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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> She was in the base of operations of the University of Illinois. It's   
    DD> odd, though. U of I's medical school is affiliated/located with their   
    DD> Chicago campus/school. And S.I.U. whose main campus is in Carbondale a   
    DD> long way from their medical campus in Springfield.   
      
    RH> And I've never had need of any of them. Passed thru the state a number   
    RH> of times but only stopped for longer than a few minutes was when we   
    RH> stopped on our way to AZ in 1993 to visit my sister. Came thru south of   
    RH> Chicago a few years ago with the camper--roads were horrible!   
      
   In the Chicago area that's sorta, kinda understandable. Huge metro    
   area full of people w/car or trucks, corssroads of a bunch of major   
   interstate highways ... and lots of low RRunderpasses. When I drove   
   semi trucks I tries as best I could to stay away from Chiciago. And   
   totally refused to return to NYC after one load there.   
      
   The roads in my part of the state are *much* better. And the Cracker   
   Barrel where we first met is still there and serving Mama's Pancake    
   Breakfast - even is the fruit selection is down to peaches or apples.   
   I miss the berries.  Bv(=   
      
    DD>      8<----- CLIP ----->8   
      
    DD> Other than the "Tuesday Special" which is dark meat there is no price   
    DD> difference between the fron to the bird and back of the bird   
    DD> pieces...3   
      
    RH> I've noticed some franchises do have a price differential between white   
    RH> and dark. Probably a regional directive or something of that sort.   
      
    DD> As their e-mail "specials" say at the bottom - "prices may vary". I've   
    DD> been taking advantage of the Eaqster/4-20 special of a #1 in the US   
    DD> rated chicken sandwich for U$4.20. Monday the price goes back to U$5.   
      
    RH> Too bad they can't be (at least the chicken part) frozen to enjoy   
    RH> later. Or is it something easily copu-able?   
      
   I'll post the recipe and you decide.    
      
    DD> They (Popeyes) have come up with another new "special" flavour for   
    DD> their chicken sandwiches .... according to their e-mail solicitation   
    DD> "Make it tangy too with our NEW Pickle Glaze."  I'll give it a shot   
      
    RH> Sweet pickle or dill? Neither one sounds appealing to me, tho I do like   
    RH> the B&B pickles Chick-Fil-A puts on their sandwiches. Sometimes when I   
      
    DD> I tried it yesterday at the currently discounted price. Along with a   
    DD> side of fried pickles (think fried tomatoes). I'll order the fried   
    DD> pickles in the future - but not the pickle glazed chicken sandwich.   
    DD> The dill pickle slices and the zippy mayo are all I need/want/desire   
    DD> on my chicken sandwich .... unless there is a slice of tomato laying   
    DD> about.   
      
    RH> On the side sounds much better than glazing the chicken with pickle   
    RH> juice.   
      
   Did a side-by-side comparo yesterday for lunch. Bought one each of the   
   "regular spicy" and the pickle glazed and cut them in half when I got   
   home. Dennis had one each of the halves and I had the other. Hard to    
   tell the difference between the two ... so I thing I'll keep the spicy   
   chicken in my mix and ditch the pickle glazed. If I want pickle flavour   
   I'll ask for extra pickle slices.  Bv)=   
      
    DD> tomorrow. Doing two doctor appointments today - regular croaker in the   
    DD> morning then the pulmonologist this afternoon for a pro-op check   
    DD> before they remove something from my right lung.   
      
    RH> I saw my primary care doctor today, had some blood work done last week   
    RH> that she looked at. Saw some improvement in some numbers, always a good   
    RH> thing.   
      
    DD> And I learned that this next deal is not removal but a biopsy. Dr.   
    DD> Taylor described the procedure and the possible outcomes. And what the   
    DD> oprions are if the biopsy comes back with the Big C. I present myself   
    DD> to Special Procedures at 05:15 next Wednesday for what shoud be an   
    DD> out-patient deal.   
      
    RH> OK, please keep us posted. Hopefully nothing serious but they just want   
    RH> to make sure........   
      
   I go Tuesday afternoon for a "hips to throat" body scan - so they'll have   
   the latest data to work from. Then present myself at 0515 Wednesday morning   
   for what is *supposed* to be an out-patient procedure.   
      
   Toughest part of the whole mthing is having to hold my arms above my head   
   while the slide me back and for through the machine and they tell to breathe   
   or hold my breath.  Holding my arms in that position for more that 30 seconds   
   always gives me cramps.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Copycat Popeyes Chicken Sandwich   
    Categories: Poultry, Breads, Herbs, Chilies, Dairy   
         Yield: 4 Servings   
       
         2    Boned, skinned chicken   
              - breasts   
     1 1/2 c  A-P flour   
       1/4 c  Baking powder   
     2 1/2 ts Salt   
     1 3/4 ts MSG (Acent)   
       1/2 ts Ground white pepper   
       1/4 ts Ground black pepper   
       1/4 ts Cayenne pepper; or more   
       1/4 ts Garlic powder   
              =+OR+=   
       1/2 ts Garlic granules   
         1 lg Egg; beaten   
     1 1/2 c  Buttermilk   
              Oil for frying   
         4    Brioche buns   
         4 tb Salted butter; softened   
       1/4 c  Mayonnaise   
        12 sl (to 16) dill pickle   
      
   MMMMM----------------------SPICY MAYONNAISE---------------------------   
       1/2 ts Hot sauce   
       1/2 ts Paprika   
       1/4 ts Garlic powder   
       1/8 ts Ground cayenne   
       
     In a large bowl, combine 1 cup buttermilk, 2 teaspoons   
     salt, and 1 teaspoon MSG and whisk until they're well   
     mixed.   
        
     Trim off the thin, tapered end of the chicken and   
     butterfly each breast, slicing it in half crosswise to   
     create four fillets that are roughly 1/2 inch thick.   
        
     Add the chicken to the brine and cover it with a piece   
     of plastic wrap. Place the bowl in the refrigerator for   
     four hours.   
        
     Make the breading in a large bowl by combining the   
     flour, baking powder, remaining salt, remaining MSG,   
     white pepper, black pepper, cayenne pepper, and garlic   
     powder.   
        
     In a separate bowl, beat together the egg and   
     buttermilk.   
        
     In a large Dutch oven or wok, heat 3" of oil over   
     medium-high heat. If you're using an electric tabletop   
     fryer, fill the unit to its MAX line. When the oil   
     reaches 325ºF/165ºC, reduce the heat to medium-low.   
        
     Remove the chicken from the brine and shake off any   
     excess liquid. Dip the brined chicken into the flour   
     mixture, pressing it lightly until the flour adheres.   
     Dunk the chicken into the egg mixture before returning   
     it to the flour mixture, pressing it down firmly into   
     the flour. Toss the chicken around in the flour mixture   
     a bit to create a craggly, bumpy flour coating.   
        
     Shake off any excess flour and carefully drop the   
     chicken into the hot oil. Be careful not to overcrowd   
     the fryer. Depending on the size of your fryer, you   
     should be able to fry two to four chicken pieces at a   
     time.   
        
     Fry the chicken until it's golden brown and crispy on   
     all sides, 8 to 10 minutes, and a meat thermometer   
     probed to the center of the chicken reads 165ºF/74ºC   
        
     Remove the chicken to a paper towel-lined plate and   
     allow the oil to come back up to temperature before   
     frying the rest of the chicken.   
        
     Meanwhile, heat a cast iron skillet or saute pan over   
     medium-high heat. Butter the insides of each top and   
     bottom bun with 1/2 tablespoon of butter. Place the buns   
     butter-side down on the skillet and cook until they're   
     golden brown and toasted, about 2 minutes.   
        
     Make the sandwiches by coating the bottom and top bun   
     with 1/2 tablespoon of mayonnaise. For spicy mayonnaise,   
     combine the mayo, hot sauce, paprika, garlic powder, and   
     cayenne before spreading it on the bun.   
        
     Add three or four pickles to the bottom bun (optional)   
     and top it with the fried chicken. Finish the sandwich   
     by placing the top bun on top of the fried chicken.   
        
     RECIPE FROM: https://www.mashed.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Chicken is the only animal we eat before it's born and after it's dead.   
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