did like the slight pickle juice that soaked into the bun of the Chick-fil-a sandwich. By placing the pickles on top the same thing does not happen with the S.S.C.S. so to me the pickles become useless as well as an eyesore. A Chick-fil-a employee once told me I could get it without the pickles, but that just wouldn't be the same.

Overall the pickes and breading on the McDonalds sandwich contributed to the feeling that this was another mass produced fast food item and didn't add a thing.

3. The butter.....while removing the pickles from my S.S.C.S. I noticed a yellow substance covering a small portion of the bun and mostly coating the pickles which I tasted and recognized to be butter. This was the first time I realized there was supposed to be butter on this type of sandwich. The point of this is that the Chick-fil-a sandwich is so expertly crafted that I never even noticed the butter after eating it for the last 30 years. And don't forget I ALWAYS take off the pickles so I have been looking closely at the inside of the bun for many, many years.

4. The packaging....the Chick-fil-a sandwich comes in the foil lined sleeve that seems to keep the tender moistness locked in with every bite. I often pick up a Chick-fil-a sandwich right before heading out on the turnpike to head home and I will eat it protruding out of the wrapping as I drive. I got the S.S.C.S. on a trip and ate it on the road and by the time I finished it was no longer all that moist or warm.

Finally, the verdict. While McDonalds sandwich will hold me over, I will never buy it when a Chick-fil-a is within a half hour driving distance. (My boyfriend made me type this, he is freakishly obessed with Chick-fil-a and from reading the comments above I can see that he is not alone. Isn't that the true testament to the greatness of Chick-fil-a?)

Hey everyone -- FREE CHICKEN SANDWICHES at McDonald's.

The event will take place on May 15th at 14,000 U.S. locations. From 7:00 a.m. to 10:30 a.m. customers will receive a Free Chicken Biscuit, and from 10:30 a.m. to 7:00 p.m. a Free Chicken Sandwich.

Woohoo! I will see you in line. :)

"You know the taste secret to the Chick fil A chicken, right? They marinate it in pickle juice. This is not an urban legend -- one of my students is the manager of the local CFA. " Posted by GingerCM

ONLY THE STRIPS AND CHARGRILLED FILETS ARE MARINATED IN PICKLE JUICE - THE BREADED FILETS AND NUGGETS ARE NOT.

I MUST try!

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Well, that's better than "crack" -- which is the secret ingredient according to dozens of blogs I've read. LOL

People seem to get addicted to Chick-Fil-A.