By which I mean the sort of thing you get at local fairs...All civilized people know about corn dogs on a stick, right? I mean, how else would you eat one of those things without making a mess?
And shish-or-anything-else-kabob makes sense because you cooked it on a stick to start with. Something like chicken satay or chicken teriyaki on a stick is just carrying the idea a step further. When I was at Michigan State, they served something in the cafeteria called city chicken, skewered chunks of pork and veal dipped in bread crumbs and fried like chicken legs. Not my favorite meal, but it made a certain aesthetic sense. It didn't really taste like chicken -- maybe that was why it was city chicken, for city people who didn't know better -- but it did look a bit like a chicken leg.
And I think even cheesecake on a stick is an acceptable idea. It is just a citified up version of a popsicle when all is said and done. Dreamsicle was partway there way back when.
But here in the Midwest, pork chop on a stick seems to me to be carrying a good thing too far. And that's all it is.
A pork chop.
On a stick.
And this is a good thing because...?
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