Episode Transcript
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Speaker 1 (00:00):
Happy fiftieth birthday to the chicken tender.
Speaker 2 (00:04):
Oh and it seems like the birthday you would highlight.
Speaker 3 (00:11):
Okay, all right, you want to be smart, tell me
where was the Where was the chicken tender born?
Speaker 4 (00:17):
I have no idea.
Speaker 1 (00:18):
Aren't you shocked that it's only fifty years old? Yeah? Yeah,
I mean how long have chickens been around?
Speaker 5 (00:25):
Is this argued over?
Speaker 1 (00:26):
No? Not at all, not at all.
Speaker 5 (00:29):
I mean it's researched, and there is a black and
white birth.
Speaker 2 (00:36):
And there's a good story behind the birth of the
chicken tender.
Speaker 3 (00:39):
Ummmm, all right, yeah, I mean I'll give it to you.
Where was the chicken tender born?
Speaker 4 (00:48):
Kentucky?
Speaker 1 (00:51):
Interesting choice, No, not even clothes.
Speaker 3 (00:54):
Manchester, New Hampshire is the home of the chicken tender,
and there was a poultry farmer there. The tender refers
to any thin strip of boneless chicken. However, to people
in Manchester it means something specific, the tender loin, a
(01:14):
muscle along the backbone that gets very little exercise, hence
the tenderness. Restaurants were cooking chicken sticks and chicken fingers
before nineteen seventy four. However, nobody had seriously challenged Manchester's
status as the first in the nation to embrace the
(01:36):
true tender.
Speaker 5 (01:39):
So this is where I feel like I use the
terms interchangeably. You mentioned chicken fingers, Yeah, but that's different.
Speaker 2 (01:48):
What part of the chicken is that I never knew that.
I thought it was just people just said it a
different way.
Speaker 1 (01:54):
Oh my god.
Speaker 3 (01:55):
The No, chicken fingers are kind of like that part
under the breast. This runs this, this runs across the back.
Speaker 4 (02:03):
It's it's no, it's not, it's no, it's not. It's
to me.
Speaker 2 (02:08):
Do you do you eat something like oh no, no, no,
I want the bonin ribbi tonight, or I want the
file at. I don't differentiate between a chicken finger and
a chicken tender in terms of the type of meat.
Speaker 3 (02:19):
Do you differentiate between a drumstick and a breast?
Speaker 4 (02:22):
Well, yeah, what's obvious?
Speaker 1 (02:24):
Why this is obvious? By the way, this is.
Speaker 2 (02:28):
The average person does not know that that's legitimately different meat,
and they will call it as such.
Speaker 1 (02:35):
Do you call a drumstick and a breast the same thing?
Speaker 2 (02:38):
Well no, because I'm just saying, like you've grown up
knowing that this is a breast.
Speaker 4 (02:43):
This is a drumstick. Right, they look they look different.
Speaker 1 (02:46):
This is a chicken tender.
Speaker 4 (02:47):
Okay, they don't look different.
Speaker 1 (02:49):
Oh, yes they do.
Speaker 2 (02:50):
I mean they might be bigger or smaller, depending on
where you're getting it from.
Speaker 4 (02:55):
But now it's just breaded.
Speaker 5 (03:00):
I say again, I can't imagine from day one they
knew the difference. Did you yell at them too?
Speaker 1 (03:06):
The no?
Speaker 3 (03:06):
But I mean they also weren't old enough to know.
Like I don't like when when when kids are itty
bitty do they know the difference between a ribi and
a New York strip? No, so they don't know the
difference between fingers and tenders. But I promise you right now,
if you set a plate a boat down in front
of my boys, they would know which ones which?
Speaker 5 (03:23):
Do restaurants know the difference?
Speaker 3 (03:25):
The it depends, dumb, Yeah, Actually I mean do they?
Speaker 1 (03:29):
Yes?
Speaker 3 (03:30):
Is one, by the way cheaper? The say again, is
one much cheaper? And fingers purchasing and fingerlies? But tenders
are very, very, very very popular. And by the way,
I'll tell you this was it chilies they used to
have Where did I I love? There was one place
I love their chicken tenders like crave worthy? Is it
(03:54):
chilies serve with honey mustard in a great fry?
Speaker 5 (03:58):
Is that your go to condiment?
Speaker 3 (03:59):
The No, usually not, but these were so good, so good,
and they went so great the way that they were fried.
Maybe it is Chili's got my mouth is like like
I'm building an arc in there. The I think it
was chilis that is it? Chili se has great chicken tenders.
(04:20):
I ton't not chicken fingers chicken tenders? Or is it benigansack?
Every menu?
Speaker 1 (04:27):
Is it Benegans?
Speaker 5 (04:29):
Would you like me to pull up the chiliest menu?
Speaker 4 (04:31):
You've been in a Chili's more recently than a Benigans?
Speaker 3 (04:34):
Yeah, but I haven't had chicken tenders in a long time.
Because now I get really into this. I only like
chicken on the bone.
Speaker 1 (04:41):
Now.
Speaker 4 (04:41):
Kristen wants to know where do strips fall in?
Speaker 1 (04:45):
Strips or fingers?
Speaker 2 (04:46):
By the way, Oh, that's interchangeable, strips and fingers.
Speaker 1 (04:50):
Yes, all right, strips and fingers are interchangeable.
Speaker 5 (04:52):
Okay, So Chili says chicken crispers.
Speaker 4 (04:55):
Oh god, what's that?
Speaker 3 (04:59):
I bet that's Oh they do say, they say it's adult,
an adult version of chicken tenders.
Speaker 1 (05:05):
Yeah, yeah, that's not.
Speaker 3 (05:07):
No, no, no, no, no, no, tenders are tenders?
Speaker 1 (05:11):
Are adult?
Speaker 5 (05:12):
Are these the ones you're thinking?
Speaker 3 (05:13):
No? I think they may be calling them tenders, although
they may be legit tenders now because a lot of
places were getting called out and they had to switch over.
But tenders were also the throwaway because nobody knew what
to do with that part of the bird.
Speaker 5 (05:29):
But what happened in nineteen seventy four in New Hampshire.
Speaker 3 (05:32):
They started they started making them like they were frying
them up.
Speaker 1 (05:36):
Do I have the name of the place.
Speaker 3 (05:39):
The floppy strips of white meat and a deep fried
crust do seem to have first appeared around that time.
If you were born more than fifty years ago, you
could probably remember a world without chicken tenders. If you
grew up later, you can't. Today, the chicken tender is
not just familiar, it's triumphant. It is a fixture along
(06:06):
the way chicken tenders have become a symbol. Although it's
meaning is hard to pin down. It could be an
icon of simple, straightforward, unpretentious American taste. It can also
be an expression of dull, unadventurous food engineered for the
lowest common denominator. You can't go very far in Manchester
(06:29):
before bumping into a chicken tender, I got a visit.
They're sold at drive in seafood shacks, coated in the
same golden shell as the whole belly clam.
Speaker 5 (06:43):
Now, Diane, don't tune out one of my favors. You
like chicken.
Speaker 3 (06:46):
Even a corner pizzeria and a residential stretch of northern
Manchester is renown for a sweet and spicy Asian tender
that has a distant relation to General So's chicken. Arthur
and Louis Cannotus opened a candy store downtown called The Puritan.
The shop grew and moved and grew some more. In
(07:09):
nineteen seventy four, Arthur Pappus's children added a large sit
down restaurant behind the shop called the Puritan back Room.
That is where the chicken tender was born. Damn, and
I could tell you what made it blow up. A
couple of years later, a company by the name of
(07:32):
Burger King tried to introduce chicken tenders sold mostly in
the Northeast, and they sold out like that. Now they
were involved in a lawsuit because they went after him,
and We're like no, no, no, no, no, we owned chicken tenders.
(07:52):
It was later that chicken tenders became public domain.
Speaker 5 (07:56):
Oh the pur and backroom suit him.
Speaker 1 (07:57):
Oh yeah, they were like that's ours.
Speaker 5 (08:00):
Hmm.
Speaker 3 (08:00):
But now they are very very famous. Obviously now it's
public domain.
Speaker 5 (08:06):
So if you go to the tourist website for say
Manchester and New Hampa.
Speaker 1 (08:10):
I've never been, I bet it stays Home of the
Chicken Tender.
Speaker 5 (08:14):
Yeah, is there like a tender trail? I know that
there was wings in Buffalo.
Speaker 3 (08:19):
I don't know the answer to that. I know there
was a like an official proclamation was made.
Speaker 5 (08:23):
Okay, okay, they do that every year in Pennsylvania for
Groundhog Day.
Speaker 3 (08:28):
Do they do it for the birthplace in the home
of the Tender in Pennsylvania?
Speaker 5 (08:34):
No, you're right, you do have to go.
Speaker 3 (08:40):
Oh I'm I'm looking for shows like like remember, like
in Buffalo, what do we do? But oh we did
caps Sabers. We got to find a reason to go
to New Hampshire. Write that down for next year. Look
how happy those people look. And now that's the pizza place. Yes,
and now you could sauce it with anything.
Speaker 1 (08:57):
Where did I eat them?
Speaker 3 (08:59):
That had was just the perfect batter, the perfect tender
and the perfect sweet or honey mustard, And again I
am not a honey mustard guy. No, but man, these
were so good I'd get my fingers wet dunking them
in there?
Speaker 1 (09:16):
Where am I going?
Speaker 6 (09:16):
Well?
Speaker 5 (09:17):
You ever get them frozen from the grocery store for
your home?
Speaker 1 (09:21):
I'm not even going to acknowledge that question.
Speaker 4 (09:23):
Hi Jelly, ever bought the big bag?
Speaker 6 (09:25):
No?
Speaker 3 (09:25):
Your chicken tenders? I eat out chicken tenders. I eat
out or fast fooded. Hi, Jellie at the morning, there
are you? We would do like pizza, bagels frozen and
all that other stuff, and like fish but not. We
wouldn't do corn dogs frozen. We're fantastic, but not chicken tenders. No,
thank you are pretty good, Hi Jelli at the morning.
(09:46):
Are they real tenders?
Speaker 5 (09:47):
I don't know. I don't know anything.
Speaker 1 (09:49):
Thank you.
Speaker 5 (09:49):
Between twins sharing underwear and this, my mind's been blown twice.
Speaker 1 (09:55):
I'm sorry. Yes, who is this?
Speaker 6 (09:58):
Eric?
Speaker 7 (09:58):
How are you?
Speaker 1 (09:59):
I'm sorry? Oh Derek? Yes, what can I do for you?
Speaker 7 (10:04):
I just had two things.
Speaker 6 (10:05):
One, whenever I hear chicken fingers, I always think of
like more like a ground like reprocessed kind of meat
like as opposed to any kind of cut meat.
Speaker 1 (10:14):
But uh, chicken tenders.
Speaker 6 (10:16):
I've worked in like a lot of kitchens where they've
cut chicken tenders and shows, and I can tell you,
like ninety nine percent of the time they're just cut.
Speaker 3 (10:22):
From a breast.
Speaker 1 (10:23):
See, but it's not. And you know the difference. You
know the difference.
Speaker 6 (10:26):
I know, I know, I know it's different, But I'm
just telling you, like in a restaurant a lot of times,
like it's just cut from a breast, right.
Speaker 3 (10:33):
And and by the way, don't think that gets by me.
And I'll tell you this. The more like the more
it's like crispy fried, the more it is a finger,
not because it's fried so much, but they try to
cover it by saying they're tenders, and they're not. Those
are chicken fingers that they fry the f out of.
So you don't know the difference.
Speaker 1 (10:54):
I hear you, man, thank you?
Speaker 5 (10:56):
So have you called out a restaurant for this?
Speaker 1 (10:59):
I mean, what am I gonna do? So they're gonna
send it back? Excuse me? I ordered tenders?
Speaker 5 (11:06):
Or have you just told your table just so you
know we're being lied to during this meal?
Speaker 1 (11:10):
Well, I don't think I'll phrase it like that.
Speaker 3 (11:12):
But like, if we order tenders and we're sharing them
and I know they're not tenders, I'll ask somebody to
pass the chicken fingers.
Speaker 1 (11:19):
Yeah, because I know the difference. Line one.
Speaker 5 (11:21):
You're that guy, hi Ellien.
Speaker 1 (11:23):
Oh, I'm sorry, Diane.
Speaker 3 (11:24):
If you're sitting at a table and there's salmon on
the table and their steak, do you go hand me
the steak and when they hand you the steak, you go, oh, well.
Speaker 1 (11:32):
That's the salmon. No, I get what you asked for.
Speaker 3 (11:35):
I'm sorry, Hi, Elliot, Happy birthday, chicken tender, Hi Elliot
the Mornings.
Speaker 1 (11:41):
Yes, Hi, who's this? It's Frank.
Speaker 7 (11:44):
But hey, listen, I'm in the food service industry, so
I'm gonna first of all have to explain to Diana's
no such thing as a chicken strip on a chicken.
Speaker 1 (11:51):
Thank you.
Speaker 5 (11:53):
Yeah.
Speaker 7 (11:53):
So anyways, the guy have just called in earlier. So
they do sanagle a lot of things on chicken, and
you got to remember, for each chicken, you just get
certain specific amount of things that are on there. There's
only one chicken tender loin, and then that chicken tender
loin splits the breadth in a two. So what the
guy was saying is very true. They do a lot
of things with chicken breads nowadays, because you got to
think what made the whole industry and chicken go crazy.
(12:15):
We're chicken wings. Yes, So now if Tyler googles this,
it's amazing how many chickens we slaughter each week just
to keep up with what we eat in the United States.
Speaker 1 (12:25):
It's like, right, yeah, no, no, no, we go through
a lot of.
Speaker 7 (12:29):
Chickens, a lot of chickens anyway, as well, I was
going to say, is so what the guy that said earlier,
They do finagle a lot of things off of chicken breast.
That is what your bonus wings are. That is what
a chicken breast tender loin is. They'll call it a
chicken breast tender and that's what you usually are eating
that most of the places. And Elliott, You're absolutely right.
You can taste the difference because if it's a tender loin,
(12:50):
it's a lot more tender. If it's the chicken breas,
it can be a lot more tough, and they call it.
They will fry the hell out of it because they
want to get past that untenderness part of it.
Speaker 3 (13:00):
Exactly exactly. That's why I won't need boneless wings because
it's just breast. Yeah, it drives me crazy.
Speaker 7 (13:06):
It's exactly right. Nobody knows that they think they're taking
bones out of chicken wings. No, sir, they don't do that.
Speaker 1 (13:12):
Thank you, due, thank you, preaching to the choir. Thank you,
my friend, Thank you, sir. Love you. Hi, elliot in
the morning.
Speaker 8 (13:24):
Hey is this?
Speaker 1 (13:24):
Yeah?
Speaker 2 (13:25):
Hi?
Speaker 1 (13:25):
Who's this?
Speaker 9 (13:27):
Hey is Corey from Richmond?
Speaker 1 (13:28):
Hey? What's going on? Dude?
Speaker 9 (13:31):
So my girlfriend grew up in New Hampshire and the
closest down was Manchester. They go to that backroom place
all the time to get the chicken tenders. They said
that they.
Speaker 7 (13:42):
Bring them to their house for Thanksgiving. They're that good.
Speaker 1 (13:45):
Ooh, I've never done that.
Speaker 3 (13:50):
I've never done you know what by way of Manchester,
I'm doing Thanksgiving this year, No kidding, and I think
you should.
Speaker 8 (13:57):
Yeah.
Speaker 9 (13:57):
I mean they swear up and down my ol.
Speaker 1 (14:00):
Now, let me ask you this. Have you have you
had them? Have you had the tenders?
Speaker 9 (14:06):
No? We didn't get out to Manchester. We went to
another place called Tuckaway Tavern. And I think they just
do chicken right in New Hampshire.
Speaker 3 (14:13):
Interesting, you know, I had no idea. But now I
want to.
Speaker 1 (14:17):
I gotta find thank you, sir.
Speaker 3 (14:19):
I gotta find out if it's Chili's who had the
tenders that I like or no, no, but his Chili's
gotten to the point now where they're trying to finaggle
the chicken breast.
Speaker 5 (14:30):
I'm also looking at the menu for the Puritan background. Yes,
and you can get a coconut tender, which seems like
a popular option based on the little icon next to
the listing here. But what is this special sauce? Did
they talk about that for this birthday celebration?
Speaker 1 (14:49):
What is the Oh, it's just called special sauce?
Speaker 5 (14:57):
And is that are all of them.
Speaker 3 (14:59):
All tenders do? All tenders do is align the vertebrae.
It's not used for walking or flapping the wings. It's
a very tender piece of meat. Ummm, preparing Greek owned. Oh,
here we go. Before it's fried, the meat soaks in
(15:20):
a pineapple juice marinade.
Speaker 1 (15:23):
Yeah.
Speaker 3 (15:26):
It's also served with what the Puritan calls duck sauce,
a thinnish yellowish sweetish, not sweetish like Henrik Lunkleing wheatish
sweetish liquid. Arthur Pappus said that his father was inspired
in part by the glowing orange condiment that Chinese restaurants
give out with egg rolls, but he wanted his to
(15:48):
be a little different.
Speaker 1 (15:49):
So maybe that's it.
Speaker 5 (15:50):
That's intriguing too.
Speaker 1 (15:51):
Yeah, we gotta go.
Speaker 5 (15:53):
People thought we were losers because we went to Disney
for a day.
Speaker 1 (15:59):
Eat it. They're losers.
Speaker 5 (16:00):
But now we're going to New Hampshire for chicken tender.
Speaker 1 (16:03):
Birthplace with the chicken tender Ye happy Birthday.
Speaker 5 (16:06):
The young gold belly, the.
Speaker 3 (16:10):
No no no, you eat fresh.
Speaker 1 (16:15):
Hi yelli at the morning. Hey, who's this?
Speaker 10 (16:22):
Hey it's falsor how you doing good?
Speaker 1 (16:24):
How are you?
Speaker 10 (16:26):
I'm doing all right, thank you. I'm a big bird
hunter east Turkey dove. And you know when I clean
them and cut out the press met the dependent or
one under each breath.
Speaker 1 (16:39):
There is there's that little fold there. There's that little
fold that's a finger.
Speaker 3 (16:43):
By the way, that's a finger that is not the vertebrae.
Speaker 10 (16:49):
That's the tender, that one little piece under each breast meat.
Speaker 7 (16:51):
Isn't it?
Speaker 3 (16:52):
No, this runs along the I told you where it is, sir.
I don't clean birds for a living.
Speaker 1 (16:58):
Hold on. I gotta find it again, popeyes, chickil a.
That's all in there.
Speaker 3 (17:06):
The tender loin is a muscle along the backbone that
gets very little exercise.
Speaker 10 (17:13):
Well, that's usually when I cut that out. That's usually
like the sampler. You know I'm cooking. That'll be the
pizza sample.
Speaker 3 (17:19):
Oh yeah, now we're talking. That's how you know if
it's a good bird.
Speaker 1 (17:22):
I get that. What are you showing me there?
Speaker 5 (17:24):
This diagram should set you straight.
Speaker 3 (17:27):
Oh is this like on the on the place mat
where they showed me where the different cuts of steak
come from.
Speaker 5 (17:31):
I just want you to My kids.
Speaker 1 (17:33):
Had to memorize that before they memorize the globe.
Speaker 5 (17:35):
I want you to rank the parts of a whole chicken.
Speaker 1 (17:38):
The Oh, okay, I'm happy to do that. Well, the
tender lore I like the well.
Speaker 3 (17:45):
The thigh, I like the thigh, thigh, breast, drum strick,
tender loin.
Speaker 5 (17:53):
What no, I think he's been drum stricken?
Speaker 7 (17:58):
Die?
Speaker 1 (17:59):
Breast? You don't want the answer, don't.
Speaker 4 (18:01):
Ask you had a drumstroke?
Speaker 1 (18:03):
Die, I'm not gonna do it. I'm not gonna get monk.
Speaker 5 (18:07):
You didn't even mention wings.
Speaker 1 (18:08):
Well, I was getting there. I had to redo the
things I didn't see it.
Speaker 3 (18:12):
Thy wing, breast, drumstick, tender loin, drum.
Speaker 1 (18:19):
At neck.
Speaker 5 (18:24):
Neck is labeled, by the way. Yes, he didn't just
throw that in there. It is labeled. But you see
the tenderloin is it's kind of snuck hidden in there
along the back.
Speaker 1 (18:34):
Thank you, thank you.
Speaker 5 (18:35):
You said you don't want it to be used.
Speaker 1 (18:38):
No, no, no, think of it as it's the veal
of chicken.
Speaker 5 (18:42):
You love a chicken thigh, by the way, I do.
Speaker 1 (18:44):
I love a chicken thigh. I love a chicken thing.
Speaker 4 (18:47):
They're fattier so they hold better flavor.
Speaker 1 (18:50):
Right, Okay, they're just more flavorful to me.
Speaker 5 (18:53):
They're like they're fans.
Speaker 1 (18:57):
Hi Ellie in the morning.
Speaker 5 (19:00):
Hi is this me?
Speaker 1 (19:00):
Yeah?
Speaker 7 (19:01):
Hi?
Speaker 1 (19:01):
Who's this?
Speaker 3 (19:03):
This is Olivia?
Speaker 1 (19:04):
Yes, Olivia, what can I do for you?
Speaker 4 (19:07):
It's fud Ruckers.
Speaker 7 (19:08):
I think that you're trying to think of with the
great chicken tenders and honeymustards.
Speaker 3 (19:11):
I don't think so, because the only thing I've ever
had at fud Ruckers is hamburgers.
Speaker 5 (19:16):
Or was it an oscar?
Speaker 7 (19:16):
Oh you got it.
Speaker 3 (19:17):
I ain't mean that the yeah, no, no, no, but
I know listen, I know what I order it places.
Speaker 1 (19:23):
No I'm not yelling at you.
Speaker 3 (19:24):
I'm just telling you it's gonna sound like it though. No,
I only get Hamburgers at fud Ruckers.
Speaker 7 (19:30):
All right, next time, you're going to try the chicken tenders?
Speaker 1 (19:32):
All right? I will? I will, I definitely will. Did
you say the line? Six?
Speaker 7 (19:37):
Hi?
Speaker 1 (19:37):
Elliott the morning? Hi?
Speaker 3 (19:40):
Is this me?
Speaker 1 (19:40):
Yeah? Hi? Who's this?
Speaker 7 (19:43):
Hi?
Speaker 2 (19:43):
This is Laurie?
Speaker 1 (19:44):
Yes, Laurie. What can I do for you?
Speaker 8 (19:47):
I live in Manchester, New Hampshire, and go to the
Puritan back Room all the time. The chicken tenders are fantastic.
Speaker 1 (19:53):
Are there hotels or for our trip? Can we stay
with you?
Speaker 8 (19:58):
You're welcome any time?
Speaker 5 (19:59):
Come on?
Speaker 3 (20:00):
Is that place? Is that place always? Is it a
tourist trap? Like?
Speaker 1 (20:04):
Do people come from all over New England to eat there?
Speaker 8 (20:08):
People come from all over, but locals are there all
the time. It is packed and they are also known
for their mudslides.
Speaker 1 (20:16):
Like the drink.
Speaker 8 (20:18):
Yes, do you get chicken tenders and mudslides.
Speaker 5 (20:23):
Here?
Speaker 4 (20:24):
Wow?
Speaker 3 (20:24):
Boy, that's a mix that sounds fantastic. Hey, is there
is there anything else to do in Manchester?
Speaker 10 (20:34):
Not really?
Speaker 5 (20:36):
How big isn't Manchester?
Speaker 7 (20:38):
Yeah?
Speaker 3 (20:38):
That's a great question, Like is Manchester big like compared
to like, what's what's the city the same size?
Speaker 8 (20:46):
I don't know why compare it to It's not that big.
Speaker 1 (20:48):
No, huh, very big town.
Speaker 9 (20:51):
Not a lot to do.
Speaker 8 (20:52):
I guess your chicken tenders and drink your mudslide.
Speaker 1 (20:54):
Do concerts ever come through there?
Speaker 8 (20:57):
Yeah, there's an arena here in there, concerts up here.
There's a great New Hampshire pavilion is just north of here.
Speaker 7 (21:03):
It's like a it's.
Speaker 4 (21:04):
Like a wolf trap kind of place.
Speaker 3 (21:06):
Right.
Speaker 8 (21:08):
Two, the fighters were here about a year ago, were
there first stack?
Speaker 3 (21:13):
Oh, you know what, you're absolutely right and you may
be again. All right, very good, very good, Thank you, ma'am.
Thank you. Hey, take a picture the next time you're
in the Puritan back room, please, I feel like you.
My mouth is watering, by the way I thought of it.
I thought of it, and now I know why I
don't get them anymore.
Speaker 1 (21:33):
The best chicken tenders? Yeah, do you remember?
Speaker 3 (21:37):
There was one on Woodmont Avenue, but I believe it's
closed in Bethesda. Houston's, Oh, Houston's had, Houston's had.
Speaker 4 (21:47):
There was one right down the pike too.
Speaker 3 (21:48):
The I never ate it that one. I was always
a fan of the one in Bethesda. Are there Houston's
around anymore? They were great?
Speaker 5 (21:57):
Are some in Florida, Georgia, And there's one in New.
Speaker 1 (22:00):
Jersey, Florida, Georgia and New Jersey. That's it.
Speaker 5 (22:04):
That's on the east coast.
Speaker 1 (22:06):
Where am I going? Line five? I'll go quick, Hi
Elliot the morning.
Speaker 8 (22:12):
Hey, Elliot, is it me?
Speaker 1 (22:13):
Yes?
Speaker 8 (22:15):
Okay, I was calling to tell you it had to
be Houston's because those are the best chicken tenders ever preach.
Speaker 1 (22:20):
Yes, absolutely, they are right. And remember there was something.
Speaker 8 (22:24):
Yes, their fries and their honey mustard, all of it
together is phenomenal.
Speaker 3 (22:30):
And there was something special about their honey mustard. I
don't know what it was, because again I'm not a
big honey mustard guy, but there was something about their
honey mustard that was so good.
Speaker 8 (22:42):
And so it's called Hillstone now in a couple of places.
There's one in Dallas. I think that's called Hillstone.
Speaker 1 (22:47):
We're all going to Dallas.
Speaker 3 (22:49):
The You know what, though, like the Houston. You know
what Houston's problem was is they they tried to they
tried to be like an upscale Chili's or something, and
they tried to get too fancy where it'd be like, oh,
we have art to choke appetizer. It'd be like, oh,
like spinach and artichoke tip, no art to chokes. And
(23:11):
you had to sit there and like peel your teeth
against them. Like they tried to get all fancy. They
tried to get real fancy on you.
Speaker 8 (23:21):
They did have a good chop salad where they would
chop it up for you. You didn't even have to
use your night ma'am.
Speaker 1 (23:25):
Do you know who you're talking to? You think I
spent a lot of time on that.
Speaker 3 (23:28):
I just spend in I just spent forty minutes talking
about chicken tenders. Please all right, very good, very good,
Thank you, ma'am, thank you. All right, write that down
for twenty twenty five. We're going to the Puritan back
room for the fifty fifty first birthday of the chicken Tender.
Speaker 1 (23:44):
They got direct flights to Manchester. How far is it
from Boston? That's as close as you're getting.
Speaker 5 (23:49):
We may have to Spirit.
Speaker 3 (23:52):
I bet Spirit flies in there. Stop over, I fly Spirit,
I go in a day, let's go for lunch. You
know what you're gonna need though, if we fly Spirit
on way back on that big ass large seat yes,
Happy fiftieth birthday to the chicken tender.
Speaker 2 (00:04):
Oh and it seems like the birthday you would highlight.
Speaker 3 (00:11):
Okay, all right, you want to be smart, tell me
where was the Where was the chicken tender born?
Speaker 4 (00:17):
I have no idea.
Speaker 1 (00:18):
Aren't you shocked that it's only fifty years old? Yeah? Yeah,
I mean how long have chickens been around?
Speaker 5 (00:25):
Is this argued over?
Speaker 1 (00:26):
No? Not at all, not at all.
Speaker 5 (00:29):
I mean it's researched, and there is a black and
white birth.
Speaker 2 (00:36):
And there's a good story behind the birth of the
chicken tender.
Speaker 3 (00:39):
Ummmm, all right, yeah, I mean I'll give it to you.
Where was the chicken tender born?
Speaker 4 (00:48):
Kentucky?
Speaker 1 (00:51):
Interesting choice, No, not even clothes.
Speaker 3 (00:54):
Manchester, New Hampshire is the home of the chicken tender,
and there was a poultry farmer there. The tender refers
to any thin strip of boneless chicken. However, to people
in Manchester it means something specific, the tender loin, a
(01:14):
muscle along the backbone that gets very little exercise, hence
the tenderness. Restaurants were cooking chicken sticks and chicken fingers
before nineteen seventy four. However, nobody had seriously challenged Manchester's
status as the first in the nation to embrace the
(01:36):
true tender.
Speaker 5 (01:39):
So this is where I feel like I use the
terms interchangeably. You mentioned chicken fingers, Yeah, but that's different.
Speaker 2 (01:48):
What part of the chicken is that I never knew that.
I thought it was just people just said it a
different way.
Speaker 1 (01:54):
Oh my god.
Speaker 3 (01:55):
The No, chicken fingers are kind of like that part
under the breast. This runs this, this runs across the back.
Speaker 4 (02:03):
It's it's no, it's not, it's no, it's not. It's
to me.
Speaker 2 (02:08):
Do you do you eat something like oh no, no, no,
I want the bonin ribbi tonight, or I want the
file at. I don't differentiate between a chicken finger and
a chicken tender in terms of the type of meat.
Speaker 3 (02:19):
Do you differentiate between a drumstick and a breast?
Speaker 4 (02:22):
Well, yeah, what's obvious?
Speaker 1 (02:24):
Why this is obvious? By the way, this is.
Speaker 2 (02:28):
The average person does not know that that's legitimately different meat,
and they will call it as such.
Speaker 1 (02:35):
Do you call a drumstick and a breast the same thing?
Speaker 2 (02:38):
Well no, because I'm just saying, like you've grown up
knowing that this is a breast.
Speaker 4 (02:43):
This is a drumstick. Right, they look they look different.
Speaker 1 (02:46):
This is a chicken tender.
Speaker 4 (02:47):
Okay, they don't look different.
Speaker 1 (02:49):
Oh, yes they do.
Speaker 2 (02:50):
I mean they might be bigger or smaller, depending on
where you're getting it from.
Speaker 4 (02:55):
But now it's just breaded.
Speaker 5 (03:00):
I say again, I can't imagine from day one they
knew the difference. Did you yell at them too?
Speaker 1 (03:06):
The no?
Speaker 3 (03:06):
But I mean they also weren't old enough to know.
Like I don't like when when when kids are itty
bitty do they know the difference between a ribi and
a New York strip? No, so they don't know the
difference between fingers and tenders. But I promise you right now,
if you set a plate a boat down in front
of my boys, they would know which ones which?
Speaker 5 (03:23):
Do restaurants know the difference?
Speaker 3 (03:25):
The it depends, dumb, Yeah, Actually I mean do they?
Speaker 1 (03:29):
Yes?
Speaker 3 (03:30):
Is one, by the way cheaper? The say again, is
one much cheaper? And fingers purchasing and fingerlies? But tenders
are very, very, very very popular. And by the way,
I'll tell you this was it chilies they used to
have Where did I I love? There was one place
I love their chicken tenders like crave worthy? Is it
(03:54):
chilies serve with honey mustard in a great fry?
Speaker 5 (03:58):
Is that your go to condiment?
Speaker 3 (03:59):
The No, usually not, but these were so good, so good,
and they went so great the way that they were fried.
Maybe it is Chili's got my mouth is like like
I'm building an arc in there. The I think it
was chilis that is it? Chili se has great chicken tenders.
(04:20):
I ton't not chicken fingers chicken tenders? Or is it benigansack?
Every menu?
Speaker 1 (04:27):
Is it Benegans?
Speaker 5 (04:29):
Would you like me to pull up the chiliest menu?
Speaker 4 (04:31):
You've been in a Chili's more recently than a Benigans?
Speaker 3 (04:34):
Yeah, but I haven't had chicken tenders in a long time.
Because now I get really into this. I only like
chicken on the bone.
Speaker 1 (04:41):
Now.
Speaker 4 (04:41):
Kristen wants to know where do strips fall in?
Speaker 1 (04:45):
Strips or fingers?
Speaker 2 (04:46):
By the way, Oh, that's interchangeable, strips and fingers.
Speaker 1 (04:50):
Yes, all right, strips and fingers are interchangeable.
Speaker 5 (04:52):
Okay, So Chili says chicken crispers.
Speaker 4 (04:55):
Oh god, what's that?
Speaker 3 (04:59):
I bet that's Oh they do say, they say it's adult,
an adult version of chicken tenders.
Speaker 1 (05:05):
Yeah, yeah, that's not.
Speaker 3 (05:07):
No, no, no, no, no, no, tenders are tenders?
Speaker 1 (05:11):
Are adult?
Speaker 5 (05:12):
Are these the ones you're thinking?
Speaker 3 (05:13):
No? I think they may be calling them tenders, although
they may be legit tenders now because a lot of
places were getting called out and they had to switch over.
But tenders were also the throwaway because nobody knew what
to do with that part of the bird.
Speaker 5 (05:29):
But what happened in nineteen seventy four in New Hampshire.
Speaker 3 (05:32):
They started they started making them like they were frying
them up.
Speaker 1 (05:36):
Do I have the name of the place.
Speaker 3 (05:39):
The floppy strips of white meat and a deep fried
crust do seem to have first appeared around that time.
If you were born more than fifty years ago, you
could probably remember a world without chicken tenders. If you
grew up later, you can't. Today, the chicken tender is
not just familiar, it's triumphant. It is a fixture along
(06:06):
the way chicken tenders have become a symbol. Although it's
meaning is hard to pin down. It could be an
icon of simple, straightforward, unpretentious American taste. It can also
be an expression of dull, unadventurous food engineered for the
lowest common denominator. You can't go very far in Manchester
(06:29):
before bumping into a chicken tender, I got a visit.
They're sold at drive in seafood shacks, coated in the
same golden shell as the whole belly clam.
Speaker 5 (06:43):
Now, Diane, don't tune out one of my favors. You
like chicken.
Speaker 3 (06:46):
Even a corner pizzeria and a residential stretch of northern
Manchester is renown for a sweet and spicy Asian tender
that has a distant relation to General So's chicken. Arthur
and Louis Cannotus opened a candy store downtown called The Puritan.
The shop grew and moved and grew some more. In
(07:09):
nineteen seventy four, Arthur Pappus's children added a large sit
down restaurant behind the shop called the Puritan back Room.
That is where the chicken tender was born. Damn, and
I could tell you what made it blow up. A
couple of years later, a company by the name of
(07:32):
Burger King tried to introduce chicken tenders sold mostly in
the Northeast, and they sold out like that. Now they
were involved in a lawsuit because they went after him,
and We're like no, no, no, no, no, we owned chicken tenders.
(07:52):
It was later that chicken tenders became public domain.
Speaker 5 (07:56):
Oh the pur and backroom suit him.
Speaker 1 (07:57):
Oh yeah, they were like that's ours.
Speaker 5 (08:00):
Hmm.
Speaker 3 (08:00):
But now they are very very famous. Obviously now it's
public domain.
Speaker 5 (08:06):
So if you go to the tourist website for say
Manchester and New Hampa.
Speaker 1 (08:10):
I've never been, I bet it stays Home of the
Chicken Tender.
Speaker 5 (08:14):
Yeah, is there like a tender trail? I know that
there was wings in Buffalo.
Speaker 3 (08:19):
I don't know the answer to that. I know there
was a like an official proclamation was made.
Speaker 5 (08:23):
Okay, okay, they do that every year in Pennsylvania for
Groundhog Day.
Speaker 3 (08:28):
Do they do it for the birthplace in the home
of the Tender in Pennsylvania?
Speaker 5 (08:34):
No, you're right, you do have to go.
Speaker 3 (08:40):
Oh I'm I'm looking for shows like like remember, like
in Buffalo, what do we do? But oh we did
caps Sabers. We got to find a reason to go
to New Hampshire. Write that down for next year. Look
how happy those people look. And now that's the pizza place. Yes,
and now you could sauce it with anything.
Speaker 1 (08:57):
Where did I eat them?
Speaker 3 (08:59):
That had was just the perfect batter, the perfect tender
and the perfect sweet or honey mustard, And again I
am not a honey mustard guy. No, but man, these
were so good I'd get my fingers wet dunking them
in there?
Speaker 1 (09:16):
Where am I going?
Speaker 6 (09:16):
Well?
Speaker 5 (09:17):
You ever get them frozen from the grocery store for
your home?
Speaker 1 (09:21):
I'm not even going to acknowledge that question.
Speaker 4 (09:23):
Hi Jelly, ever bought the big bag?
Speaker 6 (09:25):
No?
Speaker 3 (09:25):
Your chicken tenders? I eat out chicken tenders. I eat
out or fast fooded. Hi, Jellie at the morning, there
are you? We would do like pizza, bagels frozen and
all that other stuff, and like fish but not. We
wouldn't do corn dogs frozen. We're fantastic, but not chicken tenders. No,
thank you are pretty good, Hi Jelli at the morning.
(09:46):
Are they real tenders?
Speaker 5 (09:47):
I don't know. I don't know anything.
Speaker 1 (09:49):
Thank you.
Speaker 5 (09:49):
Between twins sharing underwear and this, my mind's been blown twice.
Speaker 1 (09:55):
I'm sorry. Yes, who is this?
Speaker 6 (09:58):
Eric?
Speaker 7 (09:58):
How are you?
Speaker 1 (09:59):
I'm sorry? Oh Derek? Yes, what can I do for you?
Speaker 7 (10:04):
I just had two things.
Speaker 6 (10:05):
One, whenever I hear chicken fingers, I always think of
like more like a ground like reprocessed kind of meat
like as opposed to any kind of cut meat.
Speaker 1 (10:14):
But uh, chicken tenders.
Speaker 6 (10:16):
I've worked in like a lot of kitchens where they've
cut chicken tenders and shows, and I can tell you,
like ninety nine percent of the time they're just cut.
Speaker 3 (10:22):
From a breast.
Speaker 1 (10:23):
See, but it's not. And you know the difference. You
know the difference.
Speaker 6 (10:26):
I know, I know, I know it's different, But I'm
just telling you, like in a restaurant a lot of times,
like it's just cut from a breast, right.
Speaker 3 (10:33):
And and by the way, don't think that gets by me.
And I'll tell you this. The more like the more
it's like crispy fried, the more it is a finger,
not because it's fried so much, but they try to
cover it by saying they're tenders, and they're not. Those
are chicken fingers that they fry the f out of.
So you don't know the difference.
Speaker 1 (10:54):
I hear you, man, thank you?
Speaker 5 (10:56):
So have you called out a restaurant for this?
Speaker 1 (10:59):
I mean, what am I gonna do? So they're gonna
send it back? Excuse me? I ordered tenders?
Speaker 5 (11:06):
Or have you just told your table just so you
know we're being lied to during this meal?
Speaker 1 (11:10):
Well, I don't think I'll phrase it like that.
Speaker 3 (11:12):
But like, if we order tenders and we're sharing them
and I know they're not tenders, I'll ask somebody to
pass the chicken fingers.
Speaker 1 (11:19):
Yeah, because I know the difference. Line one.
Speaker 5 (11:21):
You're that guy, hi Ellien.
Speaker 1 (11:23):
Oh, I'm sorry, Diane.
Speaker 3 (11:24):
If you're sitting at a table and there's salmon on
the table and their steak, do you go hand me
the steak and when they hand you the steak, you go, oh, well.
Speaker 1 (11:32):
That's the salmon. No, I get what you asked for.
Speaker 3 (11:35):
I'm sorry, Hi, Elliot, Happy birthday, chicken tender, Hi Elliot
the Mornings.
Speaker 1 (11:41):
Yes, Hi, who's this? It's Frank.
Speaker 7 (11:44):
But hey, listen, I'm in the food service industry, so
I'm gonna first of all have to explain to Diana's
no such thing as a chicken strip on a chicken.
Speaker 1 (11:51):
Thank you.
Speaker 5 (11:53):
Yeah.
Speaker 7 (11:53):
So anyways, the guy have just called in earlier. So
they do sanagle a lot of things on chicken, and
you got to remember, for each chicken, you just get
certain specific amount of things that are on there. There's
only one chicken tender loin, and then that chicken tender
loin splits the breadth in a two. So what the
guy was saying is very true. They do a lot
of things with chicken breads nowadays, because you got to
think what made the whole industry and chicken go crazy.
(12:15):
We're chicken wings. Yes, So now if Tyler googles this,
it's amazing how many chickens we slaughter each week just
to keep up with what we eat in the United States.
Speaker 1 (12:25):
It's like, right, yeah, no, no, no, we go through
a lot of.
Speaker 7 (12:29):
Chickens, a lot of chickens anyway, as well, I was
going to say, is so what the guy that said earlier,
They do finagle a lot of things off of chicken breast.
That is what your bonus wings are. That is what
a chicken breast tender loin is. They'll call it a
chicken breast tender and that's what you usually are eating
that most of the places. And Elliott, You're absolutely right.
You can taste the difference because if it's a tender loin,
(12:50):
it's a lot more tender. If it's the chicken breas,
it can be a lot more tough, and they call it.
They will fry the hell out of it because they
want to get past that untenderness part of it.
Speaker 3 (13:00):
Exactly exactly. That's why I won't need boneless wings because
it's just breast. Yeah, it drives me crazy.
Speaker 7 (13:06):
It's exactly right. Nobody knows that they think they're taking
bones out of chicken wings. No, sir, they don't do that.
Speaker 1 (13:12):
Thank you, due, thank you, preaching to the choir. Thank you,
my friend, Thank you, sir. Love you. Hi, elliot in
the morning.
Speaker 8 (13:24):
Hey is this?
Speaker 1 (13:24):
Yeah?
Speaker 2 (13:25):
Hi?
Speaker 1 (13:25):
Who's this?
Speaker 9 (13:27):
Hey is Corey from Richmond?
Speaker 1 (13:28):
Hey? What's going on? Dude?
Speaker 9 (13:31):
So my girlfriend grew up in New Hampshire and the
closest down was Manchester. They go to that backroom place
all the time to get the chicken tenders. They said
that they.
Speaker 7 (13:42):
Bring them to their house for Thanksgiving. They're that good.
Speaker 1 (13:45):
Ooh, I've never done that.
Speaker 3 (13:50):
I've never done you know what by way of Manchester,
I'm doing Thanksgiving this year, No kidding, and I think
you should.
Speaker 8 (13:57):
Yeah.
Speaker 9 (13:57):
I mean they swear up and down my ol.
Speaker 1 (14:00):
Now, let me ask you this. Have you have you
had them? Have you had the tenders?
Speaker 9 (14:06):
No? We didn't get out to Manchester. We went to
another place called Tuckaway Tavern. And I think they just
do chicken right in New Hampshire.
Speaker 3 (14:13):
Interesting, you know, I had no idea. But now I
want to.
Speaker 1 (14:17):
I gotta find thank you, sir.
Speaker 3 (14:19):
I gotta find out if it's Chili's who had the
tenders that I like or no, no, but his Chili's
gotten to the point now where they're trying to finaggle
the chicken breast.
Speaker 5 (14:30):
I'm also looking at the menu for the Puritan background. Yes,
and you can get a coconut tender, which seems like
a popular option based on the little icon next to
the listing here. But what is this special sauce? Did
they talk about that for this birthday celebration?
Speaker 1 (14:49):
What is the Oh, it's just called special sauce?
Speaker 5 (14:57):
And is that are all of them.
Speaker 3 (14:59):
All tenders do? All tenders do is align the vertebrae.
It's not used for walking or flapping the wings. It's
a very tender piece of meat. Ummm, preparing Greek owned. Oh,
here we go. Before it's fried, the meat soaks in
(15:20):
a pineapple juice marinade.
Speaker 1 (15:23):
Yeah.
Speaker 3 (15:26):
It's also served with what the Puritan calls duck sauce,
a thinnish yellowish sweetish, not sweetish like Henrik Lunkleing wheatish
sweetish liquid. Arthur Pappus said that his father was inspired
in part by the glowing orange condiment that Chinese restaurants
give out with egg rolls, but he wanted his to
(15:48):
be a little different.
Speaker 1 (15:49):
So maybe that's it.
Speaker 5 (15:50):
That's intriguing too.
Speaker 1 (15:51):
Yeah, we gotta go.
Speaker 5 (15:53):
People thought we were losers because we went to Disney
for a day.
Speaker 1 (15:59):
Eat it. They're losers.
Speaker 5 (16:00):
But now we're going to New Hampshire for chicken tender.
Speaker 1 (16:03):
Birthplace with the chicken tender Ye happy Birthday.
Speaker 5 (16:06):
The young gold belly, the.
Speaker 3 (16:10):
No no no, you eat fresh.
Speaker 1 (16:15):
Hi yelli at the morning. Hey, who's this?
Speaker 10 (16:22):
Hey it's falsor how you doing good?
Speaker 1 (16:24):
How are you?
Speaker 10 (16:26):
I'm doing all right, thank you. I'm a big bird
hunter east Turkey dove. And you know when I clean
them and cut out the press met the dependent or
one under each breath.
Speaker 1 (16:39):
There is there's that little fold there. There's that little
fold that's a finger.
Speaker 3 (16:43):
By the way, that's a finger that is not the vertebrae.
Speaker 10 (16:49):
That's the tender, that one little piece under each breast meat.
Speaker 7 (16:51):
Isn't it?
Speaker 3 (16:52):
No, this runs along the I told you where it is, sir.
I don't clean birds for a living.
Speaker 1 (16:58):
Hold on. I gotta find it again, popeyes, chickil a.
That's all in there.
Speaker 3 (17:06):
The tender loin is a muscle along the backbone that
gets very little exercise.
Speaker 10 (17:13):
Well, that's usually when I cut that out. That's usually
like the sampler. You know I'm cooking. That'll be the
pizza sample.
Speaker 3 (17:19):
Oh yeah, now we're talking. That's how you know if
it's a good bird.
Speaker 1 (17:22):
I get that. What are you showing me there?
Speaker 5 (17:24):
This diagram should set you straight.
Speaker 3 (17:27):
Oh is this like on the on the place mat
where they showed me where the different cuts of steak
come from.
Speaker 5 (17:31):
I just want you to My kids.
Speaker 1 (17:33):
Had to memorize that before they memorize the globe.
Speaker 5 (17:35):
I want you to rank the parts of a whole chicken.
Speaker 1 (17:38):
The Oh, okay, I'm happy to do that. Well, the
tender lore I like the well.
Speaker 3 (17:45):
The thigh, I like the thigh, thigh, breast, drum strick,
tender loin.
Speaker 5 (17:53):
What no, I think he's been drum stricken?
Speaker 7 (17:58):
Die?
Speaker 1 (17:59):
Breast? You don't want the answer, don't.
Speaker 4 (18:01):
Ask you had a drumstroke?
Speaker 1 (18:03):
Die, I'm not gonna do it. I'm not gonna get monk.
Speaker 5 (18:07):
You didn't even mention wings.
Speaker 1 (18:08):
Well, I was getting there. I had to redo the
things I didn't see it.
Speaker 3 (18:12):
Thy wing, breast, drumstick, tender loin, drum.
Speaker 1 (18:19):
At neck.
Speaker 5 (18:24):
Neck is labeled, by the way. Yes, he didn't just
throw that in there. It is labeled. But you see
the tenderloin is it's kind of snuck hidden in there
along the back.
Speaker 1 (18:34):
Thank you, thank you.
Speaker 5 (18:35):
You said you don't want it to be used.
Speaker 1 (18:38):
No, no, no, think of it as it's the veal
of chicken.
Speaker 5 (18:42):
You love a chicken thigh, by the way, I do.
Speaker 1 (18:44):
I love a chicken thigh. I love a chicken thing.
Speaker 4 (18:47):
They're fattier so they hold better flavor.
Speaker 1 (18:50):
Right, Okay, they're just more flavorful to me.
Speaker 5 (18:53):
They're like they're fans.
Speaker 1 (18:57):
Hi Ellie in the morning.
Speaker 5 (19:00):
Hi is this me?
Speaker 1 (19:00):
Yeah?
Speaker 7 (19:01):
Hi?
Speaker 1 (19:01):
Who's this?
Speaker 3 (19:03):
This is Olivia?
Speaker 1 (19:04):
Yes, Olivia, what can I do for you?
Speaker 4 (19:07):
It's fud Ruckers.
Speaker 7 (19:08):
I think that you're trying to think of with the
great chicken tenders and honeymustards.
Speaker 3 (19:11):
I don't think so, because the only thing I've ever
had at fud Ruckers is hamburgers.
Speaker 5 (19:16):
Or was it an oscar?
Speaker 7 (19:16):
Oh you got it.
Speaker 3 (19:17):
I ain't mean that the yeah, no, no, no, but
I know listen, I know what I order it places.
Speaker 1 (19:23):
No I'm not yelling at you.
Speaker 3 (19:24):
I'm just telling you it's gonna sound like it though. No,
I only get Hamburgers at fud Ruckers.
Speaker 7 (19:30):
All right, next time, you're going to try the chicken tenders?
Speaker 1 (19:32):
All right? I will? I will, I definitely will. Did
you say the line? Six?
Speaker 7 (19:37):
Hi?
Speaker 1 (19:37):
Elliott the morning? Hi?
Speaker 3 (19:40):
Is this me?
Speaker 1 (19:40):
Yeah? Hi? Who's this?
Speaker 7 (19:43):
Hi?
Speaker 2 (19:43):
This is Laurie?
Speaker 1 (19:44):
Yes, Laurie. What can I do for you?
Speaker 8 (19:47):
I live in Manchester, New Hampshire, and go to the
Puritan back Room all the time. The chicken tenders are fantastic.
Speaker 1 (19:53):
Are there hotels or for our trip? Can we stay
with you?
Speaker 8 (19:58):
You're welcome any time?
Speaker 5 (19:59):
Come on?
Speaker 3 (20:00):
Is that place? Is that place always? Is it a
tourist trap? Like?
Speaker 1 (20:04):
Do people come from all over New England to eat there?
Speaker 8 (20:08):
People come from all over, but locals are there all
the time. It is packed and they are also known
for their mudslides.
Speaker 1 (20:16):
Like the drink.
Speaker 8 (20:18):
Yes, do you get chicken tenders and mudslides.
Speaker 5 (20:23):
Here?
Speaker 4 (20:24):
Wow?
Speaker 3 (20:24):
Boy, that's a mix that sounds fantastic. Hey, is there
is there anything else to do in Manchester?
Speaker 10 (20:34):
Not really?
Speaker 5 (20:36):
How big isn't Manchester?
Speaker 7 (20:38):
Yeah?
Speaker 3 (20:38):
That's a great question, Like is Manchester big like compared
to like, what's what's the city the same size?
Speaker 8 (20:46):
I don't know why compare it to It's not that big.
Speaker 1 (20:48):
No, huh, very big town.
Speaker 9 (20:51):
Not a lot to do.
Speaker 8 (20:52):
I guess your chicken tenders and drink your mudslide.
Speaker 1 (20:54):
Do concerts ever come through there?
Speaker 8 (20:57):
Yeah, there's an arena here in there, concerts up here.
There's a great New Hampshire pavilion is just north of here.
Speaker 7 (21:03):
It's like a it's.
Speaker 4 (21:04):
Like a wolf trap kind of place.
Speaker 3 (21:06):
Right.
Speaker 8 (21:08):
Two, the fighters were here about a year ago, were
there first stack?
Speaker 3 (21:13):
Oh, you know what, you're absolutely right and you may
be again. All right, very good, very good, Thank you, ma'am.
Thank you. Hey, take a picture the next time you're
in the Puritan back room, please, I feel like you.
My mouth is watering, by the way I thought of it.
I thought of it, and now I know why I
don't get them anymore.
Speaker 1 (21:33):
The best chicken tenders? Yeah, do you remember?
Speaker 3 (21:37):
There was one on Woodmont Avenue, but I believe it's
closed in Bethesda. Houston's, Oh, Houston's had, Houston's had.
Speaker 4 (21:47):
There was one right down the pike too.
Speaker 3 (21:48):
The I never ate it that one. I was always
a fan of the one in Bethesda. Are there Houston's
around anymore? They were great?
Speaker 5 (21:57):
Are some in Florida, Georgia, And there's one in New.
Speaker 1 (22:00):
Jersey, Florida, Georgia and New Jersey. That's it.
Speaker 5 (22:04):
That's on the east coast.
Speaker 1 (22:06):
Where am I going? Line five? I'll go quick, Hi
Elliot the morning.
Speaker 8 (22:12):
Hey, Elliot, is it me?
Speaker 1 (22:13):
Yes?
Speaker 8 (22:15):
Okay, I was calling to tell you it had to
be Houston's because those are the best chicken tenders ever preach.
Speaker 1 (22:20):
Yes, absolutely, they are right. And remember there was something.
Speaker 8 (22:24):
Yes, their fries and their honey mustard, all of it
together is phenomenal.
Speaker 3 (22:30):
And there was something special about their honey mustard. I
don't know what it was, because again I'm not a
big honey mustard guy, but there was something about their
honey mustard that was so good.
Speaker 8 (22:42):
And so it's called Hillstone now in a couple of places.
There's one in Dallas. I think that's called Hillstone.
Speaker 1 (22:47):
We're all going to Dallas.
Speaker 3 (22:49):
The You know what, though, like the Houston. You know
what Houston's problem was is they they tried to they
tried to be like an upscale Chili's or something, and
they tried to get too fancy where it'd be like, oh,
we have art to choke appetizer. It'd be like, oh,
like spinach and artichoke tip, no art to chokes. And
(23:11):
you had to sit there and like peel your teeth
against them. Like they tried to get all fancy. They
tried to get real fancy on you.
Speaker 8 (23:21):
They did have a good chop salad where they would
chop it up for you. You didn't even have to
use your night ma'am.
Speaker 1 (23:25):
Do you know who you're talking to? You think I
spent a lot of time on that.
Speaker 3 (23:28):
I just spend in I just spent forty minutes talking
about chicken tenders. Please all right, very good, very good,
Thank you, ma'am, thank you. All right, write that down
for twenty twenty five. We're going to the Puritan back
room for the fifty fifty first birthday of the chicken Tender.
Speaker 1 (23:44):
They got direct flights to Manchester. How far is it
from Boston? That's as close as you're getting.
Speaker 5 (23:49):
We may have to Spirit.
Speaker 3 (23:52):
I bet Spirit flies in there. Stop over, I fly Spirit,
I go in a day, let's go for lunch. You
know what you're gonna need though, if we fly Spirit
on way back on that big ass large seat yes,
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