Comments on: Foodbuzz 24, 24, 24: Fried Chicken and Waffles

By: Jeff

Jeff — Mon, 12 Oct 2009 20:53:59 +0000

What??? When did this happen?

By: Arnold

Arnold — Thu, 23 Jul 2009 04:01:53 +0000

@Melissa: Yeah, I couldn’t help myself. :)

By: Melissa

Melissa — Thu, 23 Jul 2009 03:53:07 +0000

I see that you did update your tag line. Love it!! :)

By: Arnold

Arnold — Fri, 17 Jul 2009 10:24:10 +0000

Melissa, yeah I did see that…Thanks! I’m contemplating changing my blog’s tag line to “surprisingly good” hahaha!

By: Melissa

Melissa — Thu, 16 Jul 2009 17:18:01 +0000

I saw a shoutout to inuyaki.com on a Newsweek article yesterday! The author was doing something similar as you are above, but using a southern mix to compare against the Ad Hoc mix. I’m sure you’ve already read it, but he called this a “surprisingly good food blog.” Yay for you!! :)

By: Phyllis (meHUNGRY!)

Phyllis (meHUNGRY!) — Sat, 13 Jun 2009 08:02:32 +0000

WOW -you own a thermal circulator!!! Always love reading about a food showdown, great 24,24,24 post!

By: Paul

Paul — Fri, 12 Jun 2009 14:29:08 +0000

Good God I’m hungry now! I guess that’s what I get for reading this first thing in the morning. Arnie, I still remember you taking me and a few other to Roscoe’s for the first time. I’ve only been back once since but I plan on taking my family one of these days on the way to the SCV.

By: JamesD

JamesD — Thu, 11 Jun 2009 16:29:47 +0000

Thanks for the useful info. It’s so interesting

By: Dave

Dave — Mon, 08 Jun 2009 23:29:51 +0000

Please visit and let us know what you think of Little Skillet and Farmer Brown

http://littleskilletsf.com/

http://www.farmerbrownsf.com/

By: Alta

Alta — Mon, 08 Jun 2009 18:51:37 +0000

That whole sous vide idea is amazing. I’ve tried frying chicken a few times, always to have it turn out so dark by the time the chicken was cooked through at the bone. Problem solved. Sounds amazing – I love chicken and waffles! Now, to find the equipment to cook sous vide!

By: The Duo Dishes

The Duo Dishes — Wed, 03 Jun 2009 00:07:30 +0000

As lovers of all things fried and waffle, we do think this is glorious! We’ve been to Roscoes and Gladys Knights, and it’s always a treat. Definitely better to make it at home though.

By: Marvin

Marvin — Tue, 02 Jun 2009 19:16:21 +0000

I am in complete awe (and envy) of your immersion circulator. I’m gonna have to think of a good excuse to give my wife to convince her I need one!

I too love roscoe’s, and I can only imagine how good Keller’s fried chicken is, but man, your version looks killer too.

By: Arnold

Arnold — Mon, 01 Jun 2009 20:39:26 +0000

Nate,

Roscoe’s syrup is a big secret actually, and I don’t even think it’s all natural. :) They serve it warm, which is something I need to try with our preference, a good Grade A Maple Syrup. The waffles are also really good with honey.

By: Nate

Nate — Mon, 01 Jun 2009 20:18:04 +0000

Hello, fellow “24″er!

This is a great post. I haven’t yet had the privilege of eating chicken and waffles together. Thanks for doing this showdown (I am so jealous of your sous vide setup). I want to try those waffle recipes. Do you think there is a way to replicate the Roscoe’s syrup?

By: MyLastBite

MyLastBite — Mon, 01 Jun 2009 18:17:08 +0000

I haven’t been to Roscoe’s in years. You just made me want to go back NOW!!!

By: Chaime

Chaime — Mon, 01 Jun 2009 16:08:37 +0000

Oh my GOODNESS! I agree with Sheryl, this post is torture. I really need to get to Ad Hoc one of these days for brunch…

By: sheryl

sheryl — Mon, 01 Jun 2009 08:11:15 +0000

This post is torture! I shouldn’t read it while hungry. Cooking the chicken sous vide is a brilliant idea — especially for dark meat, since that takes such a long time to cook, and normally the breading then turns out too dark.

And to be honest, that Bouchon mix waffle looks amazing – I have to try it now. Makes me want to elbow Thomas Keller in the neck…

By: Arnold

Arnold — Mon, 01 Jun 2009 06:22:53 +0000

bryan, it would only matter if you were overcooking the chicken. In this case, the temperature is only 140F, so I’m actually undercooking it slightly and then finishing it in the oil after it’s dredged and fried.

By: bryan

bryan — Mon, 01 Jun 2009 06:07:39 +0000

Can you tell the difference pre-cooking the chicken sous vide versus frying raw? I thought the latter would be moister since pre-cooking means the chicken would overcook as it is “re-fried” so to speak. Just my hypothesis, never tried.

By: Arnold

Arnold — Mon, 01 Jun 2009 05:16:09 +0000

Hi Alice,

I wasn’t actually washing the chicken. :) I was cooking it “sous vide” in 140F water. I took the chicken out of the brine and then vacuumed sealed them in plastic bags using our Foodsaver and cooked them in the water for an hour. Since the temperature of the water is constant, the chicken won’t overcook because it will never go above the temperature of the water. 140F is a safe cooking temp. for chicken, but the temperature of the chicken also goes upa little more when its in the oil.

The plastic vessel is a standard hotel pan filled with water. The device with the display on it is an immersion circulator that is used to control the temperature of the water and also circulate it throughout the pan so that the temperature of the water remains constant.

There’s more info on sous vide cooking here: http://amath.colorado.edu/~baldwind/sous-vide.html