'Crackling Chicken on the bone' is the first phrase out of my mouth when I return to New York City from the road. In New York City , there are these amazing inexpensive take-out places in the city that are half Cuban/half Chinese. It is a must to order Crackling Chicken on the bone and not white meat to enjoy this inexpensive heart attack food. The way to make this meal semi-balanced is to get the Avocado salad to complement this juicy and tasty chicken.
The chicken, most likely neighborhood pigeon or cat, used for Crackling is seasoned in spicy batter then deep fried.
Crackling Chicken is a treat for me, since most food at comedy clubs make the 7-Elevens and Qwickie Marts food selection look gourmet.
As one can imagine, the food at most comedy clubs is saltier than the Dead Sea.
Let me set the scene at the food preparation of food at most comedy clubs. Waitresses at these clubs are working hard and have to multi-task on weeknights and be bartenders/cooks. While they are taking drink orders and ignoring sexual advances from customers, they have to microwave the chicken wings or if the club is exotic, jalapeño poppers. There is a science to microwaving but that's not going to happen at the club. From my college days, I learned the best way to microwave is to cover the food with Saran Wrap then put it in microwave, and maybe even stir or flip it over at some point. The waitress grabs the wings or poppers from a Costco sized frozen bag and puts a handful on the paper plate. Then she proceeds to microwave the food for 90 seconds no matter what type of food. Almost 99% of the time the food is usually half super hot then the other half cold.
Of course that never stopped me from eating the food because I do love wings. I would just add Tabasco sauce to spice up the cold half.
This year, I am grateful to be performing at venues with my 5 Funny Females Tour that serve amazing food. We even have had the shows catered with Sushi Rolls to Mediterranean dishes. That is great for the audience but for the comedians who are performing, we usually eat after the show which means cold food anyways.
From my five years in stand-up comedy, it seems that the bigger the venue (think theaters and Madison Square Garden ) you get to perform in the less food is served. I want my audience to be starving so I can fill them up with laughs.
Then we can all go out after the show for Crackling Chicken on the bone!
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From 2003 - 2005, Susan hosted and produced the popular live weekly Friday and Saturday Night Showcases in downtown San Francisco at the San Francisco Comedy Club. Susan also hosted and produced a successful monthly show with a variety of female stand-up comedians called '5 Funny Females' which was popular 10-City tour in 2006. Susan is now based in New York City Susan continues to perform stand-up comedy across the country.
www.susanalexandershow.com
www.5funnyfemales.com
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