There’s something so lovely about cold fried chicken straight out of the refrigerator. Especially when it’s eaten in the middle of the night, alone, with no witnesses.<\/p>\n
Even the Safeway fried chicken–which is WAY too salty and fried in some vaguely disgusting oil–can be gobbled down late at night.<\/p>\n
Cold fried chicken meat gets solid, which gives it a nice feeling to bite into. I like to peel most of the skin off, eating the tastiest bits and discarding the rest. I don’t like the texture of the non-crispy skin, just as I don’t like the taste and the texture of fat in chicken or beef or any other meat.<\/p>\n
I like solid and dry, not drippy and gooey as fat tends to be.<\/p>\n
Cold fried chicken is delicious. I also like cold roast beef. To the point that sometimes I consider making a whole roast just to slice it, wrap it up, and put it in the refrigerator to get cold so it can be eaten a slice at a time while standing in the kitchen at night, the only light the open fridge door as I ignore the cold air blasting out as I gobble down bite after bite.<\/p>\n
I also like cold pizza straight from the fridge. Where the cheese has solidified and there’s no fear of the cheese stretching or the crust bending or splitting apart.<\/p>\n
There’s a magic to refrigeration. The way it can both preserve food and change the flavor of hot things become cold.<\/p>\n
Hot milk, cold milk. Hot coffee, cold coffee. Melted ice cream, frozen ice cream. Temperature is almost a flavor of its own.<\/p>\n","protected":false},"excerpt":{"rendered":"