Talk:Broasting

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Not available to the General Public?

I always felt that this phrasing used here was a little off. I mean, its not as if the people who market the "Broaster" brand are somehow weeding out "professionals" from "the General Public"...are they? Basically, I'm wondering how the term is being defined, here. While I know its common in advertising to create a mystique through a perception of exclusivity ("not just ANYONE gets to craft your BROASTED CHICKEN..."), wouldn't it make more sense to discuss how the "Broaster" people have dealt with the possible genericization of their trademark, and how its a popular food in the Midwest? Either way, I want to stress that when I'm in Indiana, I love me some broasted chicken. And I've long wondered what the deal was with the term -- whether its been genericzed to mean "pressure frying" (which is what I think of when I think "broasted chicken"), or if its simply regional, or what? —Preceding unsigned comment added by 24.91.75.149 (talk) 08:12, 23 May 2010 (UTC)[reply]

Popular term in Bangladesh

A coworker of mine says he has only seen this term in Bangladesh. We are in Texas and he has also studied in Boston. I have never heard of it until a restaurant just opened by a person from Bangladesh. 192.88.165.35 (talk) 21:31, 10 January 2008 (UTC)[reply]

Broasted is also used in parts of the USA, but not as commonly as it was years ago. Can't say whether the process in Bangladesh uses the same machinery as the patented, trademarked equipment in use here. Squamate (talk) 05:43, 12 January 2008 (UTC)[reply]

Common in Chicago, IL, featuring the trademark signage. K8 fan (talk) 22:13, 19 March 2008 (UTC)[reply]

Common in many parts of colombia —Preceding unsigned comment added by 216.220.33.228 (talk) 16:10, 31 March 2011 (UTC)[reply]

External links modified

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Merger proposal

I propose merging Broasting into Broaster Company. The term appears to be used as a licensed trademark from the company for pressure frying using their branded ingredients and equipment. I don't think this process merits its own article, at least until there's an explanation of how this differs from pressure frying.-Ich (talk) 11:24, 24 September 2017 (UTC)[reply]