We used to get el Jannah regularly, but it’s dropped off a cliff the moment they sold. There’s so many better chicken shops around that area but the Garlic Sauce shouldn’t even be called that. Plus the Tabouli is barely that as well.
Tabbouleh or not tabbouleh, that is the question.
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I once ran into Stan Lazridies at the ogalo’s on Liverpool St. It was about 11pm i was on my way home from work. He was super approachable and happy to chat. Told him i was at the wc in '06. Also told him how my old man always said that Guus missed a trick by not bringing him on against 10 man Italy. In his humble way he agreed, saying words to the affect of “you know, i was never our most skillful player but i wasnt afraid to try things”. Told my dad about it the next day who was a mixture of proud and jealous!
Great memory. Also Oporto has been terrible since about 2005. Ogalo is still small enough to maintain some of its character.
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That was probably the most disappointing aspect. EJ’s garlic sauce was something that used to be known world over for it’s quality. It wasn’t far off just crushed garlic. You’d be scared to kiss anybody, let alone talk to somebody 24 hours after eating it it was that good.
Now it’s literally mayo with a hint of garlic. I’d be hesitant to even call it an aioli.
I bit the bullet and visited Marsden Park Frangos, having come up to the Ikea. I’ve had the Petersham original, how much worse could it be? I asked myself.
Currently regretting life choices. Nandos or death.
I love Portuguese chicken, but Frangos is awful. Youll get better chicken from a woolies.
I won’t hear it.
You’ll read it though
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So, with the chicken…
Wouldn’t you be better off just poaching it with spring onion, pandan leaf, ginger and msg, dressing it with some light soy sauce and sesame oil; cooking some rice in the resultant stock; and serving together with spring onion and red chilli sauce?
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No
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You see, this is why my idea of a mandatory 48 hour shut down of the entire internet every week makes sense. So I can have a couple of days without reading this kind of dangerous hare brained idea that will end up eventually bringing down society and have us all back living in holes in the ground.
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Hey, if service is part of the experiece than PCC chicken is like a -20 out of 10.
Service schmervice. As long as I don’t have people trying to up-sell to me, I’m happy
Have a think about it. You’ll find the right answer.
Look poaching chicken is a well intentioned healthy practice, and the variety of flavours you discuss are perfectly lovely. But there needs to be crisp in the dirty bird. Salt, fat, acid, heat are yer basics, texture is the superpower. Poached texture is is not superpower texture. THERE HAVE TO BE BURNT BITS. So if you’re going to go asian, I can accept crispy skin chicken, everything else is just dancing around the void.
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Portuguese chicken is nice. You can have it every now and then, but realistically - it’s unsatisfying. The memory is better than the reality. So you can twist yourself into saying this shop is better than that shop, and etc, chasing the dragon but they’re all fundamentally the same bombastic, oily, salty, but ultimately superficial experience. It’s posh person Red Rooster.
Hainanese chicken you could eat every day. Forever. And never get bored. All of the world’s best flavours perfectly harmonising. The sauces, perfectly complementing each other. And don’t talk about texture. Gelatinous skin and succulent flesh combines with crispy fried shallots and cucumber. Portuguese chicken is not on this level.
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Oh shabby, have you ever met our people?
I think we’re just having a prog rock vs punk rock war here. You’re on 20 minute guitar solos and endless jams, I’m just get those basics into me, stat!
Imagine a world where this was the first SFCU post on the topic, everyone smiled and nodded in agreement and we moved on. We’d have solved the Middle East and cured cancer by now.
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It’s never too late to come to the light.
I was nodding along, not in total agreement but it was sounding tasty, then I got to the gelatinous skin part and threw up in my mouth a little.
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