Willie Mae’s fried chicken is astounding. Photo: foodbitch.me
When it comes to New Orleans—land of jambalaya, crawfish, and po boys—fried chicken isn’t the first thing that comes to mind. Turns out though that, like much of the South, the Big Easy has some mighty fine fried chicken.
I ate more fried chicken—heck more everything—in the course of a whirlwind weekend with my good friends from Chowzter than I have in quite some time. A quick cab ride from Louis Armstrong airport and Yvo “Feisty Foodie” Sin joined our fellow Chowzters at the iconic Dooky Chase’s, where everyone from U.S. Supreme Court Justice Thurgood Marshall to President Barack Obama have dined. (more…)
With the exception of old school red sauce joints my antipathy for Brooklyn is nigh legendary, which is why I’m glad that I have friends like Kristen Baughman ,who was kind enough to write a guest post about a certain Southern sandwich in the County of Kings for this week’s Sandwich Wednesday. Take it away, Kristen.
I recently moved to Brooklyn on a whim. Sure, I’ve met my fair share of interesting people—like the man off the Morgan Avenue L train stop who owns a pet bobcat. The beauty of New York City is that everyone is different. Unlike the suburbs of North Carolina, I can walk outside of my tiny Bushwick apartment on any given day and hear at least three different languages or see someone with blue hair. I’m having fun exploring the Big Apple, but I would be lying (especially to my stomach) if I told you I didn’t miss Southern food. (more…)
Two great tastes in one via Taipei and New York City.
Until very recently I was a pizza purist. Then I ate the falafel slice at Benjy’s Kosher Pizza Dairy Restaurant and Sushi Bar in Flushing. This surprisingly delicious mashup of Israeli and New York City street foods can be found on Main Street in Flushing , not the Chinese portion but the Jewish neighborhood sometimes called Kew Garden Hills. Yesterday I created a decidedly non-kosher mashup in the heart of Flushing’s Chinatown. Ladies and gentlemen, I present the Taiwanese chicken parm slice. (more…)
Nobody ever accused me of writing a blog about health food. Thus the subject of today’s Twofer Tuesday, Charles’ Country Pan Fried Chicken in Harlem. Now I’m not going to get into the debate about who makes the best Southern fried chicken in New York City, but let’s just say that Mr. Charles Gabriel’s is the best I’ve ever had for breakfast.
When you’ve journeyed all the way up to Chez Charles, it’s best to go for broke. So my buddy and I did, ordering that soul food power duo, fried chicken andf pigs feet. The crunchy juicy chicken lashed with hot sauce and unctuous pigs feet were just part of our complete breakfast that morning. And heck, those collards almost made it a healthy one. Almost.
Charles’ Country Pan Fried Chicken, 2839 Frederick Douglass Blvd., Harlem, 212-281-1800
This Chinese fried chicken deserves to be described as famous.
As much as I go on about a certain secret Taiwanese fried chicken, I do have another favorite Chinese fried chicken. It comes from Canton Gourmet. A poster sized come-on for this dish first encouraged me to try it. “Famous garlic aromatic crispy chicken,” read the English name. The poster depicting an entire golden fried bird showered with fried garlic, shallots, and scallion had me at “crispy chicken.” Throw in those three not so little words “famous garlic aromatic,” and I was sold.
Whoever’s on the fry station at Canton Gourmet knows what they’re doing and does it well. The salty skin is shatteringly crisp, yet the meat remains juicy. It was a great pleasure to crunch my way—bones and all—through an entire $11.95 platter. This top flight Chinese fried chicken is entirely deserving of its lofty moniker. I resolve to eat it more often.
Canton Gourmet, 38-08 Prince St, Queens, 718-886-9288
I have a confession to make. Until this past Mardi Gras, I’d never eaten chicken and waffles. Oh yeah, and, every now and then I get a jones for White Castle. And I used to work there. I guess that’s three confessions. It’s been at least a year since I paid a visit to my local White Castle, but when I saw a poster for the new chicken and waffle sandwich, I knew I’d be stopping by soon. Had I not eaten a rather large Sri Lankan lunch, I would have tried this exercise in comfort food excess immediately. “Imported from Belgium,” the copy promised presumably referring to the waffles, not the chicken. Today I decided to try out the slider king’s entry into the comfort food mashup market. (more…)
As 2013 draws to a close rather than offer up a list of resolutions—less chips more gym, save money, etc.—C+M offers a list of 20 of our favorite posts, a highlight reel of the year that was. Let the mostly Queens-focused cavalcade of offal, sandwiches, mashups, secret eats and deliciousness begin.
Crazy Crab’s Yunnan special sliced pork salad.
1. Best use of Pig Face Crazy Crab’s Yunnanese pig face salad is a spicy sour, salty, and unabashedly funky showcase for swatches of cool, slightly chewy pig skin.
2. Best Fizzy Water for Gluttons
Apart from being the preferred beverage of Cosmonaut Yuri Gagarin the selling point of Borjomi, a Georgian sparkling mineral water, is that it “Gets rid of unnecessaries,” or as expressed in more forthright language elsewhere on the company web site, “Borjomi also improves functioning of intestines and supports slag excretion.”
3. Flushing’s Cheapest Veggie Burger The $1.25 cài bĭng at Super Snack, a counter just outside Golden Shopping Mall is packed with crunchy piquant mustard greens and is as fine a snack as any.
Ever since I saw the ad for Subway’s Sriracha Chicken melt sandwich I’ve been strangely fascinated by it. I had every intention of covering it for this week’s Sandwich Wednesday, but couldn’t bring myself to pull the trigger. That’s how I found myself in Flushing casting about for a sandwich idea and settled on trying the gua bao ($2.50), or Taiwanese pork belly sandwich from Taipei Hong, my secret Taiwanese fried chicken connection. And then it hit me. “Let me have a Number 1, spicy,” I said giving the secret password for the off-menu fried chicken, “and a gua bao.” (more…)
A bumblebee’s eye view of Jollibee’s entire sandwich menu.
C+M’s sandwich coverage has included everything from West Indian fried fish to gargantuan Mexican tortas. Lately I’ve been feeling a bit jaded, so for this week’s Sandwich Wednesday I undertook the journey to one of Queens’ most exotic dining establishments, Jollibee. After all I liked the spaghetti and fried chicken combo at the Filipino fast food spot so I figured why not try their new $1 Little Big Bites. I mean you can’t go wrong for a buck. Then again maybe you can . . .
The corned beef is slightly reminiscent of barbecued beef brisket.
The menu at the home of the psychedelic bumblebee offers two types of tiny sandwiches, Spam and corned beef. Both are served on squishy slightly sweet buns with a generous slather of mayo. Spam is best served well-fried. So the floppy, somewhat slimy rectangle of mystery meat lolling out of the bun did little for me. The corned beef on the other hand was kind of tasty, calling to mind barbecued beef brisket. (more…)
Chatime food court, home to Flushing’s fiercest fried chicken rivalry.
Once upon a time not too long ago on the corner of Main Street and Maple Avenue in New York City’s most magical Chinatown there was a food court that went by the name Savor Fusion. Its overlord was a distinguished Taiwanese gent named Bobby Lee, who looked like he just stepped out of a Hong Kong gangster flick. Depending on the day’s vibe, the mustachioed Bobby was either chilling with his attractive and much younger wife, getting into a fracas with rowdy patrons, or giving out fruit to his handpicked roster of vendors who represented cooking styles from all over China. One thing was always certain though, excellent food turned out by two female chefs.
Mind and palate-blowing Sichuan fare—dan dan mian, spicy fried fish, and all manner of spicy pickles—was the specialty of the charmingly gruff Zhū Dà Jiě. Home-style Taiwanese chow, including lovely salt and pepper fried chicken, was the province of the equally gruff matriarch of Taipei Hong. Sadly Savor Fusion is no more, but Zhū Dà Jiě. now has her own restaurant, which is quite excellent. Taipei Hong and its magnificent chicken were but a distant memory. I’d given up all hope of ever tasting it again. Then one day I ran into the chef on Roosevelt Avenue. I’d already eaten a substantial meal at the New World Mall, but she insisted on showing me her new joint. (more…)