Subj : Re: Keyboards was: Alive?
To   : Ruth Haffly
From : Dave Drum
Date : Mon Jan 09 2023 06:52:00

-=> Ruth Haffly wrote to Dave Drum <=-

(combined with 1st post reply)

 DD> Chilli Suppers are big around here ... not surprising since the
 DD> legislature designated Springfield as the "Chilli Capital of the
 DD> Civilized Universe".

 RH> Not a surprise. Western NY usually made chowder--I know it had chicken
 RH> in it but don't remember other meats. At one time my mom had a copy of
 RH> the recipe Dad's family used but it vanished into a black hole before I
 RH> could make a copy of it. My brother has the family chowder pot but
 RH> AFAIK, it's just taking up space in his garage.

 DD> Pancake and Sausage breakfasts are a big deal as well. Went to one 2
 DD> Sundays ago, And I'll hit another next Sunday. Waiting for the
 DD> announcement of the Italian-American War Veterans pancake and
 DD> (Italian) sausage breakfast. Bit of a different flavour for breakfast.

 RH> Sounds good. The Legion and Auxillary do a pancake breakfast once a
 RH> month as a fundraiser & the VFW has a chuck wagon (burgers and hot
 RH> dogs) they take to community events as their major fund raiser.

Post 32 (where my brother was commander for a couple of years) has "The
Mess Hall" which is open to the public. It's a pub serving both food and
"adult" beverages. Profits are a big part of the Post's budget. They host
a chilli cook-off as well as a couple of chicken-fry fundraisers every
year. They are well known in the north end of town for their fried buzzard.

     8<----- Jump to chilli ----->B

 RH> Around here, people like beans in their chili. That should increase the
 RH> yield.

 DD> People in this area like beans (except kidney beans) in their red
 DD> chilli. Chile Verde (green) not so much.

 RH> Seems like anything goes here from what I've seen. The beanless chilis
 RH> don't seem to do as well, despite our years of trying to educate folks
 RH> as to what true chili is.

Texas chauvanists have spent years trying to convince people that beans
don't belog in chilli. Chilli was developed by trail cooks adding chilies
and other spices to beef that had "gone off" due to lack of refrigeration.
They added beans to the mix to stretch the budget since beans are waaaay
less expensive than beef.

 RH> Thanks, next Tuesday I get the new joint, after that heals, the tendon
 RH> will be fixed. First one I have therapy right away, second one I need
 RH> to keep the hand immobile for a month before I can start therapy.

Hang in there. Sometimes life sucks but it beats what's in second place.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roy Rogers Crispy Fried Chicken - Copycat
 Categories: Poultry, Herbs, Dairy
      Yield: 1 Serving
 
      2 tb Flour
    1/2 tb Cornstarch
      1 ts Salt
    1/2 ts Accent seasoning (MSG)
    1/2 ts Ground black pepper
    1/4 ts Onion powder
    1/4 ts Powdered sugar
    1/8 ts Paprika
      3    Chicken drumsticks
           Oil for deep-fryer
    1/2 ts Powdered egg white
      3 tb Milk
 
  Pre-heat your deep fryer to 375øF/190øC.
  
  In a mixing bowl, blend egg whites and milk with a wire
  whisk -- set aside.(Make sure they're mixed
  thoroughly--somewhat "frothy".).
  
  Measure dry ingredients into a gallon sized Zip Lock type
  bag, close, and shake well to mix.
  
  Generously coat the drumsticks with the milk-egg mixture,
  and place them in the bag of seasonings. (I recommend
  doing 3 at a time) Then shake the bag until well coated.
  
  Drop into deep fryer and allow to cook 15 minutes. (Fry no
  more than 9 at a time -- and if cooking 9, go 18-22 min,
  eyeball 'em) When the drumsticks are done, they will be a
  dark golden brown.
  
  Remove crispy chicken and drain on a paper towel lined
  plate. CAUTION! They will be very HOT, so allow them to
  cool 5-8 minutes before serving.
  
  Note: You can remove the skin for "skinless crispy
  chicken" if you prefer.
  
  Note 2: Try this coating recipe and cooking method with
  CHICKEN TENDERS. Just cut up boneless breasts into bite
  sized pieces, coat with milk-egg/seasoning and deep fry.
  
  Note 3: You can also use this coating and cooking method
  for wings, thighs, breasts etc. Just be sure to coat well
  and adjust cooking time for the different sizes of
  chicken.
  
  By Impera Magna on May 27, 2005
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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