How to make a more perfect skin sandwich
Recently the all-time best sidekick in NBA history got inducted into the NBA Hall of Fame. Go Scottie! This week I also heard about a sandwich that would no doubt be inducted in some sort of Hall of Fame. The obesity HOF maybe. The fat camp HOF. And of course, the delicious sandwich HOF. Who said delicious would mean healthy? Apparently someone created a KFC Skin sandwich the other day, and then the Chicago Tribune went ahead and duplicated the feat. Yes, I know you're clamoring for me to risk my arteries for your benefits, so at some point, this is going to happen. But I'm actually wondering... how do you make it even better?
If we start with the premise of a skin sandwich, is fried chicken skin the best kind of skin we can have? I already showed you guys the wonders of a roasted duck skin bun. So what if it's like an Italian hero, where many kinds of skins are involed?
What if there's deep fried pork skin for some extra crunch? Would that work? The marriage of pig and chicken is one that would never require annulement. Would that be too much? No doubt it would be the Titanic of sandwiches. Majestic and overflowing with fatty oppulence, it would also sink you before long.
But then there's the question of chicken skin! The folks who did this test with Colonel Sander's Original recipe never thought that perhaps the other KFC aka Korean Fried Chicken, could be even better? Crunchier? When I go out and try to recreate this on my own, I wanna do it right. After all, the sandwich gods wouldn't want me to butcher a recreation of a sandwich hoax. So... what kind of skin should go into a skin sandwich?
Why stop at poultry skins? Pork rinds deserve a place in this sandwich too you know...
Nicholas
August 20, 2010 11:22 am
@Nicholas,
You're right and I agree. Pork skin should be involved somehow... Hmmm...
Danny
August 20, 2010 1:14 pm
new levels of brilliance.
Jonathan
August 20, 2010 7:58 pm
Hi Danny,
This sounds fun (even if it makes my stomach a little queasy thinking about it, tee hee). What about Porchetta skin with some oregano leaves, fresh buffalo cheese and a splash of vinegrette? Or roasted duck skin with hoisin, thai basil, cucumber, nori and rice? Possibilities are endless...
Shine
August 21, 2010 11:25 am
@Jonathan,
I know! And inspired by folks in Chicago. That city...
@Shine,
wow, porchetta skin! that would definitely take it to another level. I'm not sure where I would just find that though... the duck skin does sound like a fantastic idea though!
Danny
August 24, 2010 9:14 am