Subj : Re: Popeyes
To : Ruth Haffly
From : Dave Drum
Date : Thu Dec 21 2023 07:11:58
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Popeyes regular (mild) chicken is decent. And now I have to be careful
DD> with what I get. I like the "original" spicy. But they've added a
DD> Ghost Pepper level .... talk about Light Up Your Life!!!
RH> I'll leave those for the nut cases. Years ago my one BIL ordered some
RH> wings, somewhere, as super extra spicy. When he picked them up, the
RH> whole kitchen crew came out to see who was the (insert adjective of
RH> choice) fool was that ordered the wings. He's since developed ulcers
RH> and can't eat the hot & spicy he used to.
DD> I know it seems counter-intuitive but capsaicin (the heat in chilies)
DD> is a treatment for bacterial ulcers.
RH> Don't know what kind he has but hot and spicy is off the menu. Also
RH> can't take any meds stronger than regular Tylenol.
Poor guy. That has to suck .......
DD> They're (Popeyes) doing some real deals on wings now. Like buy an
DD> order of six and get another order for just U$1. A guy could overload
DD> at that price point.
RH> Haven't seen that but nearest Popeyes is in Raleigh and not always on
RH> our path of travel down there.
DD> Popeye's is worth going out-of-route for.
RH> It's on the same plaza as Harbor Freight so we do get there from time
RH> to time. (G)
I stopped Tuesday after I got off work and picked up four Tuesday specials
(leg and thigh) Had the four drumsticks for supper. Tonight I'll nuke up
two of the thighs and a vegetable and do the last two thighs on Saturday.
Back in the day the "Tuesday" was 99c. I paid U$11 and change for four
of them. Inflation gone rampant. Not just with food. Itg's crazy nearly
everywhere.
I told a customer at AutoZone the other day "Only thing going down these
days is your left-front tyre."
Got a new source for Kopy Kat recipes. Much more on point than Gloria
Pitzker.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Copycat Popeyes Red Beans & Rice
Categories: Beans, Pork, Chilies, Rice
Yield: 10 servings
45 1/2 oz (3 cans) red beans
3/4 lb Smoked ham hock
+=OR=+
1/4 ts Liquid smoke
1 1/4 c Water
1/2 ts Onion powder
1/2 ts Garlic salt
1/4 ts Red pepper flakes
1/2 ts Salt
3 tb Lard
1/4 ts Fresh ground pepper
4 c Cooked long grain rice; to
- serve
Pour 2 cans of beans into a 2-quart saucepan along with
the ham hock and water.
Simmer on medium heat for an hour, until the meat starts
to loosen from the bone.
Remove from the heat and cool until the ham hock is cool
enough to handle.
Remove the meat from the bone, and place the meat,
beans, and liquid from the pot in a food processor.
Add the onion powder, garlic salt, red pepper flakes,
salt, and lard.
Process for only 4 seconds. The beans should be chopped
and the liquid thick.
Drain the remaining can of beans and add it to the
processor.
Process for just a second or two; you want these beans
to remain almost whole.
Pour everything back into the pan and cook slowly on low
heat, stirring often, until you’re ready to serve.
Serve over rice.
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
MMMMM
... Anything can be made to work if you fiddle with it long enough.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
