That’s interesting, thanks! I suppose the “secret” is in the flour blend, which makes sense. I’ve tried a couple combinations of oat, almond, and rice flour. It hasn’t been bad, just not super amazing or anything. I trust you if you say his is just OK though, but maybe his flour blend plus properly brining and seasoning the chicken (bizarre he won’t do this) would produce something pretty good. I could also add corn starch and fry in a neutral oil which would maybe help.

that's a good point the delivery places charge a higher percentage than restaurants often make. I spoke to Caviar and they wanted over 30% of the sales price.

What restaurants need to do is have menu for delivery that upwardly adjusts those added costs to the price the consumer pays or not use it, if they understand basic math, they'll realize there's no point in doing delivery at a loss

and if they dont understand the math, they were doomed to fail imo

I used to like Caviar but they went to crap and I abhor Uber and have deleted them completely. I had Uber Eats deliver multiple times with missing items and one time didn't deliver at all and refused to reverse the charges.....infuriating

sounds fair to me

and look what the NYT is featuring this morning.
https://cooking.nytimes.com/recipes/...salad-sandwich

Screw Uber Eats. I used it one time because they gave me a $25 credit. Ordered like $60 of food. They delivered the wrong food basically I got someone else’s order from a different place. Went through the trouble of reordering. They gave me a credit on the original discounted order but I had to pay the for the full priced replacement order.

what kills me about these services is how often the order is wrong, I suppose its the restaurants job but geesus you had one job (well 2 if you count delivery), GET THE FREAKING ORDER RIGHT!!

Every time my order is wrong, this goes through my head (start @:50):

Great video, thanks.

Very interesting- thanks for sharing!


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woah, i clicked and decided i didn't need no 10 minute video to tell me something that should take 1 minute

cliffs for the adhd crowd?

olive oil good.

I'll probably just do mostly oo for stuff like chicken cutlets moving forward, and peanut oil for a deep fry. Just moved to coconut, but when it dried back out in the pan it resolidified, which...idk.

Another takeaway from that video is re-used oil just keeps building up carcinogens, which lead to FREE RADICALS. I just like saying that, but they are bad.

so you're saying radicals should be locked up and not free?

I just submitted you to the list.

The biochemistry of how humans process food is some pretty complex stuff. Hell, we don't even fully understand the chemistry of the Maillard reaction, by far the most important chemical "reaction" in the culinary world, because it's a complicated series of hundreds of reactions. But sure, decide how you want to cook things because you saw one video with some screenshots of some studies from the olive oil industry. #trustscience

I wouldn’t mess with the olive oil business.

Brian,

Go on.

You're in the wrong thread then

That video is just a commercial for olive oil. Choosing to use olive oil based on that is like choosing to switch your portfolio to 100% BTC based solely on looking at Michael Saylor's Twitter feed. You're not necessarily wrong, but your reasoning is pretty suspect.

can't exactly disagree here given i'm quoting post 16,943

It is bizarre but some people don't take criticism well, I kept telling people to make sure they put his custom spice blend on the chicken and taters before they ate it hoping to subliminally get a message to him and then he started doing it too so maybe he'll come around. I'm sending him videos occasionally as a subtle hint I'm hoping he'll implement no brainer stuff like brining.

like this one:



And I've fried a few things lately with corn starch, potato starch, mochiko flour and rice flour, all of which amped up the crispiness, I'm not sure where these fall on the vegan/gluten free scale

what are the rules with vegan that pertain to fried chicken?

korean chicken is the bomb and you can find it all over asia

yes it is, I really enjoy Korean food & flavors and would like to go to S Korea some day and experience more first hand

There's a place in Dallas called BB Bop and their fried chicken is fantastic. Its lightly battered yet incredibly crispy plus they're smart enough to have figured out not to put the chicken in a closed container that traps the moisture and kills the crispiness. They put it in a paper container inside a paper bag and it stays crispy all the way home if you pick it up or get it delivered

lol, agreed the food is excellent but they have three flavors total, extremely limited range of food, you got the cold noodles, the hotplate bbq, the hotpot/soup, fried chicken and the stuff that would be confused with sushi but you would get punched in the face if you called it japanese (the males break asian stereotypes hard and are surprisingly ornery/violent)

really only 3 basic flavors, all of which are delicious though

kimchi
soy sauce
spicy kimchi

that sums up the palate

this isn't a dig, i love their food, each it several times a month, but every time i'm in korea for an extended stay it wears out pretty quickly eating the same food and flavors every meal

south korea still an awesome place to visit for food tourism though, byob to the ballpark where they have cheerleader platforms spread out throughout the stands and you can order octopus in the park - hell of an experience

Damn might have to hit up the Korean chicken place, haven’t been in years.

damn, thats disappointing to hear, I was hoping there was a bunch of food I'd never heard of to discover