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nyt-deen-whuh.jpgThe New York Times dining section today compares the nutritional value of food from Paula Deen's restaurant Lady & Sons ( Savannah, GA) against food from Frankies 570 (NYC). What food did they compare? From Paula Deen: "a reasonably sized dinner portion of Southern fried chicken" from the buffet. From Frankies: "sausage and peppers over polenta" from the regular menu. While the Times readily admits that this stunt is a "decidedly unscientific and arbitrary comparison," it's also bizarre, lazy, and kind of a waste of money? Wouldn't comparing Deen's food to the Olive Garden's be more fair or purposeful? [NYT]

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