I didn’t know fried chicken skins are considered a ‘new’ thing, but I’m all for their proliferation. And popularizing any overlooked cuisine (like West African dishes) is never a bad thing.
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Damned paywall. But judging from the synopsis, I shudder at the Jello-shots, high-end or not. Reminds me of some crazy Wildwood weekends of my youth.
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Here, have a gift link.
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Thanks @small_h Like @linguafood I’m all about crispy chicken skin and new cuisines that have been overlooked. But like Jello shots, experiential dining is a bit too much of a throwback to my young adulthood (here in Philly we had a restaurant at an airport that was WWI trench-inspired)–cool at the time, but not sure it’s something I want to revisit.
The climatarian approach should be something interesting to watch.
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Beat me to it. I have at least 10 articles still I can gift. I’ll try to remember next time!
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Re: experiential eating, that Norwegian restaurant looks like it came out of Saw
Or The Menu.
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I enjoyed that one a lot.
Same. Just saw it last night (on HBOMax, in case anyone else likes watching movies at home better than out). And I’m pretty sure the restaurant was at least partially based on this:
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The NY Times or simply the Times as it likes to call itself is so detached from reality it’s comical. It’s calling for new trends things that have already happened, e.g. Japan adjacent has been going on for a while or it will be totally wrong on its predictions. I don’t know why I still subscribe to it other than I live in NY. I did call to cancel recently and they discounted the price so much I figure I would stick around for a bit longer.
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I agree. I just have to pass over the NYT links.
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There’s a gift link further upthread.
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Crispy chicken skins? Gribenes (and schmaltz) have been lurking in Jewish kitchens for eons…
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That was my exact first thought - which I posted right beneath the link 
I always save “extra” chicken skins for a quick fry & snack.
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My dad pined for them …
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What are these extra skins to which you refer?
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Haha. Sometimes when I roast or grill BISO thighs there can be a flop of skin that I cut off and save specifically to fry up some other times. But most of the time, it crisps up nicely enuff on the thigh that I don’t bother. I would love to know where one can find an excess of chicken skin, tho 
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At the risk of offending someone, I find this sort of article rather pompous. The world does not end at the Hudson River, Saul Steinberg’s view from 9th Avenue notwithstanding.
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If you ever have any left over from a turkey (meaning you haven’t been able to help yourself to it in the kitchen),an air fryer crisps it right up. 
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They do get a bit self-intoxicated with their pronouncements. It’s almost like they think I care about them. (though I love that particular Steinberg drawing)
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