I'm not ashamed to give praise where it's due: Food staff at the New York Times, that's just a classic.
The picture is the work of photographer Tony Cenicola. The story it illustrates isn't a slouch in the interesting department, either: Sarah DiGregorio's article on chefs who are cooking chicken skin, including Sean Brock at Husk and McCardy's in Charleston. (I'll be in Charleston next week, and already had Brock's buttermilk-marinated, deep-fried chicken skin on my list.)
You can read the Times chicken skin story here. You can read some of the background on how Cenicola got the picture here. Or you can just admire that picture. Up there.
Bravo, Times People. Nicely played.
Wednesday, September 28, 2011
Best food picture ever
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12 comments:
Love this, can't wait to see what the turkey version looks like.
Look at those breasts! HA HA
Rule 34
(For those who don't speak Internet slang or have a teenager handy for translation, Rule 34 is web-speak for "If it exists, there is porn of it." You're welcome.)
I wonder if Sean Brock ever watched "The Man Show" back in 1999. They had a 'manovation' of a KFC type bucket full of only fried chicken skin. It seemed kind of outrageous then but I'm wondering if the will pick up on this developing trend in a few years...
Maybe so, Anon 10:29. The longer I cover food, the more I realize that nothing is ever really all that new. It's just new to a new generation.
Thanks for sharing this. It's another reason I love your blog.
Agreed! Love this picture! Thanks for sharing it.
I have a love/hate relationship with chicken skin. I usually pull most of the skin off of fried chicken, roasted chicken, and even chicken wings, since that is where a lot of the fat is. But I do set aside some of the crispier bits to add to the bites for that flavor.
The fried chicken skins at Husk are worthy of a day trip to Charleston. They're insane.
Ms.Purvis, you write, "baby poisson...copper pot with the chicken..." Poisson is fish, poussan is youn chicken.
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