We just love the refreshing aroma of incense sticks. Jasmine, sandalwood and more, we find a wide variety of incense stick options in the market. And most of us experiment with them a lot. But have you ever considered trying out a food-flavoured incense stick? You heard us. Reportedly, fast food chain KFC is coming up with incense sticks that smell like fried chicken. According to Oddity Central, KFC Thailand has teamed up with several perfume experts to launch the line of fried chicken incense sticks during the Chinese Lunar New Year. KFC Thailand further claims that they could replicate the aroma of Colonel Sander’s secret 11 herbs and spices in the sticks. These incense sticks not only smell like fried chicken but also look edible. Sounds both interesting and bizarre at the same time; isn’t it?
Also Read:US KFC To Replace Chicken Popcorn With Chicken Nuggets; Internet Reacts
A report on Thailand’s news portal Thaiger further reads that KFC Thailand took to Instagram to share a (now-deleted) video featuring the packaging of the incense sticks. The incense sticks resemble drumsticks and are packaged in a KFC signature red-and-white box.
However, these incense sticks are not for sale. Oddity Central reports that this exclusive product can be won through a raffle conducted on the Facebook page of KFC Thailand. “Participants have to comment on the Facebook page of KFC Thailand for the chance to win one of 100 prizes of 32.000 baht and a box of fried chicken incense sticks,” the report reads.
Madam Ho Ching, the wife of Singapore Prime Minister Lee Hsien Loong, took to her Facebook page to post about the fried chicken-flavoured incense sticks.
Also Read:‘Where Is The Cheese?’ Angry Customer Shares Pic Of Costly But ‘Dry’ Burger. See Viral Post
The news didn’t go well with the people on social media, garnering strong reactions against it. “This is an ad by KFC Thailand for Chinese New Year. So many things are wrong with this. You’d think that they would know Chinese culture better!”
This is an ad by KFC Thailand for Chinese New Year. So many things wrong with this. You’d that they would know Chinese culture better. pic.twitter.com/2Hv9N9VR4b— May (@eatcookexplore_) January 13, 2023
Another tweet read, “”KFC incense sticks. That’s one way to get your ancestors’ attention over the Lunar New Year. … Proudly brought to you by late-stage capitalism.”
KFC incense sticks. That’s one way to get your ancestors’ attention over the Lunar New Year 🤔 Proudly brought to you by late stage capitalism 🤦🏻♂️ #啋#大吉利是
“This is so wrong to a very serious level!” a user tweeter. Another person commented, “only spirits will come and buy.”
If given an option, would you want to try these KFC fried chicken incense sticks? Share your thoughts in the comments below.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
I’m happiest when I flit between highbrow and lowbrow pursuits
September 20, 2024 12:00 pm(Updated 4:15 pm)
I’d encourage everyone to find time each day to do something highbrow and lowbrow (Photo: Tara Moore)
A friend of mine recently told me his approach to exploring a new city – a technique which he called, “high culture, low culture”. Essentially, it involves doing at least one thing that you might expect a visiting royal to do, and immediately after doing something cheap, trad or trashy.
A trip to London could involve going to see a Millwall match followed by dinner at The Wolseley. In Berlin, a night could begin at the Berlin Philharmonic and end with a sesh at Berghain, the famous techno club. In my home city of Birmingham I’d suggest seeing the Birmingham Royal Ballet before necking a Skittle Bomb in The Village Inn – a queer bar which puts on live cabaret shows and drag nights. You could finish by polishing off a Santorini halloumi wrap – a sort of middlebrow compromise.
It’s a simple way to approach life which I hadn’t heard of before – alas, the High Low podcast had entirely passed me by. This mix appeals to me because it offers a form of balance: an opportunity to avoid pomposity and to refrain from indulging in too much trash, but allows you to enjoy a little bit of both. Dare I say it, it offers a bit of perspective.
Up until recently my tendency would be to go through what you might call “cultural and gastronomic” phases. In lockdown there was a month or so where I basically only watched European art house films on MUBI whilst sipping natural wine. Then, suddenly, I realised I’d become a complete tosser, and got myself a Fray Bentos pie, some San Miguels and binged Love Is Blind. That started a period of buying food from the corner shop that I’d had as a kid, like Brain’s Faggots, tinned peas, frozen fish and chips – and watching endless episodes of Selling Sunset.
My craving for Brains Faggots might’ve just been a deficiency in whatever Brain’s Faggots gives you (salt?). But perhaps it was more philosophical than that. Essentially, my body said: “You’ve seen enough lingering wide shots of rural France where not much happens. You need to do something real.” In my naivety I thought that meant I had to confine myself to eating and watching trash (and only trash).
I hadn’t considered I could say, watch Selling Sunset with a glass of natural wine. Or watch an obscure Isabelle Huppert film with a box of 20 nuggets. It turns out watching something chin-strokey helps mop up the BBQ sauce.
Some would say that there are no longer defined “high and low” offerings, and that the two categories have in fact merged. It’s true, there are a few things that tick off both options at once. With food I’d say the upmarket tinned fish trend is the perfect example. A tin of tuna is something I once associated with a lad called Simon I knew at school who used to flick his scabs out of the window of the number 11 bus.
But recently tinned fish has had a cultural renaissance. One company, which sells “cantabrian tuna in olive oil” in a beautifully designed box, describes the act of putting fish in a tin as “an art form”. I am inclined to agree… But key point: it’s a tin of fish. It’s also low culture.
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And then stand-up comedy, by its very nature, is low culture. Wanting to make people laugh is needy and desperate, and wanting to be made to laugh is just as bad. But then you see someone sublime like James Acaster, and you’re getting high and low all at once. Yes I’m comparing James Acaster to a tin of fish.
What’s my conclusion about following a high/low “diet”? It offers wisdom, balance, and self-reflection. It reminds us that when we strip back the artifice of our chosen identities, that we are all the same really, neither one thing nor another. Every one of us can and should be able to enjoy all things: operas are for paupers and kings must dance in gutters.
So I’d encourage everyone to find time each day to do something highbrow and lowbrow. Oh, and one way you can do both at once is through my book, Art Hole. Yes, it is essentially a collection of weird art and silly stories, but it is also an “artist’s monograph”, which is about as high art wankfest as you can get. Think of it as a cross between Marina Abramović and Timmy Mallett (the Serbian conceptual performance artist and the guy who runs around with a giant foam mallet). Or if you don’t want to do that, make yourself a chip butty and watch The Great Beauty by Paolo Sorrentino.
This week I have been…
Reading… Alain de Botton and John Armstrong’s exceptional book Art As Therapy. Art is thought of as this very important, mysterious thing but often I leave a gallery thinking: “What was all that about?” This book gives a lot of answers and I think might be an essential read for all curators, people who work in galleries, and anyone who loves art.
Watching… On the days I’ve been too tired to read I’ve been rewatching the Nick Clegg “I’m sorry” video that was remixed into an electro banger; John Travolta trying to announce Idina Menzel at the Oscars; Ed Miliband telling Jeremy Paxman that he’s “tough enuss”; and a series of ASMR videos of women gently checking you into a complicated hotel.
Listening… Zero 7 is one of my all time favourite artists, and they have released a new album under the moniker Swim Surreal called In The Half Light. I live a fast-paced lifestyle where I constantly walk down corridors and scream at junior people so I sometimes find it difficult to relax. Alongside getting acupuncture from Tommy from Groundforce, this album has been helping me to switch off after a busy day, and my favourite track is “An Endless Wave”. Other than that I’ve been listening to white noise and the Today programme on Radio 4 (they are the same thing to me).
Thinking… A lot about what it would be like if all humans could turn their heads like owls. Would it seem rude if you spoke to someone with your body pointing away from them but your head turned to face them? I think probably, but perhaps not? Would it actually be that useful to be able to fully turn our heads? If you’re trying to not startle prey it’s really handy to move your head like that so as not to make any unnecessary sounds. But then, I am never EVER worried about startling prey, so maybe an ability to 360 turn my head isn’t something I need? I am writing this at 3am.
‘Joe Lycett’s Art Hole’ is published in hardback, audio and eBook on 26 September (Trapeze, £35)
Tender, juicy, and oh-so-creamy – yes, we are talking about the all-time favourite Chicken Malai Tikka! If you are like most of us, the weekend calls for some serious snacking, and what better than whipping up a restaurant-style dish at home? Chicken malai tikka is the perfect crowd-pleaser – soft pieces of chicken coated with cream and spices. Whether you are hosting your friends over the weekend or craving something indulgent this monsoon season, this melt-in-mouth snack will surely hit the spot. If you are craving tender chicken malai tikka but don’t know how to ace it, then you have landed on the right page! Read on to learn 5 easy tips to make the best chicken malai tikka at home.
Also Read: Malai Tikka Pulao Recipe: A Wholesome Chicken Rice Dish That Spells Indulgence
Photo Credit: iStock
Here Are 5 Easy Tips To Make The Best Chicken Malai Tikka At Home
1. Marinate To Add Flavour To Meat
For a truly melt-in-mouth chicken malai tikka, you will have to marinate the chicken. Start by making a thick base using curd, cream, and grated cheese. Then add spices to flavorize the meat – ginger-garlic paste, green chilli paste, and a dash of garam masala. If you want to deepen the flavour, squeeze in a lemon and mix well. Let the meat sit in the marinade for at least 4 hours or overnight – the more time, the better. This will ensure the chicken remains tender and juicy after cooking.
2. Go With Chicken Thighs For Juiciness
Have you ever had a dry chicken tikka just to feel cheated? Well, don’t do that to yourself at home. Boneless chicken thighs are your best friend when it comes to making malai tikka. Unlike breast pieces, thighs are naturally juicier and remain soft even after grilling. Make sure to cut the thighs into even-sized pieces so they can cook uniformly. Plus, chicken thighs will soak up the marinade easily, so you can get succulent tikka that melts in your mouth.
3. Avoid Stacking Up The Skewers
While you might think that overcrowding the skewers will cook malai tikka quicker, it will just leave you disappointed. Here’s a little pro tip: when you are skewering the marinated chicken, don’t pack them too close. Leave a little bit of space between each piece so that the heat cooks the chicken pieces evenly. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to avoid burning.
Photo Credit: iStock
4. Don’t Bring Down The Heat
Do you know what gives the restaurant-style chicken malai tikka those crispy edges and smoky flavors? It is high heat! Whether you are grilling or using an electric tandoor, increase the heat. High heat will give your chicken those beautiful charred marks and a delightful smoky flavor – that’s a must in chicken malai tikka. Just make sure you don’t burn your dish!
5. Butter It Up!
Chicken malai tikka is not for health-conscious people. This is because the ingredients used in it are rich and creamy. After you have cooked your chicken malai tikka, towards the end, give your tikkas a generous brush of melted butter. This adds a final touch of richness and a glossy finish to your dish. Plus, the butter layer enhances that smoky flavour in a tender chicken malai tikka. Serve it with mint chutney and onion lachha and enjoy the feast!
Also Read: Indian Cooking Tips: How To Make Restaurant-Style Malai Paneer At Home (Recipe Video)
With these tips, you can make the most succulent and delicious chicken malai tikka right from the comfort of your kitchen.
Indian streets are truly fascinating, especially when it comes to food. As you wander around, you’ll encounter a variety of unique vendors whose selling style or delicious food often leaves a lasting impression. Street vendors are the heartbeat of India, and learning about their backgrounds can be quite intriguing. Recently, a US vlogger exploring Chennai’s streets in search of the famous “Chicken 65” ended up at a different street stall he found on Google Maps. After tasting the snack and chatting with the vendor, he discovered that the vendor is actually a PhD student. In the video, the vlogger asks the vendor if they have Chicken 65, and the vendor confirms they do. The vlogger mentions that this snack was first created at Hotel Buhari in Chennai but, due to poor reviews, he found this vendor’s stall on Google Maps. He then asks the vendor the price, to which the vendor replies that it’s Rs 50 for 100 grams. The vlogger orders 100 grams. As the vendor cooks the chicken and serves it, the vlogger asks his name, and the vendor replies, “Rayan.” He also asks the vendor how long he marinates the chicken, and the vendor says, “3 hours.” Also Read: Influencer Tries Cheesecake With Baked Beans And We Can’t Digest The Idea
Watch the complete video below:
After frying the chicken, the vendor plates it, adds some onions and pepper, and serves it hot. The vlogger is really impressed by how juicy and flavorful the snack is. He then finds out that the vendor also makes chicken cutlets and decides he wants to try that too. The vendor shares that he started his stall 13 years ago when he was just 16 and is now working on his PhD in biotechnology while running the stall part-time. The vlogger thanks him and wishes him the best with his studies. The post’s caption says, “$100 Gift for Hardworking Student Selling Chicken 65 in Chennai, India.” Internet users quickly reacted to the video. One comment read, “Chris Lewis, thanks for supporting Rayan. Rayan, it’s incredible how you’re pursuing a PhD and working so diligently to support yourself.” Another person noted, “Here’s more proof of how important education is.” A third comment said, “Wow. Not only is he doing his PhD and publishing research papers, but he also has a side job to support himself. Great job, Chris!” Also Read: Viral Video: Vlogger Tries Home-Grown Walnuts In Kashmir, Internet Reacts Some people were also impressed by the cleanliness of the stall. One user commented, “Chennai is seeing a lot of positive changes. It’s great to see gloves being used to handle food. This improvement will definitely draw more tourists.” Another added, “He’s truly inspiring – managing a stall, pursuing a PhD, and publishing articles too! Fantastic work!” A sixth user wrote, “Rayan, I appreciate your hospitality and simplicity. Great job!”
What are your thoughts on this video? Share them with us in the comments section below!
About Vaishali KapilaVaishali finds comfort in eating parathas and rajma chawal but is equally enthusiastic about exploring different cuisines. When she’s not eating or baking, you can often find her curled up on the couch watching her favourite TV show – FRIENDS.
There’s nothing quite like biting into a crispy chicken taco, is there? If you’re a chicken lover, you would certainly agree with us on this. The combination of flavourful, crispy chicken stuffed in a crispier taco shell is quite drool-worthy, and we don’t miss the chance to indulge in one. However, whenever cravings arise, we usually end up ordering in or visiting a nearby Mexican restaurant. While this is surely convenient, making it at home from scratch has its own charm. When we know we’re in control of the ingredients, we can alter the recipe according to our liking. And let’s be honest, who doesn’t want that? Here, we’ll be sharing five easy tips that’ll help you make the chicken taco of your dreams. By the end of this article, you’ll be motivated enough to try your hand at making it. Also Read: Want To Enjoy Tacos Differently? Try Making These Viral Papad Tacos Today
Photo Credit: Getty
Chicken Tacos Recipe: Here Are 5 Tips To Make Crispy Chicken Tacos:
1. Always use quality chicken
Before you begin with the recipe, make sure to get your hands on quality chicken. Since chicken is the primary ingredient, there’s no way you can compromise on the quality. Avoid buying frozen chicken and always pick fresh chicken from your market. This way, your chicken taco will turn out just as you expected.
2. Marinate the chicken well
The next step involves marinating the chicken. To make a perfect chicken taco, combine the chicken well with all the herbs, spices, and lemon juice. The more flavours you add, the better your chicken taco will taste. Once you’ve marinated the chicken well, allow the chicken pieces to sit for sometime. This will help the flavours get absorbed fully.
3. Add cornstarch
Cornstarch is a popular ingredient for adding a crispy texture to several snacks. Go ahead and add some while preparing the marinade for chicken tacos as well. Cornstarch has the ability to absorb excess moisture, resulting in a crispier coating after frying. You can add 1-2 tsp to the marinade mix. Trust us, you’ll surely be amazed to see the results.
4. Use the double frying method
Another way you can make your chicken taco crispy is by using the double frying method. For this, deep-fry the chicken pieces until they are partially cooked. Now, strain them and fry them again for another round. Frying the chicken pieces twice will ensure they don’t lack the irresistible crispy texture you desire. Also Read: Restaurant-Style Tacos At Home! 5 Easy Tips To Make Them Like A Pro
Photo Credit: Getty
5. Don’t forget to drain excess oil
Once you’ve fried chicken pieces, remember to drain the excess oil. Transfer them to a plate lined with tissue paper so that it can absorb the oil. You can now place the chicken pieces in the taco shell along with all the other ingredients such as lettuce, jalapenos, tomatoes, sour cream, etc. By doing so, your chicken taco will surely offer that crispy bite you’re looking for.
So, the next time you make chicken tacos at home, keep these easy tips in mind. To get started, here’s an easy recipe to try.