Text 4748, 116 rader
Skriven 2013-09-17 07:30:00 av Dave Drum (70489.cooking)
   Kommentar till text 4715 av Ruth Haffly (1:396/45.28)
Ärende: Fats Food
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> and I ain't been impressed with either. Nor with Chick-Fil-A who have
 DD> pretty much been run out of town by better (Popeyes) chicken. Carl's

 RH> Ever have Zaxby's chicken? It's more of a southest chain so probably
 RH> not but it's like C-F-A. Chicken is good but the dipping sauces aren't
 RH> that great, IMO. We first encountered them in Savannah; there's one in
 RH> WF now.

Never even heard of Zaxby that I remember until you just mentioned them.
 
 DD> Jr. is Hardee's here (and in your current home area). Of course
 DD> Hardee's came out of the Carolinas and bought out the Sandy's fats

 RH> I think Zaxby's and C-F-A are better than Hardee's for chicken.

Heck, even Kentucky Fried Colonel is better than Hardee's for fried chicken.
Although their dollar-menu spicy chicken sammich is pretty good.
 
 RH> Hardee's is out of Rocky Mount, NC, not that far from here. They had a
 RH> good roast beef in the mid 70s but I think Arby's put them out of
 RH> business on that.

What did in their roast beast business was going to portion controlled chunks
of beef that had been pasted together with food glue - instead of the original
plan of using actual roasts as they came off the beef animal. And moving the
slicer out of the public view. I knew some people who would order a roast beef
sandwich instead of a hamburger - just to watch that slicer operate.  Bv)= 
Hardee's got into the roast beef business when they bought the Roy Rogers Roast
Beef chain -- to get their fried chicken recipe. My take on the Hardee's
chicken was that it was waaaaaaaaaaaay too salty. Even for me - and that's
saying something.

 DD> food burger snatchers. Then they were gobbled up by Carl's Jr.s who
 DD> made an attempt to re-brand the burger snatchers after re-vamping the
 DD> menu (for the better). All of the re-branded locations are now tax
 DD> services, Payday (LEECH loans) or Title Loan (slightly more up market
 DD> than payday loans) thieves. The Hardee's that remained as Hardee's
 DD> putter along with their better than the offerings of the Clown or the
 DD> Crown. Our local Franchisee for Hardee's is a direct descendant
 DD> (grandkid, I think) of Carl Karcher - who founded the Carl's, Jr.
 DD> chain

 RH> Being a college/seminary town, we've got a lot of fast food places. Not
 RH> as many fast loan places; found them near the military installations.

One of the things that I would regulate the snot out of if I were ever in a
position to do so.The main difference between the Leech Loan places and a Mafia
loan shark is that they won't send Vito and Carmine around to kneecap you.
They'll use lawyers and sheriff's deputies to take everything you own or are
likely to have a hope of owning.

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

      Title: Chicken Fried Chicken w/Cream Gravy
 Categories: Poultry, Herbs, Chilies, Sauces, Dairy
      Yield: 8 servings

      8 lg Skinned, boned chicken thighs
  4 1/2 ts Salt; divided
  2 1/2 ts Fresh ground black pepper;
           - divided
     76    Saltine crackers; 2 sleeves,
           - crushed
  2 1/2 c  All-purpose flour; divided
      1 ts Baking powder
      1 ts Ground red pepper (cayenne)
      8 c  Milk; divided
      4 lg Eggs
           Peanut oil

  Place chicken between 2 sheets of heavy-duty plastic wrap,
  and flatten to 1/4-inch thickness using a meat mallet or
  rolling pin.

  Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper
  evenly over chicken. Set aside.

  Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2
  teaspoons salt, 1 teaspoon black pepper, and ground red
  pepper. Whisk together 1 1/2 cups milk and eggs.

  Dredge chicken in cracker crumb mixture; dip in milk
  mixture, and dredge in cracker mixture again. 

  Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat
  to 360øF/180øC. Fry chicken, in batches, 10 minutes,
  adding oil as needed. 

  Turn and fry 4 to 5 more minutes or until golden brown.
  Remove to a wire rack in a jellyroll pan. Keep chicken
  warm in a 225øF/105øC oven.

  Cream Gravy: Carefully drain hot oil, reserving cooked
  bits and 2 tablespoons drippings in skillet. Whisk
  together remaining 1/2 cup flour, remaining 2 1/2
  teaspoons salt, remaining 1 teaspoon black pepper, and
  remaining 6 1/2 cups milk slowly about a cup at a time
  stirring in between. Pour mixture into reserved drippings
  in skillet; cook over medium-high heat, whisking
  constantly, 10 to 12 minutes or until thickened. Serve
  gravy with chicken.

  Adapted from: My Recipes.com

  From: http://www.mommyskitchen.net

  Uncle Dirty Dave's Archives

MMMMM

... A problem is an opportunity in work clothes.
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