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) .