The straw is coming out of the left side
of the cup.

I am definitely a sucker for all things shiny and new so when I heard about BBQ Chicken’s new Col-Pop invention, I had to have one. The Col-Pop, for those who are unaware, is a cup that holds popcorn chicken in the top and icy cold cola in the bottom (It’s kinda hard to see in the picture but the straw is coming out of the left side of the cup). It’s supposed to take snack portability to a whole new level.

Since I no longer work in Chelsea, I hardly ever find myself in that area for extended periods of time, but a weekend trip to Tekserve put me within a few blocks of the almighty Pop.

I’d never been to BBQ Chicken before but internet research revealed that it does not stand for barbeque as one might assume, but best quality chicken. So, you can imagine my surprise when my nuggets fell short in the quality department. They weren’t horrible, just regular old frozen chicken. I didn’t even finish them and I got a small.

The whole portability thing has potential though. I took the cup for a spin across 23rd street, alternating sips through the straw with bites of chicken. The cup was effective in keeping the chicken hot and the soda cold. With better food this thing could totally work. How about OJ on the bottom with fruit on top for breakfast? Milk on the bottom with fresh
brownie bites? French fries, candy, popcorn… the possibilities are endless.

ChipotleOriginally uploaded by danicadow

Yesterday, while I was waiting to hit up the VH1 Storytellers taping with Mary J. Blige (it was excellent, by the way) I popped into Chipotle for some dinner. As I was sitting there on 34th St, across from Hammerstein Ballroom (where the taping took place) I starting thinking about restaurants and preferences.

There are those few incredible restaurants where one feels safe ordering anything on the menu but for the most part we always have “The Standard” at any establishment that we frequent. It could be as simple as the Subway sandwich that you always grab at lunch or it could be the, “There’s no way you can go to Nobu without ordering the Black Cod with Miso,” kinda deal. I think part of wanting to go back to a restaurant is because you experienced some excellent culinary feat and you retain that pleasure and want to repeat it. If you get something else, you’re taking a chance that it may not live up to “The Standard.”

When I think of Japonais, I want the freaking Crispy Shrimp and Salmon roll. At Bao 111 give me Lollipop Chicken and Mignonette with the Saigon Dragon to drink. I wouldn’t go to Primehouse without getting the Ceasar salad (prepared tableside) and when I go to Sugar Sweet Sunshine I want the Bob. I guess I am just a creature of habit.
Though I sometimes switch it up and get the chicken or a salad I pretty much stick with “The Standard” at Chipotle. Here’s what I ALWAYS get: Carnitas burrito with pinto beans, rice, pico de gallo, corn salsa and the spicy one (yes I’m greedy) and lettuce. No cheese, no sour cream, no guac (the price totally outweighs the benefit!).

What do you get at Chipotle?