Subj : Popeyes was: Greasy Spoon To : Ruth Haffly From : Dave Drum Date : Mon Apr 21 2025 06:00:54 -=> Ruth Haffly wrote to Dave Drum <=- DD> She was in the base of operations of the University of Illinois. It's DD> odd, though. U of I's medical school is affiliated/located with their DD> Chicago campus/school. And S.I.U. whose main campus is in Carbondale a DD> long way from their medical campus in Springfield. RH> And I've never had need of any of them. Passed thru the state a number RH> of times but only stopped for longer than a few minutes was when we RH> stopped on our way to AZ in 1993 to visit my sister. Came thru south of RH> Chicago a few years ago with the camper--roads were horrible! In the Chicago area that's sorta, kinda understandable. Huge metro area full of people w/car or trucks, corssroads of a bunch of major interstate highways ... and lots of low RRunderpasses. When I drove semi trucks I tries as best I could to stay away from Chiciago. And totally refused to return to NYC after one load there. The roads in my part of the state are *much* better. And the Cracker Barrel where we first met is still there and serving Mama's Pancake Breakfast - even is the fruit selection is down to peaches or apples. I miss the berries. Bv(= DD> 8<----- CLIP ----->8 DD> Other than the "Tuesday Special" which is dark meat there is no price DD> difference between the fron to the bird and back of the bird DD> pieces...3 RH> I've noticed some franchises do have a price differential between white RH> and dark. Probably a regional directive or something of that sort. DD> As their e-mail "specials" say at the bottom - "prices may vary". I've DD> been taking advantage of the Eaqster/4-20 special of a #1 in the US DD> rated chicken sandwich for U$4.20. Monday the price goes back to U$5. RH> Too bad they can't be (at least the chicken part) frozen to enjoy RH> later. Or is it something easily copu-able? I'll post the recipe and you decide. DD> They (Popeyes) have come up with another new "special" flavour for DD> their chicken sandwiches .... according to their e-mail solicitation DD> "Make it tangy too with our NEW Pickle Glaze." I'll give it a shot RH> Sweet pickle or dill? Neither one sounds appealing to me, tho I do like RH> the B&B pickles Chick-Fil-A puts on their sandwiches. Sometimes when I DD> I tried it yesterday at the currently discounted price. Along with a DD> side of fried pickles (think fried tomatoes). I'll order the fried DD> pickles in the future - but not the pickle glazed chicken sandwich. DD> The dill pickle slices and the zippy mayo are all I need/want/desire DD> on my chicken sandwich .... unless there is a slice of tomato laying DD> about. RH> On the side sounds much better than glazing the chicken with pickle RH> juice. Did a side-by-side comparo yesterday for lunch. Bought one each of the "regular spicy" and the pickle glazed and cut them in half when I got home. Dennis had one each of the halves and I had the other. Hard to tell the difference between the two ... so I thing I'll keep the spicy chicken in my mix and ditch the pickle glazed. If I want pickle flavour I'll ask for extra pickle slices. Bv)= DD> tomorrow. Doing two doctor appointments today - regular croaker in the DD> morning then the pulmonologist this afternoon for a pro-op check DD> before they remove something from my right lung. RH> I saw my primary care doctor today, had some blood work done last week RH> that she looked at. Saw some improvement in some numbers, always a good RH> thing. DD> And I learned that this next deal is not removal but a biopsy. Dr. DD> Taylor described the procedure and the possible outcomes. And what the DD> oprions are if the biopsy comes back with the Big C. I present myself DD> to Special Procedures at 05:15 next Wednesday for what shoud be an DD> out-patient deal. RH> OK, please keep us posted. Hopefully nothing serious but they just want RH> to make sure........ I go Tuesday afternoon for a "hips to throat" body scan - so they'll have the latest data to work from. Then present myself at 0515 Wednesday morning for what is *supposed* to be an out-patient procedure. Toughest part of the whole mthing is having to hold my arms above my head while the slide me back and for through the machine and they tell to breathe or hold my breath. Holding my arms in that position for more that 30 seconds always gives me cramps. 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 325ºF/165ºC, 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 165ºF/74ºC 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 .... Chicken is the only animal we eat before it's born and after it's dead. --- MultiMail/Win v0.52 .