Text 33491, 79 rader
Skriven 2013-02-10 07:22:00 av Dave Drum (63723.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Popeyes
===============
-=> Nancy Backus wrote to DALE SHIPP <=-

 DS> This week we went to Laurel for Popeye's.  I had the three piece white
 DS> meat spicy and Gail got the two piece of same for free with a coupon.
 DS> For both of us, the wings in the dinner were extra spicy.  But my
 DS> breast meat portion was on the mild side, but her's was spicy.  Either
 DS> somebody mixed up the portions or they had a consistency problem.

 NB> I went to a local Popeye's a month or so ago with a girlfriend...  she
 NB> decided to get the 12 piece special (planning to take some home after
 NB> we shared some)... we ordered it half mild, half spicy... and then had
 NB> a hard time figuring out which was which, at least by sight... I did
 NB> find one spicy thigh in the bunch... dunno what she found in the
 NB> leftovers she took home, but the other piece I tried certainly wasn't
 NB> spicy, and she thought hers were mild, as well...  On the other hand,
 NB> more recently I checked out a different local one that I came upon...
 NB> ordered just one spicy thigh with a biscuit... that one was properly
 NB> spicy...  :)

So, what you do is get them to split the order six and six. MY experience with
Popeyes spicy is that it is emphatically spicy ... no fooling about. The mild
is better than anything the Colonel ever foisted on an unsuspecting public ...
but, the spicy is what makes the whole trip worthwhile.

I noticed that last time I passed my nearby Popeyes that the Tuesday only
special of 2 pieces dark for U$1.29 was no longer in the window. SOB! It's back
to the 2 pc dark w/biscuit for U$2.29. Two of those with a veg heated in the
nuker makes a very filling dinner.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Spicy Chicken (Barbara Wasser's Kosher Kitchen)
 Categories: Oriental, Poultry, Chilies, Vegetables, Wine
      Yield: 2 Servings
 
     12 oz Boned, skinned chicken
      1    Hot chile; chopped
      3    Scallions; sliced 1"
      1    (1/2") pc fresh ginger root;
           - chopped
      3 cl Garlic; chopped
      1 tb Sherry
      2 tb Soy sauce
      1 lg Red bell pepper; cored,
           - sliced
      1 tb Oil
 
  Clean and trim chicken of all visible fat, slice. In a
  large frying pan, saute ginger, garlic, scallions and
  peppers until translucent. Add chicken and continue stir
  frying for a couple of minutes.
  
  Add sherry and 3 tablespoons water. Cover and cook for 5
  to 10 minutes, stirring occasionally. Add the soy sauce
  and cook covered another 5 to 10 minutes. Serve with rice.
  
  For a greater amount of sauce to pour over the rice, use
  more ginger, more garlic, and double the amount of liquid,
  sherry, water, and soy sauce. Additional hot pepper to
  taste may also be added.
  
  Serves 2
  
  I have a wonderful little cook book produced by John Teng
  who operated a little neighborhood Chinese Restaurant in
  Waltham, MA in the 70's and early 80's.
  
  Adapted from John Teng's Cooking
  
  The Jewish-Food List and Archives
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Do not accustom youself to use big words for little matters-Samuel Johnson
--- MultiMail/Win32 v0.49
--- SBBSecho 2.20-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)