Are we not finger-worthy?: Marriott’s chicken shame
Posted by: Will Sommer in Campus News, Opinion
Chicken fingers may be the most popular item on the Leo’s menu. Served twice a week, they’re proof that Marriott can be trusted with meat sometimes. But I think there are actually two different types of chicken finger, one much more delicious.
I say this because I’ve noticed a sharp decline in the quality of the chicken fingers since the school year started. At first, chicken fingers were amazing. Now? Not so much. This isn’t just “They keep the good food out until the parents are gone” foolishness. At some point last semester the good version came back, briefly, giving me the opportunity to notice differences.
The regular chicken fingers have an orange color, and are flat. The earlier, better chicken fingers are more yellow, and bumpier.
So why not always serve the better iteration? Because, according to Director of Resident Dining Steven Gibbs, it doesn’t exist at all. “The Chicken Fingers in O’Donovan Dining Hall are the same. We do not offer two types,” he wrote in an e-mail.
Hardly! I still hold that there is a better kind of chicken finger. What do you think?
-Posted by Will Sommer, Staff Writer
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March 22nd, 2007 at 1:56 pm
Dude, you’re right - Gibbs is in denial. The two kinds even show up during the same meal. After they run out of the good ones, sometimes they switch to the shitty ones. I would disagree with you on your description though. They’re not “yellow” and “bumpy” - who wants a bumpy anything? They’re thick pieces of meat inside and golden brown, bready crispyness on the outside.
March 25th, 2007 at 11:00 pm
Keenan knows what’s up. As for bumpy–maybe bready crispyness is more appetizing, but I stick by bumpy.