Text 22182, 135 rader
Skriven 2007-11-02 10:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Poplar culchur 372
==========================
 DD> Their new deal - responding to Kentucky Fried Colonel's $8.88 for 12 
 DD> pieces (leg & thigh) - is 10 pcs (same deal - all dark) for $7.99. 

80c a piece is pretty good, especially if you do what Carol does
and ask for "mostly thighs." Apparently, the places often
get a surplus of thighs, because little kids like drummers.

 DD> It's a few cents per piece more that KFC - but, the quality makes it 
 DD> worthwhile - to me, anyway. And Popeye's is better cold than Colonel
 DD> is  hot.   Bv)=

I was about to say, a neekle for quality isn't a bad deal.

 -=> Dave Drum said to All <=-

 DD> MillerCoors' Miller Chill, a new brew that targets Hispanics with its 
 DD> touch of salt and lime, might register more sales once SABMiller

Why isn't it called Quebrador Frio or something, then. What a
silly idea ... well maybe not so silly, as anything to add flavor
to a Miller ...

 DD> merges  operations with Molson Coors next year. Miller Chill made its
 DD> market  debut in June, and more than 325,000 barrels were sold in three
 DD> months. 

Frightening.

 DD> http://tinyurl.com/2kmwfe to read entire article

 DD> The downside is that they have conglomerated Leinenkugels - one of my 
 DD> favourite brewskis - and Leinies, like the late, lamented Jos Schlitz 
 DD> Brewing is likely to be a casualty if the South African smart asses
 DD> get  their comeuppance.

Though I liked Schlitz okay (preferred it to Bud, which I
preferred to Piels, which I preferred to Naragansett, which I
preferred to Miller, the Champagne of bottled beer), it was
a bit too starchy-tasting for me (speaking of which, how do
you get by with beer if you're so extra sweet?), and it did a
terrible job putting Milwaukee on the map (where's Milwaukee,
anyway?).

 DD> Although I must say that so far SAB has not made the bean counter 
 DD> mistake of the Stroh's bunch of homogenising their output into the
 DD> same  frothingslosh (and not very good frothingslosh at that) with
 DD> different  labels in the name of the bottom line.

We used to pay a nickel a can more for Stroh's, but eventually
we paid a nickel a can less, then it went away. I never figured
out what fire brewing was all about, anyhow.

 DD> There is hope that Leinies will be left alone. Hiram Walker bought 
 DD> Makers Mark, after all. And left it alone to continue with what made 
 DD> them one of the best bourbons extant.

If they can be convinced that they have a steady market for
Leinie's it'll continue more or less as before. But if they
have weird expectations for the brand and start setting
unreachable targets for it, the quality will drop so the
managers can make their short-term goals, and kablooey.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Herb-And-Spice Southern Fried Chicken
 Categories: Chicken
      Yield: 8 Servings

      2    Frying chickens *
      4 c  Buttermilk **
      2 tb Garlic, chopped ***
      3 c  Flour, all-purpose
           Lard or peanut oil

----------------------------HERB AND SPICE MIX:----------------------------
    1/2 ts Ground cayenne pepper
      1 ts Freshly ground cumin
      1 ts Freshly grated nutmeg
      1 ts Paprika
      1 ts Freshly ground black pepper
      1 ts Ground ginger
      2 ts Crumbled dried basil
      2 ts Bay leaves ground to a
           -powder (use a spice
           -mill or blender)
      2 ts Crumbled dried oregano
      2 ts Crumbled dried sage
      2 ts Crumbled dried thyme
      1 ts Salt

  *   weighing no more than a pound each, cut up for frying ** or plain all
  natural yogurt *** about 8 large cloves

  One: Wash the chicken and pat dry. Put the chicken pieces in a large
  nonreactive glass or stainless steel bowl. Stir the garlic into the
  buttermilk or yogurt. Pour it over the chicken and turn until coated and
  submerged in the liquid. Marinate for at least 30 minutes or up to an hour,
  refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and
  stir until they are evenly blended. Put the flour in a paper or large
  Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the
  bag and shake until the seasoning is well-distributed.

  Two: If you plan to serve the chicken hot, preheat the oven to 150 F. Fit a
  wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or
  deep-fat fryer with enough lard or oil to come halfway up the sides. Over
  medium-high heat, bring the fat to 375 F (hot but not smoking).

  Three: Beginning with the dark meat, lift the chicken pieces out of the
  marinade one at a time, allowing the excess to flow back into the bowl, and
  drop them into the bag with the seasoned flour. Close the bag and shake
  until the chicken is well coated. Lift out of the flour, shake off the
  excess, and slip enough of pieces into the fat to fill the pan or fryer
  without crowding it. Deep-fry until the outside is a rich brown and the
  chicken is tender, maintaining the temperature at 365 F about 15 to 20
  minutes, turning the chicken once, if necessary.

  Four: Remove the pieces as they are done, drain well, and place on the wire
  rack set in a cookie sheet. If you want to serve it hot, keep the finished
  chicken in the warm oven while you fry the second batch.

  NOTE: A certain well-known take-out chicken with eleven herbs and spices is
  not the only Southern fried chicken that is seasoned with a complex blend
  of herbs and spices; it is just one of many. You can experiment with the
  combination until you have your own unique blend. If you don't have a
  couple of the spices on hand, feel free to omit them. When deep-fried,which
  is the way I prefer to cook this one, the chicken makes great picnic fare
  because it stays crispy long after it's cold, and the spice and herb
  seasoning stands up well to other highly seasoned picnic food.

  Source: The Dinner Table

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