Subj : Re: Buffet
To   : Ruth Haffly
From : Dave Drum
Date : Thu Sep 11 2025 07:14:57

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

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

 RH> If we were in the area and frequented Flavour of India, I think we
 RH> would grab our share of the mango ice cream as well. (G) Don't know
 RH> 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

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

 RH> Morrisville (just west of Raleigh) has a good sized Indian population
 RH> so if we wanted some Indian food, we'd probably head that way. I've
 RH> 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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