Text 23006, 123 rader
Skriven 2015-01-17 13:17:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Popeyes
===============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> And you have saved me from getting stupid and trying it even once. The

 DS> Glad to be of service :-}}  It is possible that our usual Popeyes just
 DS> had a bad night on those wing segments, but given the way chains work
 DS> (even when they are franchises) I would expect that they would be the
 DS> same formulation in your area.  IMO, these wing segments were analogous
 DS> to lobster culls, i.e. rejects from the normal operation.

I wouldn't bet on it being a bad night. Given the premium that has been placed
on wings lately they probably were trying to have a special "on the cheap".

 DD> local Popeye's has raised its 2-piece Tuesday Special (leg & thigh) to
 DD> $1.69 - still a bargain. And they offer 2 Chicken Po'boys for $5.00 -
 DD> even though they use breast tenders for the meat - it ain't a bad deal.
 DD> Oh, and I hardly ever buy their combo deals. I have soda or other
 DD> beverages at home. And I make better RBR or Dirty Rice than they. And
 DD> AFAIAC their fries suck  the bitter carrot. So,

 DS> I have to say that I was never aware that they offered Po'boys.  We
 DS> ususally have a coupon that gives us a free two piece meal with the
 DS> purchase of a three piece meal.  That is our standard.  I admit that
 DS> their red beans & rice is sub standard.  I had it once only.  I
 DS> probably could make better dirty rice, but their standard serving is
 DS> just right. If I made it at home it would end up being a major part of
 DS> the next three night dinners.  Gail usually gets their mashed potatoes
 DS> and Cajun gravy.  The gravy is pretty good.  Have you ever tried that?

If I have tried their Cajun Gravy it wasn't very memorable as I can't recall
having had it. The dirty rice and the RBR - yeah, I've tried those. Also the
Cajun fries (once), the Jambalaya (once), the cole slaw is decent as is the
green beans - although I wish they'd use real bacon instead of that turkey crap
in them.

Checking their web presence I find that they no longer offer crawfish items.
They used to offer (>10 years ago) several crawfish selections. They do offer
Po'Boy sandwiches in chicken (2 tenders per) or seafood (choice of popcorn
shrimp or fish). Their popcorn shrimp is, as with most popcorn shrimp, mostly
breading - but tasty for all of that. I've not, in all the years I've been a
Popeyes customer, tried the fish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Peace Maker - The Ultimate Oyster Po-boy
 Categories: Shellfish, Seafood, Breads
      Yield: 6 Servings
 
     48    Fresh oysters
      6    (10"/25cm) po-boy loaves

MMMMM--------------------------EGG WASH-------------------------------
      1 lg Egg; beaten
      1 c  Milk
      1 c  Water
      2 tb Creole mustard
      1 tb Yellow mustard
           Salt & cracked black pepper

MMMMM--------------------------BREADING-------------------------------
  1 1/2 c  Yellow corn meal
  1 1/2 c  Yellow corn flour
      2 tb Granulated garlic
           Oil for deep frying

MMMMM--------------------------DRESSING-------------------------------
      3 c  Remoulade slaw (see recipe)
     18 sl (thin) tomato
           Spicy ketchup
 
  Deep-frying seafood is still considered the number one
  technique in the south. Even with the concerns that many
  have with deep fat frying, they still expect to eat
  seafood in this manner when visiting Cajun country.
  Personally, I feel the oyster po-boy or "peace maker" as
  it is called in New Orleans is the best of all deep-fried
  seafood recipes.

  Preheat oven to 375oF/190oC. Using a home style deep fryer
  such as a Fry Daddy, heat oil according to manufacturer's
  directions.

  Slice the po-boy bread lengthwise and place on a large
  cookie sheet. Set aside. In a mixing bowl, combine egg,
  milk, water, mustards and season to taste using salt and
  pepper. In a separate mixing bowl, combine corn meal,
  yellow corn flour, garlic and season to taste using salt
  and pepper. Set aside.

  When ready to prepare the po-boys, create Remoulade sauce
  and slaw and set aside. Place the bread in the oven and
  turn off the heat; this will allow the bread to become
  crispy and warm. Dip oysters, six at a time, in the egg
  batter and then into the corn meal, corn flour mixture.
  
  Place in the deep fryer at 365oF and cook until oysters
  float, approximately three minutes. Remove and drain and
  keep warm. Continue until all oysters are fried.

  While oysters are cooking, remove po-boy bread from the
  oven and place Remoulade slaw and tomato slices on the
  bottom side of the bread and the spicy ketchup on the top
  side. Place six oysters over the slaw and top with the
  other po-boy half. Secure with toothpicks and slice into
  two equal halves.

  Serve hot.

  Makes: 6 Servings

  Recipe by: John Folse, White Oak Plantation

  From: http://www.jfolse.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

... You have to ask children and birds how cherries and strawberries taste.
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