KFC, What's the Fuss All About?

I've never been one who enjoys joining crazy queues just to purchase a meal. I've always had a 5min rule: If my order hasn't been taken five minutes after walking into the place, i'm out. After all, time is money and some of us actually schedule every freaking minute of our day.

So, imagine my surprise when I saw the wonderful queue at KFC on the Oxford street last Sunday. Was on my way to Smoothys and the traffic was crazy like hell. turns out that this was as a result of the large numbers of cars that couldn't seem to find parking. Didn't these people think about that when locating the eatery? Then again, that's Oxford Street for u. Frankies, Mr Biggs and even the Smoothys I was hurrying to have the same issues.

Forgive the digression for I'm not here to talk about parking. On a more serious note however, should we be rushing for such high unhealthy foods? The place was packed in a way beyond my comprehension. It's fried chicken for God's sake! The thought of how much Monosodium Glutamate each serving may contain makes me shudder.  So can someone tell me people are patient enough to spend 20 minutes waiting for a meal which in my estimation, does nothing but make you unhealthy? Or is it really cheap? Your thoughts? 

Culinary Delights.....

Hey guys! How many of you love to cook? As a serious foodie, I decided to share my passion with you guys. I therefore created a blog where I could share my own recipes and recipes I've discovered with you food lovers out there.

I'm sure you will love the Spicy Vegetable Rice Recipe that I prepared this evening. Anyhoo, come visit me at Culinary Delights soon.

Cheers...

Foodie Complaint: Why Does Total "Bonjour's" Food Taste So Bad?

Picture taken from Google.

Can someone please tell me why the Chicken Inns found at Bonjour (formally known as On The Run), situated specifically at most Total service stations serve terrible food? Seriously, the first time I tasted their chicken, it tasted rancid.  And then, the last time I asked a friend to bring me lunch on his way back from town, he decided to surprise me with chips and chicken from Chicken Inn.... Unfortunately for him, I wasn't pleasantly surprised.

Whats wrong with them? Their rice is horrible. the chips is even worse and the chicken doesn't get better, whether fried or grilled. Perhaps they should just stick to serving pizza. That seems to be the only thing that turns out right there. And did I mention the fact that some of the waitresses, especially those at the Legon branch just seem to enjoy shaking their buttocks and model like queens instead of hurrying to take people's orders? Hmmm.... eye asem oo.....

So how bout you guys? Have you had similar experiences at other restaurants? Please share them if you do..

Cheers

The Gauging Principle In Ghanaian Cookery

As we sat in the troski, waiting for the traffic light to turn green so the vehicle would finally move after what seemed like eternity, a hawker passed by holding children's books and a Ghanaian recipes book. The latter quickly caught my attention and got me thinking. Being a passionate cook, I  enjoy experimenting with recipes from all parts of the world.  One thing that has always amazed me is how accurately the measurements of ingredients are listed and how perfectly the dish prepared turns out when you follow all instructions to the latter and, use the right measuring tools.

But lets face it, how many homes in Ghana even own measuring tools? Everybody operationally defines what "1 cup" is supposed to be. It could be the cups that come with rice cookers or cups as large as a water jug. My mum once told me when I asked about this issue that experience makes one a master of measurements and timings. So after cooking with her and on several occasions, these were some of the things I learnt during my teen years.

1. You can tell if soups and stews are done by looking to see if and how much oil has come to the surface after a long period of simmering.
2. When cooking rice and you want to soften it without adding water, you cover the food with a plastic bag so the steam softens the rice.
3. When there is too much salt in soups or stews, you put in a potato or thick slice of yam to absorb the excess salt.

Also, one important lesson I learnt was that when adding spices, you gauge (estimate quantities).

Got any fylla to share on the topic?