Food Fight

Take a stand on the great food debates of our time

WHAT’S THE BETTER BRUNCH: SAVORY OR SWEET?

We always go for the pancakes and maple syrup. Unless, you know, there are biscuits with sausage gravy on the menu. No, no, our favorite brunch is definitely a big bowl of yogurt topped with granola and fruit--or is it a fried egg sandwich topped with avocado and bacon?

Coffee may be a mainstay of the morning meal, but when it comes to choosing a sweet or savory brunch, it’s hard to pledge allegiance.

What about you? Do you go for the French toast, or the corned beef hash? Which brunch reigns supreme?

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WHAT’S THE BETTER BBQ: RIBS OR BRISKET?

The smoke is wafting, the juices are running and beers are being iced down. Then the debate that has been fiercely fought and refought heats up: brisket or ribs?

Brisket is big, beefy and indulgent (no wonder they like it so much in Texas). It is primal and excessive, from the juiciest center cuts to those crisped-up burnt ends beloved by Kansas City.

For those who like to work for their supper, ribs provide the satisfaction of longevity. Gnaw and nibble your way to every shred of smoky, fatty meat, savoring each bone.

So what’s it going to be? Meat fit for a cowboy or sticky-sweet ribs? Which way do you take your ’cue?

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WHAT’S THE BETTER DONUT: GLAZED OR FILLED?

Breakfast rolls around: Do you reach for that delicate glazed doughnut ring or the heavyweight with its ooey-gooey center?

At their best, glazed doughnuts are all about a sweet-yeasted perfection. The glaze cracks lightly at first bite, and before you know it, you’ve eaten three.

A filled doughnut, on the other hand, is all about titillation and reward. You can see just a hint of what’s to come, but that full-on squish of red raspberry jelly or the rich Boston crème doesn’t hit until you’ve munched to the center.

So good morning sunshine, we want to know--which way do you start the most important meal of the day?

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WHAT’S THE BETTER FRIED CHICKEN: DARK OR WHITE?

That we can all agree to love fried chicken is largely due to the crust, the crunch of its golden, pocked shell. That crackling bird is a nearly universal delight.

The question of what lies beneath draws bitter rifts: white or dark meat?

Biting into the dark meat of a fried leg or thigh, the crunch gives way to rich juices and tender meat. White breast meat is more delicate, the hard crust holding in the juices, rendering the chicken more tender and moist than even a perfectly roasted bird.

What’s fried chicken all about for you? Unadulterated crunch on grease? Or the perfect piece of chicken breast?

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WHAT’S THE BETTER OYSTER: FRIEND OR RAW?

Purists revel in the visceral joy of an oyster in the raw. Others swoon over a mound of fresh-fried beauties. Which suits the bivalve best?

Some like ’em hot, dredged in cornmeal and fried until crisp on the outside and meltingly soft within. Eat them packed into a po’boy, or dressed with little more than lemon juice and salt.

But what of the briny pleasure of a just-shucked oyster, slurped from its shell? They’re all sea taste and succulent texture, as Hemingway described them, a famous devotee of oysters in the raw.

So how do you like your oyster: from the fryer or from the shell?

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