Subj : Re: Sauces
To : Ruth Haffly
From : Dave Drum
Date : Tue Feb 04 2025 11:34:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We don't have Onofrio's in our stores so I can't start with it. The
RH> Rao's was a "hmmmm, let's see if it lives up to its hype" purchase.
RH> We've tried different ones from time to time; up in Vermont, we tried
RH> the Hanniford's house brand and it was pretty decent. Not as good as
RH> the Rao's but worked well with the additon of more Itailan herbs and
RH> spices, plus some ground meat (didn't have time to do meat balls).
If I'm just doing "non-special" spaghetti I generally am going to opt for
a ground meat sauce ... mostly using Humphrey's Italian sausage and just
a little grouynd beef. That lets me get away with a straight-from-the-
jar Classico or Prego red sauce (whichever is on "special". Bv)=
8<----- AXE ----->8
DD> I've given up competitive chill cooking. I now buy my chilli spice in
DD> 1# containers rather than the 5# jugs I used to get.
RH> I still use a combination of fresh and dry chili peppers and other
RH> spicing, never bought them in large quantity.
When I do my pot of chilli I make the liquid using tomasto juice, herbs,
spices, onion, bel pepper and either a nbice fat, zippy jalapeno or the
equivalent weight of serrano chilies. Liquify all in the Waring Blender
and we're off to the races. If liquid is needed during cooking I'll add
chicken broth.
DD> Most people around here automatically put catsup on their French
DD> fries. I might do soome malt vinegar. And if I'm at Long John Silver's
DD> I might dab on a bit of tartar sauce or catsup-based cocktail sauce.
RH> I'll do malt vinegar if it's available.
DD> Nosy parket that I am I'd ask what's "off-putting" about the sriracha.
DD> Especially if he uses other hot sauces. I don't care for sauces that
DD> are too vinegar forward. Like choosing between Tabasco and Trappey's
DD> Red
DD> Devil - I'll go for the Trappey's every time because the Tabasco has
DD> more of a vinegar whang than I care for. My overall, commonly
DD> available in
DD> a restaurant, hot sauce is Cholula.
RH> Probably the vinegar, now that I think about it.
DD> Life is too short to eat stuff you don't care for
RH> That's why I don't do peanut butter, coffee, coconut or cranberry
RH> sauce. (G)
And you juist hit on three of my regular noshes.
DD> I was planning this for supper. But Dennis came back from his son's
DD> with two shrimp tacos for me. There went that plan. Maybe for lunch
DD> tomorrow.
DD> Title: Dirty Dave's Unburger
DD> Categories: Five, Beef, Cheese, Sandwiches
DD> Yield: 1 Sandwich
RH> I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food
RH> place opened up in town this past week; we tried it for lunch today.
RH> Cook Out's main claim to fame is that they have 40 flavors of milk
RH> shakes but otherwise it's a poor excuse of a combination of Taco Bell,
RH> Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich
RH> minus the honey mustard, onion rings (4!), and a lightly dressed "cole
RH> slaw"--basically chopped cabbage and I think, a bit of green pepper.
RH> Dressing had something sweet in it, no may, not sure what else.
RH> Sandwich was a bit on the dry side,especially the last few bites (thin
RH> end of the breast). I had a chocolate mint shake, points for thickness
RH> but it was a very light milk chocolate with hardly any mint. Have to
RH> try something else to see if it's worth adding to our choices or not,
RH> as of now, not sure until we try more.
You'll know better next time. If you have a Hardee's/Carl's Junior near you
I can recommend their hand-breadedc chicken sandwich. Or, of course, the King
of Chicken sandwiches - Popeyes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: DIY Popeyes Chicken Sandwich
Categories: Poultry, Dairy, Herbs, Chilies
Yield: 4 Servings
MMMMM----------------------CHICKEN MARINADE---------------------------
2 Boned, skinned chicken
- breasts
1 c Buttermilk
1 ts (EA) paprika, garlic powder
- black pepper, salt
MMMMM--------------------------BREADING-------------------------------
1 c Flour
1/2 c Corn starch
1 tb (EA) paprika, garlic powder
- onion powder, ground
- cayenne pepper
1 ts (EA) salt & pepper
MMMMM-------------------------SPICY MAYO------------------------------
1/2 c Mayo
1 ts Hot sauce
1 ts Paprika or cajun seasoning
1/2 ts Garlic powder
MMMMM--------------------------ASSEMBLY-------------------------------
4 md Brioche buns
Mayonnaise
Sliced dill pickles
4 c Oil; for frying
TO MARINATE CHICKEN: Pound chicken breasts in between
two pieces of parchment paper or plastic wrap. Cut each
chicken breast in half crosswise to make 2 small pieces
of chicken about the same size as the bun.
In a large bowl, buttermilk, paprika, garlic powder,
salt & black pepper. Add the chicken to the mix and
place in the fridge to marinate up to 24 hours or use
right away.
TO COOK CHICKEN: Heat oil in a large heavy-duty skillet
or pot on medium temperature or until the temperature
reaches 350ºF/175ºC.
In a medium shallow bowl, whisk the flour, cornstarch,
and spices. Drizzle 2-3 tablespoons of the buttermilk
batter into the flour mixture and mix it through with a
fork.
Working with 1 piece at a time, dredge chicken the flour
mixture and press flour on the top chicken to form a
thick crust. Transfer chicken to hot oil and fry for 3-5
minutes per side or until the outside is crispy and
golden and the internal temperature reaches 165F.
TO ASSEMBLE: Melt 1 tablespoon butter in a large
saucepan and toast buns face down until golden and
crisp. Whisk all the ingredients for the mayo in a small
bowl and spread a generous layer of mayo on each bun.
Top with pickles and chicken. Enjoy hot!
Serves: 4 sandwiches
RECIPE FROM:
https://gimmedelicious.com
Uncle Dirty Dave's Archives
MMMMM
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