Titling these posts is becoming a real stretch, and gives me empathy for those coming up with the actual product names. It must be an endlessly depressing meeting: the highs as a new mangled name is thought of, the lows as it is discovered to already be copyrighted.
Anyway, we’re back in the realm of faux chicken, specifically Fry’s Artisan Southern-Style Tenders.
I suffer from migraines, and as a kid, the only food I ever thought I could manage to stomach during one was cold breaded chicken.
I never did (felt too sick), but it held a mysterious appeal, especially as I rarely ever had it. I guess it offered a soothing combination of tender, chewy, minisculely-crispy, savouriness – bland but tasty.
A few weeks ago I had a day off work. I had various errands to run, and calculated that I would be passing through Alton (Hampshire) at around lunch-time.
I actually went to sixth form college in Alton, and even worked there for a couple of years, but I hadn’t really been there for about 10 years, so thought I should check out what had changed when it came to food.