Text 25698, 90 rader
Skriven 2012-06-03 23:07:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: salty Popeyes
=========================
 -=> On 06-03-12  11:47,  Jim Weller <=-
 -=> spoke to Dale Shipp about salty Popeyes <=-

 -=> Quoting Dale Shipp to Michael Loo <=-
 
 ML> I've become less thrilled with Popeye's of late - the flavors
 ML> seem to have become more simplistic, and I have to load pepper
 ML> and hot pepper on, but there's no way of taking away salt.
 
 DS> We haven't noticed any change in the spicy chicken, and it is not
 DS> at all salty to us.

 JW> I went to one of those nutrition analysis web site places
 JW> (www.livestrong.com) and discovered a two-piece combo meal, a mild
 JW> chicken breast and wing, a biscuit and coleslaw adds up to 1,000
 JW> calories, 66 grams fat, 21 grams saturated fat and 2,570 milligrams
 JW> sodium. That's a lot of salt (and grease) but I guess no worse than
 JW> other fast food. The spicy chicken was somewhat less salty than the
 JW> mild.

I got similar info off of the Popeyes nutrition chart.  It is
interesting that our choice of chicken, spicy breast and wing, has 1240
sodium but the mild version with the same pieces has 1940.  Another good
reason not to go with the mild:-}}   Our biscuit and rice add to bring
the total up to 2220.   OTOH, Michael's choice of spicy leg and thigh
measures in at 820 (the mild is 1100).

I still say that none of it tasted salty to us:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Zilzil Alecha (Beef In Green Pepper Sauce) Ethiopia
 Categories: Beef, Ethiopian
      Yield: 4 Servings
 
      3 md Green bell pepper
      4 ts Serrano chiles, finely
           Chopped
      1 tb Garlic, minced
  1 1/2 tb Fresh ginger, finely
           Chopped
    1/2 tb Turmeric
    1/2 ts Ground cardamom
      2 ts Salt
    1/4 ts Ground white pepper
    1/4 c  Dry red or white wine
    1/2 c  Butter or niter kebbeh
      2 lb Sirloin steak, boneless
      2 c  Onion, finely chopped
 
  Coarsely chop 2 of the bell peppers.  Combine these with the next 8
  ingredients (chiles through wine) in a blender.  Process until the
  mixture is a smooth puree.  Cut the remaining bell pepper into 2" x
  1/2" strips. Set aside.  Trim meat of all fat and slice 1/2" thick.
  Cut slices into strips 2" long by 1/4" wide.  Heat 1/2 cup butter or
  niter kebbeh in a heavy 10" x 12" skillet, until a drop of water
  dances.  Brown meat in the skillet, a little at a time and turning
  often, until the meat is browned evenly without burning.  Transfer
  meat to a plate as it is browned.  When all meat is browned, pour
  remaining fat into a measuring cup.  Add enough additional butter or
  niter kebbeh, to measure 1/2 cup.  Set aside.  Wash and dry the
  skillet.  Add the onions and cook them over low heat until soft and
  dry, about 5 minutes.  Stir the onions continuously to keep them from
  burning.  Pour in the 1/2 cup cooking fat.  When it begins to
  sputter, add the green pepper strips.  Cook 2-3 minutes, stirring
  continuously, until the pepper strips are soft.  Add the pureed green
  pepper mixture.  While stirring, heat to a boil.  Add beef strips and
  any liquid accumulated on the plate to the skillet.  Stir into the
  sauce to coat meat evenly.  Reduce the heat, partially cover and
  simmer until the meat is cooked to taste.
  
  Originally posted by curmudgn@flash.net (Sam Waring)
  
  Enjoy,
  Lei Gui
  Bronx, NY
  From: Leig@aol.Com                    Date: 05-04-97
  Rec.Food.Recipe
 
MMMMM
 



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