![]() The freshness category was an important one. Oil-did the frying medium taste old or rancid? The flavor score was enhanced by chicken that stood up to the competing flavors of grease, batter, and seasoning. The juiciness factor was determined primarily by how moist the breast was. Some shacks pushed scrawny birds, others served brawny brutes. ![]() These included grease, a controversial category given that a low score due to too much grease might result in a higher score in the next category, the fries-bread-grease ratio. I developed a list of 14 criteria to be judged on a scale of 1 to 10. ![]() While training to be the poster boy for acid reflux, I attempted to mathematically evaluate each shack within the city limits, excluding suburban stores and the handful operating out of state. “which, as he aptly describes on the track, ‘Makes KFC taste like Mississippi river rat.'”īut some Harold’s franchises are better than others, as Reader restaurant critic Mike Sula discovered during his exhaustive 2006 tour of 35 Harold’s locations. “Lupe makes a persuasive case for Harold’s supremacy,” Galil writes, As Leor Galil pointed out in a blog post yesterday, the track is part of a long and honorable tradition of referencing Harold’s Chicken Shack in Chicago hip-hop, going all the way back to Common in 1992. On Sunday, Lupe Fiasco Tweeted the video for his new song “Harold’s,” a tribute to the beloved south side fried chicken chain. Every day in Archive Dive, we’ll dig through and bring up some finds. The Reader’s archive is vast and varied, going back to 1971.
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