Ruth Haffly wrote to Dave Drum <=-
She was in the base of operations of the University of Illinois. It's
odd, though. U of I's medical school is affiliated/located with their Chicago campus/school. And S.I.U. whose main campus is in Carbondale a long way from their medical campus in Springfield.
And I've never had need of any of them. Passed thru the state a number
of times but only stopped for longer than a few minutes was when we stopped on our way to AZ in 1993 to visit my sister. Came thru south of Chicago a few years ago with the camper--roads were horrible!
In the Chicago area that's sorta, kinda understandable. Huge metro
area full of people w/car or trucks, corssroads of a bunch of major
interstate highways ... and lots of low RRunderpasses. When I drove
semi trucks I tries as best I could to stay away from Chiciago. And
totally refused to return to NYC after one load there.
The roads in my part of the state are *much* better. And the Cracker
Barrel where we first met is still there and serving Mama's Pancake
Breakfast - even is the fruit selection is down to peaches or apples.
I miss the berries. Bv(=
8<----- CLIP ----->8
Other than the "Tuesday Special" which is dark meat there is no price difference between the fron to the bird and back of the bird
pieces...3
I've noticed some franchises do have a price differential between white and dark. Probably a regional directive or something of that sort.
As their e-mail "specials" say at the bottom - "prices may vary". I've been taking advantage of the Eaqster/4-20 special of a #1 in the US
rated chicken sandwich for U$4.20. Monday the price goes back to U$5.
Too bad they can't be (at least the chicken part) frozen to enjoy
later. Or is it something easily copu-able?
I'll post the recipe and you decide.
They (Popeyes) have come up with another new "special" flavour for
their chicken sandwiches .... according to their e-mail solicitation
"Make it tangy too with our NEW Pickle Glaze." I'll give it a shot
Sweet pickle or dill? Neither one sounds appealing to me, tho I do like the B&B pickles Chick-Fil-A puts on their sandwiches. Sometimes when I
I tried it yesterday at the currently discounted price. Along with a
side of fried pickles (think fried tomatoes). I'll order the fried
pickles in the future - but not the pickle glazed chicken sandwich.
The dill pickle slices and the zippy mayo are all I need/want/desire
on my chicken sandwich .... unless there is a slice of tomato laying about.
On the side sounds much better than glazing the chicken with pickle
juice.
Did a side-by-side comparo yesterday for lunch. Bought one each of the
"regular spicy" and the pickle glazed and cut them in half when I got
home. Dennis had one each of the halves and I had the other. Hard to
tell the difference between the two ... so I thing I'll keep the spicy
chicken in my mix and ditch the pickle glazed. If I want pickle flavour
I'll ask for extra pickle slices. Bv)=
tomorrow. Doing two doctor appointments today - regular croaker in the morning then the pulmonologist this afternoon for a pro-op check
before they remove something from my right lung.
I saw my primary care doctor today, had some blood work done last week that she looked at. Saw some improvement in some numbers, always a good thing.
And I learned that this next deal is not removal but a biopsy. Dr.
Taylor described the procedure and the possible outcomes. And what the oprions are if the biopsy comes back with the Big C. I present myself
to Special Procedures at 05:15 next Wednesday for what shoud be an out-patient deal.
OK, please keep us posted. Hopefully nothing serious but they just want
to make sure........
I go Tuesday afternoon for a "hips to throat" body scan - so they'll have
the latest data to work from. Then present myself at 0515 Wednesday morning
for what is *supposed* to be an out-patient procedure.
Toughest part of the whole mthing is having to hold my arms above my head
while the slide me back and for through the machine and they tell to breathe
or hold my breath. Holding my arms in that position for more that 30 seconds always gives me cramps.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Copycat Popeyes Chicken Sandwich
Categories: Poultry, Breads, Herbs, Chilies, Dairy
Yield: 4 Servings
2 Boned, skinned chicken
- breasts
1 1/2 c A-P flour
1/4 c Baking powder
2 1/2 ts Salt
1 3/4 ts MSG (Acent)
1/2 ts Ground white pepper
1/4 ts Ground black pepper
1/4 ts Cayenne pepper; or more
1/4 ts Garlic powder
=+OR+=
1/2 ts Garlic granules
1 lg Egg; beaten
1 1/2 c Buttermilk
Oil for frying
4 Brioche buns
4 tb Salted butter; softened
1/4 c Mayonnaise
12 sl (to 16) dill pickle
MMMMM----------------------SPICY MAYONNAISE---------------------------
1/2 ts Hot sauce
1/2 ts Paprika
1/4 ts Garlic powder
1/8 ts Ground cayenne
In a large bowl, combine 1 cup buttermilk, 2 teaspoons
salt, and 1 teaspoon MSG and whisk until they're well
mixed.
Trim off the thin, tapered end of the chicken and
butterfly each breast, slicing it in half crosswise to
create four fillets that are roughly 1/2 inch thick.
Add the chicken to the brine and cover it with a piece
of plastic wrap. Place the bowl in the refrigerator for
four hours.
Make the breading in a large bowl by combining the
flour, baking powder, remaining salt, remaining MSG,
white pepper, black pepper, cayenne pepper, and garlic
powder.
In a separate bowl, beat together the egg and
buttermilk.
In a large Dutch oven or wok, heat 3" of oil over
medium-high heat. If you're using an electric tabletop
fryer, fill the unit to its MAX line. When the oil
reaches 325ºF/165ºC, reduce the heat to medium-low.
Remove the chicken from the brine and shake off any
excess liquid. Dip the brined chicken into the flour
mixture, pressing it lightly until the flour adheres.
Dunk the chicken into the egg mixture before returning
it to the flour mixture, pressing it down firmly into
the flour. Toss the chicken around in the flour mixture
a bit to create a craggly, bumpy flour coating.
Shake off any excess flour and carefully drop the
chicken into the hot oil. Be careful not to overcrowd
the fryer. Depending on the size of your fryer, you
should be able to fry two to four chicken pieces at a
time.
Fry the chicken until it's golden brown and crispy on
all sides, 8 to 10 minutes, and a meat thermometer
probed to the center of the chicken reads 165ºF/74ºC
Remove the chicken to a paper towel-lined plate and
allow the oil to come back up to temperature before
frying the rest of the chicken.
Meanwhile, heat a cast iron skillet or saute pan over
medium-high heat. Butter the insides of each top and
bottom bun with 1/2 tablespoon of butter. Place the buns
butter-side down on the skillet and cook until they're
golden brown and toasted, about 2 minutes.
Make the sandwiches by coating the bottom and top bun
with 1/2 tablespoon of mayonnaise. For spicy mayonnaise,
combine the mayo, hot sauce, paprika, garlic powder, and
cayenne before spreading it on the bun.
Add three or four pickles to the bottom bun (optional)
and top it with the fried chicken. Finish the sandwich
by placing the top bun on top of the fried chicken.
RECIPE FROM:
https://www.mashed.com
Uncle Dirty Dave's Archives
MMMMM
... Chicken is the only animal we eat before it's born and after it's dead.
=== MultiMail/Win v0.52
--- SBBSecho 3.24-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)