/ck/ - Food & Cooking

>>7923127
Why yes. Yes it is indeed.

>>5678092
Cuz it was brought there by Neapolitan immigrants. All Hispanic-American countries with a lot of Neapolitan immigrants have really fucking good rotisserie chicken. Uruguay, Ecuador, Argentina, Brazil etc etc etc all glorious. Pic related: it's Neapolitan rotisserie chicken.
Notice the pan of potatoes at the bottom. The taters are getting basted with delicious, chickeny juices as they roast.

Now that I'm thinking about it, Naples might've gotten it from the Spaniards... but then, rotisserie chicken in Colombia and Chile isn't very good... so idklol.

Italian fast food is pretty good. I honestly can't think of a single bad thing.

>>4611207
Not that poster, but where I'm from, roasted chicken shops are commonplace. They're an everyday streetfood, similar to chippies in the UK and Danmark.

>>4444704
Most people where I'm from eat out in the summer because few want to cook, it's so hot. Lots of pizza and rotisserie chicken with pan-cooked spinach and oven-roasted potatoes.
If anyone is preparing a meal, rice salad with pickles, tinned tuna and tinned anchovies was a common summertime dish growing up, served with peach tea or Neapolitan peach wine (which is really just grape wine in which peaches have soaked for two days). No heat required!

Excepting the pickles (which look like they might be sweet pickles), I would tear that up.
ItaliAnon here, by the way.
My countrymen, however... they tend to not like that sort of thing, sadly, but I love American food.
This might be our equivalent, but it's not smoked. There are potatoes in a pan/tray directly on the heating element (coals, gas or electric) that get basted with chicken render as they turn and cook. Whereas you guys would serve pickles, we would serve wilted spinach with grated cheese. Our bread is crustier. The basic premise, though (an all-day slow-cooked meat and potatoes meal) is about the same.

>>3803052
Beeteedubz, here's a pic. It's preferred if the ovens are woodfired, but nowadays, gasfired ovens are becoming more common. Gasfired ovens aren't good for making pizze (needs to be 425°C/800°F for proper neapolitan-style pizza, otherwise, the dough comes out too thick and chewy like a New York-style one) but are generally fine for roasting chickens.