In his 1951 history of Baltimore, “The Amiable Baltimoreans,” F. F. Beirne admitted that “in spite of all the enthusiastic praise of chicken á la Maryland, the scandal is that few persons even in Baltimore actually know what it is.”
This week I finally took a stab at “Chicken À La Maryland,” a dish famously served (or intended to be served) aboard the Titanic. For months, since I first made “Maryland Fried Chicken,” I’ve been aware of this other incarnation known as “Chicken Maryland” or “Chicken À La Maryland.” I got the impression that this…
The artwork in this interview really speaks for itself but for the sake of having an introduction I’ll mention that I came across these Erick Sahler Serigraphs Co. prints at one of the newer bookshops in Chincoteague this past August. In a few short moments I’d stocked up on postcards and a perceptive saleswoman sold…
“The disservice done the public by commercially fried chicken is perpetuating the fallacy that Southern fried, by definition, is crisp, crunchy, and deep fried. There is more to it than that, for there are other ways to fry a chicken. So how does a Southerner fry chicken at home? He coats the disjointed chicken with…
Much like scrapple, Maryland fried chicken is a topic that I intend to revisit on Old Line Plate many times. There’s a lot of background, a lot of recipes, and enough confusion to go around. So what IS “Maryland fried chicken”? There is a European dish known as Chicken Maryland or Chicken a la Maryland,…