Text 23628, 95 rader
Skriven 2007-12-01 13:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: A tale of 3 burgers
===============================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Sigh. I just spent $6.99 for a mediocre KFC double cheeseburger for
 JW> lunch today (just the burger, no fries or drink) and the nearest Red
 JW> Lobster is 1000 miles away.

 DS> Uh Jim -- I don't know how to tell you this any other way, but the C
 DS> in KFC stands for CHICKEN, not cheeseburger.  KFC chicken is ok
 DS> (but only if you can't get Popeye's).  I'm surprised that they
 DS> offered burgers, but given that they did, I'm not surprised that
 DS> they were mediocre.

The franchise here was obtained by a Len Jason who already had a
successful burger shack called Lennie Burger. He has had burgers on
the menu at his KFC since its inception here. Yellowknife is so
remote that the Colonel probably was not aware of this deviation
from the Master Plan.

The store is right beside our office and I eat there far too often,
out of convenience, when I am in a hurry. In fact the Coldwell
Banker office IS the old renovated Lennie Burger building.
                                                 
The business has passed from Len to his son to an outsider and just
as the Colonel's chicken became degraded after his death, so has the
Lennie Burger; it used to be something quite good.

I haven't had Popeye's for years, not since a long ago vacation in
San Francisco, but as I recall it was quite good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Chicken Curry
 Categories: Indian, Stews, Chicken, Curry
      Yield: 6 Servings
 
      1 TB Garam Masala
      2 ts turmeric
      3 ts red chile powder
      2 TB paprika
      4 lb chicken fryer; cut
           into 10 pieces
    1/4 c  vegetable oil
      2 c  chopped onions
           Salt
           Freshly ground black pepper
      2 ts chopped garlic
      1 c  chopped fresh peeled
           tomatoes; seeded and
           chopped
      2 ts fresh ginger; grated
      3 c  chicken stock
           GARAM MASALA:
      2 TB coriander seeds
      2 TB cumin seeds
      2 TB cardamom seeds
      2 TB black peppercorns
      1    cinnamon stick; cut into
           pieces
      1 ts whole cloves
      1 ts grated nutmeg
  
  To make curry: In a small bowl, combine the Garam Masala,
  turmeric, chili powder, and paprika.  Mix well.  Season the
  chicken with salt and the above spice blend.  Set aside.  In a
  large saute pan, over medium heat. Add the oil.  When the oil is
  hot, add the chicken and brown for about 3 to 4 minutes on each
  side.  Remove and set aside. Add the onions to the pan. Season
  with salt and pepper.  Saute for 4 minutes or until soft. Add the
  garlic, tomatoes and ginger.  Continue to saute for 1 minute. Add
  the chicken stock and reserved chicken pieces. Bring the liquid to
  a boil. Cover, reduce the heat to medium-low and simmer for about
  25 to 30 minutes or until the chicken is tender. Remove from the
  heat and serve with rice.
  
  To make garam masala seasoning: In a saute pan, over medium heat,
  add everything except for the nutmeg.  Toast until dark, about 12
  minutes, shaking the pan, often.  Remove and cool.  Grind the
  spices in a spice mill or coffee grinder into a powder.  Remove
  and stir in the nutmeg. Yield: about 1/2 cup

  Emeril Lagasse, Emeril Live
  http://www.foodtv.com
  Posted to SuzyQ, Mc-Recipe 4/9/99
  From: Rst G

  MMMMM

Cheers

YK Jim


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