argh, that is sooo frustrating. totally understand why a proprietor would do it based on market demand, but I so don’t get the preference for white meat. (aside: it’s also a lot harder now to get bone in chicken thighs in supermarkets than it used to be. they’re out there, but seemingly much less common).
on another front, I went to Rod Dee in Porter Sq tonight. Was armed with your suggestions, but they had a special of pork leg with Chinese broccoli and spicy sauce (kao ga moo?), so I went for that. it was pretty good overall: chunks of pork, plenty of cilantro, lots of well cooked greens and the sauce was delicious. some of the pork was perhaps a bit dry and the hard boiled egg that accompanied was a little over to my taste–though well short of the green ring, so points for that. the best part was the moister chunks of fatty pork, and the flavor was right with all of the sauce poured in. For eleven bucks, it was a solid meal. (and a couple more in the tip jar).
I’m sure going back to try the khao soi et al.
