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Fried Chicken

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FOOD
October 19, 2012 | By Elisa Ludwig, For The Inquirer
Like all fashions, trends in restaurant cuisine have a life cycle. But how does a must-try dish become the played-out aftertaste of boredom? Whither the sundried tomato, the powdered mayonnaise, the deconstructed shortcake? When David Katz started offering fried chicken at the now-shuttered Mémé, it was half a joke, to see how the down-home special that included a Miller Lite would fly in Rittenhouse, and half an homage to his childhood in Cape May, where fried chicken was a staple food.
FOOD
February 26, 1992 | By Gerald Etter, INQUIRER FOOD WRITER
Ronni Lundy got a bake set for her fifth birthday and claims to have been cooking ever since. At the very least, she became fascinated with the country food of her native South. Lundy grew up in Louisville, Ky., but the foods she enjoyed were the simple dishes of mountain folk. Convenience foods meant chicken frying slowly in a cast-iron skillet. Food memories and recipes are fondly captured in Lundy's Shuck Beans, Stack Cakes and Honest Fried Chicken (Atlantic Monthly, $24.95)
ENTERTAINMENT
October 27, 2011
Federal Donuts 1219 S. 2nd St. 267-687-8258 federaldonuts.com Resurrection Ale House 2425 Grays Ferry Ave. 215-735-2202 www.resurrectionalehouse.com Wah-Gi-Wah 4447 Chestnut St. 215-921-5597 www.wah-gi-wah-halal.com Cafe Soho 468 W. Cheltenham Ave. 215-224-6800
ENTERTAINMENT
October 27, 2011
AT FEDERAL Donuts on 2nd and Manton, they start selling chicken at 11:45 a.m., after the morning hordes have wiped them out of hot doughnuts. A bearded dude stands at the door and hands you a yellow Post-it note with a handwritten number on it. If you order a half chicken, he rips the sticky note in half. When I arrived at 11:51 on Monday morning, I was given a ripped Post-it with the number 21 scrawled in orange marker. "We start giving away numbers at 11:45, and we're usually out by 12:30," I overheard food writer and Federal Donuts partner Felicia D'Ambrosio tell some customers at the counter.
ENTERTAINMENT
August 1, 2010 | By Rick Nichols, Inquirer Columnist
CORRECTION: Everything old is new again, as they say. Like fried chicken. It's hot and re-happening. Hey, if Mad Men can be cool again - skinny ties and '60s martinis, the uptown picture of retro - why not a shout-out for its country-picnic cousin? Why not, indeed? I chewed over this question. All over town. The results were published in this space more than a month ago. I did not try every establishment's chicken. But I put a pretty big bite in what was out there - crunchy thighs slicked with spiced honey at Resurrection Ale House, served with great German potato salad.
FOOD
September 4, 1994 | By Waltrina Stovall, FOR THE INQUIRER
There are at least two "truths" about fried chicken. One: The pan-fried kind tastes better than the deep-fried kind. Two: The best cooking vessel is a black cast-iron skillet. And it is almost always true that if it's restaurant fried chicken, it's the deep-fried kind, probably cooked in an electric fryer. Sometimes it is even partially cooked, by steaming or braising, before it is thickly battered and dropped into bubbling oil. Restaurants' choosing deep frying may be a matter of time.
NEWS
May 22, 1991 | BY MIKE ROYKO
As part of her official visit to Washington, D.C., Queen Elizabeth II dropped in at the home of Alice Frazier, who invited her to stay for a lunch of Southern fried chicken and potato salad. Her majesty declined. Lunch with Mrs. Frazier wasn't the purpose of the visit. It was what we call a photo opportunity: The Queen of England is shown visiting an elderly black lady who lives in a very neat, government-subsidized house. That helps give the impression that there's more to her trip than putting on gowns and dining with other swells at the White House.
ENTERTAINMENT
June 13, 2010 | By Rick Nichols, Inquirer Columnist
A piece in Bon Appétit magazine this month purports to list "The Top 10 Best Places for Fried Chicken," which wouldn't be of much note except that Resurrection Ale House, a local kid, made the cut. Resurrection is a tidy corner pub across from the condos at the old Naval Home on Grays Ferry Avenue, deeply into the craft beer scene, a proclivity that had won it a different notoriety a few months ago; state police raided it for selling a few...
FOOD
April 8, 2016
Here is an excerpt from Craig LaBan's online chat of April 5, 2016:   Craig LaBan: I'm working on a few stories featuring the best bites along my recent travels up and down the Eastern Seaboard, so more on that later. But here is one delight I'll share, as the long highway drive north through upstate Pa. can feel so bleak when it comes to dining. It doesn't have to be: this wedge of creamy peanut butter pie with a top lid of chocolate at Bingham's in Kingsley, north of Scranton just off I-81, was worth pulling off the highway for. This sprawling old-school diner is cooking genuine scratch comfort food.
ENTERTAINMENT
October 13, 2014
I CAN'T HEAR enough about actress Sarah Jessica Parker 's recent visit to Philly to prep for an upcoming TV newsroom drama based on the Pulitzer Prize-winning newspaper series by Barbara Laker and Wendy Ruderman . Whenever the subject comes up, I'm all over any little morsel about the "Sex and the City" star - like this one from Ruderman's Facebook page: While being given a tour, Parker asked Ruderman and Laker where the best place...
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FOOD
April 8, 2016
Here is an excerpt from Craig LaBan's online chat of April 5, 2016:   Craig LaBan: I'm working on a few stories featuring the best bites along my recent travels up and down the Eastern Seaboard, so more on that later. But here is one delight I'll share, as the long highway drive north through upstate Pa. can feel so bleak when it comes to dining. It doesn't have to be: this wedge of creamy peanut butter pie with a top lid of chocolate at Bingham's in Kingsley, north of Scranton just off I-81, was worth pulling off the highway for. This sprawling old-school diner is cooking genuine scratch comfort food.
FOOD
April 1, 2016
Makes 4 servings 1 leek 6 dried dates, pitted 1 teaspoon celery leaves or Italian parsley 4 cloves garlic 11/2 cups red wine (we used a Primitivo) 2 tablespoons garum (Delfino brand Colatura di Alici or Blis' bourbon barrel-aged Red Boat) 1/2 teaspoon powdered asafoetida (aka hing, common in Indian cooking) 1 teaspoon each: fennel seeds, cumin seeds 1 or 2 bay leaves 4 chicken thighs (bone in, skin on) 1/4 cup melted butter 1 teaspoon salt Ground black pepper to taste 1 cup all-purpose flour A few cups of canola oil for frying 1. Chop off the green top of the leek and finely chop the leek, dates, and celery leaf/parsley separately.
NEWS
December 24, 2015 | BY JOHN F. MORRISON, Staff Writer
OLIVIA MATILDA SANDERS, a daughter of the South, brought her religious faith, her cooking skills and her deft needlework to Philadelphia at an early age. Her fried chicken was spectacular and her peach cobbler outstanding, but she was also known to family and friends as a quilt- maker whose products were coveted by all who saw them. She never made a dime quilting; all her work went to family and friends, or were donated to various charitable enterprises. She could sit for six to eight hours at a time making her quilts - but never on Sunday.
FOOD
November 13, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Each fifth grader from William H. Hunter Elementary School in Kensington had a different motivation for taking cooking lessons. "I wanted to learn how to cook more - and different things," said Janalys Torres, 11. "I wanted to help my mom in the kitchen," said Talitha Rivera, 10. "My mom gets scared when I cook," said Elias Figueroa, 10. "She's afraid I will burn down the house," he said. "I want to convince her I'm OK. " This class could accommodate them all, except for one minor detail: When one of their volunteer teachers, Kristin Stitz, practiced this week's chicken parm recipe at home, she started a fire in her oven.
NEWS
November 4, 2015 | Jenny DeHuff, Daily News Staff Writer
She was an Eagles cheerleader at 18, worked as a receptionist at CBS3 and now Vittoria Woodill has landed a new gig as a features reporter with Eyewitness News. Woodill, who hails from the Great Northeast, started her on-air career with CBS in 2008 and also did some work for CBS Radio in Philadelphia. In 2013, she rejoined the station as a traffic reporter, after a stint with PHL17's "Tango Traffic," where she'd worked since 2010. Now she'll host a number of segments, including "CBS3 Down the Shore" and "Taste with Tori," which takes her on a tour of Philly's best eating spots.
FOOD
October 16, 2015 | Craig LaBan, Inquirer Restaurant Critic
Andy's Chicken is no fast-food joint. Despite the nonstop buzz behind the counter of its no-frills take-out corner, this red-hot Fishtown newcomer may, in fact, be the slowest Korean fried chicken take-out operation in the city, obliging a call-ahead order at least a half-hour in advance, and, if my experience was typical, an extra 15 minutes of patience on top of that. But it's worth the logistical challenge. Because Andy's is easily one of the best in this recent wave of new K.F.C.
ENTERTAINMENT
January 22, 2015
WHAT, NO watermelon? Excuse the sarcasm, but I'm still looking side-eyed at a laughable attempt by a restaurant inside the Borgata Hotel Casino & Spa to celebrate the Rev. Dr. Martin Luther King Jr.'s birthday by serving fried chicken. Wait, there's more: The Metropolitan restaurant also dished up collard greens and macaroni and cheese in honor of the slain civil-rights leader. Advertised as the "Martin Luther King Jr. Special," the $24 meal consisted of fried chicken, macaroni and cheese, sweet potato casserole, collard greens and homemade pecan pie. Joe Lupo, senior vice president of the Borgata, told me that the restaurant chose menu items that were among King's favorite foods as a way to honor him and that the menu was put together by the restaurant's African-American general manager.
ENTERTAINMENT
November 4, 2014 | By Patricia Mans, For The Inquirer
Fuquan is an affectionate, talkative 8-year-old who takes pleasure in helping others, which may be one of the reasons he wants to be a police officer when he grows up. He wants "to help catch the bad guys," he says. Until then, he keeps busy with such pastimes as dancing, listening to music, and playing basketball and video games. He also enjoys watching movies, especially the animated film Cars . His favorite foods: fried chicken, macaroni and cheese, and pizza. Fuquan gets along well with adults and other children.
ENTERTAINMENT
October 13, 2014
I CAN'T HEAR enough about actress Sarah Jessica Parker 's recent visit to Philly to prep for an upcoming TV newsroom drama based on the Pulitzer Prize-winning newspaper series by Barbara Laker and Wendy Ruderman . Whenever the subject comes up, I'm all over any little morsel about the "Sex and the City" star - like this one from Ruderman's Facebook page: While being given a tour, Parker asked Ruderman and Laker where the best place...
FOOD
August 15, 2014 | By Samantha Melamed, Inquirer Staff Writer
Like every great home cook, Josephine Samuel has one legendary signature dish. "My mother showed me how to do fried chicken and how you make it taste real good," said Samuel, a Mantua resident. But, she added wistfully, "You can't eat fried chicken every night. " So, she enrolled in "Local Culinary Traditions," a new, free course offering from Drexel University's Center for Hospitality and Sports Management that invites West Philadelphia residents and any Drexel students to collaborate in documenting beloved family recipes and experimenting with making them healthier.
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