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Epicurean Kentuckian: What that line on chicken viennies is for

2016-01-19 - Columbia, KY - Photo by Ed Waggener.
How often have you gone to bed dreaming of the breakfast you're going to enjoy, got up early to get it underway, and then when you pick up your chicken viennie prepared as on the left, raised it to your mouth, and half way through the maneuver have to holler, "Dammit" as the delicacy rolls off your saltine, hits the floor and you've sacrificed a big part of your morning meal? I know I've done it many times. Until today, when I finally had enough curiosity to investigate the obvious. (I'm no Billy Joe Fudge, thank you very much - though I'd be well served to emulate his scientific mind.) But there it was, after the third dammit, I looked at the "slice here" line on the little sausage! Googled it and couldn't find it, and as devoted a fan of Tim Farmer's Kitchen on KET as I am, I've never seen him cover the issue. On the right, however, after careful surgery with a perfectly halved viennie rests on its saltine dosed with a proper level of Frank's and coarse black pepper; subsequently not an aborted launch from plate to palate. The Frank's around the edges was for show, much as Paul Bocuse's chef's in Lyon would do it, with a Frenchified sauce. And the jalapenos? which we buy in industrial size jars at Walmart, and the sliver of sweet onion, is there just as security -just in case I get notional and want immediate gratification with more elegant servings. A note on the flawed saltine on the left - So many of us still fret about the poor starving Chinese, remembering lessons learned in BTU and follow a "waste not, want not" discipline as homage to Lottie Moon. Further, it is a realization that the old folks were right 70 years ago, when there was a chorus of "they just don't make them like they used to, anymore" and finally accept that they were right. We no longer live in an America of perfect saltines! Just have to continue to persevere, I guess. At least after 75 years on the planet, one can learned something one "ought to have knowed," long ago.

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