Can I Live?...(Four Loko Dinner at Adsum part 2....The Food)

   Bravery is a rare commodity. I applaud Chef Matt Levin for doing this dinner and also for doing it well.  Before you read further, if you have an issue with the idea of a Four Loko dinner please read my response here. There are not many places in Philadelphia where you can get a 3 course dinner with 4 drinks for $35. Definitely one this good. I make no claims that Four Loko is a tasty beverage. There are some flavors better than others, but I think this taste test sums it up.

  The meal started with a welcome drink, a Four Loko cocktail. The combination of  Malibu rum, Blue Raspberry Loko and blue curacao proved to be tasty. I was skeptical, mostly skeptical of my own skepticism. All that was put to bed with the taste of Orange Loko. If someone can finish a whole can of that stuff, they might have superpowers. 50 cent might hire you as a shield. The dish of house made lamb sausage and peppers was stunning. It reminded me that one of my next goals in home cooking is to start making my own sausage.
   Second course brought a barbecue platter. Barbecued pork shoulder with baked beans, fried chicken and coleslaw.  This was paired with my favorite of the Loko beverages, Lemonade. I could see  being able to drink many cold cans of this on a hot day. I could also feel the buzz beginning and understand how drunk you could potentially get off these drinks.
   Dessert was pain perdu with berries. It was accompanied with a Loko slushee and mixed berries and Friut Punch Loko. Fruit Punch Loko wasn't to bad, but the dish did bring back a memory. It reminded me of the first time I mixed alcohol and dairy. Please do not ever drink 2 pitchers of Mad Elf and eat 2 bowls of cereal right after, but that is a story for another day.
   I had a wonderful meal. It was a great value and now I am off to head home and drink tequila. Thanks again Chef.

The Skinny Fat Kid

Some People Hate.... (Adsum Four Loko Dinner part 1. The Rant)

The Menu

 


   Al Gore did not invent the internet. I am glad because I kinda like the dude. He would be as upset with the amount of hate on the internet as he is with some of my light bulb choices. One of the unfortunate results of the immediate access to breaking news is the immediate ability to tell someone how you feel about it. Whether they care or not.
   When Chef Levin mentioned on twitter that he was going to do a Four Loko dinner I was immediately interested. I wanted in. I did not know at the time that he was joking. I had never had the displeasure of consuming Four Loko. I wasn't the slightest bit interested. When Four Loko caught national attention I was not surprised. Every few years liquor companies create a new way to sell malt liquor to areas outside of urban communities. I can still clearly recall suburbia's fascination with ZIMA. "It taste like Sprite"
   The recent hysteria and moves to ban the beverage really did nothing to peak my interest. It only became appealing because a local chef decided to do something with it. I was not drawn by the lure of the now forbidden elixir nor solely for the quality of food coming from Adsum's kitchen. I was drawn because of a smile. Chef Matt Levin was having fun.
   I work in the restaurant business. I know all to well the lifestyle, the stress, the hours and the feeling of being under appreciated. I have often felt the sensation in your hamstrings, calves and shins after a 14 plus hour day. I know the 'hangover' feeling the day after such a shift whether or not you have enjoyed some well deserved cocktails. I do not have to entirely imagine the exhaustion felt after spending months without a day off during an opening. I have worked through 7 restaurant openings. I am familiar with what happens after the major reviews come out and you are back to working and praying for a light at the end of the tunnel.
  I always try to tell my nephews to find work you can make a living off of, but also be sure to find something you love. There are many moments during a restaurant's hours of operation that are grueling. There are times of intense stress. One of the reasons most of us do it however is because of the moments of joy. The hilarious line cook you work with who always says funny and most times inappropriate things. The server who always brings in chocolate for everyone. The bartender who gets drunk and can't remember his behavior the following day. One of the greatest moments is when someone in the restaurant business is doing something that you know they are enjoying as much as you. Hats off to the Sixpoint pop-ups, The Han Dynasty tastings and the Four Loko dinners.
   To those who feel the need to believe such a dinner is below a chef of Matt Levin's caliber please do me and your friends who are to afraid to challenge you a favor. GET OVER YOURSELVES. What ever happened to fun? A chef in this business has one responsibility; to put out good food. Someone who works as many hours as a chef can do what he wants. If Matt Levin wants to host a Mad Dog 20/20 dinner, I say go for it. I would only ask for partial credit since I wrote it here first. A cut of the money is unnecessary. Just buy me a beer. Schwarzbier preferred since I did not get one for Black History Month. I had an excellent meal. It was an unbelievable value. I left with a smile and a buzz. Mission Accomplished Chef.

Long winded opinion over.



The Skinny Fat Kid

I have not forgotten you

   I know I have not updated in the last few weeks. I really should have. I not only wanted to give you a strong  finish for Pasta Month but to announce Decembers focus. A busy schedule in and outside of work saw to it that such was not the case. I have decided to finish up my pasta post in the next few weeks. There are some exciting tales of Osteria and Garces Trading Company which both inspired as well as amazed me. I also wanted to travel to the Italian Market and South Philadelphia. So the next few weeks will finish out a pasta focus. I will be kind of busy recipe testing for a culinary suicide mission at the end of the month.
   On Christmas Day I will be hosting a brunch for my family and the following day I will take over Festivus responsibilities for what I am calling The Feast of the Seven Fat Kids. I know I am crazy to do back to back parties at home, but I am excited. The initial focus for December will now be tackled in January. Hint it will be part of The Feast of  the Seven Fat Kids. February is my planned Foie Gras Month and I have some exciting things in mind for 2010 as a whole.
   Be patient in the coming days and weeks. I will reward you with good stuff. Speaking of good stuff and the holiday season; I wanted to send the gift of thanks. Yes Virginia; there is a Santa Claus. Two of them in fact. within days of my letter to Santa. I received an offer from a friend and a delivery from Amazon. special thanks to "Pony Boy" and "The Thorns" for making this a great holiday season.


The Skinny Fat Kid

All Black Everything .....(Black Friday at home)

    I typically spend Black Friday in one of two ways. The first is harassing my co-workers by pointing out that they forgot to get me anything. It never seems to work, I can’t even get those people to buy me a Schwarzbier. The longest tradition for me has been hitting the shopping areas. I have zero interest in shopping, but I do like to play a little game with the sheep who get up so early to shop for bargains. My game is played in the parking lots. I have always been extremely annoyed when people follow me and wait for my parking spot. I am especially annoyed when there is another just ten feet away. So in past years on Black Friday I slowly stroll through parking lots at busy store and wait until people follow me to my spot. I then like to get into the car and pretend like I am going to start it only to then get out and walk back toward the store. A jackass move I know, but I like to think I am helping the president in his battle against obesity by making people park further away and walk.  

  After several warnings from a friend that I will eventually get shot, I decided it was time for new tradition. This years tradition was inspired by pasta month and the color black. A special dinner at home I call “All Black Everything”. I started my dinner with a home made Black Kale and Ricotta Ravioli which i cooked in a Black Garlic Cream Sauce. And then posed the age old question WWJD? (What Would Jigga Do?) . I realized that after scoring even more cash with a new book release, Jay-Z would head down to Di Bruno’s for some fresh Black Truffle to finish this pasta. I started off dinner in a wonderful way and cannot wait to make this dish again. 

   Second course continued the pasta theme but this time with a store brought product. I had initially wanted to make my own squid ink pasta, but had difficulty finding a place to buy squid ink. This pasta I did in a simple sauce of olive oil and garlic( AGLIO E OLIO)  with shrimp, spinach. and confit tomato. Simple but delicious. The slight difference in the flavor of the squid ink pasta brought a great contrast to the spinach and tomatoes while heightening the flavor of the shrimp. A great option for a quick dinner. maybe next time I will add some toasted pine nuts for a texture difference.

   Third course brought a Blackberry-Marscarpone Ravioli with Whipped Cream and Lemon Zest. I stuffed the ravioli with a blackberry, roasted apple and marscarpone cheese filling. I cooked them like I would any other pasta after I froze them for a few hours to set. I finished it with some powdered sugar, whipped cream, lemon zest and a blackberry syrup.
    I finished with a blackberry custard. I cooked the custard in ramekins in a water bath. I garnished the dish with a black garlic-honey tuile. All in all I think it was a successful attempt on all dishes. I had hoped to do a 5th course but was pretty tired after a long night at work. I think I have started a new Black Friday tradition and I look forward to next year.

The Skinny Fat Kid

3 Course Meal, Spaghetti, Fettuccine and Veal ( Bri-Bar)

Building Blocks

 








   After securing a victory in the 2nd annual Turkey Bowl I decide to come home and make pasta. I have done this a few times before and learned some valuable lessons along the way. My first attempts were done with out my Imperia Pasta Machine. They involved a lot of time spent with a rolling pin and an overall increase in forearm strength. Unfortunately I am no Lincoln Hawk and the hat on my head is just a hat, not a "switch". Thank heavens for its just a hat abilities which came in handy during the snowfall.
  Another tip for those that have never made pasta at home is use a mixing bowl if employing the "well method". Your counters will thanks you. For the task at hand I turned to two books only. The amount of recipes out there are endless. I only focused on Marc Vetri's and Michael Rhulman's. I made one batch of each and primarily cut only spaghetti and fettuccine. I also played with a few other shapes and made some ravioli for later uses.

Rhulman vs Vetri

  






 
   The most notable difference in the two batches is the richer color in the Vetri batch. This is due to the amount of eggs (yolks only) used in the recipe. Both batches turned out delicious pasta in the past and I am expecting great results as I get ready for my new Black Friday tradition. Stay Tuned

ready to cut

The Skinny Fat Kid

Triskaidekaphobia Lyrics (Barbuzzo Part 2.)

My second lunch at Barbuzzo brought a nice dish of pasta and the biggest surprise of the year for me dining so far.The legend of  how Strozzapreti pasta got its name has many variations. Stories of gluttonous priest and suspicions of adultery abound.  The "Priest Choker" pasta is simply an elongated Cavatelli. At Barbuzzo it receives a simple toss in olive oil with hen of the woods mushrooms, arugula and a lemon-walnut pesto. It is finished with a dollop of fresh ricotta and is really good.  The play of all the ingredients complimented each other in every bite. The true star of Barbuzzo however was on the dessert menu. I decided to try the Salted Caramel Budino on the recommendation of my server. I have not only developed a new "Fat Kid Food Crush", but found my favorite dessert in Philadelphia I have been hearing whispers of a standout ravioli dish on the dinner menu, so I may need another stop at Barbuzzo.

The Skinny Fat Kid

Barbuzzo
110 South 13th Street
Philadelphia, PA 19107-4532
(215) 546-9300
www.barbuzzo.com

Veni, Vidi, ITIS...I came, I saw, I need a nap. (Maggiano's Little Italy)

Chicken Pesto Linguini

  I would love to have spent this entire month eating pasta at the 'holy trinity' of Vetri, Osteria , and Amis, but there are a few problems with that. First there is the idea that I would be missing out on some hidden gems and second the average person does not only eat at those restaurants. I ran into a lot of people, a wall of people in fact already on a wait list while just a short half hour into being open at Maggiano's Little Italy.    
    Maggiano's is everything I expected. It is a large restaurant that does what it does well. I quickly see why the lines are large, the large portions are the draw. My Chicken Pesto Linguine was huge even by Skinny Fat Kid standards. Even if it had not been my second pasta for lunch that day, it may have done me in. The biggest problem however was not the size, it was the flavor. Flat is probably the best way to describe it. There is nothing about this dish that tasted as if there was any amount of love put into it. It just served as a reminder of why I first wanted to make my own pasta. I hope I have better luck in South Philly and the Italian Market.

The Skinny Fat Kid

Maggiano's Little Italy
1201 Filbert Street
Philadelphia, PA 19107
(215) 567-2020

http://www.maggianos.com

Triskaidekaphobia Lyrics (Barbuzzo Part 1.)

Marcie Turney and Valerie Safran love 13th Street. 13th Street should love them back. There are a few restaurateurs in Philadelphia, but few who really try to change a neighborhood. There has been much  talk about the food at Barubuzzo, but in November I am only interested in pasta. Today was a lunch visit for Paccheri. Paccheri is a large tube shaped pasta sometimes stuffed, but also can be served with a slow cooked ragu. Barbuzzo starts a pork ragu with bacon, pork shoulder and trotters. The ragu is slow simmered with tomatoes to present a very rustic comforting dish. this was my first plate of pasta at Barbuzzo and it gave me a clear picture of what they are trying to accomplish. If there was one minor complaint it was a little hearvy on the olive oil for my taste. Can't wait to get back for a few more.

The Skinny Fat Kid

Barbuzzo
110 South 13th Street
Philadelphia, PA 19107-4532
(215) 546-9300
www.barbuzzo.com

Dear Santa

Dear Santa;
I know we have not always had a positive relationship but is not all my fault. How did you think I would react when someone told me a white guy in a car with no doors or roof would make it in my hood? You must have known I had no chimney. You could not make it past the locks on both doors and my jumpy parents to deliver gifts. If you landed your sleigh you would probably get robbed, maybe even shot if you fought back. The property value in my neighborhood would plummet and the police would spend way too much time harassing innocent hardworking people.
I would not be able to live with myself if you were killed trying to bring me a gift. Thats why I havent written in a long time.
Things are different now. I live in a much safer neighborhood. I still don't have a chimney, but my building is full of idiots who will buzz anyone in. I really only want one thing. I understand that the cost is over $200, but I hear those elves can build just about anything. I of course am speaking of the KitchenAid stand mixer. Think for a second about the wonderful things I can do with it. Think of how much time it would save for my cooking and prep. I eventually want the attachments too, but I will buy those myself. Thanks in advance for any assistance in this matter.

The Skinny Fat Kid

P.S. If you are coming, let me know ahead of time. Parking is a bitch sometimes.

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It'll Change Your Life

   As I begin the month of November and a new adventure in gluttony I wanted to start by talking about my focus. The focus of this month will be pasta. I know that I had originally planned to do ceviche after fried chicken  to give my body a bit of recovery time, but I had to make the change.  First, ceviche is really not something I think I will enjoy as much in the colder months and I also don't feel it will hold much of a challenge. If I was able to eat fried chicken in 3 different places in a little over two hours, I could probably eat ceviche twelve times in a day easily.I will do a ceviche month in the spring though.
   I can remember of course my first times eating pasta, but the more significant were the first times eating fresh pasta. Fresh pasta will change your life. I still have a clear image of the tiny girl who worked in the basement of one of the places I used to work. She had the coolest job in the world if you asked me. Spending her day churning out all of these interesting shapes and sizes. I have clear "flavor memories" of things like butternut squash agnolotti, red wine rissotto with shaved chocolate and bucatini carbonara.
   I can recall the first times I tried making pasta at home. The flavor was good, but the technique needed work. I rolled pasta with a rolling pin until my forearms were sore. I later bought one of my greastes kitchen tools, a pasta machine. That made things much easier. I also remember how much better things got when I got my hands on Marc Vetri's cookbook and later Michael Rhulman's. These two are still  my favorite cookbooks I own.
   This month will follow the typical format for my blog. A minimum of twenty different pasta dishes as well as some home experiments. I hope to talk a little more about technique and different styles and recipes. For those looking for the summary on fried chicken, it will be up this week. I will also be continuing a new part of my blog I call Fat Kid Food Crushes. As a way to break up the monotony of whatever I am focusing on for the month I will talk briefly about things that I discover or have loved for some time. I hope everyone continues to enjoy reading and as always if you have tips about places I should visit for pasta. let me know.

The Skinny Fat Kid

Can it be that it was oh so simple........(Shiao Lan Kung)

 










   In our current culinary scene in Philadelphia we have some genius, some goofs, and some gems. There are great chefs who change and heighten our expectations as diners.  There are restaurants open that make you wonder how and why they are in business. But the best dining in any city are the gems. The off the beaten path places that are whispered about and become legend. In the modern world whispers become talk, talk becomes tweets, retweets and sometimes blog material. I have never been a huge fan of Facebook and Twitter. I still have reservations, but when I use them it is always on my terms. I will thank social media for two things, food info and football news. While most of us will never be as entertaining as Kanye or as senile as 50 cent, we can share great food experiences. And for one new bit of food info I thank Drew Lazor and the folks at Meal Ticket.
   As I found myself near the end of my fried chicken journey, I was hoping for one more experience that I had not yet heard of. Then I found this. It was just the sort of beacon of new flavor hope I had been longing for. It was everything promised and ended up being so much more. Shiao Lan Kung is in one of the most underappreciated neighborhoods in Philadelphia. To the epicurian culture and droves of drunken restaurant workers looking for a late night bite, Chinatown is Shangri la. But to most of our city it seems just a place to buy items to line our mantles and bookshelves. I have spent many of my hard earned dollars eating salt baked shrimp at Mai Lai Wah. I have enjoyed the company of friends over snails at Tai Lake. I have now remembered the most important part of a chefs arsenal at Shiao Lan Kung, simplicity.
   At Shiao Lan Kung there is no sous vide, no seasoned flour, or special sauce for the house fried chicken. The beautiful tones of the skin are just the skin itself. The only other accompaniments are lemon slices and a side dish of salt. Simple and special at the same time. It is sometimes more important to remember what we are eating than to obsess over the techniques and ingredients that elevate it. I am now craving the simplicity pf a Jersey tomato, a Georgia peach or a cold beer, but first I must finish this duck noodle soup.


The Skinny Fat Kid

Shiao Lan Kung 
930 Race Street Philadelphia, PA
(215) 928-0282

Fat Kid Food Crush..........(Apple Cider Doughnuts)

   Every Saturday morning you can find me at farmers market in The Piazza. Although I could be picking up any number of items, my main draw is always Highlands Orchards for the apple cider doughnuts. I have eaten as many as six, but you can still find happiness with just one.

The Skinny Fat Kid

http://www.highlandorchards.net

Young Eastwood just tryin to eat good....(JG Domestic)

Jidori Chicken , White Yam, Chicken Liver Gravy

    Let's be honest. Jose Garces is no longer a mere man. He isn't even just a chef anymore; he's a brand. He has reached a level where just the mention of his name elicits response. If you have ever been present in one of his restaurants when he is you will know what I am talking about. I was very excited to hear that he would have a fried chicken dish on the menu at his newest restaurant JG Domestic. JG Domestic is another departure for Jose from his Latin food driven empire that looks to embrace the best U.S. farmers have to offer. He does a great job of it too.
   Much like the District Chicken at Garces' Modern mexican outpost Distrito, the fried chicken is sous vide before frying. At JG Domestic Chef de Cuisine Dave Conn uses Jidori Chicken that he crust in cornflakes and serves over a delicious white yam puree with a chicken liver gravy and red cabbage slaw. Juicy breast meat beneath a crispy cornflake crust. An all around good dish, but if you are in the neighborhood for a late lunch or happy hour there is one thing you must get. The greatest bar snack ever is the dish of Hickory Smoked Georgia Pecans. Get over there as soon as possible to eat these. They and some other great salads and sandwiches are well worth the trip.

Hickory Smoked Georgia Pecans

The Skinny Fat Kid


JG Domestic
Cira Centre, Ground Floor
2929 Arch Street, Philadelphia
Pennsylvania
Phone: 215-222-2363
http://www.jgdomestic.com

Don't get too close because you might get shot...(Deborah's Kitchen)

  Girard Avenue is an interesting place. I said once in a rant that maybe it should be scrapped and started all over. It has stretches that just seem like they will never be full of life. I think the symbol of what Girard can be is promising. However what it symbolizes is more interesting. I see Girard as one of the last untouched neighborhoods near the center of Philadelphia. On the side of Girard closest to me there are a few new shops and restaurants opening. My favorite place in the world Paesano's is among them.  I am sure we are not too far away from the gentrification army trying to rename it something stupid like "Girard Corridor". On the side closest to Deborah's kitchen they like to call it Brewerytown. Nice try.
  In the section I refuse to refer to by that name sits a small takeout spot which is apparently owned by the aunt of a famous football player. He caught many balls from an MVP quarterback and allegedly packs heat that he is not afraid to use.( I'm joking so please do not send me nasty emails. I am only hear to talk about food not criminal investigations.)
  Deborah's is located on an lively block located near some of the revered soul food establishments in Philadelphia. Only a few blocks away lies Butter's, a place I have had the pleasure of visiting in the past. Although Deborah's location is in no way convenient it is worth that trip. I had good fried chicken and yams. I found the skin to be well seasoned and crisp and the breasts meat to be juicy and full of flavor. I will say the collards were underseasoned and the cornbread was not great either. I also had some fried fish which was quite tasty. Deborah's is also located just a few doors from a Lincoln Fried Chicken (same company as Crown Fried Chicken) which I visited for a 2 pice snack box before driving home. Crown still hold up even against Deborah's.

The Skinny Fat Kid

Deborah's Kitchen
2608 W Girard Ave
Philadelphia, PA 19130-1316
(215) 763-3327

It was all a dream..............(Debreaux's)

"Soul food is not fast food" ~ Debreaux's
"Debreaux's food is definitely not fast food" ~ The Skinny Fat Kid

  I have eaten out a lot. I have eaten a lot of soul food. I have even recently been eating a lot of fried chicken and had some orders take a good amount of time (up to a half an hour). Yet while I sat at Debraux's I could not help but notice the passage of time. I was sitting in this small place outside of Overbrook station excited about the idea of trying this and hopping the train back to Center City to do one more before work. I was unfazed by the oncoming rainstorm and the lack of battery life on my cell phone. Soon I would have fried chicken at 2 different restaurants and was a few hours away from making money. Eating and money, two of my favorite things. Before you suggest combining them; let me say money isn't very tasty.
  I noticed quickly that this was a small mom and pop eatery and was happy that the menu did carry the quote above about soul food. Working in restaurants for a long time I am surprised how impatient people can be when it comes to waiting a reasonable amount of time for quality.  However while Debraux's definitely has quality down, timeliness is not a strong point. I entered at 1:00 p.m. and ordered and did not receive my order until 1:50 p.m. No exaggeration. 50 minutes.  I know that this must have been a fluke and is probably not close to the average wait time, but it did throw off my schedule of eating for the day and made me wish I had taken a nap.
  The chicken itself was delicious. It was probably closest to my mother's in flavor and style and the portion was quite generous. Anyone not calling themselves a skinny fat kid could have broken it into two meals, but I have a reputation to protect. I can recommend this place given the overall quality and the menu does make me want to try other things. I will however probably call ahead next time and bring more DS games.

The Skinny Fat Kid

Debraux's
2135 N 63rd St
Philadelphia, PA 19151-2612
(215) 877-4559

Just a friendly game of baseball.............(Ms. Tootsie's)

 








  Philadelphia is a sports town. There are legions of truly passionate fans that take every loss as a personal one. This was the climate on Saturday night as the city bit their nails watching a dramatic finish to game 6 of the NLCS. After the end of the game the people of the city seemed more zombie like than I can recall. I walked by many of these deflated fans as I made my way to do the one thing I enjoy most; eating.
  My "opponent" this evening was  Ms. Tootsie's and my previous attempts at going one on one with the fried chicken were not successful. My first strikeout was several weeks ago in September during the first Sunday of NFL games. I was visiting a cousin in New Jersey and had make plans to visit Ms. Tootsie's when I got back to the city. I found myself much too tired when returning home. This was most likely due to the 2 game stretch of fried chicken away games in New Orleans. On my second swing I called to order some to go after a night at work. I had hope of victory because a flyer in Ms. Toostsie's door promised to-go orders until midnight Sun-Thurs and til 3.a.m. Fri and Sat. My call at 10:40 however was met by the news that they were closed (the dreaded change-up.)
   My final at bat had me nervous. I really was beginning to believe that maybe it was not meant to be. Instead of giving up I decided to take a long hike to South Street and hope by chance on this Saturday that I could find joy in a heartbroken city. Joy was found and a little bit of memories too. While waiting at the bar for my to go order I was taken back in time by the imagery on the flat screens above the bar. VH1 Soul was on every screen and although the music in the restaurant was a classic song later sampled by BDK, the "vixen" was Patra. For the youngsters reading; quite simply Patra was skanking it up before Trina, Lil Kim, and Ms. Minaj realized boys were not made of snakes, snails, and puppy dog tails.
    My order was completed in a timely manner and I made the taxi ride home to indulge. Really good fried chicken. Crisp as a Halladay shutout, juicy as the possible World Series vs. Cliff Lee. Yet the true stars of this series were the yams and the heavenly cornbread. There was a victory in Philly this Saturday night, a skinny fat one. I wonder if they make good fried chicken in Clearwater.

The Skinny Fat Kid

Ms Tootsie Soul Food Cafe

Ms. Tootsie's Soul Food Cafe
1314 South St
Philadelphia, PA 19147-1823
(215) 731-9045
http://www.kevenparker.net/

Brush yourself off and try again.. (Meme)

  I first heard of Meme's lunch deal awhile back. Long before I even thought of blogging there were internet and real life whispers of this fried chicken. I had been meaning to try it, but always  found my Thursday afternoons busy. I have heard from friends who did make the trip about how 'incomplete' my blog would be if I didn't try Meme's fried chicken. So I decided to make plans for a trip.
   It was not easy to make it happen. My first attempt was thwarted by a timing issue. I had made a trip to Overbrook station based on a tip about good fried chicken. I had given myself ample time to catch a train back, hit Meme for lunch and still get to work on time that evening. It was not meant to be as it took the spot in Overbrook 50 minutes to complete my order. Septa then decided to engage in its pastime of not being on time and I found myself abandoning the Meme quest. My second attempt got me to the entrance of the restaurant to find they had sold out of fried chicken. Finally on my third attempt I was fortunate enough to get to try it.
   My server explained to me that Thursday lunch at Meme only had one option; fried chicken. While I found this to be a partial gift of music to my ears, I also found myself a bit unnerved that they had run out the previous week. I work in restaurants and I understand running out of items on the menu. It was puzzling that you would run out of the only thing on the menu. Instead of trying to wrap my head around the idea I decided to just wrap my lips around some food.
   The first thing you notice about David Katz's fried chicken is the beauty. I wish that I had a really cool camera like the food stylist use. No picture I could take could really do these 2 pieces of chicken justice. Taste was exceptional as well. served with so far the best biscuit I have had this month. I will admit that as much as I pondered doing it, I could not bring myself to order a Miller High Life. I do have champagne taste but not for the "champagne of beers". I was lucky to have what may make the top 5 in "champagne of chicken".


The Skinny Fat Kid


Meme
2201 Spruce St
Philadelphia, PA 19103-5517
(215) 735-4900

http://www.memerestaurant.com/

The Problem with early morning flights

   As I sit in the B terminal of Philadelphia International Airport I notice I have a problem.  I don't sit still well.  I could probably use the opportunity to get some reading done or catch up on writing, but I doubt either will happen.  The airport is always kept too cold at this time of day to be comfortable. I am also anxious to just get on the damn plane. It is one of the few times I hate being responsible and on time. I also think 8 in the morning is too early for a drink at the airport bar although I am sure it is happy hour in some time zone. I always find at this time my mind is flooded with ideas on what airports need most.
    1. Music/video game stores. I could waste time browsing and buying and if the had a demo station I would school some young boys in Madden.
    2. Soul Food Restaurant. I would sleep like a baby after eating some ribs.
    3. Strip club.  Please someone do this. I understand some people would miss flights with the distraction. I am just thinking of the boost to morale of airport workers if they could get a lappie during break.
    4. Masseuse.  Not the cheap mall set up either. I mean a spa with manicures, facials and saunas. Hell even a hot shower right now would be great.
Any of these would be better than these uncomfortable chairs and overpriced news stands.

The Skinny Fat Kid

Some How, Some Way....(Danny's Wok)

Quick Disclaimer...This post might not be for you.


If you have never seen 'hot cheese' popcorn this post might not be for you.
If you have never eaten them all now and saved none for later this post might not be for you.
If you don't know that 'red' is in fact a flavor this post might not be for you.
If you actually know the name of the man at your corner store and don't just call him 'papi' this post might not be for you.


This post is for a friend. @craftsyr
   When I first told my friend about my fried chicken idea we spoke of the possibility of hitting a Chinese restaurant in the hood. My friend is an expert on Chinese restaurants. I am not speaking here of the noodle and dumpling operations in the beloved Chinatown. I am speaking of the types of places described by Beanie Sigel . The places my friend refers to as "yellow signs"
   My buddy told me without hesitation the place to go was at 58th and Baltimore, Danny's Wok. He told me how throughout West and Southwest Philadelphia this place is revered. I actually recently found a Facebook page dedicated to it. So before work one afternoon I took the subway and trolley rides necessary to experience fried chicken at Danny's.
   Danny's is a rather nondescript place in a small strip of shops. Unassuming in every way possible. The standard bulletproof glass and soiled menus posted on the walls are of course present. The first thing that stood out was the 'wing chart' a huge sign that list the cost of every amount of wings you could possibly ever need to order. This places has prices up to 400 wings. My friend told me he knows of people who have catered their weddings from Danny's.
   We grabbed our fried chicken, some vegetable fried  rice and headed across the parking lot to find outdoor seating at Checkers. (real 'yellow signs' don't have tables. Craft mentioned that the true masterpiece meal is Danny's fried chicken and Checker's fries. I wasn't quite ready for that especially before work. The last time I ate at Checker's I needed a nap. Fried chicken was actually really good at Danny's. I am not typically a fan of fried chicken wings at such places , but wasn't pleasantly surprised. The combination of that with the fried rice and a kiwi-strawberry Mistic took my memories back to a simpler time. That beautiful sunny day was only ruined by the fact that I had to work that evening. So of I went on a nice afternoon walk towards work. And about 3 block from there suddenly the idea of Checker's fries sounded pretty awesome.

The Skinny Fat Kid

Danny's Wok
5750 Baltimore Ave Philadelphia, PA 19143
(215) 471-9020
http://www.facebook.com/Dannys-Wok

You ain't got enough stamps in ya passport....Thinking Outside of the box part 2 (Maru Global)

   Lunch time in Philly can be boring. There are many great options. There are a good amount of inexpensive options as well. Unfortunately there is a lot of repetition. I often find myself limited in deciding where and what to eat. I was very happy when  I heard of Maru Global opening. Maru Global is Philadelphia's only place dedicated to Takoyaki. Takoyoki are small grilled balls of fresh batter traditionally filled with octopus and grilled to order in special pan. At this point I am sure readers are wondering what any of this has to do with fried chicken. Bear with me as I think outside of the box.
   As much as I am loving the traditional and some of the newer methods of doing fried chicken, I wanted to look at how some other cultures include frying in their cuisines. The Korean fried chicken craze is currently all the rage in food culture but the Japanese have also given us Tonkatsu. Tonkatsu is traditionally a fried pork cutlet, but if you look you will sometimes find a chicken version. that is what drew me to Maru Global. I decided to take the chef Ryo Igarashi's advice and try it with his house made vegetable curry instead of the traditional Tonkatsu sauce and it was good advice. The tender fired breast of chicken was enhanced by the curry. It also reminded me that although takoyaki is the specialty at Maru, there is great food to be found throughout the menu. The chef's wife also mentioned a special they were thinking of doing before the end of the month inspired by chicken and waffles. Although this was the most non traditional chicken  and waffles I have ever seen, it was also quite good.  The fried chicken leg, glazed with teriyaki and waffle batter takoyaki and syrup was a nice suprisingly tasty lunch. And much like the other menu items at Maru, very affordable.


Maru Global
255 South 10th Street (btwn Locust & Spruce)
Philadelphia, PA 19107
267-273-0567
http://www.maruphilly.com

  I will start with a bit of honesty. I have eaten at Silk City at least 200 times. It is conveniently located just 2 blocks form the fortress of solitude I call Bri-Bar. But even as much as I love my apartment, there are times when I need to eat and don't feel like cooking. Most of these times are attached to long night at work and the need for a kitchen that stays open late enough to feed me. I have eaten at Silk so many times that I usually only order off the menu of specials. I have had almost everything on the menu so many times I need to try new items. Like I said almost everything. A few months ago when pondering my dinner choice with some friends I decided on one of the 2 items I have never ordered, the fried chicken.
   I was in love with the first bite. How did so much time pass while I missed out on this hidden gem? As much as I complain about the lack of places in this neighborhood for soul food, I have never tried this dish. I had the chicken for the second time in September and was pleased to find it just as good. The jalapeno cornbread and chorizo green beans are just as tasty.
   If you are ever in my neighborhood you should make it a point to eat at Silk City. Great food, Great music, Great fried chicken.

The Skinny Fat Kid

Silk City
5th & Spring Garden
Philadelphia, PA
http://www.silkcityphilly.com/

Wrong Side of the tracks..... (South Philly Tap Room)

 When I moved to Northern Liberties over six years ago someone issued a warning. They told me the downside of this or any neighborhood in Philadelphia was that I would stay in it too often. I scoffed at the notion much like I do with any such statement. There is no way you are going to tell me that with all the wonderful places in Philly to eat I will stay local too often. I will admit I was wrong. Although I do travel throughout the city and neighboring states packing in the calories, I spend a huge chunk of time near home. There is a reason some places are called neighborhood places.
  Quite often I find myself turning down invites for post work cocktails based on where people are going. I factor in taxi cost and travel time and sometimes the commitment to reward just don't even out. My South Philadelphia friends love their Grace, Royal and SPTR as much as I love my Silk City and North 3rd. None of us are wrong, but we are all a little stubborn. Having only been to South Philly tap Room for the most special occasions (pre- Eagles game brunch and the engagement of my little brother,) I was surprised to find there was another reason to head to SPTR.
   I am of course speaking of September's obsession; fried chicken. Chef Scott Schroeder has been getting a lot of well deserved props on his great menu. I lost count of the number of tacos I have eaten there while meeting friends. I recently started to hear more people talking about his fried chicken and decided to take the trip. the fried chicken is listed only on the specials menu, but I understand that it has become a staple there so you shouldn't have trouble getting it. There is also a warning that it does take time to prepare and advice on ordering some appetizers while you wait. I decided on the guacamole which was great and settled in with an Allagash. The word on the street about the fried chicken is correct. Crispy skin, and what has to be the best seasoned chicken I have so far.
   Other places have done a great job seasoning the flour or cornmeal coating , but at SPTR you can taste seasoning in the meat itself and the flavor in the brine shines through. This also one of the most generous portions I have gotten yet. I am a luck guy I must say. Although I have to narrow down the 5 best in the next week, The competition keeps heating up. I left SPTR with a full stomach after an excellent meal. Since it isn't often I get down to South Philly I will probably take in some culture as well. I hear they are lovely shows at The Dolphin.  

The Skinny Fat Kid

South Philly Tap Room

1509 Mifflin St.
Philadelphia, PA 19145
215-271-7787
http://www.southphiladelphiataproom.com

Meet me at the crossroads.......... (Resurrection Ale House)

 



   I'll be the first to admit this place receives a lot of press. One publication even went as far as to say it is one of the top 10 places for fried chicken in the country. And just as it started to get all this praise the unfortunate happened. I spoke to a few friends who had tried stopping by on multiple occasions to find they were sold out. Sold Out????? On multiple occasions????
   I have never been known as a patient man. I was even considering skipping the place altogether. I had this horrible feeling that after traveling to the other side of the city to enjoy this treat, I would be told there was no chicken to be had. I pictured my head sinking as I walked away red in the face and empty in the stomach. I instead decided to go early after the opened for lunch to ensure the best statistical chance of deep fried nirvana. I must say I am glad I did.
   Resurrection Ale House is a small bar in Philadelphia's Grays Ferry section. I was amazed by the small size of the place, but I think it is the perfect bar. My dining companion often commented on how nice it was to see a place that was manageable instead of another mega restaurant. It is too often nowadays to see everything done in such large scale instead of smaller places where they just "nail it". I did also mention to my friend that if this place were in my neighborhood I would frequent it more often. Although most of the ale house's praise goes to its beer list and fried chicken the other dishes we tried were quite good as well.
   But lets talk chicken. Buttermilk and hot sauce soaked, seasoned with Lawry's and twice fried. The first frying is done to cook it most of the the way. The second perhaps inspired by pomme frites for final crisp. (Don't worry French Fry month is coming.) I cannot speak for the rest of the country, but I can say this is some of the best that I had in Philadelphia. I am happy that I got to try it and would go back for it as well as for the octopus and duck.

The Skinny Fat Kid

Resurrection Ale House
2425 Grays Ferry Ave
Philadelphia, PA 19146-2450
(215) 735-2202
http://www.resurrectionalehouse.com/

Knick game/ big chain/ in all my splendor... NYC Part 2 (Dirty Bird To Go)

   Since I was doing a fried chicken tour of New York I decided to check out a tip from a chef friend. Dirty Bird To Go is a small store front on 14th street in Manhattan. A small chalkboard list a lunch special that they offer which is one of the best deals I have seen. For $8 you get to pieces of fried chicken, a side (I chose Garlic Kale) and a drink. I think the amount of food was more than generous and I would recommend this place to anyone. Great chicken , tasty sides and good cookies too. They use all organic Lancaster birds and they are serious about a commitment to the environment as well. If you are in NYC definitely stop by.

The Skinny Fat Kid

Dirty Bird To Go
204 W. 14th Street
New York, NY 10011
212 620 4836
http://www.dirtybirdtogo.com/

Thinking Inside the Box (The fast food edition)

      Imma Need a Suit....... (Church's)

  Church's Chicken is average. I thought the crust a little heavy. I will say they do get the spicy thing right. I have had a few renditions of spicy fast food fried chicken and Church's was the most consistent.

     Fat By Popular Demand ....(Popeye's)

   This was disappointing. After hearing so much love for Popeye's and listening to The Clipse way to much I was excited. Excitement went out the window when I received my order. I picked up each piece of chicken and the skin pulled away. The resulting box of skinless chicken and my handful of greasy skin was not appealing to say the least. Although my visit to Popeye's in New Orleans beat the culinary mecca that is The Gallery, it still did not save the franchise. If you should ignore the diet advice of Pusha T and Malice however you may find the red beans and rice are a better way to go. 

     My Chain Heavy....(Crown Fried Chicken)

   There are people who will disagree with this assesment. Some even disagree with the idea of me eating fast food fried chicken, but Crown is the best fast food fried chicken. I am sure someone will tell me more about how heavenly "fresh Popeye's" is. Based on my experiences this month, Crown holds the crown.



The Skinny Fat Kid

Knick game/ big chain/ in all my splendor... NYC Part 1 (Hill Country Chicken)

  Hill Country Chicken is a recently opened offshoot of the Hill Country BBQ chain. They are one of the many places in the midst of New York's fried chicken craze. If you haven't been paying attention NYC is crazy about fried chicken like Philly is crazy about cupcakes. Located in the Flatiron District it is a cafeteria style eatery specializing in 2 types of fried chicken. One is a classic style from a family recipe and the other is a skinless bird that is battered and given a seasoning reminiscent of "Shake & Bake".
   I ordered a few pieces of each. I actually enjoyed both styles and was happy that they offer each. I was also pleasantly surprised by the size of the pieces. The breast piece was large enough to be a meal in its self. I am also happy that they carry Boylan fountain soda as well as a selection of other beverages like strawberry lemonade and mint iced tea. They also have a good selection of beer and wines by the glass. If you really want to get classy you can save a few bucks and get a box of wine. The one thing that I thing needs most improvement is the choices of sides. I think the best bets are the fresh cut fries and the fire and ice pickles.
  Solid fried chicken, solid execution. I also like that is by a park. I wish last Sunday's weather was nicer.


Hill Country Chicken
1123 Broadway (corner of 25th)
New York, NY
212-257-6446
hillcountrychicken.com

Nostalgia Accomplished.... (Jones)

   Back when I was contemplating a return to Philly I remember driving past Jones. I saw a packed restaurant that seem to be buzzing with activity one weekday night.  I thought about two things; first that this might be a cool place to grab a drink and also that I might want to work there. A peek at the corduroy pants uniform later I changed my mind. But one thing that always stuck with me was the fact they had Chicken and Waffles on the menu. It has taken years for me to get around to trying it and I am glad I did. Inquirer writer Rick Nichols compared the fried chicken to KFC. After trying it I understand why. The seasoning in the crust is very similar and the overall texture of the crust is dead on. I doubt the have a pressure cooker back there, but you never know. I think the fried chicken here was good. My only minor quibble is that I like a bit more crunch to the skin.
   I do have one major complaint though. The Chicken and waffles wasn't available on the brunch menu. I personally feel there are only 2 times to east chicken and waffles. The first of course would be at brunch with syrup not chicken gravy. The second would be when you are stoned at 3 am leaving Magic City smelling of stripper perfume. Until you can get down to Atlanta however pop on in to Jones for a chicken that will take you back to your child hood.

The Skinny Fat Kid

Jones
700 Chestnut Street
Philadelphia , PA 19106
www.jones-restaurant.com/


241 Forsyth Street Southwest
Atlanta, GA 30303-3701
(404) 584-5847
magiccity.com/

By the way magic city is right near the greyhound station. If you find yourself with time to kill before a bus ride...................

Wild Wild West.... Thinking Outside the Box Part 1. ( Distrito)

Yes fried chicken at a Mexican restaurant. And it's sooooooo good.


   It has been a long time since Distrito’s chef de cuisine told me he was putting fried chicken on the menu. I was even fortunate enough to get an early taste of it in its pre-menu stages. The District Chicken was the first time I could remember having fried chicken that I liked more than mom’s. The organic chicken is done in a chile pepper/ garlic brine, sous vide, soaked in buttermilk and coated in a seasoned flour. After frying it is tossed in a Chile/Orange glaze
and served with yuca fries , confit tomatoes and  a salad of poblanos and nopales. 
   This is truly good eating and one of my favorites of fried chicken month so far.

The Skinny Fat Kid

Distrito
3945 Chestnut Street (entrance on 40th)
Philadelphia, PA 19104
(215) 222-1657
www.distritorestaurant.com 

The Big Greasy....2 a days in New Orleans Part 2. (Willie Mae's Scotch House)

I arrive at Willie Mae's to a scene one would expect of a James beard recognized landmark; a line. Not just one outside but a line inside the back dining room along a wall near the restroom. This place draws tourist. A lot of them. I am sure they all arrived in their air-conditioned rental cars while I am still dripping sweet from my walk. Where's the dedication? Maybe I will freak them out by ordering some chicken at Dooky Chase and eating it while waiting for a table at Willie Mae's.

That's right I am eating fried chicken while waiting in line to eat fried chicken. “Bask in my thugnificience”

The atmosphere is different at Willie Mae's. No tablecloths here, just wooden veneer tables and simple chairs. Just about every table has just ordered and the line is about 20 deep. Each of the 4 seats at the bar are also occupied, so much like Dooky chase I will take it to go and eat outside.
Willie Mae's fried chicken differs from Dooky Chase’s in appearance. The coating seems to have an almost tempura like quality instead of adhering to the meat closely. This is due to a wet batter. Usually when I see skin sitting far off the meat i get nervous that it will slide right off. Results however are delicious. Moist breast meat, great red beans and rice and finally sweet tea that doesn't remind me of an upcoming dentist appointment. This was great fried chicken. I don’t think it is the beast in America as many have called it, but great nonetheless. If you find yourself in New Orleans it is worth the visit and the wait.

The Skinny Fat Kid

Willie Mae's Scotch House
2401 Saint Ann Street
New Orleans, LA 70119

The Big Greasy....2 a days in New Orleans Part 1. (Dooky Chase)

“Since we have to fry the chicken it will about 15 minutes"
-girl at Dooky Chase-

“Okay.”
-Skinny Fat Kid-

 









  According to google maps Dooky Chase Restaurant is 1.6 miles from my hotel. I know that I could just hop a cab, bus, or trolley car, but if you are about to do what I am, you should just walk. The other chicken spot I am planning to visit; Willie Mae's is just around the corner from Dooky Chase and though the smart move would be to do them a day apart, I am not The Skinny Smart Kid. It’s time for 2 a days.
  With only a short break in between I will conquer both places and then head back to drink the much needed cold beers I have on ice. From the outside Dooky Chase is an unassuming place with a real neighborhood feel. Inside awaits a dining room dressed in white tablecloths and filled with a mixture of southern regulars and tourist. Large framed art hangs nonchalantly on its crimson walls as servers in white dress shirts and aprons dance around the dining room. This is the south you hear about. The sugar sweet hospitality and comfort food served in generous portions.

  It is also a restaurant with history. A staple in the Treme area of New Orleans since the forties it was one of the restaurants that remained shuttered for a stint after Katrina. It is just the kind of place that has meaning for so many of the residents in that community and for food aficionados such as myself. I soon got to find out what all the fuss was about.

  The fried chicken here was truly divine. There are times when you can tell how good something will taste just by looking at it. this was truly one of those. Juicy chicken underneath a crisp skin that is the result of a a coating in seasoned flour after and soak in an egg and evaporated milk batter. This is the first time that I have seen evaporated milk instead of the more common buttermilk but I plan to see if anyone else has used this. I can also give high marks to the sweet potatoes. All in all a great meal and some of the best i have has this month.

  The Skinny Fat Kid 

2301 Orleans Avenue
New Orleans, LA 70119-5025

Other Side of The World (Adsum)

   

  












Fried Chicken, Collards, Ham Hocks, Hot Sauce

   Kids say the dumbest things. I remember the often repeated myth of my childhood regarding a shortcut to China. Since China was on the “opposite” side of the globe, you only need dig a hole deep enough to lose out on frequent flyer miles. I was reminded of this fabled shortcut during a recent trip to Adsum.

    I had long planned to visit Adsum for the fried chicken. I was actually planning to wait until mid month because of the hype and to give a new restaurant a chance to breathe. Twitter changed all that. I like it when business people truly explore new technology. I like it more when they actually use it. After reading a tweet about a bacon wrapped corn dog special and some back and forth banter, I decided to head down.

   Adsum is located on the 700 block of South 5th Street and I live on the 700 block of North 5th Street. I am now left wondering if I could grab a shovel and dig my way there every day. I would happily say goodbye to my parfait breakfast for a plate of Chef Matt Levin’s biscuits. I would eat more leafy greens if it were Ramen sized bowl of the collard greens. Hear This! I know it is quite early in Fried Chicken Month for such bold statements; but if you dare serve collards and biscuits with your chicken you will be judged by Adsum’s.

   I could live off the biscuits and collards alone, but the chicken was damn good as well. 3 lb. milk fed Lancaster birds sous vide in buttermilk and herbs. After this 12-24 hour trip in the Hot Tub Time Machine they are dredged in cornstarch/flour mixture and fried to order. Six minutes later getting ready to meet The Skinny Fat Kid. Thirty minutes later I was already breaking my rule about second visits and planning another fried chicken trip.

   I was also treated to the pleasure of speaking with the chef about the process among other things (our burger conversation was filled with quotables). He’s a really nice guy and as cool as I imagined he would be. Then again I would expect nothing else from a guy who tweets about 50 Tyson.
I’m Skinny Fat Kid, I’m Skinny Fat Kid, I’m Skinny Fat Kid,

Adsum
700 South 5th Street
Philadelphia, PA 19147
www.adsumrestaurant.com/

Fried Chickepidia

Before I get down to the eating and increased exercise that I will need to counteract the eating, I wanted to learn a bit more. I decided to do some quick internet research on Fried Chicken’s history and some variations involved.

I grew up eating lots of Fried Chicken. Most of it was made by my mother. Hers is still some of my favorite. I think it is still kind of amazing that she made such great food while working 2 jobs with 4 kids as a single parent. My mother to this day has never brined any food. She never touched buttermilk and relied solely on a shallow pan frying method. I want to have her make Fried Chicken for me at some point in September. I also hope to make some for her to get her opinion on my cooking.

Fried Chicken has apparently been around since the medieval era. Fritters and Fricassee were predecessors to what we know and love today. It is seen around the world in different incarnations. The Vietnamese call it Ga Xao and the Italians Pollo Frito. It is largely believed to have been introduced top the American South by Scottish immigrants. (sidetracked drooling moment..Fried Chicken and Scotch Ale..mmmmmmm). Although there has been evidence of deep frying in West Africa , a time line has yet to be established to see if it predates European contact.

There are 4 main cooking methods, deep Frying (a method employed by many fast food and full service restaurants), shallow or pan frying(used by many home cooks like my mom), oven frying (I have seen more often in southern recipes) and pressure frying( shout out to the Colonel!). There are many regional variations as well throughout the south, a popular Maryland fried chicken and the latest craze, Korean fried chicken.

I plan to sample examples of all major cooking methods. I also plan to do a good amount of home cooking. I hope to come to a favorite home method by testing a variety of brines and frying methods. Wish my waistline luck.

Enjoy to adventure in gluttony.
The Skinny Fat Kid

The video that started it all (Well sorta)

I was visiting a talented producer in Delaware @mlovephat to work on some new music. He showed me this video and I could not stop thinking about it or the spicy fried chicken it mentions. My friend is lucky he moved to Nashville. I hope to visit in September.

Places I plan To Visit in September

 I have been considering places to visit next month and it has been a very enjoyable process. Each time I think I have it all covered by state, someone mentions another contender. So this is my current list which I am sure will be adjusted before September 1st.

 In no particular order.
   Meme (Philadelphia)
   Resurrection Ale House (Philadelphia)
   Silk City (Philadelphia)
   Adsum (Philadelphia)
   Ms. Tootsies (Philadelphia)
   Butter's (Philadelphia)
   Distrito (Philadelphia)
   Meritage (Philadelphia)
   South Philly Tap Room (Philadelphia)
   Cafe Soho (Philadelphia)
   Pies & Thighs (Brooklyn, NY)
   Momofuku (NYC)
   Dooky Chase (New Orleans , LA)







  

Getting Started

     I just wanted to introduce myself and talk a little about what to expect in the coming months. I am Brian, the Skinny Fat Kid. This blog will be a journal of my appetite and cravings. I have long been enamored with food and been a glutton. I have also been blessed for most of my life with a very fast metabolism. Although my metabolism is slowing my love for eating is showing no signs of letting up.
Each month I will focus on one food. I will eat that food item at least 20 times during the month. I may even eat it once a day for the entire month.  I will try it at a number of restaurants and even cook at home. 
    This blog is not for reviews. I am not a professional food writer, although i do work in the restaurant business and eat way to much. I already have a few foods planned to be featured. September will be fried chicken month. If any readers have ideas for a food you would like to see featured or have restaurant suggestions feel free to leave a comment or an email.
    I hope you will all enjoy reading as much as i will enjoy bringing this too you.




Skinny Fat Kid