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What I Ate: May 10, 2009 (Golden Chick)

Posted 10 May, 2009 at 9:21pm by Michael Chu
(Filed under: Food, What I Ate)

Lunch: I've wanted to try the fried chicken from a Texas chain called Golden Chick. I bought a three piece meal of dark meat, fried okra, and mashed potatoes. The chicken was okay (I still prefer the flavor of KFC). The fried okra was a little bland (as was the batter on the chicken). Simply adding a little salt would make the batter for both chicken and okra much better. The mashed potato was down right disgusting. I had one bite which tasted like vegetable oil and artificial butter flavoring and had to toss the rest (but not before I gave Tina a little nibble). We also got a small order of corn nuggets which were a little disappointing. Both Tina and I were expecting deep fried balls of corn but what we got was deep fried binder with some creamed corn mashed in with it.
Golden Chick Fried Chicken

Dinner: We cooked up a couple packets of Nong Shim brand seafood ramen which we had picked up from Hong Kong supermarket on Friday. I augmented it with a few shrimp.
Nong Shim Seafood Ramen with Shrimp.

We also sauteed some turnip greens with some Johnsonville sausage and garlic.
Turnip Greens

5 comments to What I Ate: May 10, 2009 (Golden Chick)

Don, May 11th, 2009 at 7:29 am:

  • Are you noticing a pattern of under-seasoned menus there? Something about the locals palate?

    Just coincidence?

Michael Chu, May 11th, 2009 at 8:05 am:

  • I actually wasn't noticing it until you mentioned it… I just thought I was going to the crappy restaurants. There was plenty of underseasoning going on in California too…

Scott, May 12th, 2009 at 8:59 am:

  • Underseasoning is probably a play-it-safe technique…kinda like building cars to understeer. You'd rather have the car made to go slower through the curves, than oversteer, spin out wildly and land in a tree.

    I'd imagine people would more likely revisit a restaurant if their entree was just a little bland, than they would if it was horribly overseasoned. There are restaurants I don't go to because the one time I was there, everything was way-oversalted.

Michael Chu, May 12th, 2009 at 11:09 pm:

  • Yeah, that's a really good point. What I hate are those restaurants that underseason AND don't provide salt at the table. What's up with that? Not having salt at the table is a sign that the chef is confident he knows how to season - so when I feel like I need to ask for salt to be brought to me, that's a major failure.

Nate, May 13th, 2009 at 10:29 am:

  • I'm sure you got enough salt in the ramen.

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