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Was "broasted" Chicago-only?

Bob S. | Oct 5, 200311:14 PM

Although I'm not in a position to look for the threads right now (this browser is pretty minimalist), I remember this question has come up in some past discussions of local spots that advertised it.I'm a big zine reader; yesterday Quimby's (on North Ave. near Taste, Piece, Sweet Thang, and D'Vine if anyone's headed that way) had the new issue of "Greasy Spoon," and the cover feature of this issue is the Mel-O-Dee restaurant in New Carlisle, Ohio; their sign advertises "Take Home Broasted Chicken -- Dinners - Bucket." According to the article, "broasting" doesn't seem to be either roasting or broiling or both: "a 'high pressure cooking process' that retains up to '44% more moisture than with fried chicken,' making it crispy outside and juicy inside. The idea is to make it somewhat like fried chicken, but not as greasy."I'd never heard of "broasting" until I moved here, so I think we've expanded it as a regionalism from Chicago to the upper Midwest, but more boundaries remain to be drawn.Bob

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