Subj : Re: Greasy Spoons
To : Ruth Haffly
From : Dave Drum
Date : Thu Apr 17 2025 10:15:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Quite so. We even have the Simmons Cancer Institute.
RH> Not heard of that one but I presume a top tier one.
DD> Accordig to their on-line blurb: "Simmons Cancer Institute offers
DD> comprehensive cancer care, research and education at SIU School of
DD> Medicine." The doctor who did my gall bladder surgery is based there.
RH> Still, doesn't have a name I recognise.
Itsa regional facility, unlike the Mayo Clinic or Cancer Centers of
America.
DD> 8<----- CLIP ----->8
DD> go for stuff as hot as I used to - for that very reason. But I still
DD> put a glug of Frank's in my tomato juice.
RH> I've come way down on my heat tolerance level. It was a high medium in
RH> AZ and first part of HI, now down to mild with a bit of a kick.
DD> Popeyes spicy chicken is fairly mild. But if I want to get stupid they
DD> offer a Ghost Pepper spiced sandwich or wings.
RH> I go for the mild white; I like the taste of it better than spicy,
RH> dark. It's a few pennies more but worth it, IMO.
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
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 today or
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.
So, if I miss lunch today I'll do it tomorrow. Plus Popeyes is offering
their chicken sandwiches for U$4.20 through April 20.
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
... Chicken is the only animal we eat before it's born and after it's dead.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
