Text 22181, 48 rader
Skriven 2012-03-08 10:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Pop Eyed 345
====================
 DD> That has been my experience at several Popeyes (no possessive
 DD> apostrophe) as well. Their chicken is most excellent - even the
 DD> non-spicy.

It's good still - not so good as it once was.

 DD> But, the sides are not up to the standards of the chicken -

I know people who swear by the biscuits and the mashed potatoes.

 DD> generally. Oddly the red beans & rice has better rice (for doneness and
 DD> texture) than the "Cajun" rice.  

The rice in the rbr is your standard converted, which is
relatively difficult to overcook. The dirty stuff seems to
have come prepablified to the degree that on recent visits
it has been difficult to identify what kind of grain it
originally was.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Red Beans and Rice, Family Recipe, New Orleans
 Categories: Main dish, Vegetables
      Yield: 8 servings

      1 lb Red kidney beans                  1/2 lb Ham, cubed
      2 lb Hot smoked sausage, chunks         10 c  Water
      2 ea Large onions, chopped               4 tb Cooking oil
      1 x  Garlic powder, to taste             1 ea Salt, to taste
      1 ea Pepper, to taste

  Rinse and sort beans.  Cover with water in large pot and cook over low
  fire, covered, for one hour. Brown onions, ham, and sausage in oil and add
  to beans.  Continue cooking beans mixture for two hours on low to medium
  heat, partially covered, stirring often. Add garlic powder, salt, and
  pepper, cook for another hour, or until beans are tender. Add water as
  necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans
  through a strainer and stir into beams mixture. Tasso or andouille may be
  substituted for the ham. Serve over hot, fluffy, long-grained rice with
  warm french bread.
   source snipped by previous collector

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