Subj : Re: Chilies To : Shawn Highfield From : Dave Drum Date : Mon Nov 25 2024 05:54:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> Fortunately it's not a critical issue. And Staples is (as many DD> retailers are) jumping the gun on their Black Friday marketing DD> in their nearst (to me) store Tuesday afternoon. SH> That's an idea. The whole black friday thing is still new to me, so SH> I'm not used to it yet. It's the only aspect of the US thanksgiving SH> Canaduh has adopted. You guys sort of "jumped the gun" on Thanksgiving. Canadian Thanksgiving is in October - and on a Monday That's right! Canadian Thanksgiving happens a full month and a half before American Thanksgiving, on the second Monday in October. Now, Canadian Thanksgiving lines up with Columbus Day (AKA Indigenous Peoples' Day) in the United States, also held on the second Monday in October. Thanksgiving Is More Low-Key in Canada - Thanksgiving is one of the biggest holidays of the year in the United States-with huge parades, massive feasts, and football-but it's decidedly lower-key in Canada. Although the holiday is still widely celebrated in Canada and is a statutory holiday in most of the country, Canadians' approach to Thanksgiving is a bit more laid back. The exceptions are the Atlantic provinces, where the holiday is an optional day off, and Quebec, where the holiday isn't as popular overall. (LIttle in Quebec is "as popular overal".) Love or hate them, Black Friday and Cyber Monday have become a big part of the Thanksgiving season in the United States. In Canada, however, there's no real post-Thanksgiving shopping craze since Christmas is still so far off. This allows Canadians to focus purely on celebrating the beauty of early October and the harvest! But, hang on to your hats. Some businesses have smelled a profit in Black Friday for Canada. Bv)= DD> Morton also has a product labelled "Salt Substitute" but reading the DD> panel on the side tells me it's basically the same as Nu-Salt. SH> It's pretty much the same, I saw that as well. In fact I lied to you, SH> it's the Morton's I have here now. I had to go look when I read this. DD> You might give Pink Himalayan salt some consideration - it's higher DD> in potassiun and magnesium and lower in sodium than conventional DD> salts. SH> I honestly don't care about my BP. It's under control with the meds so SH> I'm not going to worry about it. I've abused my body beyond what is SH> normal so when it kicks me in the ass I accept it. :) I ignored my high BP until it damaged my kidneys. You can bet your bippy I pay attention to it now. When your kidneys die so do you. Bv(= And I ain't ready to go just yet. Lot's of people left I haven't ticked off. DD> pepper has a different flavor and heat component than black pepper. DD> The process used and handling of white pepper can introduce different DD> flavor notes as well." SH> Well I'm gonna have to buy some now. DD> I know onbe of the icons of Fats Food - KFC uses white pepper in its DD> "11 Herbs & Spioces" formula. 3 times more white pepper than black it DD> turns out. SH> I did know that from the various copycat recipes out there. I've got SH> the fried chicken recipe that my family likes down pat, and there's no SH> pepper in it. (I wish there was - but it's too spicy ;( ) So, no Popeyes chicken for you (at home anyway) MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Popeyes Famous Fried Chicken Recipe Categories: Poultry, Herbs, Chilies Yield: 8 Pieces 6 c Oil 2/3 c A-P flour 1 tb Salt 2 tb White pepper 1 ts Cayenne pepper 2 ts Paprika 3 lg Eggs 3 1/2 lb Frying chicken w/skin; - cut-up (2 breasts, 2 legs, - 2 thighs, 2 wings) Heat oil over medium heat in a deep fryer or in a deep cast-iron skillet on the stove. Combine the flour, salt, peppers, and paprika in a bowl. In another bowl, break eggs and beat until well-blended. Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature. Dip each piece of chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is a dark golden brown. Drain chicken on paper towels and serve warm. Makes 8 pieces. UDD NOTES: This recipe is *much* closer to the real deal than the late Gloria Pitzer's "recipe detective" version. When I make it I make the cayenne and paprika equal (1 1/2 ts ea). I also eschew the white meat parts in favour of legs and thighs. Serves 2 normal people RECIPE FROM: http://www.recipe4living.com Uncle Dirty Dave's Kitchen MMMMM .... Great! Now if we can just keep it from exploding... --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .