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Speaker 1: Welcome to Stuff You Should Know, a production of I

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Speaker 1: Heart Radio. Hey, and welcome to the podcast. I'm Josh,

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Speaker 1: and there's Chuck and Jerry's here too, in spirit, and

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Speaker 1: that makes this Stuff you Should Know Chuck's Favorite Food edition. Yeah,

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Speaker 1: my favorite food this is I don't blame you, Chuck,

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Speaker 1: like I love fried chicken, but I love it even

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Speaker 1: more after researching this, I've just got this whole must

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Speaker 1: have attitude. And I think that that brings up an

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Speaker 1: important point that we should lead with, which is, if

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Speaker 1: you are vegan, you should probably skip this episode because

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Speaker 1: you're not going to be vegan by the end of it.

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Speaker 1: I'll tell you that much. Yeah. You know, people ask

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Speaker 1: the favorite food question. You get that a lot in

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Speaker 1: your life, and I guess I sort of went back

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Speaker 1: and forth over the years with different things. But it's

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Speaker 1: fried chicken. It is fried chicken. Okay, Well, then are

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Speaker 1: you are I'm guessing something of an expert for Atlanta

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Speaker 1: fried chicken, best fried chicken in Atlanta. Oh man, Sorry

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Speaker 1: to put you on the spot. Do you want to

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Speaker 1: come back to it at the end of the episode. Well, no,

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Speaker 1: I was afraid you would ask me, what, like, what

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Speaker 1: my favorite of all time? Was there something? Um, that's

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Speaker 1: really hard because because there's so many kind of small variations,

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Speaker 1: and I love fried chicken so much. I love so

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Speaker 1: many different kinds that I don't know that I could

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Speaker 1: say that I've ever had it, like put down my

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Speaker 1: fork and me like, are my fingers really and said,

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Speaker 1: this is hands down, like the best fried chicken I've

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Speaker 1: ever had. I've said this is some of the best

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Speaker 1: fried chicken I've ever had a lot, but I will

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Speaker 1: say this, and it is a little controversial if you

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Speaker 1: live in the South to take a grocery store allegiance

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Speaker 1: like this. But Publix is known for their fried chicken.

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Speaker 1: I don't like it. I like I like Croger's fried

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Speaker 1: chicken better, much better. I've never had Kroger's fried chicken.

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Speaker 1: But I don't like public Is fried chicken either. It's

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Speaker 1: not good. It's too bready for me. And I don't

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Speaker 1: know if it's my local Publics, but it always tastes

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Speaker 1: like it's like the oil is old acrid. Yeah, man,

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Speaker 1: it's just doesn't do it. I love Kroger's fried chicken.

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Speaker 1: I'm a big fan of minimal breading. Let that chicken

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Speaker 1: skin shine and uh, sort of a dry fry is

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Speaker 1: more my my jam. I have had the experience of

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Speaker 1: putting my fork down, actually my fingers down and saying

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Speaker 1: like that was the best fried chicken I've ever had.

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Speaker 1: It was, um remember that that restaurant indicator Watershed. Oh sure.

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Speaker 1: So the head chef was Scott Peacock and he and

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Speaker 1: his mentor Edna Lewis came up with this fried chicken

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Speaker 1: recipe that they used to serve it at Watershed. It

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Speaker 1: was I mean, I've never had anything even approaching it,

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Speaker 1: and I've had really good fried chicken too, I would

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Speaker 1: say second probably Colonnade over on chester Bridge really good,

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Speaker 1: but this was it was just an entirely different level.

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Speaker 1: And you can find the recipe online really easily, and

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Speaker 1: it's pretty, it's pretty hashtag basic, but something about it

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Speaker 1: all comes together and makes it just just astoundingly good.

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Speaker 1: It's so good. Yeah, it's just so good, Chuck. I

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Speaker 1: think Emily Sailors from Indigo Girls was co owner or

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Speaker 1: owner of Watershed for a while, may still be. I

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Speaker 1: don't know, No, she sold it, okay, I think yeah,

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Speaker 1: And they moved and Scott Peacock moved on and everything

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Speaker 1: it was it was like the Beatles for a second.

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Speaker 1: I am also going to carry out this and shout

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Speaker 1: out my grandmother Bryant Opeal. Bryant's fright chicken was really

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Speaker 1: my favorite. I haven't had it, you know. She died

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Speaker 1: at the age of a hundred and one, uh, about

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Speaker 1: eight years ago, but she hadn't been cooking for a

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Speaker 1: while either, So it's been since I was probably in

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Speaker 1: my twenties since I had opals uh, and hers was

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Speaker 1: And I'm a big fan of this preparation, not deep

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Speaker 1: fried or pressure fried, but skillet fried, which is when

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Speaker 1: you have a cast iron skillet and you're you know,

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Speaker 1: you're flipping the chicken. You're letting it fry and flipping

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Speaker 1: the chicken because it's not completely covered in oil. And

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Speaker 1: she also used just whatever grease was in the big

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Speaker 1: jar on her stovetop. She would just throw all the

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Speaker 1: grease in there from everything she ever cooked, and it

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Speaker 1: would harden or you know, uh, congeal into this lardie

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Speaker 1: jar of goodness. So she would just kind of just

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Speaker 1: slop whatever that was. Um, so it's probably some bacon

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Speaker 1: grease in there, not probably most definitely country ham stuff.

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Speaker 1: That was all kinds of of meaty congealed fat in there.

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Speaker 1: Yeah it sounds good. Her stuff was so good. So um. Yeah,

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Speaker 1: So we're talking fried chicken. We could just keep doing

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Speaker 1: this if you want. I know, we should start food

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Speaker 1: show maybe when we eventually retire. If we start a

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Speaker 1: food show, we're naming it Opal Bryant's Fried Chicken, Okay, okay,

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Speaker 1: or if we ever open a restaurant, that will be

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Speaker 1: the name. So yeah, we'll do a food show sometime sometime.

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Speaker 1: This will be one of those things where we can

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Speaker 1: be like and our fried chicken episode that we did

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Speaker 1: years back was really good too. This is gonna be

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Speaker 1: like that kind of episode. So we're talking fried chicken,

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Speaker 1: and it's one of those things where everyone associates the

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Speaker 1: dish with the American South, and for good reason, that's

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Speaker 1: kind of where it it caught its um. It was

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Speaker 1: established in the way that we understand it today, which

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Speaker 1: is from what I can tell bone in chicken pieces,

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Speaker 1: breaded and fried in oil, and that is fried chicken.

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Speaker 1: That's American Southern American fried chicken. That's what purists will

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Speaker 1: tell you. Anything different is is not technically fried chicken.

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Speaker 1: But the American South is kind of where it got

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Speaker 1: its start, but it dates back even further further than that,

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Speaker 1: and even weirder, it seems like it might have come

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Speaker 1: from a specific place in Europe originally too. Yeah, Scotland,

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Speaker 1: if you can believe that there are appearances, I mean,

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Speaker 1: people would be being people have been eating chickens for

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Speaker 1: a long time. Uh. You can find recipes in books

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Speaker 1: from the eighteenth century for fried chicken. Uh. Those one

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Speaker 1: in seventeen thirty six. There was one in seventeen forty

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Speaker 1: seven where it's you know, clearly dipped in flour, fried

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Speaker 1: in some kind of lard. But it seemed like the

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Speaker 1: Scots are the ones who started frying it. And I

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Speaker 1: looked up this up in a lot of places and

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Speaker 1: kind of saw the same thing. Uh. You know, the

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Speaker 1: Brits didn't really care that much about eating things that

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Speaker 1: tasted good, so they would boil or bake their chicken.

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Speaker 1: That baked chicken could be good, but boiled chicken can

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Speaker 1: never be good. Uh. And the Scots said, no, we'll

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Speaker 1: flay it, and so they started frying it up in lard.

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Speaker 1: And we're really onto something, as it turned out. Yeah,

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Speaker 1: And the reason why at least one food is Storian is.

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Speaker 1: This is their theory. But the reason why it kind

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Speaker 1: of has legs is that a lot of the Scots

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Speaker 1: and Scott's Irish um colonists who came to the United States, um,

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Speaker 1: they owned slaves, enslaved people, and they think that the

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Speaker 1: Scots taught their slaves to cook this for them, and

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Speaker 1: that's where the origination of um black American Southerners having

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Speaker 1: this um like being the kind of the place where

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Speaker 1: fried chicken originated. That's where they think that it probably

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Speaker 1: came from Scotland. Yeah, And I mean, I think what

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Speaker 1: we can say for sure is that's where it was perfected.

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Speaker 1: Were these enslaved women, Uh they spiced it in such

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Speaker 1: a way because Scotland and in the UK, like, they're

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Speaker 1: not known for their for their they're doing much better now,

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Speaker 1: but they weren't known for the most flavorful um spiced food.

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Speaker 1: So it was even though they were frying chicken, it

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Speaker 1: was it was known as a little more bland until

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Speaker 1: they got to the American South and these women started

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Speaker 1: spicing it right, and that's where it became this this

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Speaker 1: really really scrumptious and delicious food that we know today

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Speaker 1: brought over from Scotland, but perfected in the American South. Yeah,

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Speaker 1: I think the theory, the other theory that was, you know,

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Speaker 1: long held is that it was brought over by um

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Speaker 1: West African slaves to America. Um, but I think people

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Speaker 1: have done investigations around West Africa and there isn't a

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Speaker 1: fried chicken dish that. Um. They would fry their chicken

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Speaker 1: lightly over there, but then they would braise it for

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Speaker 1: the rest of the time. And I think the Brits

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Speaker 1: would do that too. Um, you know, it isn't the same,

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Speaker 1: so they actually do think it kind of came from Scotland,

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Speaker 1: but yes, perfected by um enslaved cook women in the

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Speaker 1: American South. And there's mentions of it too, I think,

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Speaker 1: dating back to the seventeenth cent so it is an

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Speaker 1: all American dish for sure. Yeah, it was. Um, it

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Speaker 1: was a dish that was a little more of a

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Speaker 1: treat at the time, at least preceding the Civil War. Uh.

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Speaker 1: It was very labor intensive to get these chickens and

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Speaker 1: to pluck the chickens and prepare them and cut them up.

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Speaker 1: And it wasn't like just like throwing a whole plucked

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Speaker 1: chicken into a pot kind of thing. Uh. There was

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Speaker 1: no air conditioning obviously, so like you know, laboring over

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Speaker 1: a hot stove all day in hot grease. It was

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Speaker 1: just a lot to undertake. So it was a little

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Speaker 1: more of a of a fancy meal to have, um,

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Speaker 1: like on the fourth of July maybe or a big

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Speaker 1: like birthday celebration. And even though uh, these women, these

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Speaker 1: enslaved women were perfecting this dish, Uh, they their family

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Speaker 1: wasn't really allowed to eat it that much until they

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Speaker 1: were able to raise their own chickens. Um. There were

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Speaker 1: laws or I don't know about laws per se, but

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Speaker 1: um and slay people weren't allowed to own cattle. They

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Speaker 1: weren't allowed to own pigs, but chickens were sort of

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Speaker 1: seen as not very significant enough to restrict at the time.

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Speaker 1: So they let enslave people you know, own and raise chickens. Uh,

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Speaker 1: some of which they would actually at the plantation buy

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Speaker 1: from them to eat. Yeah. I think Monicello bought um

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Speaker 1: their chickens from their enslaved people working there. Yeah, I

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Speaker 1: think you're right. So, um, there was a up shot,

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Speaker 1: or there was an upside of the black women that

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Speaker 1: were cooking this under duress at the time, who learned

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Speaker 1: to perfect this dish. Was that after um emancipation, when

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Speaker 1: the Jim Crow South started, they were a lot of

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Speaker 1: them were able to support themselves by selling fried chicken

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Speaker 1: because they were the only ones who knew how to

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Speaker 1: make it correctly. And so there were there There was

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Speaker 1: a UM, a woman, American studies scholar named Psyche Williams Forsen,

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Speaker 1: who wrote a book basically so this chicken made this

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Speaker 1: house or this house was made by chicken. Yeah, was

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Speaker 1: called Building Houses out of Chicken Legs. Col Black Women,

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Speaker 1: Food and Power. Uh. And I do want to shout

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Speaker 1: her out too, because she has a new book out

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Speaker 1: this year that looks great. It seems like she really

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Speaker 1: explores um sort of the diaspora and how that affected

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Speaker 1: foods that Black people ended up eating sort of around

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Speaker 1: the world, especially in America. Uh. And there's a new

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Speaker 1: one called Eating While Black, Food, Shaming and Race in

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Speaker 1: America that just came out this year. And I saw

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Speaker 1: a couple of interviews whetherr She's just it's amazing stuff

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Speaker 1: that she's writing right on. So one of the things

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Speaker 1: UM that she explored where these um women called waiter

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Speaker 1: carriers who would show up along the tracks at railroad stops, um,

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Speaker 1: you know, and this was a time like when railroads

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Speaker 1: had really just kind of started up, and you couldn't

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Speaker 1: really get food anywhere on these cars. Dining cars hadn't

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Speaker 1: been invented yet. So these um, the these black women

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Speaker 1: who were called waiter carriers would show up with pies

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Speaker 1: or coffee or fresh picked berries or fried chicken and

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Speaker 1: would sell them like hand them to the customers on

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Speaker 1: the train through the windows. I think they sold chicken

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Speaker 1: breasts for like twenty five cents apiece and other like

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Speaker 1: like drumsticks and thighs for I think five cents apiece

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Speaker 1: something like that. And there's a specific town called Gordonsville, Virginia,

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Speaker 1: which became known as the chicken fried chicken capital of

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Speaker 1: the world. And apparently some people would go out of

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Speaker 1: their way to stop in Gordonsville, Virginia on their train

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Speaker 1: journey so that they could buy the fried chicken there. Yeah,

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Speaker 1: it was. It was a regional hub in Gordonsville at

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Speaker 1: the time. And they still have a pretty robust fried

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Speaker 1: chicken festival, I think in October. I think we missed

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Speaker 1: it this year, but I saw them refer to themselves

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Speaker 1: as the chicken leg Center of the Universe, which is

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Speaker 1: another fun name. But we should also point out while

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Speaker 1: this great sort of entrepreneurial spirit was being weren't after emancipation,

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Speaker 1: a lot of these women were also harassed and robbed

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Speaker 1: and things like that. So you know, they were they

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Speaker 1: were doing the best they could to make a living,

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Speaker 1: but it's still wasn't as above board as it should

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Speaker 1: have been. Of course, got so um they were eventually, um,

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Speaker 1: I guess outlawed by proxy after America started developing like

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Speaker 1: food safety laws. They're like, you can't do that anymore.

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Speaker 1: We're gonna start regulating vendors. And then also dining cars

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Speaker 1: came along and that really kind of did that. That

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Speaker 1: was the death and all of it. Forget this amazing

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Speaker 1: fried chicken being handed to you through a window for

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Speaker 1: a quarter. Come et in the dining car. We're featuring

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Speaker 1: British boiled checking for dinner tonight. It's probably right. So, um,

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Speaker 1: you said something about how these women were robbed and exploited,

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Speaker 1: and you know, there's a there's a through line through

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Speaker 1: a lot of American history where um, a lot of

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Speaker 1: black culture um gets kind of taken over by white culture,

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Speaker 1: and that the transfer is lost to history or erased

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Speaker 1: or blurred, or people just ignore it. So fried chicken

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Speaker 1: is actually one of those um things. Because if you ask,

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Speaker 1: like a lot of Americans on the street who invented

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Speaker 1: fried chicken, I would guess a significant portion of them

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Speaker 1: are going to identify Colonel Sanders as the person who did.

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Speaker 1: And he definitely did not. He wasn't even the first

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Speaker 1: fried chicken restaurant tour, but he was part of a

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Speaker 1: tradition where while he wasn't stealing directly from the labor

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Speaker 1: the intellectual proper you could say, of um, black women. Um,

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Speaker 1: he definitely benefited from it big time. There were people

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Speaker 1: who were just directly exploiting it. And there was a

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Speaker 1: restaurant chain in Salt Lake City that was open in

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Speaker 1: ve chuck. Yeah, this is one of you know, sort

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Speaker 1: of the shameful parts of our racism in America. This

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Speaker 1: is in the nineteen twenties. Uh, And it was you know,

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Speaker 1: it was just a time when you had like straight

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Speaker 1: up racist iconography on mainstream restaurant chains. Uh. And that

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Speaker 1: was the case with the coon Chicken in had racist

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Speaker 1: character caricatures on the logo. And it was in birth

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Speaker 1: of a nation. You know, it was like if it

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Speaker 1: makes an appearance in Birth of a Nation, that's like

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Speaker 1: the ultimate stamp of racism, of this sort of stereotype

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Speaker 1: of what this you know, this great food that was

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Speaker 1: invented by these enslaved people was then turned on them

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Speaker 1: and used against them as sort of a stereotype of

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Speaker 1: of whatever they wanted to say what they thought black

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Speaker 1: people were at the time, right, which was basically the

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Speaker 1: goal was to debase and demean black people so that

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Speaker 1: they wouldn't enjoy full citizenship, either politically, legally or culturally.

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Speaker 1: And it was we talked about it in our Watermelon

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Speaker 1: episode because I mean, like everybody loved watermelons and everybody

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Speaker 1: loved fried chicken, but the way that the white society

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Speaker 1: would point to it to kind of degrade black society was, well,

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Speaker 1: we all love it, but Black people really love it.

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Speaker 1: They're really crazy for watermelon, they're really crazy for fried chicken.

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Speaker 1: They'll do anything for it. And it just had this

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Speaker 1: kind of um, this this this purpose in this goal

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Speaker 1: and successfully of of demeaning, they making them seem less

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Speaker 1: of that even stuff that everybody enjoyed, they enjoyed it differently.

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Speaker 1: They were different. They were less somehow, and you know

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Speaker 1: that was apparently the fried chicken thing in particular was

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Speaker 1: was first sourced in Birth of a Nation. Alright, so

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Speaker 1: let's take a break and uh, let's talk about some

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Speaker 1: of the more fun parts of fried chicken. How about that? Okay?

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Speaker 1: And things stuck? Stuck. I don't know that you know

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Speaker 1: it stuck. And it's a great name. That's the name

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Speaker 1: of It's great with an X. Alright, so fried chicken. Well,

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Speaker 1: let's talk about chicken in general. Um, it wasn't really

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Speaker 1: the on the menu of every American who eats meat

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Speaker 1: like it is today. Chicken was was a distant third

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Speaker 1: to pork and beef for most of our history. Actually, um,

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Speaker 1: there's some stats here the National Chicken Council. It's pretty fun. Uh.

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Speaker 1: In nineteen sixty, Americans eight twenty eight pounds of chicken

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Speaker 1: per capita, and just a few years ago, in twenty nineteen,

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Speaker 1: that number was at ninety seven pounds, whereas red meat

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Speaker 1: went from one three to one twelve. So you know,

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Speaker 1: there there's been a big shift in um or a

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Speaker 1: shift in the kinds of meats that Americans eat. Uh.

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Speaker 1: And you know, chicken farming wasn't as big as beef

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Speaker 1: and pig farming for a long long time. It's sort

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Speaker 1: of a mom and pop thing, until they realized that

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Speaker 1: people really loved chicken, and we can fortify them with antibiotics,

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Speaker 1: and we can get those breasts unnaturally plump and get

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Speaker 1: build these huge barns to raise them in, and basically like, hey,

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Speaker 1: we can factory farm chickens just like we can cows

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Speaker 1: and pigs. Yeah, So that that really boosted chicken consumption.

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Speaker 1: And by the way, that nine pounds of chicken that

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Speaker 1: Americans eight in two thousand nine, I think it equaled

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Speaker 1: about eleven billion birds um. So the other thing that

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Speaker 1: happened in addition to cheap, widely available chicken UM were

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Speaker 1: new cooking techniques and the big cooking technique that really

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Speaker 1: turned fried chicken from something that took like up to

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Speaker 1: twenty minutes to cook correctly UM to something that you

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Speaker 1: could sell as fast food where it was just using

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Speaker 1: pressure cookers. So they would fry the chicken and a

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Speaker 1: pressure cooker and still people still do it today, and

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Speaker 1: the pressure would change, it would lower the boiling point

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Speaker 1: of the oil, so the oil could get hotter and

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Speaker 1: the chicken would cook faster. And if you did it right,

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Speaker 1: if you bredded it right, if you use the right

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Speaker 1: kind of breading, if you did you know, brine your

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Speaker 1: chicken and all that first, then you could cook this

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Speaker 1: stuff really fast and it would come out really good. Yeah.

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Speaker 1: So now Colonel Sanders comes into the picture. Uh. You

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Speaker 1: can't talk about fried chicken without talking about Harland Sanders. Uh.

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Speaker 1: And he got a sort of a late start as

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Speaker 1: far as his um chicken business goes. At the age

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Speaker 1: of forty was when he started serving chicken in front

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Speaker 1: of the service station he owned in Corbin, Kentucky. Then

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Speaker 1: opened up a cafe, Sanders Cafe across the street, serving

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Speaker 1: that skillet fried chicken that I love so much. And

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Speaker 1: then uh nine, so I guess he was forty nine

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Speaker 1: years old he finally develops this eleven secret eleven herbs

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Speaker 1: and spice recipe cooking in the pressure cooker. Uh. The

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Speaker 1: governor gave him his his his fake colonel ship. Uh

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Speaker 1: he was he was not an army man. The current

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Speaker 1: ship was bestowed upon him in an honorary fashion by

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Speaker 1: the governor of Kentucky. And that's when he started dressing

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Speaker 1: up like old Connell sandals and his white suit and

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Speaker 1: his bolow tie and his little white goatee, and and

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Speaker 1: a character was all of a sudden born. He became

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Speaker 1: more than a man. I read a little bit about him.

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Speaker 1: Apparently he had a he was known for two things,

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Speaker 1: had a really really really really foul mouth, and was

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Speaker 1: a bit handsy, shall we say. Yeah. They described him

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Speaker 1: as a having a insatiable sexual appetite. And because it

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Speaker 1: was you know, the nineteen thirties and forties, would kind

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Speaker 1: of come into a room and just be like, hey, hey,

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Speaker 1: who can I grab onto? Not kind of thing. Did

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Speaker 1: not know that part? Yeah, that was? That was That's

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Speaker 1: the legend. I have a Colonel Sanders story. Let's hear it.

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Speaker 1: I was driving down the road one day south Troy, Atlanta,

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Speaker 1: and I um was driving alongside a Buick and the

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Speaker 1: buick had a Vanity license plate which ties into our

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Speaker 1: license plate episode, by the way, and it said KFC

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Speaker 1: C O L. And in the back uh the I

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Speaker 1: don't I never know what that thing is called. But

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Speaker 1: the back panel behind the back seat, between that and

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Speaker 1: the window whatever that like the rear dashboard, I guess

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Speaker 1: there was a Colonel Sanders bobble head and they pulled

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Speaker 1: up closer and closer to the driver. I realized I

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Speaker 1: was looking at the man who played Colonel Sanders throughout

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Speaker 1: the eighties and nineties, and he, I swear to God,

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Speaker 1: was wearing a white suit and a black string tie

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Speaker 1: and he was driving down the road in the twenty

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Speaker 1: one century in America. Yeah, I think it said Bolo

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Speaker 1: ties that string tie. It's a little different. Okay, that's enough.

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Speaker 1: But he was the t D actor. Yes, he was

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Speaker 1: the the Yeah, Colonel Sanders was long dead by this time.

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Speaker 1: This is the guy who played Colonel Sanders in all

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Speaker 1: the ads for decades of I mean, I guess it

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Speaker 1: was him, like, you know, run him off the road

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Speaker 1: and interview him. But this is there's just no way

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Speaker 1: it wasn't him. It was him. I could tell you

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Speaker 1: by looking at him, and then you know the other

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Speaker 1: kind of evidence. The vanity plaint in the bottle really

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Speaker 1: kind of teared it for me. Uh My one favorite

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Speaker 1: thing that they've done recently in the past few years

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Speaker 1: is when they started casting all the different people to

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Speaker 1: play Colonel Sanders. Oh that was great, wasn't Amy Sadie? She?

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Speaker 1: I think she was. I know, I didn't see them all,

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Speaker 1: but I thought that was a pretty pretty clever little twist. So,

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Speaker 1: by the way, speaking of Amy Sadaris, this is gonna

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Speaker 1: come out long after this, but do you know um

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Speaker 1: Leslie Jordan's. Yeah, he just passed away yesterday. I'm super

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Speaker 1: super gutted about this. Yeah, he was like just this

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Speaker 1: great guy. If you knew him on Instagram, he was

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Speaker 1: really fun and funny and all that. But like favorite

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Speaker 1: Instagram accounts, some of the um some of the like

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Speaker 1: interviews that I'm seeing of him now, and one of

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Speaker 1: them was posted by Amy Sadaris where he's talking about

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Speaker 1: how like he wanted to live a life of serve

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Speaker 1: because you know, taking care of other people like brings

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Speaker 1: you out of yourself. And he was just this great guy.

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Speaker 1: Um And if you if you aren't familiar with him,

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Speaker 1: go look up his Instagram account. And I didn't realize

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Speaker 1: it at the time, but now I do that the

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Speaker 1: world like really lost somebody special. So r I p

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Speaker 1: um Leslie Jordan's. Yeah. I had seen him on like

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Speaker 1: Will and Grace and other stuff like that, but his

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Speaker 1: his Instagram account is where I just fell in love

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Speaker 1: with the guy. Yeah, for sure, Hey, hunker downers. He was.

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Speaker 1: He was great and I was very very sad to

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Speaker 1: learn about that because I was just like I was

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Speaker 1: watching him on Instagram like the day before, like hanging

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Speaker 1: putin thing. Dave Hill, Well I saw that too, and uh.

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Speaker 1: The other tribute is very good to read is making

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Speaker 1: milayles Is. She's doesn't post on the Instagram much, but

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Speaker 1: hers was very very sweet and sad. Yeah, alright, back

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Speaker 1: to the colonel. Yeah, sure. He sold the brand in

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Speaker 1: nine four for imagine a boatload of money, and it's

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Speaker 1: a part of Young Brands, one of those humongous, uh

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Speaker 1: nebulous sort of food corporations that owns lots of fast

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Speaker 1: food restaurants. And it went from Kentucky Fried Chicken officially

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Speaker 1: to KFC and apparently because the state of Kentucky said,

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Speaker 1: you know that there's a lot of brands using our name,

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Speaker 1: why don't we trademark the name Kentucky so we can

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Speaker 1: make a little money off this, And so KFC said,

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Speaker 1: we'll just go by KFC then yep, so um, which

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00:24:29,760 --> 00:24:33,040
Speaker 1: is hilarious that Kentucky did that. I wonder how much

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Speaker 1: money they made from it. I don't know, or I

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Speaker 1: wonder if all the brands just he said, all right,

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Speaker 1: we're just k whatever. Right. It really harmed though, Kentucky

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00:24:41,960 --> 00:24:47,680
Speaker 1: black Powder must get ink, I think the hardest at

427
00:24:47,680 --> 00:24:51,600
Speaker 1: any rate. Um, the I saw that when Colonel Sanders

428
00:24:51,640 --> 00:24:55,040
Speaker 1: sold Kentucky Fried Chicken in sixty four, he immediately started

429
00:24:55,080 --> 00:24:59,159
Speaker 1: trash talking it to open his own restaurant. They moved

430
00:24:59,160 --> 00:25:01,760
Speaker 1: to block and from doing that, he sued them for

431
00:25:01,840 --> 00:25:04,399
Speaker 1: like a hundred million dollars. They gave him like a

432
00:25:04,400 --> 00:25:06,760
Speaker 1: million dollars and let him open the restaurant in exchange

433
00:25:06,800 --> 00:25:09,439
Speaker 1: for him to stop talking trash about KFC from that

434
00:25:09,480 --> 00:25:12,840
Speaker 1: point on. Yeah, he was quite a character. And also

435
00:25:12,880 --> 00:25:15,359
Speaker 1: I mean like the fact that he was considered a

436
00:25:15,400 --> 00:25:20,440
Speaker 1: possible running mate for George Wallace, the pro segregationist presidential candidate.

437
00:25:21,040 --> 00:25:23,239
Speaker 1: The fact that he was kind of like, you know,

438
00:25:23,400 --> 00:25:26,000
Speaker 1: a throwback to the Annabellum South with his ties and

439
00:25:26,080 --> 00:25:28,000
Speaker 1: his accent and all that. A lot of people just

440
00:25:28,080 --> 00:25:32,200
Speaker 1: presume he was racist. Um. And when Papa John's um

441
00:25:33,119 --> 00:25:36,800
Speaker 1: had that scandal where Papa John himself like used that

442
00:25:36,920 --> 00:25:41,119
Speaker 1: racial slur um, he he tried to say, like Colonel

443
00:25:41,160 --> 00:25:44,280
Speaker 1: Sanders used to say that who cares? And apparently Colonel

444
00:25:44,320 --> 00:25:48,160
Speaker 1: Sanders family came out swinging and we're like. They called

445
00:25:48,200 --> 00:25:52,040
Speaker 1: Papa John a weasel and basically a scumbag and said

446
00:25:52,080 --> 00:25:55,600
Speaker 1: like our grandfather, a great grandfather or whoever, like who

447
00:25:55,680 --> 00:25:59,159
Speaker 1: did not use racial slurs. He attended black church sometimes

448
00:25:59,240 --> 00:26:02,000
Speaker 1: like he was not He was many things, but he

449
00:26:02,040 --> 00:26:05,000
Speaker 1: was not a racist. So you shut your mouth, Papa John,

450
00:26:05,520 --> 00:26:08,639
Speaker 1: and Uh, I guess it worked. Uh. Popeyes came along

451
00:26:08,680 --> 00:26:11,440
Speaker 1: to rival KFC is probably yeah, we're talking about friends

452
00:26:11,960 --> 00:26:16,000
Speaker 1: kids arrival. Uh. Popeyes was founded in s Popeyes without

453
00:26:16,000 --> 00:26:19,040
Speaker 1: an apostrophe. By the way, the joke was from founder

454
00:26:19,040 --> 00:26:22,760
Speaker 1: Alvin Copeland, Sr. That he was so poor he couldn't

455
00:26:22,760 --> 00:26:25,840
Speaker 1: afford the apostrophe, which is a great joke. But that

456
00:26:25,880 --> 00:26:29,080
Speaker 1: was a Louisiana chain opened in nineteen seventy two as

457
00:26:29,160 --> 00:26:32,359
Speaker 1: Chicken on the Run. Uh, people were like him. It

458
00:26:32,400 --> 00:26:35,080
Speaker 1: was really not so great, so he spiced it up

459
00:26:35,080 --> 00:26:36,800
Speaker 1: a little bit and went to a more New Orleans

460
00:26:36,840 --> 00:26:41,639
Speaker 1: style chicken and changed to Popeye is named after the

461
00:26:41,720 --> 00:26:47,240
Speaker 1: cartoon character No named after Popeye Doyle Gene Hackman's character

462
00:26:47,280 --> 00:26:50,560
Speaker 1: in the French Connection. Fact of the podcast. That's the

463
00:26:50,640 --> 00:26:54,480
Speaker 1: weirdest fact I could ever imagine. I mean that is

464
00:26:54,520 --> 00:26:57,320
Speaker 1: a that is a trivia question right there for sure.

465
00:26:57,359 --> 00:26:59,680
Speaker 1: Oh yeah, because you're setting people up because everyone's gonna

466
00:26:59,680 --> 00:27:03,240
Speaker 1: say it's Popeyes because they're now using him as the

467
00:27:03,280 --> 00:27:07,600
Speaker 1: logo like Popeye, that Gene Hackman and this little But

468
00:27:07,680 --> 00:27:09,840
Speaker 1: you'd have to word it just so because you'd spook

469
00:27:09,920 --> 00:27:12,159
Speaker 1: some people and be like, that's too easy a question.

470
00:27:12,280 --> 00:27:15,480
Speaker 1: It's really here. You'd have to word it just right. So.

471
00:27:16,040 --> 00:27:19,080
Speaker 1: But yeah, Copeland was He was a character as well. Um.

472
00:27:19,119 --> 00:27:22,119
Speaker 1: I didn't read that he was handy or anything like that. Um,

473
00:27:22,200 --> 00:27:25,920
Speaker 1: he raced speedboats. Uh, he loved spending money. He was

474
00:27:25,960 --> 00:27:28,000
Speaker 1: a propertly get spender and he was not at all

475
00:27:28,040 --> 00:27:30,800
Speaker 1: ashamed or embarrassed about it. Um. And one of the

476
00:27:30,840 --> 00:27:32,960
Speaker 1: things he was well known for in New Orleans was

477
00:27:33,720 --> 00:27:36,520
Speaker 1: his Christmas displays outside his home and they were so

478
00:27:36,560 --> 00:27:39,360
Speaker 1: elaborate they drew so many people that like like sheriff's

479
00:27:39,400 --> 00:27:42,239
Speaker 1: deputies had to direct traffic in the area around it

480
00:27:42,280 --> 00:27:45,040
Speaker 1: because people would just park and stop and go look

481
00:27:45,080 --> 00:27:47,159
Speaker 1: at him. So he was that kind of guy. And

482
00:27:47,359 --> 00:27:49,879
Speaker 1: I mean there's a special place in the universe for

483
00:27:50,359 --> 00:27:55,840
Speaker 1: people who spend, you know, freely on Christmas decorations. Outside

484
00:27:55,840 --> 00:27:57,719
Speaker 1: of their house so much so that it attracts like

485
00:27:58,200 --> 00:28:01,560
Speaker 1: local townsfolk who come in, like get the Christmas spirit

486
00:28:01,640 --> 00:28:04,040
Speaker 1: from that kind of thing. I think those are special

487
00:28:04,119 --> 00:28:07,720
Speaker 1: kind of people, agreed, I love it. Popeye's was eventually

488
00:28:07,960 --> 00:28:12,600
Speaker 1: bought out again by one of these conglomerates called Restaurant

489
00:28:12,680 --> 00:28:17,840
Speaker 1: Brands International. Really great creative name there. Uh. And you

490
00:28:17,880 --> 00:28:20,640
Speaker 1: know there are KFCs all over the world. Um, there

491
00:28:20,640 --> 00:28:26,320
Speaker 1: are KFC knockoffs all over the world. The SFC in Iran,

492
00:28:26,760 --> 00:28:31,080
Speaker 1: Superstar Fried Chicken and PFC Perfect Fried Chicken in London,

493
00:28:31,160 --> 00:28:33,640
Speaker 1: which I looked up to see how closely they were

494
00:28:33,760 --> 00:28:37,960
Speaker 1: ripping them off. And the PFC the font is definitely

495
00:28:37,960 --> 00:28:42,240
Speaker 1: the same font, but the logos and stuff look different. Okay,

496
00:28:42,840 --> 00:28:47,640
Speaker 1: Colonel Sanders has like blonde hair right. Speaking speaking of

497
00:28:47,680 --> 00:28:54,920
Speaker 1: Colonel sanders appearance, apparently KFC's most profitable nation is um China. Big. Yes,

498
00:28:55,000 --> 00:28:59,200
Speaker 1: the people in China since have gone berserk for Kentucky

499
00:28:59,200 --> 00:29:03,760
Speaker 1: Fried Chicken. Um. Again, it's more profitable in China than

500
00:29:03,800 --> 00:29:08,320
Speaker 1: in the US. Um the offerings are a little bit different. Um, Like,

501
00:29:08,400 --> 00:29:10,640
Speaker 1: there is fried chicken, but it's not the most popular

502
00:29:10,680 --> 00:29:13,960
Speaker 1: menu item they have. You know, like regional dishes as well,

503
00:29:14,000 --> 00:29:16,080
Speaker 1: and I think those are a little more popular. But

504
00:29:16,120 --> 00:29:18,920
Speaker 1: one of the reasons um I saw floated for why

505
00:29:19,560 --> 00:29:23,000
Speaker 1: uh Kentucky Fried Chickens so popular in China is that

506
00:29:23,120 --> 00:29:27,200
Speaker 1: Colonel Sanders vaguely resembles Confucious and that there's like an

507
00:29:27,200 --> 00:29:32,360
Speaker 1: affinity for him there. Oh wow, um it is double Uh.

508
00:29:32,400 --> 00:29:35,160
Speaker 1: It's the biggest most popular fast food in China, double

509
00:29:35,560 --> 00:29:38,680
Speaker 1: the size of McDonald's as far as a number of stores.

510
00:29:39,440 --> 00:29:41,440
Speaker 1: And I think when they were first built in the eighties,

511
00:29:41,440 --> 00:29:45,720
Speaker 1: it was a little bit of a luxurious thing where um,

512
00:29:45,960 --> 00:29:49,000
Speaker 1: there was more room, the restaurants were really clean, and

513
00:29:49,040 --> 00:29:51,800
Speaker 1: it was sort of contrasted with like street vendor food

514
00:29:52,400 --> 00:29:53,880
Speaker 1: as a place where you can go and take your

515
00:29:53,880 --> 00:29:56,840
Speaker 1: family that's a little nicer. Uh. And I did look

516
00:29:56,920 --> 00:29:59,240
Speaker 1: up the menu items. You know, they sell kanji and

517
00:29:59,400 --> 00:30:03,720
Speaker 1: egg tar. Uh. There's something called a dragon twister, which

518
00:30:03,720 --> 00:30:05,640
Speaker 1: I really there's there's a cool article where this food

519
00:30:05,720 --> 00:30:07,520
Speaker 1: writer went there and ate a bunch of stuff and

520
00:30:07,520 --> 00:30:10,760
Speaker 1: wrote about it. But the dragon twister sort of looks like, uh,

521
00:30:11,440 --> 00:30:13,200
Speaker 1: you know, when they'll take peeking duck and wrap it

522
00:30:13,240 --> 00:30:16,720
Speaker 1: in like a thin pancake, almost like a roll with

523
00:30:17,240 --> 00:30:20,520
Speaker 1: cucumber and spring onion and stuff. That's what the Dragon

524
00:30:20,560 --> 00:30:23,720
Speaker 1: Twister is, except it's, um, it looks like a like

525
00:30:23,760 --> 00:30:27,440
Speaker 1: a chicken uh not finger, Yeah, like a chicken finger. Right,

526
00:30:27,440 --> 00:30:30,320
Speaker 1: it's a chicken finger wrapped in a chicken breast, That's

527
00:30:30,320 --> 00:30:34,680
Speaker 1: what I'm guessing. No, it's that thin pancake, but it

528
00:30:34,760 --> 00:30:37,440
Speaker 1: does have the sweet bean sauce and cucumber and spring onion.

529
00:30:37,480 --> 00:30:40,040
Speaker 1: Look looks realiant I want one of those. If we

530
00:30:40,080 --> 00:30:42,760
Speaker 1: have any listeners in China, please mail us at right,

531
00:30:43,040 --> 00:30:46,480
Speaker 1: just drop ship it. And then also in Japan, KFC

532
00:30:46,640 --> 00:30:48,760
Speaker 1: is huge, not as huge as it is in China,

533
00:30:48,840 --> 00:30:54,680
Speaker 1: but it's become a national um Christmas tradition. Chaos the

534
00:30:54,760 --> 00:30:57,720
Speaker 1: traditional Christmas dinner in Japan. Not I think you told

535
00:30:57,720 --> 00:30:59,560
Speaker 1: me that before. I love that. Yeah, I think it

536
00:30:59,640 --> 00:31:02,520
Speaker 1: was in a Christmas episode once. Yeah, that's good stuff.

537
00:31:03,240 --> 00:31:06,680
Speaker 1: And then Korea, I believe they do not have well

538
00:31:06,960 --> 00:31:11,000
Speaker 1: they do have KFC, but they took the KFC methods

539
00:31:11,360 --> 00:31:14,040
Speaker 1: and turned it into something else, which is Korean fried chicken,

540
00:31:14,040 --> 00:31:17,960
Speaker 1: which apparently, um, if you if you like fried chicken,

541
00:31:19,080 --> 00:31:21,720
Speaker 1: you're going to like Korean fried chicken. And there's there's

542
00:31:21,760 --> 00:31:23,440
Speaker 1: no reason you have to choose. You can like them

543
00:31:23,440 --> 00:31:26,640
Speaker 1: both because they're so wildly different that there's no reason

544
00:31:26,680 --> 00:31:29,120
Speaker 1: to choose. Just just love it all. Yeah, I mean

545
00:31:29,640 --> 00:31:32,560
Speaker 1: they're not that different. It's it's it's still crunchy fried chicken,

546
00:31:32,600 --> 00:31:36,040
Speaker 1: but in Korea they double fry it. Uh, So they

547
00:31:36,040 --> 00:31:38,160
Speaker 1: fry it, well, they fry it once and then they

548
00:31:38,200 --> 00:31:41,080
Speaker 1: fry it again, so it's gonna be once, not twice,

549
00:31:41,080 --> 00:31:44,239
Speaker 1: but it's gonna be extra crunchy. Uh. And then they

550
00:31:44,280 --> 00:31:46,920
Speaker 1: have a you know, they're known for this sticky spicy

551
00:31:46,920 --> 00:31:50,400
Speaker 1: glaze that's on it. So like, Korean sticky fried chicken

552
00:31:51,160 --> 00:31:54,320
Speaker 1: is really really great. I love it. It's one of

553
00:31:54,320 --> 00:31:57,120
Speaker 1: my favorite preparations. Uh. A lot of people think that

554
00:31:57,160 --> 00:32:00,240
Speaker 1: when American troops were stationed there after the into the

555
00:32:00,320 --> 00:32:04,200
Speaker 1: Korean War, they may have introduced locals there and then

556
00:32:04,240 --> 00:32:06,520
Speaker 1: they built on that on their own to to sort

557
00:32:06,560 --> 00:32:09,360
Speaker 1: of make it their own. Which actually that might be true,

558
00:32:09,360 --> 00:32:13,760
Speaker 1: because apparently prior to American occupation, they would steam their chicken.

559
00:32:13,800 --> 00:32:17,000
Speaker 1: That's how they prepared it typically. Oh really, which is

560
00:32:17,040 --> 00:32:21,960
Speaker 1: the opposite of crunchy. It really is boiled. Yeah, I

561
00:32:22,040 --> 00:32:24,640
Speaker 1: don't know. I was wondering that too. Um, because I

562
00:32:24,680 --> 00:32:26,640
Speaker 1: knew the steam part was coming back when we were

563
00:32:26,640 --> 00:32:28,840
Speaker 1: talking about boiled chicken, and I wondered which is worse.

564
00:32:28,920 --> 00:32:31,960
Speaker 1: I think boiled is still worse. Yeah, And like when

565
00:32:31,960 --> 00:32:35,560
Speaker 1: your dog has an upset tummy, you give them boiled chicken. Oh,

566
00:32:35,600 --> 00:32:38,040
Speaker 1: I hadn't thought about that. White ricking can be good

567
00:32:38,120 --> 00:32:42,400
Speaker 1: if you're making like chicken salad. Yeah, all right, yeah,

568
00:32:42,720 --> 00:32:44,600
Speaker 1: I just forgot. I forgot about that. I was just

569
00:32:44,640 --> 00:32:47,600
Speaker 1: thinking of like throwing like whole chicken breasts and bones

570
00:32:47,640 --> 00:32:50,920
Speaker 1: and everything in a pot and boiling it. Well, that

571
00:32:50,960 --> 00:32:53,680
Speaker 1: sounds awful. Yeah, I mean, none of it is very

572
00:32:53,720 --> 00:32:56,400
Speaker 1: appealing to me. After you've had fried chicken, that crispy

573
00:32:56,440 --> 00:32:59,680
Speaker 1: brown goodness. Uh. That Korea is so good at they.

574
00:33:00,880 --> 00:33:05,520
Speaker 1: I think in the ninety seven Asian financial crisis, a

575
00:33:05,600 --> 00:33:08,760
Speaker 1: lot of people went into business for themselves, opened up

576
00:33:08,760 --> 00:33:11,920
Speaker 1: their own little mom and pops chicken, uh and a

577
00:33:12,040 --> 00:33:14,920
Speaker 1: beer and fried chicken is a very famous combo in

578
00:33:14,960 --> 00:33:20,560
Speaker 1: South Korea. Great combo and America too. Yeah. And I

579
00:33:20,600 --> 00:33:23,720
Speaker 1: think now there was a study UM in two thousand

580
00:33:23,760 --> 00:33:26,720
Speaker 1: nineteen that found there were eighties seven thousand fried chicken

581
00:33:26,760 --> 00:33:30,040
Speaker 1: restaurants in South Korea and that's three and a half

582
00:33:30,120 --> 00:33:33,400
Speaker 1: times the number of Kentucky fried chickens in the entire world.

583
00:33:34,280 --> 00:33:37,680
Speaker 1: That's that. Yeah. South Koreans love their fried chicken. But

584
00:33:37,760 --> 00:33:42,200
Speaker 1: what's interesting is that, um another survey found that they

585
00:33:42,240 --> 00:33:45,080
Speaker 1: don't actually consider it to be a Korean dish, even

586
00:33:45,080 --> 00:33:47,840
Speaker 1: though they put such a spin on it that everyone

587
00:33:47,840 --> 00:33:50,280
Speaker 1: outside of the world considers that particular kind of fried

588
00:33:50,320 --> 00:33:53,600
Speaker 1: chicken Korean fried chicken. Apparently in Korea, they South Korea

589
00:33:53,640 --> 00:33:55,920
Speaker 1: should say they don't. They don't consider that. No word

590
00:33:55,960 --> 00:34:00,000
Speaker 1: on what North Korea thinks about it. Uh. There there

591
00:34:00,000 --> 00:34:03,840
Speaker 1: there are some chains from Korea that are open now

592
00:34:03,920 --> 00:34:06,200
Speaker 1: in America, one of which I haven't tried yet, but

593
00:34:06,240 --> 00:34:09,200
Speaker 1: there is one in Atlanta, just have to drive a bit.

594
00:34:09,239 --> 00:34:13,360
Speaker 1: There's one called bon Chon where I think it's in Fayetteville,

595
00:34:13,440 --> 00:34:17,359
Speaker 1: which is things south of Atlanta. Somebody didn't do their

596
00:34:17,920 --> 00:34:21,720
Speaker 1: market research first. Uh. And then there's one called Mom's

597
00:34:21,760 --> 00:34:27,239
Speaker 1: Touch Chicken, which is just now arriving in America. Uh.

598
00:34:27,239 --> 00:34:30,680
Speaker 1: And I think we should take our last break now. Yeah. Yeah,

599
00:34:30,840 --> 00:34:33,439
Speaker 1: and we'll talk about some more variations on fried chicken,

600
00:34:33,480 --> 00:34:50,640
Speaker 1: because why not? And things stuck stuck. I don't know

601
00:34:50,680 --> 00:34:55,120
Speaker 1: that you know it's stuck and stuck. It's a great name.

602
00:34:56,080 --> 00:34:59,080
Speaker 1: That's the name of it. It's a great name. Alright,

603
00:34:59,200 --> 00:35:02,600
Speaker 1: stuck snet with in with an x so chuck when

604
00:35:02,760 --> 00:35:05,239
Speaker 1: we go to Nashville. Let's just go ahead and say it.

605
00:35:05,320 --> 00:35:07,200
Speaker 1: There's a really good chance we're going to do a

606
00:35:07,239 --> 00:35:10,360
Speaker 1: show in Nashville this year. I was just next Nashville

607
00:35:10,680 --> 00:35:15,040
Speaker 1: last weekend. Oh yeah, did you go to Prince's Barbecue

608
00:35:15,120 --> 00:35:18,040
Speaker 1: Chicken Check? No, I went to the Stevie Nicks concert,

609
00:35:18,160 --> 00:35:21,440
Speaker 1: but uh had a great time, And I was like,

610
00:35:21,640 --> 00:35:23,399
Speaker 1: Nashville just needs to be on my list because it's

611
00:35:23,440 --> 00:35:26,759
Speaker 1: it's drivable and like, it's a fun weekend and they've

612
00:35:26,800 --> 00:35:29,120
Speaker 1: got Hot Chicken. We have a year too, but they

613
00:35:29,120 --> 00:35:32,560
Speaker 1: it originated there. Yeah, hot chickens everywhere now. But yeah,

614
00:35:32,760 --> 00:35:35,200
Speaker 1: there is a guy named Thornton Prince the Third who

615
00:35:36,440 --> 00:35:41,239
Speaker 1: opened uh, Prince's Barbecue Chicken Check. I think they call

616
00:35:41,280 --> 00:35:45,000
Speaker 1: it Prince's Hot Chicken Check now, I believe. But essentially

617
00:35:45,640 --> 00:35:48,799
Speaker 1: every version of Hot Chicken that is out everywhere, from

618
00:35:48,880 --> 00:35:52,520
Speaker 1: KFC to Dave's Hot Chicken to all the little like

619
00:35:53,040 --> 00:35:55,400
Speaker 1: Hot Chicken operations that are just going crazy, and for

620
00:35:55,480 --> 00:35:58,719
Speaker 1: good reason. Hot chicken is really really good. Um it

621
00:35:58,920 --> 00:36:03,400
Speaker 1: all starred it in Hadley Park neighborhood of Nashville thanks

622
00:36:03,440 --> 00:36:07,280
Speaker 1: to Thornton Prince the Third. Yeah, I don't love hot chicken.

623
00:36:07,719 --> 00:36:10,400
Speaker 1: Um Oh, I love it, man. It's so greasy, nasty,

624
00:36:10,440 --> 00:36:13,279
Speaker 1: it's so good. It is. One reason is because I don't,

625
00:36:13,400 --> 00:36:16,799
Speaker 1: like I'm developing more of a tolerance for good heat

626
00:36:17,400 --> 00:36:20,759
Speaker 1: here in my fifties, because I've generally avoided heat. But

627
00:36:21,160 --> 00:36:23,879
Speaker 1: it depends on the kind of heat. Cayenne heat, which

628
00:36:23,920 --> 00:36:26,320
Speaker 1: is the heat that is generally made to for the

629
00:36:26,320 --> 00:36:29,160
Speaker 1: hot chicken is is one that kind of burns me

630
00:36:29,239 --> 00:36:32,719
Speaker 1: more than is satisfying to me. Uh and and and

631
00:36:32,760 --> 00:36:34,920
Speaker 1: it's trust me. It's fried chicken. Is one of the

632
00:36:34,920 --> 00:36:39,160
Speaker 1: reasons I am so out of shape. But hot chicken

633
00:36:39,239 --> 00:36:42,719
Speaker 1: is even worse because like they dunk it in in

634
00:36:42,840 --> 00:36:45,680
Speaker 1: hot oil after they fried it and just sort of

635
00:36:45,680 --> 00:36:50,359
Speaker 1: shake it out, so it is doubly bad for you. Yeah.

636
00:36:50,440 --> 00:36:52,920
Speaker 1: The thing about researching this chuck is I was like,

637
00:36:53,200 --> 00:36:56,920
Speaker 1: there's so much good fried chicken to eat that if

638
00:36:56,960 --> 00:36:59,640
Speaker 1: you just selective, if you're just choosy and you just

639
00:36:59,680 --> 00:37:02,360
Speaker 1: go to someplace like Princes where you just go to

640
00:37:02,440 --> 00:37:06,479
Speaker 1: like like the best Korean fried chicken place in your town. Um,

641
00:37:06,640 --> 00:37:09,520
Speaker 1: or you just you know, build a time machine and

642
00:37:09,560 --> 00:37:11,960
Speaker 1: go back and eat some of Opal Bryant's fried chicken.

643
00:37:12,360 --> 00:37:13,840
Speaker 1: Like you're not going to be able to eat it

644
00:37:13,880 --> 00:37:16,200
Speaker 1: all that often. It will become a delicacy, which I

645
00:37:16,239 --> 00:37:18,640
Speaker 1: think it should be treated as because it is really

646
00:37:19,280 --> 00:37:22,319
Speaker 1: really bad for you if it's done right, and then

647
00:37:22,360 --> 00:37:24,359
Speaker 1: if it's if it's done in any kind of way

648
00:37:24,360 --> 00:37:26,879
Speaker 1: that's approaching healthy, it's not being done right and it's

649
00:37:26,920 --> 00:37:30,239
Speaker 1: probably not that good. So yeah, it's really bad for you.

650
00:37:30,280 --> 00:37:33,040
Speaker 1: But I think if you just treat anything in moderation

651
00:37:33,120 --> 00:37:35,000
Speaker 1: like that, you can you can have it and enjoy it.

652
00:37:35,640 --> 00:37:40,000
Speaker 1: That's my problem. What moderation for fried chicken? I know

653
00:37:40,520 --> 00:37:43,960
Speaker 1: it problem. I treated as a regular just like this

654
00:37:44,040 --> 00:37:46,960
Speaker 1: is just what you eat. I was. I was raised

655
00:37:46,960 --> 00:37:49,440
Speaker 1: on fried chicken. I love it so much, but I

656
00:37:49,480 --> 00:37:52,920
Speaker 1: do I do need to in in theory, you would, uh,

657
00:37:53,040 --> 00:37:54,719
Speaker 1: you would enjoy it more and be like, hey, I

658
00:37:54,719 --> 00:37:57,840
Speaker 1: haven't had having my fried chicken for the month and

659
00:37:57,880 --> 00:38:00,719
Speaker 1: I'm really savorite and enjoy it. You don't even have

660
00:38:00,760 --> 00:38:02,399
Speaker 1: to do like that. You could just be like I

661
00:38:02,400 --> 00:38:05,120
Speaker 1: I want fried chicken but instead of like hopping on

662
00:38:05,200 --> 00:38:06,960
Speaker 1: over to Kroger and getting it at the drop of

663
00:38:06,960 --> 00:38:08,799
Speaker 1: a hat, if you make it so you have to

664
00:38:08,880 --> 00:38:11,840
Speaker 1: drive to like a really good place, they have it less. Probably.

665
00:38:12,160 --> 00:38:14,440
Speaker 1: I don't know how this ended up. This episode ended

666
00:38:14,520 --> 00:38:17,120
Speaker 1: up in me giving you health advice because I'm not

667
00:38:17,160 --> 00:38:19,359
Speaker 1: really the person you should be listening to about that.

668
00:38:19,400 --> 00:38:23,400
Speaker 1: But here we are. Uh, yeah, I know, it is

669
00:38:23,440 --> 00:38:25,640
Speaker 1: what it is. I'm working on it. It is what

670
00:38:25,680 --> 00:38:28,680
Speaker 1: it is. Man. Poio campero is something we had in Guatemala.

671
00:38:29,400 --> 00:38:31,560
Speaker 1: Uh and now they have those in the United States.

672
00:38:31,600 --> 00:38:34,040
Speaker 1: There's one of Buford Highway and that is fried chicken

673
00:38:34,040 --> 00:38:37,919
Speaker 1: with an adobo rub, which is delicious. Yeah. By the way, Chuck,

674
00:38:38,120 --> 00:38:40,400
Speaker 1: two things. I was such a dummy that when we

675
00:38:40,400 --> 00:38:43,400
Speaker 1: went to Guatemala with co ED, I thought, oh, the

676
00:38:43,560 --> 00:38:47,920
Speaker 1: American chain has infiltrated Guatemala. There's poyo compero here. I

677
00:38:47,960 --> 00:38:51,400
Speaker 1: didn't realize the opposite had happened, because it's been it

678
00:38:51,480 --> 00:38:55,160
Speaker 1: was around in Guatemala starting in nine. And then secondly,

679
00:38:55,239 --> 00:38:57,920
Speaker 1: I will also want to direct people to our ongoing

680
00:38:58,280 --> 00:39:01,960
Speaker 1: co ED pledge drive to get to a million um.

681
00:39:02,000 --> 00:39:04,680
Speaker 1: You can go to co Operative for education dot org

682
00:39:04,760 --> 00:39:06,880
Speaker 1: slash s y s K and donate. How about that.

683
00:39:07,239 --> 00:39:09,839
Speaker 1: I love it. I just saw the opportunity and I

684
00:39:09,960 --> 00:39:12,400
Speaker 1: jumped on I pounced on it. Yeah. Take that twelve

685
00:39:12,400 --> 00:39:14,480
Speaker 1: bucks that you would get for your third fried chicken

686
00:39:14,480 --> 00:39:18,040
Speaker 1: meal of the week. Yeah, chuck, and donate it to Coe.

687
00:39:20,080 --> 00:39:22,160
Speaker 1: Can we talk about really? Wait? Wait, do you really

688
00:39:22,160 --> 00:39:25,800
Speaker 1: eat fried chicken three times a week? Well? It depends

689
00:39:25,800 --> 00:39:28,080
Speaker 1: on what you're talking you know, I want to live

690
00:39:28,120 --> 00:39:30,839
Speaker 1: your life, man. I mean, if you're talking about just

691
00:39:30,920 --> 00:39:33,359
Speaker 1: like you know, if your chicken fingers here and there,

692
00:39:33,840 --> 00:39:37,120
Speaker 1: are you talking about like a full like fried chicken

693
00:39:37,120 --> 00:39:39,759
Speaker 1: and fried chicken meal? Yeah, no, that's not three times

694
00:39:39,760 --> 00:39:43,239
Speaker 1: a week, but shooting chicken fingers No, no, no, that's

695
00:39:43,239 --> 00:39:46,960
Speaker 1: not the same thing. All right, yeah fried chicken is No,

696
00:39:47,120 --> 00:39:49,640
Speaker 1: that's not the same thing. Yeah, it's the bone that

697
00:39:49,719 --> 00:39:56,239
Speaker 1: makes it unhealthy, right exactly. Eureka. Uh, we should talk

698
00:39:56,239 --> 00:39:59,279
Speaker 1: about chicken and waffles because that is a great food combination.

699
00:40:00,080 --> 00:40:02,480
Speaker 1: When I lived in l. A. Roscoe's was a place

700
00:40:02,520 --> 00:40:04,680
Speaker 1: that I would love to go and take people from

701
00:40:04,719 --> 00:40:07,000
Speaker 1: out of town who hadn't had chicken and waffles. Yet

702
00:40:07,000 --> 00:40:09,640
Speaker 1: it's become kind of a sort of a trendy brunch thing.

703
00:40:09,719 --> 00:40:13,760
Speaker 1: But it's been around for longer than I thought. Right, Yeah,

704
00:40:13,800 --> 00:40:17,200
Speaker 1: it's been around since at least the thirties, with Well

705
00:40:17,320 --> 00:40:21,040
Speaker 1: Supper Club in Harlem introducing a lot of the world

706
00:40:21,080 --> 00:40:23,399
Speaker 1: to it. But I think it's gone back even further

707
00:40:23,480 --> 00:40:26,319
Speaker 1: than that. But the question of whether it's Southern or

708
00:40:26,360 --> 00:40:29,600
Speaker 1: not seems to be an issue. And if you ask um,

709
00:40:29,640 --> 00:40:31,799
Speaker 1: a lot of Southerners will be like, no, this is

710
00:40:31,800 --> 00:40:35,440
Speaker 1: not a Southern dish. But they think that black migrants

711
00:40:35,560 --> 00:40:37,759
Speaker 1: from the South showing up in New York and l

712
00:40:37,800 --> 00:40:39,600
Speaker 1: a were the ones that developed it. So it's still

713
00:40:39,680 --> 00:40:42,719
Speaker 1: got a link to the South. It's just not necessarily

714
00:40:42,920 --> 00:40:46,200
Speaker 1: a Southern dish. Um. Did you ever eat at Gladys

715
00:40:46,280 --> 00:40:48,640
Speaker 1: Knight's House of Chicken and Waffles? No, because I was

716
00:40:48,719 --> 00:40:50,920
Speaker 1: living away at the time when it was open, it

717
00:40:51,000 --> 00:40:53,880
Speaker 1: was It was open till two thousand seventeen, Oh, in Atlanta.

718
00:40:54,880 --> 00:40:57,279
Speaker 1: I thought it went away before that. No, it was

719
00:40:57,360 --> 00:40:59,279
Speaker 1: open till then. I looked it up because I wanted

720
00:40:59,320 --> 00:41:02,560
Speaker 1: to make sure I remember correctly. That wasn't there anymore,

721
00:41:02,560 --> 00:41:08,160
Speaker 1: and that's not Unfortunately I missed out. Sorry Gladys Okay,

722
00:41:08,960 --> 00:41:10,799
Speaker 1: it's amazing. She had such a great singing voice. When

723
00:41:10,800 --> 00:41:13,880
Speaker 1: she spoke like that, well she was saving her voice

724
00:41:13,880 --> 00:41:17,359
Speaker 1: for singing. Uh And jeez, I hate to go off

725
00:41:17,400 --> 00:41:19,160
Speaker 1: track again, but since we mentioned her, I do need

726
00:41:19,200 --> 00:41:21,839
Speaker 1: to mention that my favorite backing vocals of all time

727
00:41:22,600 --> 00:41:25,799
Speaker 1: was the Pips on Midnight Train to Georgia. Really that

728
00:41:26,200 --> 00:41:29,160
Speaker 1: if you just listen to the background singers in that song,

729
00:41:29,320 --> 00:41:32,560
Speaker 1: just gorgeous, beautiful. Another thing you can do is go

730
00:41:32,680 --> 00:41:36,880
Speaker 1: listen to David Lee Roth singing without the music. That's

731
00:41:36,920 --> 00:41:39,600
Speaker 1: really something to listen to as well. Yeah, those are good.

732
00:41:40,360 --> 00:41:42,560
Speaker 1: Or the or any music video without the music is

733
00:41:42,600 --> 00:41:45,880
Speaker 1: always fun too, Yeah, especially when like you can hear

734
00:41:45,920 --> 00:41:51,399
Speaker 1: their shoes squeaking and everything the sneaker squeak so um chuck.

735
00:41:51,440 --> 00:41:58,000
Speaker 1: If you were alive and on social media in one

736
00:41:58,480 --> 00:42:01,080
Speaker 1: there is basically no way you weren't aware of what's

737
00:42:01,080 --> 00:42:04,600
Speaker 1: come to be known as the Chicken Sandwich Wars. Yeah,

738
00:42:04,719 --> 00:42:08,960
Speaker 1: it was a big deal. Um. There's a gentleman named

739
00:42:08,960 --> 00:42:12,000
Speaker 1: Truett Cathy who founded a restaurant called Chick fil A

740
00:42:12,640 --> 00:42:15,240
Speaker 1: and claimed to be the first maker of the chicken

741
00:42:15,280 --> 00:42:18,960
Speaker 1: sandwich in the nineteen sixties. We have, you know, literal

742
00:42:19,000 --> 00:42:21,600
Speaker 1: proof that What he really meant to say was I'm

743
00:42:21,640 --> 00:42:24,360
Speaker 1: the first white man to sell chicken sandwiches in a restaurant,

744
00:42:25,360 --> 00:42:28,080
Speaker 1: because there had been chicken sandwiches going back to the

745
00:42:28,160 --> 00:42:34,120
Speaker 1: nineteen thirties, um, in places like Topeka, Kansas. Uh. In

746
00:42:34,440 --> 00:42:38,799
Speaker 1: Ebony magazine, they were uh, they were talking about the dish. Uh.

747
00:42:38,840 --> 00:42:41,120
Speaker 1: So it's been around for a long time. Chakathy did

748
00:42:41,120 --> 00:42:43,879
Speaker 1: not invent the chicken sandwich, and they need to stop

749
00:42:43,960 --> 00:42:48,520
Speaker 1: saying that. But chick I don't think that. But Chick

750
00:42:48,560 --> 00:42:51,719
Speaker 1: fil a is very famous for their chicken fried chicken

751
00:42:51,760 --> 00:42:55,680
Speaker 1: sandwich with a butter bun with pickles, and so all

752
00:42:55,719 --> 00:42:58,080
Speaker 1: of the all of the other fast food joints I

753
00:42:58,080 --> 00:43:00,920
Speaker 1: think beginning with Popeye said wait a minute, like some

754
00:43:00,960 --> 00:43:03,319
Speaker 1: of us are selling chicken sandwiches, but we should kind

755
00:43:03,320 --> 00:43:06,560
Speaker 1: of just do what they're doing. And the chicken wars started.

756
00:43:06,600 --> 00:43:10,440
Speaker 1: Chicken sandwich wars. Yeah. It somehow it started with like

757
00:43:10,520 --> 00:43:13,719
Speaker 1: some subtweets and shade being thrown on social media and

758
00:43:13,840 --> 00:43:20,280
Speaker 1: people clapping back, and between August of two thousand nineteen,

759
00:43:20,320 --> 00:43:25,760
Speaker 1: when I believe Popeye's debuted their chicken sandwich in February, okay,

760
00:43:25,960 --> 00:43:32,000
Speaker 1: less than two years eighteen national and regional chains debuted

761
00:43:32,080 --> 00:43:35,480
Speaker 1: or upgraded their chicken sandwiches in just that short amount

762
00:43:35,480 --> 00:43:38,279
Speaker 1: of time. And that's the reason why again is that's

763
00:43:38,320 --> 00:43:41,000
Speaker 1: why it's become known as the Chicken sandwich Wars. And

764
00:43:41,040 --> 00:43:43,120
Speaker 1: I was reading about it. I read one of the

765
00:43:43,160 --> 00:43:46,359
Speaker 1: most corporate buzz speaky articles I've ever read in my

766
00:43:46,440 --> 00:43:50,040
Speaker 1: life about the phenomenon of the Chicken sandwich wars, and

767
00:43:50,120 --> 00:43:53,799
Speaker 1: this one executive they call them quick service restaurants now,

768
00:43:53,880 --> 00:43:57,640
Speaker 1: not fast food restaurants. This one QSR executive explained that

769
00:43:58,160 --> 00:44:03,080
Speaker 1: um Chicken has a longer innovation runway then things like

770
00:44:03,160 --> 00:44:06,480
Speaker 1: burgers that basically burgers have been done to death. There's

771
00:44:06,480 --> 00:44:08,920
Speaker 1: nothing more you can do with the burger they've been trying.

772
00:44:09,600 --> 00:44:12,759
Speaker 1: But Chicken, it's wide open. But then this I think

773
00:44:12,800 --> 00:44:15,640
Speaker 1: it was a hype beast article said at the end like, well,

774
00:44:15,680 --> 00:44:18,919
Speaker 1: if the innovation runway so long, basically everybody's just coming

775
00:44:18,920 --> 00:44:21,080
Speaker 1: out with their own version of the exact same sandwich,

776
00:44:21,640 --> 00:44:25,239
Speaker 1: and are we really innovating at this point? And I

777
00:44:25,320 --> 00:44:27,520
Speaker 1: think they ultimately said, well, if that's what the people want,

778
00:44:27,560 --> 00:44:29,920
Speaker 1: give them what they want. Yeah. I I do agree

779
00:44:29,920 --> 00:44:33,120
Speaker 1: though that I hate the longer runway corporate speak. But

780
00:44:33,719 --> 00:44:36,680
Speaker 1: you can do a lot of things with the chicken breast,

781
00:44:36,719 --> 00:44:39,440
Speaker 1: and it's usually breast that's being made for the sandwich.

782
00:44:39,880 --> 00:44:42,000
Speaker 1: Good point. You know, you can have like a honey

783
00:44:42,000 --> 00:44:44,279
Speaker 1: soy glaze, or you can have it like a saracha thing,

784
00:44:44,880 --> 00:44:47,960
Speaker 1: or you can have it fully buffalo hot. Uh. You

785
00:44:48,000 --> 00:44:50,040
Speaker 1: can throw some cheese and bacon on there. You can

786
00:44:50,080 --> 00:44:52,560
Speaker 1: have lettuce and tomato like. There are a lot of

787
00:44:53,440 --> 00:44:55,640
Speaker 1: I think, more variations on what you can do, so

788
00:44:55,719 --> 00:44:57,879
Speaker 1: I would agree with that. Yeah. And speaking of hot,

789
00:44:57,920 --> 00:45:02,279
Speaker 1: I'm meant to tell you Prince's menu includes a light mild,

790
00:45:02,360 --> 00:45:05,640
Speaker 1: so not even mild light mild, so they've got something

791
00:45:05,640 --> 00:45:08,160
Speaker 1: for you to chuck. Yeah. And speaking of hot, I

792
00:45:08,200 --> 00:45:11,720
Speaker 1: also want to mention that cold fried chicken is even better. Yeah.

793
00:45:11,760 --> 00:45:16,680
Speaker 1: It is really good. Yep, for sure, it travels well. Yeah.

794
00:45:17,200 --> 00:45:21,080
Speaker 1: So the chicken wars are still pretty much going on.

795
00:45:21,200 --> 00:45:23,279
Speaker 1: They're probably going to be going on for a long time.

796
00:45:23,280 --> 00:45:25,279
Speaker 1: But I think it's turned into more of a cold

797
00:45:25,320 --> 00:45:29,600
Speaker 1: boar than the hot war it was. Um, but Olivia

798
00:45:29,640 --> 00:45:31,120
Speaker 1: helped us with this. I don't I don't know if

799
00:45:31,120 --> 00:45:34,520
Speaker 1: you if we mentioned it or not, but um, we

800
00:45:34,560 --> 00:45:37,640
Speaker 1: really can't finish this episode without talking a little bit

801
00:45:37,680 --> 00:45:39,759
Speaker 1: about the science like why fried chicken is so good

802
00:45:39,760 --> 00:45:41,759
Speaker 1: because if you stop and think about it, it is

803
00:45:41,800 --> 00:45:45,480
Speaker 1: an incredibly simple dish. You just take some chicken, you

804
00:45:45,560 --> 00:45:49,400
Speaker 1: dip it in some sort of flour based mixture. Um,

805
00:45:49,520 --> 00:45:52,480
Speaker 1: you put it in hot oil, and then you eat it.

806
00:45:52,680 --> 00:45:55,719
Speaker 1: That's really all there is to it. Yeah, it can

807
00:45:55,760 --> 00:45:58,280
Speaker 1: be that simple. Uh. And that is a very simple

808
00:45:58,360 --> 00:46:02,760
Speaker 1: like dry fry prep ration, the sort of the lighter

809
00:46:03,000 --> 00:46:06,480
Speaker 1: the flower for me, the better. Um. But you can

810
00:46:06,680 --> 00:46:09,479
Speaker 1: you can brine it overnight. That is a really really

811
00:46:09,520 --> 00:46:12,520
Speaker 1: great way to make it super juicy. Um. I don't

812
00:46:12,640 --> 00:46:14,520
Speaker 1: think he listens to the show, but I'm a big

813
00:46:15,040 --> 00:46:19,840
Speaker 1: proponent and follower of Kenji Lopez Alt um great Instagram

814
00:46:19,840 --> 00:46:21,680
Speaker 1: page and just seems like a good guy. And he's

815
00:46:22,640 --> 00:46:25,279
Speaker 1: I think he's buddies with John Hodgman and Jesse Thorn

816
00:46:25,360 --> 00:46:28,960
Speaker 1: and appears on their show. So shouting out Kenji Lopez

817
00:46:28,960 --> 00:46:32,440
Speaker 1: Alt because he always breaks down food science in a

818
00:46:32,440 --> 00:46:36,600
Speaker 1: way that's like really cool, like hey, here's why, like

819
00:46:37,640 --> 00:46:41,120
Speaker 1: the reasons behind the fried chicken or the chocolate chip cookie,

820
00:46:41,160 --> 00:46:44,440
Speaker 1: and here's what's actually happening and why I say to

821
00:46:44,480 --> 00:46:48,200
Speaker 1: prepare or why people recommend you prepare things a certain way. Uh.

822
00:46:48,239 --> 00:46:51,719
Speaker 1: And in this case, um Kenji Lopez Alt says, you know,

823
00:46:52,120 --> 00:46:54,439
Speaker 1: you can add garla hot sauce, you can add dil,

824
00:46:54,920 --> 00:46:58,480
Speaker 1: but really brining it is one of the big keys

825
00:46:58,520 --> 00:47:01,319
Speaker 1: because you want to get that salt go in in

826
00:47:01,760 --> 00:47:06,640
Speaker 1: like in a cellular way. Yeah. Remember our old friend homeostasis.

827
00:47:07,880 --> 00:47:10,800
Speaker 1: So when you dip a bird or soak a bird

828
00:47:10,920 --> 00:47:14,319
Speaker 1: in brine, which is at least one tablespoon per one

829
00:47:14,360 --> 00:47:18,319
Speaker 1: cup of water, that's a basic salt brine. Um, the

830
00:47:18,440 --> 00:47:21,719
Speaker 1: salt concentration outside of the bird's cells is higher than

831
00:47:21,760 --> 00:47:25,560
Speaker 1: the concentration inside the bird cells. So the stuff outside

832
00:47:25,600 --> 00:47:29,680
Speaker 1: migrates inside, and in doing so, it actually allows it

833
00:47:29,719 --> 00:47:33,800
Speaker 1: to draw in more water. Because when you're frying chicken,

834
00:47:34,400 --> 00:47:36,479
Speaker 1: it's actually and by the way, I remember our super

835
00:47:36,520 --> 00:47:38,600
Speaker 1: Stuff Guide to the Economy and that one economist is

836
00:47:38,640 --> 00:47:43,759
Speaker 1: like chicken. Yeah, yeah, yeah, I remember that every time

837
00:47:43,800 --> 00:47:46,680
Speaker 1: I say chicken ever since then, I always think of him.

838
00:47:46,719 --> 00:47:49,680
Speaker 1: But um, when you fry chicken, it's a it's a

839
00:47:49,760 --> 00:47:53,440
Speaker 1: very dehydrating process because you're cooking it in oil that's

840
00:47:53,480 --> 00:47:56,839
Speaker 1: really efficient at transferring the heat and So when you

841
00:47:56,960 --> 00:48:00,680
Speaker 1: add um that much more water that ability a whole water,

842
00:48:01,040 --> 00:48:03,680
Speaker 1: you you lose a bunch, but you still retain a bunch,

843
00:48:03,680 --> 00:48:07,120
Speaker 1: which makes for juicy, juicy chicken. Yeah. And it also

844
00:48:07,560 --> 00:48:10,480
Speaker 1: like helps break down the proteins and the muscles and

845
00:48:10,520 --> 00:48:13,919
Speaker 1: breaking down those fibers is gonna make it more tender. Uh.

846
00:48:13,960 --> 00:48:17,080
Speaker 1: It's all just gonna make it more delicious. Uh. That's

847
00:48:17,080 --> 00:48:20,359
Speaker 1: why you brian your turkey before Thanksgiving. Uh. Since we're

848
00:48:20,360 --> 00:48:23,240
Speaker 1: shouting out books, uh, Jake Kenji Lopez Al Has written

849
00:48:23,480 --> 00:48:26,000
Speaker 1: quite a few, but had one out this year UM

850
00:48:26,040 --> 00:48:30,280
Speaker 1: called The Walk Recipes and Techniques, where he just basically

851
00:48:30,320 --> 00:48:32,600
Speaker 1: sings the praises of the walk and it's like you

852
00:48:32,640 --> 00:48:35,000
Speaker 1: can do so many things in a walk, and it's

853
00:48:35,040 --> 00:48:37,839
Speaker 1: not just about making a stir fry. So check out

854
00:48:37,920 --> 00:48:41,000
Speaker 1: The Walk, Good Good book town on yourself, and also

855
00:48:41,120 --> 00:48:44,799
Speaker 1: check out UM the this He was interviewed UM in

856
00:48:45,040 --> 00:48:48,480
Speaker 1: an article in inverse Um talking about the science of

857
00:48:48,480 --> 00:48:51,279
Speaker 1: fried chicken, and the author does a really good job

858
00:48:51,320 --> 00:48:54,760
Speaker 1: of um tracing their own journey and trying fried chicken

859
00:48:54,800 --> 00:48:56,920
Speaker 1: and gives a lot of great tips because it's a

860
00:48:56,960 --> 00:48:59,560
Speaker 1: really as simple as it is, it's a very intricate

861
00:48:59,600 --> 00:49:02,600
Speaker 1: process that you can screw up really fast if you

862
00:49:02,719 --> 00:49:04,520
Speaker 1: let your oil get too hot, if you let the

863
00:49:04,600 --> 00:49:06,440
Speaker 1: chicken brown too long, if you use the wrong kind

864
00:49:06,440 --> 00:49:09,479
Speaker 1: of seasonings. There's you want to do some research first

865
00:49:09,480 --> 00:49:11,759
Speaker 1: before you try it. But if you do it just right,

866
00:49:12,400 --> 00:49:15,480
Speaker 1: it comes out like chuck will be knocking on your

867
00:49:15,480 --> 00:49:18,719
Speaker 1: door if you do it right. Yeah, that authors Eric Decker.

868
00:49:18,800 --> 00:49:22,239
Speaker 1: So you can also look at Eric Decker's recipes. Uh,

869
00:49:22,320 --> 00:49:23,960
Speaker 1: you've got to use the right kind of oil. Different

870
00:49:23,960 --> 00:49:27,440
Speaker 1: people have different things to say about oils, but you

871
00:49:27,480 --> 00:49:30,839
Speaker 1: want to have a high smoke point. Um. So you know,

872
00:49:30,880 --> 00:49:33,840
Speaker 1: everything from beef and duck fat to peanut oil to

873
00:49:33,840 --> 00:49:38,920
Speaker 1: saffler safflower oil is recommended. And just experiment with it,

874
00:49:38,960 --> 00:49:41,799
Speaker 1: get in there and trying to skill it deep prying. Really,

875
00:49:42,000 --> 00:49:44,160
Speaker 1: I mean, it's all gonna be messy, it's all gonna

876
00:49:44,160 --> 00:49:46,640
Speaker 1: stink your kitchen up. It's it's just a it's a

877
00:49:46,680 --> 00:49:49,400
Speaker 1: lot to undertake. But um, that's why I don't really

878
00:49:49,440 --> 00:49:54,080
Speaker 1: make it at home that much anymore. But it's good stuff.

879
00:49:54,239 --> 00:49:56,919
Speaker 1: I love it. There's a couple of things you could

880
00:49:56,960 --> 00:49:59,120
Speaker 1: invest in just real quick that are fairly cheap. One

881
00:49:59,200 --> 00:50:03,200
Speaker 1: is a um grease splattering cover. Yeah, yeah, one of those.

882
00:50:03,480 --> 00:50:05,560
Speaker 1: Take a little screen. It works really well, doesn't it's

883
00:50:05,600 --> 00:50:07,879
Speaker 1: just cleaning it his gross. And then the other thing

884
00:50:07,960 --> 00:50:10,160
Speaker 1: is a candy thermometer. You can get them for very cheap,

885
00:50:10,480 --> 00:50:12,560
Speaker 1: and you want to basically get the oil to a

886
00:50:12,640 --> 00:50:16,239
Speaker 1: very specific temperature when you're frying, and keep it at

887
00:50:16,280 --> 00:50:20,200
Speaker 1: that temperature as much as possible. Yeah, Okay, that's it,

888
00:50:20,280 --> 00:50:22,640
Speaker 1: and then go forth and make fried chicken. How about that? Yeah,

889
00:50:22,680 --> 00:50:25,440
Speaker 1: just don't bred it too much. There you go. Wise

890
00:50:25,480 --> 00:50:29,600
Speaker 1: words from Chuck. Uh. And since I said that, everybody,

891
00:50:29,600 --> 00:50:35,040
Speaker 1: of course, it's time for a listener mail. Hey guys,

892
00:50:35,120 --> 00:50:37,719
Speaker 1: long time listener, first time writer in, or want to

893
00:50:37,760 --> 00:50:39,120
Speaker 1: chime in and let you know how much your show

894
00:50:39,120 --> 00:50:41,840
Speaker 1: means to me. I'm a nineties kid turned dad, and

895
00:50:41,880 --> 00:50:44,399
Speaker 1: I always find your shows delivery well cared for, as

896
00:50:44,400 --> 00:50:47,520
Speaker 1: well as your constant vigilance to remain as unbiased as

897
00:50:47,560 --> 00:50:50,600
Speaker 1: possible when presenting a topic. I have a young son

898
00:50:50,640 --> 00:50:53,160
Speaker 1: I always try to set a good example for as

899
00:50:53,160 --> 00:50:56,000
Speaker 1: well as encouraging exploration of the world around him, and

900
00:50:56,040 --> 00:50:58,160
Speaker 1: I find Chuck's candidness about the ups and downs of

901
00:50:58,239 --> 00:51:01,080
Speaker 1: raising his daughter particular really helpful. In my day to

902
00:51:01,160 --> 00:51:04,080
Speaker 1: day anyway, Guys, I'm a city planner for a city

903
00:51:04,080 --> 00:51:06,880
Speaker 1: in Florida and it's a public sector government employee in

904
00:51:06,920 --> 00:51:10,280
Speaker 1: the heart of the sub South. Consistently find myself greeting

905
00:51:10,280 --> 00:51:13,640
Speaker 1: my teeth, dealing with every flavor of quote Florida mand

906
00:51:14,120 --> 00:51:17,000
Speaker 1: and listening to your show always revised my sanity. After

907
00:51:17,040 --> 00:51:19,160
Speaker 1: a tough day at work as an urban planner, I

908
00:51:19,160 --> 00:51:21,279
Speaker 1: found that your show is about urban planning. Central Park

909
00:51:21,680 --> 00:51:23,560
Speaker 1: the World's Fair have been my favorite. Go Too is

910
00:51:23,800 --> 00:51:26,200
Speaker 1: a new more recent shows on license plates in vasectomies

911
00:51:26,719 --> 00:51:29,000
Speaker 1: helped spur my to do list of both renewing my

912
00:51:29,080 --> 00:51:34,160
Speaker 1: registration and uh, you know the other thing too. Last thing.

913
00:51:34,280 --> 00:51:35,759
Speaker 1: Very happy to hear that you guys are getting back

914
00:51:35,800 --> 00:51:38,520
Speaker 1: on the road. Any chance for a Central Florida show

915
00:51:38,520 --> 00:51:41,719
Speaker 1: in the future. Thanks for everything you do. Still trying

916
00:51:41,719 --> 00:51:44,279
Speaker 1: to get my wife on in on the Worst Kept

917
00:51:44,320 --> 00:51:47,960
Speaker 1: Secret and podcasting, but one day I'll get to her. Cheers.

918
00:51:48,000 --> 00:51:50,760
Speaker 1: That is from Mike l and uh Mike. In addition

919
00:51:50,800 --> 00:51:53,160
Speaker 1: to talking about Nashville, I think we're probably gonna I

920
00:51:53,239 --> 00:51:56,000
Speaker 1: want to try another Orlando show this year, right, Yeah,

921
00:51:56,000 --> 00:51:58,439
Speaker 1: why not? Let's do it. Orlando is a great town. Yeah,

922
00:51:58,440 --> 00:51:59,880
Speaker 1: so I think we're we're gonna try and make one

923
00:51:59,920 --> 00:52:03,760
Speaker 1: of our little swings hometown show in Atlanta and Orlando

924
00:52:04,800 --> 00:52:08,839
Speaker 1: for Josh and then Nashville because it's close and we've

925
00:52:08,840 --> 00:52:14,759
Speaker 1: never been there. Nashville for Princes. Yeah, well exactly was that, Mike?

926
00:52:15,200 --> 00:52:18,160
Speaker 1: It was mike L. Mike L. Okay, thanks a lot, Mike.

927
00:52:18,440 --> 00:52:20,279
Speaker 1: That was a great email. Thank you for that, and

928
00:52:20,320 --> 00:52:22,759
Speaker 1: we're glad we can help you keep your sanity. Uh

929
00:52:22,800 --> 00:52:24,640
Speaker 1: And if you want to be like mike L and

930
00:52:24,680 --> 00:52:26,640
Speaker 1: get in touch with us, you can wrap it up

931
00:52:26,640 --> 00:52:28,560
Speaker 1: in an email, spank it on the bottom, and send

932
00:52:28,560 --> 00:52:35,040
Speaker 1: it off to Stuff podcast at iHeart radio dot com.

933
00:52:35,120 --> 00:52:37,440
Speaker 1: Stuff you Should Know is a production of iHeart Radio.

934
00:52:37,920 --> 00:52:41,080
Speaker 1: For more podcasts my heart Radio, visit the iHeart Radio app,

935
00:52:41,280 --> 00:52:44,200
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.