Comments by "Clogs" (@clogs4956) on "Fried Chicken From 1736 - Comfort Food Origins - 18th Century Cooking" video.

It’s that twinkle in John’s eye. He has such a rewarding job - that chicken must taste awesome.
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When it’s marinaded, coated in batter and deep fried, it’s difficult to distinguish between Chicken of the Woods and real chicken. Honestly. - a vegetarian 🤭
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@christinebenson518 jk, mate. I am nearly-vegetarian because I can't stand the taste and texture of most meats, but I do do chicken and, if a pheasant happens by, I'll grab the red currant jelly.
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@WaddedBliss loved pork dripping spread thick on toast made at the open fire. Add a bag of pork scratchings and you’d got a little feast. Then the health police came along.
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@WaddedBliss they banned dripping even from butchers' shops. Can't get real dripping any more and, being an almost-vegetarian, I don't feel inclined to waste meat rendering my own.
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