I must be missing something. I've always liked KFC. I don't go there often because it's fairly expensive for what it is, but a box of chicken and a side or two makes a great dinner.

I do sometimes grab a box of fried chicken from the deli section at Albertson's. It's pretty good, though sometimes a little overcooked and dry.

The KFC in Kaiserslautern Germany sucked.
I was an MP there when it first opened up and shit you not I went to a domestic where a fat lady roughed up her skinny husband because she hadn’t had it in a few years and it was her favorite.. and he got the wrong thing.
I’m still trying to figure out how I kept a straight face when the guy told me why she attacked him

The KFC in my town is pretty good. I have never eaten at any others.

KFC always seemed "soggy" to me for fast food fried chicken. I'd rather have Popeye's!

quote:

Originally posted by myrottiety:
I tell you for consistent good fried Chicken. Publix Deli has a pretty solid one. I think their 8 piece is something like $10-$12 or something. Always good & consistent.

Agree! Our KFC is horrible, but Publix is always good. Ingles grocery/deli is not bad either.

Nothing wrong with KFC but I understand that there are different recipes even at KFC and others like Popeyes or whatever that people may like better.

I've only eaten at Popeyes twice..
The same one. Didn't care for it. Given my KFC habit is about 2 or 3 times a decade
my opinion isn't based on strong familiarity.

quote:

Originally posted by OttoSig:
In the past 5-10 years 편의점 음식 Convenient store food has become so popular its leading to increased obesity and a slow loss of traditional cooking methods. No different than my grandma's traditional cooking been lost over time.

Speaking of which, I recently discovered 항정살 which is a little pricier than standard pork belly but also less greasy and when cooked right literally melts.

Sad to hear. Korean cuisine has some creative, tasty (but rather complex and tedious) dishes. When I go to Korea/Japan for business, in the rush between meetings, I'll sometimes pick up lunch at a conveni store - can be quite the meal actually. But I couldn't imagine that being a mainstay.

I'm sure you've also had jokbal (pig trotters/hocks) by now as well? I used to love that as a kid but for some reason don't eat it anymore.

I've learned to make chef baek's green onion oil yangnyam sauce. Still a little inconsistent but generally tasty. I've been using it on korean/japanese style deep friend wings these days.

Korean BBQ: you can make that easily stateside (and maybe even better). I recommend you gooble up the stuff you like that isn't readily available here.

Wow, you bring back some great memories. The mommasun and poppasun fried chicken in Seoul is amazing. It was usually skinless and not greasy.

Thanks, make me eat Chick Fil Eh today at lunch, packed, cars around the block, all the pick up slots filled, placed an app order and had to wait for a car to back out to get a spot!

Read where there is a chicken shortage with all the chicken sandwich wars now that Arbys, Burger King et all are in the chicken game...

Grew up on original KFC in KY, its ok, have to have it for reminders of the old days, Publix makes are really good fried chicken package, wings only or the whole bird or cut up...

I did like the Popeye's chicken when I was living in NOLA. When I came to Az., I figured it would be the same.......no it is not!! Give me my NOLA Popeye chicken here!!

Whadda ya guys talking about? I like KFC.

quote:

Originally posted by Bassamatic:
Whadda ya guys talking about? I like KFC.

2 people I dont trust in life.

1. Those who don't like dogs.
2. Those that can't find the humor in a public fart.

You have me considering a 3rd criteria.

Nothin' I like PFK.

quote:

Originally posted by konata88:
Sad to hear. Korean cuisine has some creative, tasty (but rather complex and tedious) dishes. When I go to Korea/Japan for business, in the rush between meetings, I'll sometimes pick up lunch at a conveni store - can be quite the meal actually. But I couldn't imagine that being a mainstay.

I'm sure you've also had jokbal (pig trotters/hocks) by now as well? I used to love that as a kid but for some reason don't eat it anymore.

I've learned to make chef baek's green onion oil yangnyam sauce. Still a little inconsistent but generally tasty. I've been using it on korean/japanese style deep friend wings these days.

Korean BBQ: you can make that easily stateside (and maybe even better). I recommend you gooble up the stuff you like that isn't readily available here.

Growing up on pickled pigs feet, I find Jokbal to be a little too greasy for me. Tasty but too greasy. *Another example of same ingredients done different.

I hear ya on the BBQ too. Even remotely close Korean style BBQ is good in the US.

We've been trying soup places as my wife LOVES soup, I think soup is a side item and not a meal so we butt heads a bit. A good KamJaTang or KalbiTang is SO simple but I cannot replicate the flavor. I swear they got a pot in the back that's been simmering since 1973.

Hope you make it back soon.

Thanks for the thread. Because of this thread, I had a dream that I was at a KFC and the there was chicken all over the floor. The place was so disgusting, I could not eat any chicken.

And I actually don’t mind KFC. Not sure if I’ll eat there again tho….

quote:

Originally posted by OttoSig:
We've been trying soup places as my wife LOVES soup, I think soup is a side item and not a meal so we butt heads a bit. A good KamJaTang or KalbiTang is SO simple but I cannot replicate the flavor. I swear they got a pot in the back that's been simmering since 1973.

I hear ya. Just knowing the ingredients sometimes isn't enough. I've learned that for certain Korean foods, order can be pretty important. And other things. And I can't get kimchee right the way they do at restaurants or friend's mom's homemade stuff. Mine is good enough to eat but not the same.

I love both of those. And so of course, I love kalbijim (beef short rib stew w/ potatoes, etc) which I make in the pressure cooker pretty often. Beef short ribs are readily available around here. I also love jajangmen (black bean sauce noodles) and tangsu (sweet sour pork, korean style) with sauce on the side. I can make the jajangmen but can't get the tangsu right. If you have local tips, I'm all ears.

I heard the various Korean provinces have specialties; kind of like Georgia for peaches, Florida for key limes, Washington for apples, Maine for lobster, etc. If you have the time and ability, it'd be pretty cool to go around Korea and try regional specialties. For example, I heard there is some special prawn to die for at Wando island (?).