So, the other night my partner and I were talking right before sleep. For some reason he was telling me about chicken with waffles. Despite living in the South for several years, he has only recently tried them, and waxed quite poetically about them.
Something about the warm crispness of the waffle, the meatiness of the chicken, and the delightful crunch of the fried part, tied together perfectly with only the lightest of syrups, syrup that would be totally out of place on the fried chicken by itself but seems integral to the chicken-with-waffles experience. (Yes, you eat the chicken and waffle at the same time, he says, the chicken is on top of the waffle, syrup on top of that.)
This lead us to discuss what seems to be a hierarchy of breaded products and meats.
Beef we eat in Roast Beef sandwiches, or in a pot pie. It stands up well to rye and hearty wheats.
However, pork needs a lighter touch, but still more dense than waffles. Think bacon and sausage with pancakes and syrup. Nom.
Waffles with chicken we have already discussed, and their part in the breaded meat hierarchy should have been an obvious missing link. Someone would have had to invent it if it hadn’t already been invented.
Then, of course, we have the most delicate meats of all– seafood. Obviously we have those in crepes. (Assuming we’re sticking to wheat products.)
Are you a fan of meat and bread combinations? What are your favorite?