Text 8549, 77 rader
Skriven 2011-03-20 06:25:00 av Dave Drum (1:18/200.0)
   Kommentar till text 8495 av Nancy Backus (1:261/1381)
Ärende: Popeyes
===============
NANCY BACKUS Said to DAVE DRUM about Re: Popeyes

NB>  DD> Both of my Popeyes and all the ones I have patronised when away
NB>  DD> have  been good, with none of the problems you mention. The
NB>  DD> worst that has  happened to me here is getting regular chicken
NB>  DD> when I had ordered spicy. And that's only happened once. It is
NB>  DD> also how I discovered that Popeyes  regular (non-spicy) chicken
NB>  DD> is pretty good - since it is the first time  I had ever tried
NB>  DD> it. Still prefer the bite-you-back of the spicy,  though.

NB> I stopped in at my local Popeyes recently... I'm still trying to
NB> figure out whether what I was given was actually mild or spicy.  I
NB> was asked my choice, I said spicy, that's what the slip said... but
NB> it only had a very slight spicy bite...  They did throw in a number
NB> of little packets of hot sauce which I didn't use, expecting it to
NB> be spicy enough without, plus, as I was eating in the car, it was
NB> better to not make things any sloppier.  (G)  In any case, it was
NB> good, even if the spicy was subdued... or maybe I'm just used to
NB> spicier fare...

It may be a regional thing. The Popeyes here used to toss little packets 
of Cajun(?) Sparklers(?) in with each order of chicken - whether spicy 
or regular. The pink packets consisted of (as near as I could determine) 
cayenne, salt and sugar. Never had 'em toss in hot sauce, though. I have 
been known to put Louisiana Gold or Raven's Raspberry Hot Sauce on 
Hardee's fried chicken.

Lee's Famous Recipe Extra Crispy used enough black pepper in their 
batter to be plenty zippy for most - including me. I like some zip to my 
otherwise bland grub like fried chicken ... but, I don't need to light 
up my life with each bite.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Extra-Crispy Spicy Chicken
 Categories: Five, Poultry, Cheese
      Yield: 2 servings

      3 lb Fryer; in 8 serving pcs
      1 lg Egg; beaten
    1/2 c  Parmesan; grated
    1/2 c  Cornflakes crumbs
      1 tb Ground black pepper

  Mix the Parmesan, crushed cornflakes and black pepper
  well. Dip each piece of chicken into the beaten egg, then 
  into the breading mix, coating well.

  Pop into your chicken frying skillet loaded with Crisco
  (or lard) that has been heated to 375oF/190oC. Fry until
  chicken in cooked through, turning once.

  Drain on old newspapers (one of the few useful things to
  do with a newspaper if you don't own a parrot).

  Serve with salt on the side so that your diners can salt
  to their own taste. Put a bottle of Louisiana-style hot
  pepper sauce on the table in case someone likes it really
  spicy.

  A Dirty Dave attempt at cloning Lee's Famous Recipe Extra
  Crispy and Spicy Chicken

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Life is divided into the horrible and the miserable. - Woody Allen

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