Subj : Mayo was: Commodity cheese-Un
To : Ruth Haffly
From : Dave Drum
Date : Fri Dec 15 2023 07:29:21
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I like all Cheddars. And the taste/texture that add to burgers.
DD> I'm not sure I've ever met anyone who prefers a plain burger over
DD> a chssesy one.
RH> You've met me; I'd rther have a plain burger (topped with pickle,
RH> tomato, lettuce and maybe a slice of onion.
DD> How does it feel to be in a minority? Bv)= My favoured burger
RH> I am in other respects too--left handed for one.
DD> toppings are Tomato, Mayonnaise (never Miracle Wimp) and Onion. Oh.
DD> and bacon.
RH> Never Miracle Whip; don't even let the stuff come into my house. For
RH> the past few years we've been using an all natural avocado oil based
RH> mayo, bought at either Sam's Club or Wegman's. I still like Duke's but
RH> they started adding BhT to their mayo a while ago so found this as an
RH> alternative.
That sent me to my Bing search engine. BhT is "Butylated hydroxytoluene
(BHT), also known as dibutylhydroxytoluene, is a lipophilic organic
compound ... ^^^^^^^
So, it's organic and not some laboratory "Frankenfood"
I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery. If
I can't find Ducke on the shelf I get Hellman's. Can't remember the last
time I bought Kraft mayo.
DD> Mustard if fine on other things but not my burger. And ketchup is
RH> Agreed, mustard doesn't belong on a burger.
DD> for rench fries that are badly done when there's no Tartar Sauce
DD> to be had.
RH> I prefer my fries with a bit of salt or malt vinegar.
Salt is a must - either the real stuff or the Nu-Salt (potassium based
rather than sodium based). I stock malt vineger in my cupboards but it's
mostly used on fish reather than fries.
DD> Wendy's is a regular stop for me. The $5 Biggie Bag is quite the
DD> bargain in this time of high priced fats food.
RH> It's a rare stop for us; we prefer C-F-A or Popeye's--stopped at one of
RH> those in Fredericksburg on Sunday. Yesterday was the 49th anniversary
RH> of a special date for us so we went out for seafood (which we'd done on
RH> that day).
DD> Didja get the flounder sandwich or the shrimp basket? I'm not a fan of
RH> No, the Wendy's stop was a separate one from the seafood one. Got
DD> I was referencing Popeyes (no apostrophe) when asking about flounder
DD> as that is featured as its fish sandwich and they have several shrimp
DD> offerings.
RH> No, we go there for the chicken. Steve had some Bojangles chicken
RH> recently and said that Popeyes is much better but the BoBerry biscuit
RH> is better than the Popeyes plain biscuit.
I'm not a fan of Popeyes fish sandwich. And I leave the shrimp with them
unless it's a *very* special offering. And I leave their fries behind as
well - opting instead for mashed potatoes w/Cajun gravy. But mostly I keep
to the chicken (dark meat preferred) offerings.
DD> 8<----- CUT ----->8
DD> time I was riding with my brother and he pulled into a Hardee's. I
DD> asked for, as a joke, a peach milkshake as my beverage selection.
DD> Surprise - that's what came out the window. And it was guite tasty.
RH> Sounds good. I know C-F-A does them also.
RH> Cook Out around here is known for their large variety (I think 40 some)
RH> of shakes but they're take out only so we've not tried them.
DD> Wendy's ain't my place for shakes. The "Frosty" is too thick to
DD> drink (like DQ's "Blizzard") so it's hard to manage whilst driving.
RH> True, but we either go in and sit down or just sit in the vehicle until
RH> done. My favorite Blizzard is the mint M&M.
I think Dairy Queen has their shakes almot "right" for drinking and
driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
DD> 8<----- EDIT ----->8
DD> Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap.
DD> In the end, whether it's C-Pap or Bi-Pap both are a PITA.
RH> Agreed but I can tolerate the concentrator.
DD> As in oxygen concentrator? I have a portable one of those with both
DD> 12V and 110V chargers. It's handy, if a bit bulky. I take it to work
DD> with me and if I'm going to a restaurant. It's good for a bit over an
DD> hour before needing the batteries charged.
RH> Yes, an O2 concentrator, sits on the floor. I need it only at night, a
RH> cotinuous flow. Bought an extra battery for the portable but generally
RH> run it off of AC.
I have the cannulae up my snoot any time I am home. Doesn't running the
portable concentrator off of AC severely limit its "portablility"? My
plug-in, floor-standing concentrator sits in the middle of the house, up
against a wall, with enough green tubing to let me go anywhere I need to
get to.
DD> My main problem with the C-PAP is getting untangled when it's time for
DD> a potty break. Bv)=
RH> I can see that; I've got a 20' tube (mostly rolled up, about 8' of
RH> actual length) on my home machine. Since it's so noisy, we keep it
RH> outside the bedroom and just run the long tubing to my side of the bed.
RH> My travel machine is quieter so we just put an 8' tube on that. It
RH> rides mostly in the camper but has gone on other trips (Alaska, Utah,
RH> New York) with us.
DD> My C-PAP is pretty quiet. So that's not a worry. The whole thing came
DD> in "travel bag" packaging so I assume I could take it on the road
DD> should the need arise.
RH> Yes, Steve has taken his to Israel and Guiana as well as shipboard 3
RH> times and numberous other flying and driving trips. It's a lot smaller
RH> and quieter than the concentrator.
Well, yeahhhh. And a lot lighter, too.
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 lj 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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