007: Fried Chicken & Creamy Grits

Episode #007:

Northern Fried Chicken, Southern Grits, and a Honey Bear

Northern Fried Chicken, Southern Grits, and a Honey Bear:

The Brooklyn Bowl Fried Chicken & Saveur Creamy Grits Episode:

June 14th, 2018.


It's time to gather your sword and board, let's enter the kitchen with Food and Fury! On June 14th we dedicate our show to Father’s Day and the passing of Anthony Bourdain. We give you a delicious dichotomy; Northern Fried Chicken and Southern Creamy Grits. The NY Times posted the recipe for one of our favorite fried chicken recipes. There’s something about the crunch, seasoning and juiciness of the chicken that just pops. Maybe there’s something in the air at the Brooklyn Bowl but it seems to be just as good at home. What better side dish to accompany Fried Chicken than the ultimate bliss of Creamy Southern Grits. If you haven’t had grits in this style before, they are somewhere between polenta and really creamy mashed potatoes. So gather your sword and board and enter the kitchen with Food and Fury! Mike finds trouble with finding a candy thermometer. We also discuss how the internet trolls IHOP for flipping to IHOb, decoding the codes on packaged eggs for freshness, and essential cooking lessons chefs learned from their fathers. We answer questions about adding smoke to ribs and how to take better pictures of food. Go forth and show Fried Chicken and Grits what you’re made of!

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