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   This was posted yesterday (01 May) on CapCity BBS but doesn't seem to have    
   made it's way to Fido (including, oddly enough) the board it was posted   
   from. So, via the magick of Cut & Paste - we'll try again.  Bv)= Typos    
   and all .............   
      
   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    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!   
      
    DD> In the Chicago area that's sorta, kinda understandable. Huge metro   
    DD> area full of people w/car or trucks, corssroads of a bunch of major   
    DD> interstate highways ... and lots of low RRunderpasses. When I drove   
    DD> semi trucks I tries as best I could to stay away from Chiciago. And   
    DD> totally refused to return to NYC after one load there.   
      
    RH> We've gone a more southerly route back across the country since then   
    RH> but for that trip, we were starting from West Yellowstone and Steve   
    RH> wanted to try I-90 for a bit. I forget where we dipped south but do   
    RH> know we went thru IL south of Chicago.   
       
   I-90 and I-80 are "joined  at the hip" as the Indina Toll Road. They are    
   joined by I-94 at Portage/East Chicago then I-80 splits off just west of the   
   Portage junction ti rub through Joliet to Davenport/Rock Island in ths   
   Mississippi. I 90 and 94 go north(ish) and 90 hugs the Illinois/Wisconsin   
   border and 94 heads for Minneapolis/St. Paul.   
      
    DD> The roads in my part of the state are *much* better. And the Cracker   
    DD> Barrel where we first met is still there and serving Mama's Pancake   
    DD> Breakfast - even is the fruit selection is down to peaches or apples.   
    DD> I miss the berries.  Bv(=   
      
    RH> If we stop at a Cracker Barrel, we usually get supper there. It's   
    RH> easier to do a fast, in the camper breakfast than a fast, with no hook   
    RH> ups, supper. Besides, it gets us on the road earlier since we don't   
    RH> have to go in and wait on breakfast. Are they doing a per egg surcharge   
    RH> like a number of places are?   
      
   Some of the Springfield places are doing that. Others are just "sucking   
   it up". One of my stand-by ploaces, Ritz' Li'l Fryer is doing the surcharge   
   whie witibng for prices to stabilize.   
      
    DD>      8<----- CLIP ----->8   
      
    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   
    H> later. Or is it something easily copu-able?   
      
   See attached recipe.   
      
    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   
      
    DD> I tried it yesterday at the currently discounted price. Along with a   
      
    RH> On the side sounds much better than glazing the chicken with pickle   
    RH> juice.   
      
    DD> Did a side-by-side comparo yesterday for lunch. Bought one each of the   
    DD> "regular spicy" and the pickle glazed and cut them in half when I got   
    DD> home. Dennis had one each of the halves and I had the other. Hard to   
    DD> tell the difference between the two ... so I thing I'll keep the spicy   
    DD> chicken in my mix and ditch the pickle glazed. If I want pickle   
    DD> flavour I'll ask for extra pickle slices.  Bv)=   
      
    RH> OK, enough of a critique to let me know it's not worth trying. We were   
    RH> in Raleigh today, getting stuff for our upcoming trip and stopped at BK   
    RH> for lunch. Steve had a Baconator, gave me his tomatoes for my original   
    RH> chicken sandwich. He ordered some mozzerella sticks but, after looking   
    RH> at them, wasn't sure if the coating was corn meal or something else so   
    RH> passed them over to me. TBH, I'd rather have had the Chick-Fil-A   
    RH> chicken sandwich but BK was closer and we needed lunch so..............   
      
   Errrrrrmmmmm ... Baconater is a Wendy's trademark.   
      
    DD> I go Tuesday afternoon for a "hips to throat" body scan - so they'll   
    DD> have the latest data to work from. Then present myself at 0515   
    DD> Wednesday morning for what is *supposed* to be an out-patient   
    DD> procedure.   
      
    DD> Toughest part of the whole mthing is having to hold my arms above my   
    DD> head while the slide me back and for through the machine and they tell   
    DD> to breathe or hold my breath.  Holding my arms in that position for   
    DD> more that 30 seconds always gives me cramps.   
      
    RH> Saw a comic today, patient going down a slide, arms up, into a CT   
    RH> machine and one tech saying to another about it being more enjoyable   
    RH> for the patient that way. Thought of you, knew you didn't have a slide   
    RH> but hope it wasn't too bad.   
      
   The croakers on Wednesday warned me that it might take longer to get back   
   to normal after the procedure. I still wasn't up to full speed when I took    
   my car in for repairs. When I picked it up Thursday afternoon I remember   
   gettingin the car and starting arund the shop building ... then waking up   
   in a Meat Wagon on the way to hospital. Just got sprung from there late in   
   the afternoon yesterday. I'm gonna try picking up the car today - a week   
   later.  Bv)=   
      
   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   
       
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