Guest: Mark Schatzker
I’m almost ashamed to say this.
But there’s a very good chance that a real foodie like me has never actually tasted real food.
And there’s a strong possibility that you haven’t either. Check this out…
Back in March of 1948, a man by the name of Doc Pierce offered a prize of $10,000 to the person who could breed what he called The Chicken of Tomorrow.
This “perfect” large-breasted chicken would be judged on how fast it grew, how feed-efficient it was, and how closely it resembled wax models created by Pierce himself.
But Pierce and his judges ignored one important thing…
Flavor.
The result: an almost-flavorless bird (The Bird of Today) that, according to famed chef Julia Child, “tastes like the stuffing inside a teddy bear and needs strong dousings of herbs, wines, and spices to make it at all palatable.”
On my way to New York a couple weeks ago, while on a layover in Kansas City, I ordered a plate of barbecue chicken, stripped it of its sauces and flavorings, and found that Julia was right.
My chicken essentially tasted … well, like nothing.
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