8 Foods We Eat In The U.S. That Are Banned In Other Countries

tekkychick said:
I think I'm heading to Mott's for dinner tonight... chicken sounds great!

I crave some fried chicken every now and then; but it's messy to do at home and then there's the oil to deal with. But in town, there's just one restaurant that has fried chicken; theirs is decent, but not great. We get dinners to go sometimes, which gives us food for a couple meals, but they use styrofoam to-go containers which is annoying. The grocery store deli will sometimes have fried chicken in a bucket, but it's not very good.

Well, guess I'll just have to make it at home...

Or go to Mott's!
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Try the heart healthy version I wrote. You only need enough oil to brown the chicken, just enough to cover the bottom of the pan. It's not messy at all and you'll be suprized at how it tastes. Crispy but not greasy.
 
Mott the Hoople said:
Try the heart healthy version I wrote. You only need enough oil to brown the chicken, just enough to cover the bottom of the pan. It's not messy at all and you'll be suprized at how it tastes. Crispy but not greasy.
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I definitely will! I'll pick up chicken next time I'm at the store & I'll let you know how it comes out! thanks!
 
Mott the Hoople said:
Wow! That's pretty pricey fast food. That's about 50% more than what you'd pay in the US.
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It's not strictly speaking fast food as in takeaway, it's not that cheap but you get a lot and they don't compromise on taste. If you order the extra hot piri piri chicken it is most definitely that all right. Even Thais think it's hot. They are starting to open up in the US in Maryland, Virginia and Washington DC.


https://nandos.alohaorderonline.com/Locations.aspx
 
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Aoxomoxoa said:
It's not strictly speaking fast food as in takeaway, it's not that cheap but you get a lot and they don't compromise on taste. If you order the extra hot piri piri chicken it is most definitely that all right. Even Thais think it's hot. They are starting to open up in the US in Maryland, Virginia and Washington DC.


https://nandos.alohaorderonline.com/Locations.aspx
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Yeah, we don't have anything that would be classified as 'hot' here. Well not at chain places anyways. Hopefully Detroit gets one soon.
 
Kane said:
Yeah, we don't have anything that would be classified as 'hot' here. Well not at chain places anyways. Hopefully Detroit gets one soon.
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Trust me their extra hot chicken can be painful if you don't have a cast iron stomach. My step niece, who is Thai but brought up in England, is teaching English in Bangkok and she says that Nandos is the one thing she misses most. They have piri piri chicken outlets in BKK but they just don't know how to do it right.
 
Aoxomoxoa said:
Trust me their extra hot chicken can be painful if you don't have a cast iron stomach. My step niece, who is Thai but brought up in England, is teaching English in Bangkok and she says that Nandos is the one thing she misses most. They have piri piri chicken outlets in BKK but they just don't know how to do it right.
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Yeah, I've heard that from I don't know how many people. I have a different idea of what constitutes hot than most people. I'm also not some pussy who let's my colon dictate my diet.
 
Kane said:
Yeah, I've heard that from I don't know how many people. I have a different idea of what constitutes hot than most people. I'm also not some pussy who let's my colon dictate my diet.
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Thais are much the same, to watch a Thai woman eating Som Tom Thai aka Papaya Salad it is difficult to know if they are in pain or not. It is hardly surprising that they suffer so much from mouth ulcers.

http://www.bellaonline.com/articles/art16093.asp
 
Aoxomoxoa said:
It's not strictly speaking fast food as in takeaway, it's not that cheap but you get a lot and they don't compromise on taste. If you order the extra hot piri piri chicken it is most definitely that all right. Even Thais think it's hot. They are starting to open up in the US in Maryland, Virginia and Washington DC.


https://nandos.alohaorderonline.com/Locations.aspx
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What I'd like to see is more mediteranean style restraunts. We have a few here were you can get a decent humus, falafals and shwarma.
 
Aoxomoxoa said:
Thais are much the same, to watch a Thai woman eating Som Tom Thai aka Papaya Salad it is difficult to know if they are in pain or not. It is hardly surprising that they suffer so much from mouth ulcers.

http://www.bellaonline.com/articles/art16093.asp
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It's interesting that Filipino who are racially speaking predominatly of Malay decent (with some Chinese and Spanish)like the Thais are but their tastes in food are not like those of Malasia & Thailand who love their spicy and savory flavors. Pinoys are far more into foods with piquant, sour and bitter flavors. Some, like pinakbet, I just simply don't like though I have aquired a taste for the ubiquitous bagoong. On the other hand and thanks to the Spanish influence.....no one in Asia can roast a pig like the Pinoys do lechon. Same with adobo....if you single guys ever meet a beautiful Filipina and want to win her heart cook her some adobo.
 
Mott the Hoople said:
It's interesting that Filipino who are racially speaking predominatly of Malay decent (with some Chinese and Spanish)like the Thais are but their tastes in food are not like those of Malasia & Thailand who love their spicy and savory flavors. Pinoys are far more into foods with piquant, sour and bitter flavors. Some, like pinakbet, I just simply don't like though I have aquired a taste for the ubiquitous bagoong. On the other hand and thanks to the Spanish influence.....no one in Asia can roast a pig like the Pinoys do lechon. Same with adobo....if you single guys ever meet a beautiful Filipina and want to win her heart cook her some adobo.
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Actually Thais are not of Malay descent, in the main, apart from the Muslims in Southern Thailand. They are mainly from China with influences from Burma, Laos and Cambodia.

http://www.hellosiam.com/html/thailand/thailand-history.htm
 
Mott the Hoople said:
Popeyes also has traditional LA style red beans and rice and dirty rice. They used to have fried chicken livers that were to die for but I don't think they sell those anymore.

I normally don't eat take out chicken cause it's outrageously expensive. For what it costs to buy an 8 piece KFC bucket with two sides and biscuits I can fry up three whole chickens and a lot more sides and the chicken is of better quality.

I have two recipes. My gourment heart clogger and my heart healthy recipe. Both start with brining. In a stock pot I add a 1/2 cup salt, 1 cup apple cider vinegar, 1 tsp cayene pepper, 1 tbsp cracked red pepper and an orange and a lemon (or lime) quartered. Put chicken in the pot, fill pot with water, cover and let marinate over night. The next day remove chicken from brine, rinse in cold water, and cut into frying pieces.

For breading I use 1 cup all purpose flower and I add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp backing powder, 1/2 tsp black pepper, 1/4 tsp cayene pepper, 1/2 tsp paprika and 1 tsp italian seasoning (thyme or marjoram are good alternatives).

For the gourmet recipe I'll put the cut pieces into a bowl and cover with butter milk and let marinate about 4 hours. Remove the pieces from the butter milk and let the excess butter milk drip off. I then bread the pieces, put them on a plate and let them sit in the fridge for about 30 minutes. I'll then fry them in a cast iron skillet using 1 whole stick of butter and enough vegetable oil to fill the pan about 1" deep with oil/butter mix. Heat the oil to 300 deg F (medium high...if the oil smokes the temp is to high) and fry about 10 minutes on each side (don't crowd the pan with to many chicken pieces or they'll steam instead of frying. Cook in batches if you have too). When done remove pieces to a plate or serving platter lined with paper towel. Season with kosher salt and fresh cracked black pepper immeadiately and then let pieces rest for about 5 to 10 minutes before serving or place in a 200 deg preheated oven to keep warm if cooking in batches.

For the heart healthy version after I brine the chicken I cut it into pieces, dip it in eggwash, bread it, and then simply brown it on both sides for a few minutes until it's a nice golden brown. I then place the pieces on a broiling pan and bake the chicken at 350 deg F for 45 minutes. This way the excess grease drips off the chicken but you still have that nice crispy fried chicken texture. After it's done baking season to taste let the chicken rest 5 to 10 minutes before serving.
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Hi, Mott - just wanted to let you know I've done the "heart healthy" version a couple times now... I admit I didn't bother brining the chicken first, but it's come out very tasty and not too messy. Thanks! Husband says thanks as well!
 
tekkychick said:
Hi, Mott - just wanted to let you know I've done the "heart healthy" version a couple times now... I admit I didn't bother brining the chicken first, but it's come out very tasty and not too messy. Thanks! Husband says thanks as well!
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I seriously fail to see how saturating a chicken with salt is good for the heart.
 
Belly Up America: 80% of US Food Is Banned Worldwide?!!

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Put down the Mountain Dew and step away from the Pringles. An estimated 80 percent of all packaged foods sold in America are actually so unhealthy and packed with chemical additives that they’re banned in much of the world, a new book reveals.


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