Ruth Haffly wrote to Dave Drum <=-

Probably so. Today, while waiting for a doctor's appointment, I started
a book I'd downloaded before our big spring trip but never got around
to reading. It's another Philippa Gregory one, this time about Margaret Pole, cousin to Henry VII.

I familiar with her name - but never read anyof her swcrivening. I'm
not much on 15th century settings. Or the machinations of the British Royals.

My choice, your choice. It's a whole different genre than the Tom
Clancy books I also like to read.

Clancy has become too formulaic for my taste. Book Bub offered me a
deeply discounted Fletcher Knebel that I had not read - so I glommed
onto it. Nebel, who died in '93 wrote 7 Days In May, The Candidate,
etc. and many of his works became Hollywoods.

8<----- XXXXX ----->8

My "Echomail" database in MealMaster is over 23K recipes - all I have either downloaded or uploaded from/to the echo over the years. My
Taste of Home base is approaching 6K and the NYT base is over 4K.

I don't have nearly that many, and never will, because I only grab ones that I'm pretty sure I'll make, sooner or later. The past couple of
years I've pulled out some I've had for a while and made them up,
wondered why I didn't try them earlier as they're now keepers.

Since I post a recipe with every message and the daily "bulk" recipes like the five related to each date's "food" or event and 10 from a
list of topical recipes ..... like the 40 waiting to be posted as
"Best of 2025". Even though I already have many of those in my
archives I still bang in a fair amount of new stuff.

Most of them I'll go thru, just reading the recipe title. Occaisionally one will catch my eye, like the Marry Me Chicken. Our Auxiliary
President made a version of it for our July meeting, had enough that I
was able to bring a box home to share with Steve. It was just as good
the 2nd time around (for me), first time for Steve. (G)

Those are the best kind.

Here's a copykat from a joint you like ...

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Actually, I like my CFA fairly plain. If I'm getting a sandwich, I'll
just get a packet of mayo for it; if I'm getting strips, I'll ask for a side of pickles and also get some mayo. Basic but good; I'm not big
into ketchup or bbq sauce.

I'm not either. Popeyes offers all manner of goopy sauces for/on its
chicken wings. Since I generally order on their app I was beginning to
think I was going to have to pull a gun on someone to get "original"
spicy wings with no pre-applied sauce. But eventually my (and no doubt
other) complaints in "feedback" got listed to/read and now "original
spicy" (or mild) is the first selection.

Chick Filly has never been one of my go-to places. It's OK but Lee's Famous and Popeyes are better - ofthe fats food chicken joints. Then
there are Track Shack and Ritz' lil Fryer local to me.

Only one of the above close to me is Popeyes, and the closest one there
is in Raleigh, about 12 miles from here. Cook Out just opened a few
months ago in the old PDQ location; they're famous for 40 some flavors
of milk shakes (some only seasonal). We tried Cook Out a couple of
times; they make a pretty decent chicken breast sandwich. It's not
fried like CFA but good in its own right.

My nearest Popeyes is about a mile from my house. How does Cook Out do
their sandwich? Baked? Boiled? Broiled?

Certainly CF is popular. The local store is on a "out lot" for the
local maul. The out lots also have a Texas Roadhouse and Mission BBQ.
But CF isthe one with 2drive-up lanes *alway* so full of hungey diners that the lines back up well into the street. And my mental voice says
"No way we'll wait that long" Bv)= Fast food my patootie.

Go inside; you'll get served quicker. With the antennas on the truck,
we can't go thru the drive up lanes, nor can we when towing the camper. So, it's always inside to order, sometimes eat in, sometimes take home
and sometimes eat in the camper. But yes, the drive up lines at CFA are always busy. WF got a 2nd store a few years ago; now both of them stay busy.

I used to do that when I was a regular at Mickey D's. Pull up right outside
the entry door, go in, get my grub and be on my way home or to work before
the car that was at the speaker had advanced to the pay-up window.

Popeyes is currently offering a 3-piece for U$5. Leg, thigh and wing
is my usual selection. And with a side of coleslaw or mash & gravy
it's a nice evening meal.

If it's convenient to you, go for it. I'd probably eat the wing and
leg, save the thigh for another time, or vice versa, or try to get a breast as one of my choices. But yes, cole slaw on the side.

It's a rather strange selection. You can get dark meat - leg and thigh with
the wing making the 3rd piece. Or white meat - breast and two wings. Tuesdays they still do the "Tuesday Special". Sometimes I'll get four of those and do the drumsticks for supper, than do the thighs - two at atime, for two more suppers. Bv)=

And on Tuesday the drive thru looks like Chick Filly's so I generally park
and go inside to order.

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 325┬║F/165┬║C, 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 165┬║F/74┬║C

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

MMMMM

... A penny saved is a Congressional oversight.
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

Probably so. Today, while waiting for a doctor's appointment, I started
a book I'd downloaded before our big spring trip but never got around
to reading. It's another Philippa Gregory one, this time about Margaret Pole, cousin to Henry VII.

I familiar with her name - but never read anyof her swcrivening. I'm
not much on 15th century settings. Or the machinations of the British Royals.

My choice, your choice. It's a whole different genre than the Tom
Clancy books I also like to read.

Clancy has become too formulaic for my taste. Book Bub offered me a
deeply discounted Fletcher Knebel that I had not read - so I glommed
onto it. Nebel, who died in '93 wrote 7 Days In May, The Candidate,
etc. and many of his works became Hollywoods.

I've heard of, but not read the books nor seen the movies. IIRC they're
a spy genre? Clancy passed away in 2013; his books are being written by
othes now under "...........A Tom Clancy book". Now most of them feature
Jack Jr or, if not him, some other member of the Campus group he works
for. Most of them are mediocre but once in a while, one will be pretty
good. "Fun" part is figuring out which book it will be. (G)

8<----- XXXXX ----->8

Since I post a recipe with every message and the daily "bulk" recipes like the five related to each date's "food" or event and 10 from a
list of topical recipes ..... like the 40 waiting to be posted as
"Best of 2025". Even though I already have many of those in my
archives I still bang in a fair amount of new stuff.

Most of them I'll go thru, just reading the recipe title. Occaisionally one will catch my eye, like the Marry Me Chicken. Our Auxiliary
President made a version of it for our July meeting, had enough that I
was able to bring a box home to share with Steve. It was just as good
the 2nd time around (for me), first time for Steve. (G)

Those are the best kind.

The ones to be made multiple times. I finally got the fig cake made
earlier today. Tipping it out on to a plate was a bit of a mess, tho not
as bad as it could have been. We'll have the first tasting with supper
but Steve did taste a bit of what fell off the plate and said it was
good. We need to look for a rimmed 11" or 12" plate if I'm to make it
again; the dinner plate just barely held it.

Here's a copykat from a joint you like ...

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Actually, I like my CFA fairly plain. If I'm getting a sandwich, I'll
just get a packet of mayo for it; if I'm getting strips, I'll ask for a side of pickles and also get some mayo. Basic but good; I'm not big
into ketchup or bbq sauce.

I'm not either. Popeyes offers all manner of goopy sauces for/on its chicken wings. Since I generally order on their app I was beginning to think I was going to have to pull a gun on someone to get "original"
spicy wings with no pre-applied sauce. But eventually my (and no doubt other) complaints in "feedback" got listed to/read and now "original spicy" (or mild) is the first selection.

I'd probably go for the original, mild if I were to get any sort of
sauce but I usually like the chicken without any sort of sauce. The
variety of sauces they're getting is soon going to rival Zaxby's which
is more of a southern chain, tho they do have an outlet in Salt Lake
City. Saw that on a map of their outlets when we were there a couple of
weeks ago.

My nearest Popeyes is about a mile from my house. How does Cook Out do their sandwich? Baked? Boiled? Broiled?

They're char grilled, with no coating. I've tasted a faint charcoal
flavor on them.

Certainly CF is popular. The local store is on a "out lot" for the
local maul. The out lots also have a Texas Roadhouse and Mission BBQ.
But CF isthe one with 2drive-up lanes *alway* so full of hungey diners that the lines back up well into the street. And my mental voice says
"No way we'll wait that long" Bv)= Fast food my patootie.

Go inside; you'll get served quicker. With the antennas on the truck,
we can't go thru the drive up lanes, nor can we when towing the camper. So, it's always inside to order, sometimes eat in, sometimes take home
and sometimes eat in the camper. But yes, the drive up lines at CFA are always busy. WF got a 2nd store a few years ago; now both of them stay busy.

I used to do that when I was a regular at Mickey D's. Pull up right outside the entry door, go in, get my grub and be on my way home or to work before the car that was at the speaker had advanced to the pay-up window.

With the camper we either try to avoid the super busy times or, if the
CFA place is an out property in a mall, park in the mall lot and walk
over. With the R-Pod, we could park in a double space, have to find
something a bit bigger now that we have the Grey Wolf and F-150. Not
quite as convenient as just pull up to the entry door, go in, grab your
order and head back out but we're pulling our (temporary) home with us.
(G)

Popeyes is currently offering a 3-piece for U$5. Leg, thigh and

wing DD> is my usual selection. And with a side of coleslaw or mash &
gravy DD> it's a nice evening meal.

If it's convenient to you, go for it. I'd probably eat the wing and
leg, save the thigh for another time, or vice versa, or try to get a breast as one of my choices. But yes, cole slaw on the side.

It's a rather strange selection. You can get dark meat - leg and thigh with the wing making the 3rd piece. Or white meat - breast and two
wings. Tuesdays they still do the "Tuesday Special". Sometimes I'll
get four of those and do the drumsticks for supper, than do the thighs
- two at atime, for two more suppers. Bv)=

That works. We went to a new to us place yesterday for lunch, The Curry
House. The tandoori chicken was good, but hot (tomato/cream sauce tamed
it) and Steve said that in his lamb dish, the meat was tougher than
expected, also hot. We ended up taking some home (supper tonight) with
an extra order of garlic naan and the sauce, plus some basmati rice.
We'll probably go back so we can try some of the other dishes.

And on Tuesday the drive thru looks like Chick Filly's so I

generally DD> park and go inside to order.

Makes sense. They're too far from us to do that on any sort of regular
basis.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Clancy has become too formulaic for my taste. Book Bub offered me a
deeply discounted Fletcher Knebel that I had not read - so I glommed
onto it. Nebel, who died in '93 wrote 7 Days In May, The Candidate,
etc. and many of his works became Hollywoods.

I've heard of, but not read the books nor seen the movies. IIRC they're
a spy genre? Clancy passed away in 2013; his books are being written by othes now under "...........A Tom Clancy book". Now most of them
feature Jack Jr or, if not him, some other member of the Campus group
he works for. Most of them are mediocre but once in a while, one will
be pretty good. "Fun" part is figuring out which book it will be. (G)

That 'splains Clanky becomig formulaic. It's a franchise now. Bv)=

Knebel wrote some spy/espionage stuff. And a lot of poli-ticks/political intrigue. And apparently, from some of the howls from those whose ox was
gored, knew where the bodies were buried. Bv)= He was one of those
authors who got you immersed in the story within a few pages. My sort
of writer. I'm currently reading "Not This Way" by Blake Pierce - it's
a sort-of cops 'n bad guys yarn starring a Native American Texas Ranger.
I'm quite enjoying the way it moves right along, never dawdling over the
little stuff.

8<----- XXXXX ----->8

Here's a copykat from a joint you like ...

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Actually, I like my CFA fairly plain. If I'm getting a sandwich, I'll
just get a packet of mayo for it; if I'm getting strips, I'll ask for a side of pickles and also get some mayo. Basic but good; I'm not big
into ketchup or bbq sauce.

I'm not either. Popeyes offers all manner of goopy sauces for/on its chicken wings. Since I generally order on their app I was beginning to think I was going to have to pull a gun on someone to get "original"
spicy wings with no pre-applied sauce. But eventually my (and no doubt other) complaints in "feedback" got listed to/read and now "original spicy" (or mild) is the first selection.

I'd probably go for the original, mild if I were to get any sort of
sauce but I usually like the chicken without any sort of sauce. The variety of sauces they're getting is soon going to rival Zaxby's which
is more of a southern chain, tho they do have an outlet in Salt Lake
City. Saw that on a map of their outlets when we were there a couple of weeks ago.

We just recently got a Raising Cane's on the out lot of a strip mall in
front of our Barnes & Nobel - which is the only "new" book outlet in my
home town. I have yet to try them.

My nearest Popeyes is about a mile from my house. How does Cook Out do their sandwich? Baked? Boiled? Broiled?

They're char grilled, with no coating. I've tasted a faint charcoal
flavor on them.

Charcoal? Or smoke? If they're a commercial thing and reasonably busy
I'd be willing to bet that their char-grill is gas or 'lectic for the
heat with the smoke/charcoal flavouring added by some sort of smoke
generator.

Certainly CF is popular. The local store is on a "out lot" for the
local maul. The out lots also have a Texas Roadhouse and Mission BBQ.
But CF isthe one with 2drive-up lanes *alway* so full of hungey diners that the lines back up well into the street. And my mental voice says
"No way we'll wait that long" Bv)= Fast food my patootie.

Go inside; you'll get served quicker. With the antennas on the truck,
we can't go thru the drive up lanes, nor can we when towing the camper. So, it's always inside to order, sometimes eat in, sometimes take home
and sometimes eat in the camper. But yes, the drive up lines at CFA are always busy. WF got a 2nd store a few years ago; now both of them stay busy.

I used to do that when I was a regular at Mickey D's. Pull up right outside the entry door, go in, get my grub and be on my way home or to work before the car that was at the speaker had advanced to the pay-up window.

With the camper we either try to avoid the super busy times or, if the
CFA place is an out property in a mall, park in the mall lot and walk over. With the R-Pod, we could park in a double space, have to find something a bit bigger now that we have the Grey Wolf and F-150. Not
quite as convenient as just pull up to the entry door, go in, grab your order and head back out but we're pulling our (temporary) home with us. (G)

I've only done a cramper trip once. Borrowed my brother's pickup truck
and little trailer and set off for Denver with my GF to visit her aunt
and uncle. Decided that was not my cuppa tea. If I do something like that
again I'll drive my car and get a motel room. Ot take the Amtrak and rent
a ride at my destination.

Popeyes is currently offering a 3-piece for U$5. Leg, thigh and
wing is my usual selection. And with a side of coleslaw or mash &
gravy it's a nice evening meal.

If it's convenient to you, go for it. I'd probably eat the wing and
leg, save the thigh for another time, or vice versa, or try to get a breast as one of my choices. But yes, cole slaw on the side.

They also offer three for U$5 chicken tenders.

It's a rather strange selection. You can get dark meat - leg and thigh with the wing making the 3rd piece. Or white meat - breast and two
wings. Tuesdays they still do the "Tuesday Special". Sometimes I'll
get four of those and do the drumsticks for supper, than do the thighs
- two at atime, for two more suppers. Bv)=

That works. We went to a new to us place yesterday for lunch, The Curry House. The tandoori chicken was good, but hot (tomato/cream sauce tamed it) and Steve said that in his lamb dish, the meat was tougher than expected, also hot. We ended up taking some home (supper tonight) with
an extra order of garlic naan and the sauce, plus some basmati rice.
We'll probably go back so we can try some of the other dishes.

That sounds like our local Flavour of India. Their typical lunch buffet has lamb biryani, tandoori chicken, vegetable pakora, curry, etc. And, of course that killer mango I scream.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 Servings

4 Serrano chilies; stemmed
8 cl Garlic; peeled
1 (4") pc fresh ginger, peeled
2 md Yellow onions; peeled,
- quartered
2 Roma tomatoes; quartered
1 c Full-fat yogurt
1 c Fresh mint leaves
1 c Fresh cilantro leaves
1 tb Ground coriander
1 tb Ground cumin
1 ts Kashmiri chile powder; more
- as needed
1/2 ts Ground turmeric
1 1/2 ts Salt; more as needed
3 lb Lamb chops (or lamb shoulder
- pieces)
3 (1/2")Indian cinnamon sticks
+=OR=+
1 lg Cinnamon stick
12 Whole black peppercorns
6 Cloves
6 Green cardamom pods
1 tb Garam masala

MMMMM------------------------FRIED ONIONS-----------------------------
1 c Neutral oil
2 Yellow onions; thin sliced
1/2 ts Salt

MMMMM----------------------------RICE---------------------------------
Salt
3 c Basmati rice

MMMMM--------------------------ASSEMBLY-------------------------------
6 tb Whole milk
1/2 ts Saffron threads
2 c Mixed fresh cilantro & mint
- leaves
6 tb Unsalted butter; sliced

PREPARE THE LAMB MARINADE: Add the finger chiles, garlic
and ginger to a food processor and process until finely
chopped. Add the onions and tomatoes, process until
smooth, and scrape into a bowl that will hold all the
lamb and fit in your fridge. Add the yogurt, mint,
cilantro, coriander, cumin, chile powder, turmeric and
salt, and stir to combine. Add the lamb to the bowl and
toss to coat in the marinade, then cover and refrigerate
overnight.

PREPARE THE FRIED ONIONS: In a Dutch oven or heavy pot,
heat the oil over medium. Add the onions, season with
salt, and saute until browned, stirring occasionally, 25
to 30 minutes. Using a slotted spoon, transfer fried
onions to a paper towel-lined plate. Using your hands,
pull apart the fried onions to separate to prevent them
from sticking together, and set aside.

Add the cinnamon, peppercorns, cloves and cardamom to
the remaining hot oil, and fry over medium until
fragrant, about 1 minute. Stir in the meat, its marinade
and 1 cup water, and bring to a simmer over medium heat.
Cook, stirring occasionally, until the meat is tender
and the sauce is very thick and dark, about 2 1/2 hours,
adjusting the heat as needed to maintain a low simmer.
Stir in the garam masala and taste, adjusting with salt
and chile powder as needed. Set aside.

Set the oven @ 350oF/175oC.

PREPARE THE RICE: Bring a large pot of lightly salted
water to a boil and add the rice. Stir well and cook for
3 minutes, transfer to a colander in the sink to drain.
Run some cool water on top to cool the rice; set aside.

PREPARE THE SAFFRON MILK FOR ASSEMBLY: Warm the milk in
a small saucepan over medium heat just until it steams.
Remove from heat and add the saffron, crumbling it with
your fingertips as you drop it into the milk. Set aside.

In a large, heavy, lidded pot, add about a third of the
meat mixture in an even layer covering the bottom of the
pot. Sprinkle the meat with a third of the herbs and a
third of the rice, assembling lightly without packing
the layers. Drizzle 2 tablespoons saffron milk over the
rice and add about a third of the fried onions. Build
two more layers of meat, herbs, rice, saffron milk and
onions. Top with pats of butter and cover the pot with
foil.

Put the lid on the pot of rice, transfer to the oven and
bake until piping hot, about 1 hour. Let rest for about
10 minutes, then serve hot, digging all the way to the
bottom of the pot with the serving spoon. To reheat,
warm the biryani covered in the oven, or microwave.

By: Tejal Rao

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... The trouble with making mental notes is that the ink fades so fast!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I've heard of, but not read the books nor seen the movies. IIRC they're
a spy genre? Clancy passed away in 2013; his books are being written by othes now under "...........A Tom Clancy book". Now most of them

That 'splains Clanky becomig formulaic. It's a franchise now. Bv)=

Yes, so I'm re-reading one of his books from the 1990s now.

of writer. I'm currently reading "Not This Way" by Blake Pierce -
it's a sort-of cops 'n bad guys yarn starring a Native American Texas Ranger. I'm quite enjoying the way it moves right along, never
dawdling over the little stuff.

Not really my cuppa tea.

8<----- XXXXX ----->8

I'm not either. Popeyes offers all manner of goopy sauces for/on its chicken wings. Since I generally order on their app I was beginning to think I was going to have to pull a gun on someone to get "original"
spicy wings with no pre-applied sauce. But eventually my (and no doubt other) complaints in "feedback" got listed to/read and now "original spicy" (or mild) is the first selection.

I'd probably go for the original, mild if I were to get any sort of
sauce but I usually like the chicken without any sort of sauce. The variety of sauces they're getting is soon going to rival Zaxby's which
is more of a southern chain, tho they do have an outlet in Salt Lake
City. Saw that on a map of their outlets when we were there a couple of weeks ago.

We just recently got a Raising Cane's on the out lot of a strip mall
in front of our Barnes & Nobel - which is the only "new" book outlet
in my home town. I have yet to try them.

We tried a Raising Cain's out in Hawaii; they were in the PX food court. Supposed to be getting one in Raleigh in the not too distant future;
they are pretty good.

My nearest Popeyes is about a mile from my house. How does Cook Out do their sandwich? Baked? Boiled? Broiled?

They're char grilled, with no coating. I've tasted a faint charcoal
flavor on them.

Charcoal? Or smoke? If they're a commercial thing and reasonably busy
I'd be willing to bet that their char-grill is gas or 'lectic for the
heat with the smoke/charcoal flavouring added by some sort of smoke generator.

Probably so; we've not been there but twice so not done any sort of
deeper investigation.

something a bit bigger now that we have the Grey Wolf and F-150. Not
quite as convenient as just pull up to the entry door, go in, grab your order and head back out but we're pulling our (temporary) home with us. (G)

I've only done a cramper trip once. Borrowed my brother's pickup truck
and little trailer and set off for Denver with my GF to visit her aunt
and uncle. Decided that was not my cuppa tea. If I do something like
that again I'll drive my car and get a motel room. Ot take the Amtrak
and rent a ride at my destination.

We're not that thrilled with flying any more. Besides, we can sleep in
our own bed at night (in some rather interesting locations) and go
places the train can't go to. We can pack a good bit of food in the
fridge and odd spaces in the camper, plus take a wider variety of
clothes. In 2018 when we went out west, we packed a lot of summer weight
stuff but also added winter jackets which we needed when we went to Yellowstone. No need to schlep suitcases as the campers have closets.

Popeyes is currently offering a 3-piece for U$5. Leg, thigh and
wing is my usual selection. And with a side of coleslaw or mash &
gravy it's a nice evening meal.

If it's convenient to you, go for it. I'd probably eat the wing and
leg, save the thigh for another time, or vice versa, or try to get a breast as one of my choices. But yes, cole slaw on the side.

They also offer three for U$5 chicken tenders.

I'd go for that

It's a rather strange selection. You can get dark meat - leg and thigh

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

with the wing making the 3rd piece. Or white meat - breast and two
wings. Tuesdays they still do the "Tuesday Special". Sometimes I'll
get four of those and do the drumsticks for supper, than do the thighs
- two at atime, for two more suppers. Bv)=

That works. We went to a new to us place yesterday for lunch, The Curry House. The tandoori chicken was good, but hot (tomato/cream sauce tamed it) and Steve said that in his lamb dish, the meat was tougher than expected, also hot. We ended up taking some home (supper tonight) with
an extra order of garlic naan and the sauce, plus some basmati rice.
We'll probably go back so we can try some of the other dishes.

That sounds like our local Flavour of India. Their typical lunch
buffet has lamb biryani, tandoori chicken, vegetable pakora, curry,
etc. And, of course that killer mango I scream.

We didn't bother with dessert. When we first moved to the area, we found
a nice little Indian restaurant down in Raleigh. They had a buffet
option for both the noon and evening meal times--made it nice when we
had an event we wanted to go to but wanted supper first. They closed so
this is the first Indian place we've tried since.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I've heard of, but not read the books nor seen the movies. IIRC they're
a spy genre? Clancy passed away in 2013; his books are being written by othes now under "...........A Tom Clancy book". Now most of them

That 'splains Clanky becomig formulaic. It's a franchise now. Bv)=

Yes, so I'm re-reading one of his books from the 1990s now.

of writer. I'm currently reading "Not This Way" by Blake Pierce -
it's a sort-of cops 'n bad guys yarn starring a Native American Texas Ranger. I'm quite enjoying the way it moves right along, never
dawdling over the little stuff.

Not really my cuppa tea.

Did I mention that the Ranger is a female? I've finished that volume and
I waiting for the sequel to appear on my Book Bub listings.

8<----- XXXXX ----->8

I'm not either. Popeyes offers all manner of goopy sauces for/on its chicken wings. Since I generally order on their app I was beginning to think I was going to have to pull a gun on someone to get "original"
spicy wings with no pre-applied sauce. But eventually my (and no doubt other) complaints in "feedback" got listed to/read and now "original spicy" (or mild) is the first selection.

I'd probably go for the original, mild if I were to get any sort of
sauce but I usually like the chicken without any sort of sauce. The variety of sauces they're getting is soon going to rival Zaxby's which
is more of a southern chain, tho they do have an outlet in Salt Lake
City. Saw that on a map of their outlets when we were there a couple of weeks ago.

I finally got an order of wings w/no sauce. At 6 wing section for U$5.99
it was no bargain AFAIAC. Back to the 3 piece for U$5 or the Tuesday deal.

We just recently got a Raising Cane's on the out lot of a strip mall
in front of our Barnes & Nobel - which is the only "new" book outlet
in my home town. I have yet to try them.

We tried a Raising Cain's out in Hawaii; they were in the PX food
court. Supposed to be getting one in Raleigh in the not too distant future; they are pretty good.

8<----- ZIP ----->8

something a bit bigger now that we have the Grey Wolf and F-150. Not
quite as convenient as just pull up to the entry door, go in, grab your order and head back out but we're pulling our (temporary) home with us. (G)

I've only done a cramper trip once. Borrowed my brother's pickup truck
and little trailer and set off for Denver with my GF to visit her aunt
and uncle. Decided that was not my cuppa tea. If I do something like
that again I'll drive my car and get a motel room. Ot take the Amtrak
and rent a ride at my destination.

We're not that thrilled with flying any more. Besides, we can sleep in
our own bed at night (in some rather interesting locations) and go
places the train can't go to. We can pack a good bit of food in the
fridge and odd spaces in the camper, plus take a wider variety of
clothes. In 2018 when we went out west, we packed a lot of summer
weight stuff but also added winter jackets which we needed when we went
to Yellowstone. No need to schlep suitcases as the campers have
closets.

If I travelled more I might look into a motorhome and tow a small car
(think Smart or Mini) behins.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Camping Seasoning Mix
Categories: Herbs, Condiments, Chilies
Yield: 25 Servings

1/3 c Salt
1 tb Paprika
1 tb Garlic Powder
2 ts Onion Powder
1/2 ts Cayenne
1/2 ts Pepper

Mix well and store in a double zip-lock bag or a good
screw-top container. I usually make up 2 or 3 combinations
when back-packing so that I have seasoning for meats, fish
or the ubiquitous curry.

Poster unknown - but, stolen for use by UDD who remembers
the days in the field on "maneuvers" when the guy with the
garlic salt was "king" and everybody's friend. Bv)=

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Shepherds pie can never have too many shepherds.
--- MultiMail/Win v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Ruth Haffly wrote to Dave Drum <=-

That works. We went to a new to us place yesterday for lunch, The Curry House. The tandoori chicken was good, but hot (tomato/cream sauce tamed it) and Steve said that in his lamb dish, the meat was tougher than expected, also hot. We ended up taking some home (supper tonight) with
an extra order of garlic naan and the sauce, plus some basmati rice.
We'll probably go back so we can try some of the other dishes.

That sounds like our local Flavour of India. Their typical lunch
buffet has lamb biryani, tandoori chicken, vegetable pakora, curry,
etc. And, of course that killer mango I scream.

We didn't bother with dessert. When we first moved to the area, we
found a nice little Indian restaurant down in Raleigh. They had a
buffet option for both the noon and evening meal times--made it nice
when we had an event we wanted to go to but wanted supper first. They closed so this is the first Indian place we've tried since.

I skip the dessert bar at Golden Corral, Pizza Ranch and other buffets.
But I can't get past that mango I scream at Flavour of India. I'm not
very concerned about them closing on me as we have3 a fairly substantial
South Asian population and most of the patrons I see a Flavour are of
that genotype. So, I'm good until Trump's Gestapo (ICE) shows up and sends
all to one of their concentration camps.
.
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Katami Nigozee Satsabeli (Chicken In Spiced Walnut Paste)
Categories: Asian, Poultry, Nuts, Chilies
Yield: 7 Servings

3 1/2 lb Chicken; in 8 pcs, loose
- skin & fat discarded
4 c Water
1 sm Onion
1 lg Carrot, halved
2 Sprigs parsley
1 ts Salt
2 c Walnut; shelled
1/4 c Fresh coriander, chopped
4 cl Garlic; pressed
1 ts To 2 ts jalapeno chile;
- seeded, minced
3 tb Wine vinegar
+=OR=+
1/2 c Fresh pomegranate juice
Pomegranate seeds; garnish
- (opt)

Satsabeli is a salad spiced with hot chilies in a walnut
paste, intensified with wine vinegar and garlic, standbys in
Georgian cookery. The salad is traditionally eaten with
Cornmeal Mush.

Both hot chilies and corn originated in the Valley of Mexico
and were taken to Europe by the Spanish in the sixteenth
century.

Georgians only use wine vinegar, which is usually made at
home since almost everyone grows grapes for wine.

Cook the chicken in the water with the onion, carrot,
parsley, and salt over low heat for 30 minutes, or until
tender. Remove the chicken, strain the broth, and reserve 1
cup.

Grind the walnuts to a paste, using some of the broth to
facilitate the grinding. Put the paste a large mixing bowl
with the coriander, garlic, chile, and vinegar or
pomegranate juice and enough of the broth to create a salad
dressing. Mix well.

Put the chicken on a serving platter and pour the sauce
over. Garnish with pomegranate seeds when available. Serve
at room temperature. Serves 6 to 8.

VARIATION: The satsabeli can be made with 2 whole boneless
chicken breasts. Follow the same direction as for the whole
chicken. Cook the whole breasts until tender, cut into
2-inch cubes and pour the sauce over the chicken.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

Uncle Dirty Dave's Archives

MMMMM

... There's a good reason why Florida looks like a flaccid penis.
--- MultiMail/Win v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Dave Drum wrote to Ruth Haffly <=-

So, I'm good until Trump's Gestapo (ICE)
shows up and sends all to one of their concentration camps.

Ahem. You know better.

Something less spicy...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cucumber-Mango Salsa
Categories: None
Yield: 1 Servings

1 Ripe mango; diced
1 sm Cucumber; diced (peel on
-unless you prefer it off)
1 tb Minced red onion
1/4 ts Chili powder
1/4 ts Cumin
1 tb Seasoned rice vinegar
1 Lime; Juice of (about 1 tbs)

Mix all and let sit in refrigerator for about a half hour. Serve over
grilled fish, or as a side dish to poultry. Posted to Digest
eat-lf.v097.n194 by Nicki Eger <eger@sled.gsfc.nasa.gov> on Aug 1,
1997

MMMMM

-- Sean

... I'm not afraid of death. I just don't want to be there when it happens.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

So, I'm good until Trump's Gestapo (ICE)
shows up and sends all to one of their concentration camps.

Ahem. You know better.

Sorry 'bout that. Sometimes my fingers lead a life of their own

Something less spicy...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cucumber-Mango Salsa
Categories: None
Yield: 1 Servings

1 Ripe mango; diced

I like mine with a little more zip:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Mango Salsa
Categories: Fruits, Chilies, Citrus, Herbs
Yield: 4 1/2 cups

2 c Diced fresh mango
2 c Fresh peaches; pitted,
- chopped
2 cl Garlic; minced
2 tb Chopped fresh ginger root
1/4 c Chopped fresh cilantro
2 Serranos; diced
1/4 c Fresh lime juice

In a large bowl, mix together the mangoes, peaches or
nectarines, garlic, ginger and cilantro.

Add the chilies and lime juice to taste; mix well. Allow
to chill 2 hours before serving.

Recipe by: Tim Davlin

From: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Only in America do they accept weather predictions from a rodent
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

Sorry 'bout that. Sometimes my fingers lead a life of their own

Mine do also.

2 tb Chopped fresh ginger root
1/4 c Chopped fresh cilantro
2 Serranos; diced

All good sources of zip. I do like cilantro as I do not have the
genetic predisposition of the "soapy" cilantro taste.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak 'n Mushrooms
Categories: Steak, Beef
Yield: 4 Servings

1 1/2 lb Sirloin steak
2 lb Mushroom caps
6 tb Butter
6 tb Olive oil
1 Garlic clove, chopped
3 tb Parsley, chopped

Heat in skillet butter and oil. Add mushroom caps and saute' about 3
minutes. Add garlic and cook until tender. Sprinkle parsley and
season to taste with salt and pepper. You may wish to add a dash of
worcestershire sauce or sherry. Serve over steak.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... The murals in restaurants are on par with the food in museums.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Sorry 'bout that. Sometimes my fingers lead a life of their own

Mine do also.

2 tb Chopped fresh ginger root
1/4 c Chopped fresh cilantro
2 Serranos; diced

All good sources of zip. I do like cilantro as I do not have the
genetic predisposition of the "soapy" cilantro taste.

It's not a favourite - and there are some things that I like/make
that don't taste "right" without it. It's only if there's an over
abundance that I get the soapy back taste.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak 'n Mushrooms
Categories: Steak, Beef
Yield: 4 Servings

1 1/2 lb Sirloin steak

That's a goody - altho I'd probably do chuck-eye. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Chile Chicken Stew
Categories: Poultry, Herbs, Vegetables, Chilies
Yield: 6 Servings

6 lg Bone-in, skin-on chicken
- thighs
Salt & black pepper
2 tb Lard (oil if keeping Kosher)
Flour; for dredging
1 md Yellow onion; diced
3 lg Garlic cloves; minced
1/2 ts Cumin seeds; toasted,
- ground
1 c New Mexico green chile;
- stemmed, seeded, diced *
3 c Chicken stock
2 lg Potatoes; peeled, in 1"
- cubes
3 lg Carrots; peeled, in 2"
- slices
3 tb Cornstarch
+=DISSOLVED IN=+
2 tb Cold water
Chopped cilantro; garnish
Warm flour or corn
- tortillas; for serving
Lime wedges; for serving

* Use Heritage Big Jim chilies if you can find them.
Or, make up the heat factor by subbing in jalapeno or
serrano chilies to taste. This stew should be spicy but
not overwhelming. -- UDD

Season chicken thighs generously with salt and pepper.
Heat oil in a Dutch oven or heavy-bottomed pot over
medium-high heat. Dredge chicken in flour and shake off
excess. Brown chicken well on both sides, then remove
and set aside.

Add onions to pot, season lightly with salt and cook,
stirring, until softened and beginning to brown, 6 to 8
minutes. Add garlic and cumin, and cook for 1 minute.
Then add chopped chiles and chicken stock and bring to a
boil.

Return chicken to pot; reduce heat to a brisk simmer,
and cook, covered with lid ajar, for 30 minutes. Add
potatoes and carrots and cook for 20 to 25 minutes more,
until vegetables are soft but not falling apart.

Skim fat from surface of sauce. Taste for seasoning and
adjust salt. For a thicker sauce, add dissolved
cornstarch and stir well. Cook for 1 minute more.

Serve in deep wide soup plates with plenty of sauce.
Sprinkle with chopped cilantro. Serve with warm
tortillas and lime wedges.

By David Tanis

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... One of these days, I'll quit procrastinating.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hi Dave,

of writer. I'm currently reading "Not This Way" by Blake Pierce -
it's a sort-of cops 'n bad guys yarn starring a Native American Texas Ranger. I'm quite enjoying the way it moves right along, never
dawdling over the little stuff.

Not really my cuppa tea.

Did I mention that the Ranger is a female? I've finished that volume
and I waiting for the sequel to appear on my Book Bub listings.

No, you hadn't mentioned that, but it's still not the genre I enjoy
reading.

8<----- XXXXX ----->8

I finally got an order of wings w/no sauce. At 6 wing section for
U$5.99 it was no bargain AFAIAC. Back to the 3 piece for U$5 or the Tuesday deal.

The latter sounds like a much better deal. Do they offer it every week?

We just recently got a Raising Cane's on the out lot of a strip mall
in front of our Barnes & Nobel - which is the only "new" book outlet
in my home town. I have yet to try them.

We tried a Raising Cain's out in Hawaii; they were in the PX food
court. Supposed to be getting one in Raleigh in the not too distant future; they are pretty good.

8<----- ZIP ----->8

something a bit bigger now that we have the Grey Wolf and F-150. Not
quite as convenient as just pull up to the entry door, go in, grab your order and head back out but we're pulling our (temporary) home with us. (G)

I've only done a cramper trip once. Borrowed my brother's pickup truck
and little trailer and set off for Denver with my GF to visit her aunt
and uncle. Decided that was not my cuppa tea. If I do something like
that again I'll drive my car and get a motel room. Ot take the Amtrak
and rent a ride at my destination.

We're not that thrilled with flying any more. Besides, we can sleep in
our own bed at night (in some rather interesting locations) and go
places the train can't go to. We can pack a good bit of food in the
fridge and odd spaces in the camper, plus take a wider variety of
clothes. In 2018 when we went out west, we packed a lot of summer
weight stuff but also added winter jackets which we needed when we went
to Yellowstone. No need to schlep suitcases as the campers have
closets.

If I travelled more I might look into a motorhome and tow a small car (think Smart or Mini) behins.

We prefer to tow the camper but have seen quite a few motorhomes with a
vehicle in tow. That's what Steve's parents did for a number of years;
my parents never got beyond tent camping. They gave that up when all of
us kids were either married or had summer jobs and went the fly/drive
route.

Title: Camping Seasoning Mix
Categories: Herbs, Condiments, Chilies
Yield: 25 Servings

Thanks, I'm going to mix this up and keep it in the spice cabinet for
home use as well. We grill a lot (not quite year round) and it's always
fun to try a new seasoning for the burgers, chicken or what have you. A
small bottle may go in the camper too; we have a small spice rack in
there. One of the jars we keep in there is an equal mix of parsley,
oregano and basil; in my usual Italian sauce mix, I use all 3 so for
travel, it's easier to have a pre mix than to carry 3 separate jars.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

That sounds like our local Flavour of India. Their typical lunch
buffet has lamb biryani, tandoori chicken, vegetable pakora, curry,
etc. And, of course that killer mango I scream.

We didn't bother with dessert. When we first moved to the area, we
found a nice little Indian restaurant down in Raleigh. They had a
buffet option for both the noon and evening meal times--made it nice
when we had an event we wanted to go to but wanted supper first. They closed so this is the first Indian place we've tried since.

I skip the dessert bar at Golden Corral, Pizza Ranch and other
buffets. But I can't get past that mango I scream at Flavour of India.

If we were in the area and frequented Flavour of India, I think we would
grab our share of the mango ice cream as well. (G) Don't know about the
other places; it would depend on what was being offered.

I'm not
very concerned about them closing on me as we have3 a fairly
substantial South Asian population and most of the patrons I see a
Flavour are of
that genotype. So, I'm good until Trump's Gestapo (ICE) shows up and
sends all to one of their concentration camps.

Morrisville (just west of Raleigh) has a good sized Indian population so
if we wanted some Indian food, we'd probably head that way. I've seen a
few in Raleigh, usually in strip malls.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

of writer. I'm currently reading "Not This Way" by Blake Pierce -
it's a sort-of cops 'n bad guys yarn starring a Native American Texas Ranger. I'm quite enjoying the way it moves right along, never
dawdling over the little stuff.

Not really my cuppa tea.

Did I mention that the Ranger is a female? I've finished that volume
and I waiting for the sequel to appear on my Book Bub listings.

No, you hadn't mentioned that, but it's still not the genre I enjoy reading.

My tastes are pretty catholic so long as the story is well-written and it
moves right along without a lot of "jump shifts" or leaps of logic.

8<----- XXXXX ----->8

I finally got an order of wings w/no sauce. At 6 wing section for
U$5.99 it was no bargain AFAIAC. Back to the 3 piece for U$5 or the Tuesday deal.

The latter sounds like a much better deal. Do they offer it every week?

The Tuesday is every Tuesday and you can get white or dark, mild or
spicy. Same choices on the 3 for U$5 - but I don'y know how long that
will be on offer.

We just recently got a Raising Cane's on the out lot of a strip mall
in front of our Barnes & Nobel - which is the only "new" book outlet
in my home town. I have yet to try them.

We tried a Raising Cain's out in Hawaii; they were in the PX food
court. Supposed to be getting one in Raleigh in the not too distant future; they are pretty good.

One of my monthly confuser bunch men tioned trying the local outlet at
our monthly get together. Now I'm going to have to trudge across town
and give them a try. While I'm ver that way I'll drive by the now closed
Red Robin and do a bit of mourning over its demise.

8<----- ZIP ----->8

If I travelled more I might look into a motorhome and tow a small car (think Smart or Mini) behins.

We prefer to tow the camper but have seen quite a few motorhomes with a vehicle in tow. That's what Steve's parents did for a number of years;
my parents never got beyond tent camping. They gave that up when all of
us kids were either married or had summer jobs and went the fly/drive route.

Title: Camping Seasoning Mix
Categories: Herbs, Condiments, Chilies
Yield: 25 Servings

Thanks, I'm going to mix this up and keep it in the spice cabinet for
home use as well. We grill a lot (not quite year round) and it's always fun to try a new seasoning for the burgers, chicken or what have you. A small bottle may go in the camper too; we have a small spice rack in there. One of the jars we keep in there is an equal mix of parsley, oregano and basil; in my usual Italian sauce mix, I use all 3 so for travel, it's easier to have a pre mix than to carry 3 separate jars.

Last picnic I went to at Dale and Gail's I was introduced to "rigani" so
I'm raising my own supply in posts (thank you Burpee Seed) until I get to raised bed garden ready to go in the front yard. The evergreens are gone -
all I have to do is pull a gun on myself and get 'er done.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cottage Fried Spuds
Categories: Potatoes, Sauces
Yield: 4 Servings

1 lb Russet potatoes; peeled, in
- small (1/4") cubes
Oil to deep fry

MMMMM--------------------GARLIC-BUTTER SAUCE-------------------------
1/2 c Butter
1 ts Garlic powder
1/4 tb Dried basil
2 ts Dried Greek oregano (rigani)

PREPARE THE POTATOES: Wash and peel the spuds. Cut them
into 1/4" batons (using your French-fry cutter) then
cut the batons into 1/4" cubes. Blanch them in your deep
fryer then allow to drain cool. While they are cooling -

MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
butter, add garlic and saute until cooked. Add dried
oregano and dried basil and stir until heated through.

Once the sauce is prepared set it aside but keep it
warm while you drop the potatoes back into the fryer
to finish cooking and browning.

When the cubes are done to your liking drain them and
portion out. Pour the garlic butter sauce over and
serve alongside your eggs and meat.

Uncle Dirty Dave's Kitchen

MMMMM

... "Rest and be thankful." -- William Wordsworth
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

I skip the dessert bar at Golden Corral, Pizza Ranch and other
buffets. But I can't get past that mango I scream at Flavour of India.

If we were in the area and frequented Flavour of India, I think we
would grab our share of the mango ice cream as well. (G) Don't know
about the other places; it would depend on what was being offered.

If you ever get a chance to try it - by all means, go for it.0

very concerned about them closing on me as we have3 a fairly
substantial South Asian population and most of the patrons I see @
Flavour are of that genotype. *Comment I got moderated for deleted*

Morrisville (just west of Raleigh) has a good sized Indian population
so if we wanted some Indian food, we'd probably head that way. I've
seen a few in Raleigh, usually in strip malls.

Most of our Indians work for state governmen t of in the Insurance
industry (Franklin Life, Horave Mann, and State Farm)

Learned last night at the cnfuser meetng the there is a Chick-Fil-A
in the cafeteria at the State Farm home office. And youhave to work
there to access the cafeteria. So, no long lines. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chick Fil A Chicken Sandwich
Categories: Poultry, Breads, Vegetables
Yield: 4 servings

4 Boned, skinned chicken
- breasts

MMMMM--------------------------MARINADE-------------------------------
2 c Water
2 Cubes chicken bouillon
1/4 ts Seasoned salt

MMMMM-----------------------CHICKEN BATTER----------------------------
1 c A-P flour
1 1/2 c Finely crushed saltine
- cracker crumbs
2 ts Powdered sugar
1/4 ts Paprika

MMMMM--------------------------SANDWICH-------------------------------
4 Hamburger buns
8 Dill pickles
2 tb Butter
Oil for frying

MARINADE: Place cool water in a bowl add 1/4 teaspoon
seasoned salt, and dissolve bouillon cubes in the
mixture. Place chicken breast in water, mix, cover, and
place in the refrigerator for 12 hours or the next day.

BATTER: Pour off chicken marinade and discard, you can
not use it again.

In a shallow dish combine A-P flour, cracker crumbs,
powdered sugar, and paprika. Stir to combine.

Shake off excess marinade and dredge chicken into the
seasoned flour mixture.

Rest the breaded chicken breast on a wire rack and allow
them to rest for a few minutes.

COOKING: Heat oil to 350oF/175oC in a deep fryer, large
pot or a frying pan. If you are using a large pot, add
enough oil so the oil is 4" deep.

Cook the chicken for 7 to 8 minutes or until the chicken
has browned and has an internal temperature of 165
degrees. Drain the chicken on a clean wire rack.

ASSEMBLY: Melt the butter, and brush the butter on the
hamburger buns.

Lay one crispy chicken breast down on each hamburger
bottom.

Top with 2 dill pickle chips, then the top bun.

NOTE: If chicken breasts are extremely large, you can
use two of them. Simply slice the chicken breasts in
half horizontally.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Stock is everything in cooking, at least in French cooking. -Escoffier
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