Thursday, May 18, 2006


I was in Williamsburg visiting my friend the Triple G, and he brought me to his neighborhood Thai spot. I'd been eating chicken all week, but the chicken in a sauce of garlic and black pepper (gai tod) jumped out at me, so I ordered it. The fact that the menu referred to a "half chicken" told me I'd be getting some of my precious dark meat in addition to the obligatory breast, which sealed the deal.

I was surprised to find the chicken had been hacked into small pieces, but I didn't mind, because it hadn't been taken off the bone. It seemed more authentic this way, and it was much more flavorful. I know dealing with bones can be a drag, but I'll never complain. I'll take a bunch of labor-intensive bones over a bland boneless breast any day.

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