This was posted yesterday (01 May) on CapCity BBS but doesn't seem to have made it's way to Fido (including, oddly enough) the board it was posted
from. So, via the magick of Cut & Paste - we'll try again. Bv)= Typos
and all .............

Ruth Haffly wrote to Dave Drum <=-

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.

We've gone a more southerly route back across the country since then
but for that trip, we were starting from West Yellowstone and Steve
wanted to try I-90 for a bit. I forget where we dipped south but do
know we went thru IL south of Chicago.

I-90 and I-80 are "joined at the hip" as the Indina Toll Road. They are joined by I-94 at Portage/East Chicago then I-80 splits off just west of the Portage junction ti rub through Joliet to Davenport/Rock Island in ths Mississippi. I 90 and 94 go north(ish) and 90 hugs the Illinois/Wisconsin border and 94 heads for Minneapolis/St. Paul.

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(=

If we stop at a Cracker Barrel, we usually get supper there. It's
easier to do a fast, in the camper breakfast than a fast, with no hook ups, supper. Besides, it gets us on the road earlier since we don't
have to go in and wait on breakfast. Are they doing a per egg surcharge like a number of places are?

Some of the Springfield places are doing that. Others are just "sucking
it up". One of my stand-by ploaces, Ritz' Li'l Fryer is doing the surcharge whie witibng for prices to stabilize.

8<----- CLIP ----->8

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?

See attached recipe.

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

I tried it yesterday at the currently discounted price. Along with a

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)=

OK, enough of a critique to let me know it's not worth trying. We were
in Raleigh today, getting stuff for our upcoming trip and stopped at BK for lunch. Steve had a Baconator, gave me his tomatoes for my original chicken sandwich. He ordered some mozzerella sticks but, after looking
at them, wasn't sure if the coating was corn meal or something else so passed them over to me. TBH, I'd rather have had the Chick-Fil-A
chicken sandwich but BK was closer and we needed lunch so..............

Errrrrrmmmmm ... Baconater is a Wendy's trademark.

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.

Saw a comic today, patient going down a slide, arms up, into a CT
machine and one tech saying to another about it being more enjoyable
for the patient that way. Thought of you, knew you didn't have a slide
but hope it wasn't too bad.

The croakers on Wednesday warned me that it might take longer to get back
to normal after the procedure. I still wasn't up to full speed when I took
my car in for repairs. When I picked it up Thursday afternoon I remember gettingin the car and starting arund the shop building ... then waking up
in a Meat Wagon on the way to hospital. Just got sprung from there late in
the afternoon yesterday. I'm gonna try picking up the car today - a week
later. Bv)=

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

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... Into every life some rain must fall. Usually when car windows are down

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