Text 4893, 134 rader
Skriven 2013-09-20 17:37:00 av Dave Drum (70614.cooking)
   Kommentar till text 4807 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.

 DD> Never even heard of Zaxby that I remember until you just mentioned
 DD> them.

 RH> They're really big in GA and SC, moving into NC, and I think they're in
 RH> FL as well. It's a new-ish chain, trying to be cute by calling their
 RH> salads "Zalads" and so forth. Cutsey doesn't attract me to a place,

Nor me. Unless, as you say, there is good groceries to offset the cute. If a
place is too cute then it must have better grub to offset the cute. (up)Chuck
E. Cheese for instance would have to have world class pizza - and even then
.........

 RH> good food does. Their standard dipping sauce is OK in limited quantity
 RH> but you can go as hot as nuclear (with several steps between standard
 RH> and nuclear) if you want. Steve usually goes for the 2nd from the top
 RH> in hotness so he can have some other taste to his food besides hot. (G)

Steve's personal heat levels are probably higher than mine. I am a member of
the moderate corps - albeit in the upper half of the moderates. Cholula is my
more-or-less default hot sauce.

 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.

 DD> Heck, even Kentucky Fried Colonel is better than Hardee's for fried
 DD> chicken. Although their dollar-menu spicy chicken sammich is pretty
 DD> good.

 RH> Good, but not great.

'at's wot I sayed, innit? "pretty good" and better as it's only a dollar. It's
better than their "hand breaded" $4.49 chicken sarnie AFAIAC.

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

      Title: Spicy Mushroom Monkey Bread
 Categories: Breads, Mushrooms, Chilies, Dairy
      Yield: 12 servings

MMMMM---------------------------DOUGH-------------------------------
     3/4 c  Lukewarm water
       1 lg Egg; lightly beaten
       3 tb Unsalted butter; softened
   1 1/2 ts Salt
       2 tb Sugar
       3 tb Dried milk
       3 c  Bread flour
   1 1/2 ts Instant yeast

MMMMM--------------------------FILLING------------------------------
     3/4 lb Fresh mushrooms; cleaned,
            - chopped
     1/2 oz (to 1 oz) dried mushrooms *
       2    Shallots; minced
       2 cl Garlic; minced
     1/2    Red bell pepper; chopped
       2    Habanero chilies; fine
            - chopped
   1 1/2 tb Unsalted butter
   1 1/2 tb Olive oil
       2 tb Unbleached all-purpose
            - flour
       1 tb Sweet paprika
     1/3 c  Sour cream
       1 ts Salt
     1/4 c  Vegetable broth

  Set ABM for dough setting. Place ingredients in machine
  according to manufacturer directions.

  When dough is done, place in a greased bowl and let sit
  for 30 minutes, covered, until doubled in bulk. Remove
  from bowl. Break into small pieces, about the size of a
  large walnut.

  Preheat oven to 350øF/175øC.

  While dough is in machine, make filling: Melt the butter
  in skillet, then add oil. Heat medium. Add mushrooms to
  the skillet, stirring frequently. Add reconstituted dried
  mushrooms. Saute for a moment. Saute together for 6
  minutes. Add shallots, garlic, bell peppers and habanero
  peppers. Cook for 2 minutes more. Meanwhile, mix the flour
  and paprika into the sour cream until smooth and set
  aside. Add the reserved mushroom liquid and broth to the
  pan, and bring to a boil; reduce the heat to simmer, and
  add the sour cream mixture stirring well. DO NOT let this
  mixture boil. Adjust seasonings. Place in a bowl to let it
  cool.

  When filling is done, place it at the bottom of a 13x9"
  baking pan. Place dough balls in melted butter and then
  place them on top of the mushroom mixture. When finished,
  place pan in preheated 350øF/175øC oven for 40-50 minutes
  until browned on top.
 
  Serve as an appetizer by scooping each piece of bread out
  of the pan with some mushroom mixture on top and placing
  each one (2-3 on a plate) on plate, mushroom mixture atop.

  Sprinkle with a touch of paprika or chile powder and
  serve.

  * To reconstitute mushrooms, place them in a small bowl.
  Cover with boiling water. Let sit for 30 minutes, covered.
  When soft, drain well, reserving soaking liquid. Press on
  mushrooms to extract all the liquid.

  Recipe By : Risa Golding - 10/19/00

  Served at October 2000 Hot Luck, Bound Brook, NJ

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Eat little, sleep sound - Iranian Proverb
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