Ruth Haffly wrote to Dave Drum <=-
About the time I got my Nook, both you and a local friend reccommended this site. I've browsed, but just not pulled the trigger yet, on any books.
I get their daily emails of listings in the categories I have selected
- the link sends me to Amazon if I pull the trigger. I seldom go for a cookbook since I subscribe to NYT Cooking, Taste of Home, Simply
Recipes, Saveur, and Stephanie Manley's CopyKat.com list.
If you take one of their selections you'll be whisked to B&N's website
I suppose.
Probably so. Today, while waiting for a doctor's appointment, I started
a book I'd downloaded before our big spring trip but never got around
to reading. It's another Philippa Gregory one, this time about Margaret Pole, cousin to Henry VII.
I familiar with her name - but never read anyof her swcrivening. I'm not much on 15th century settings. Or the machinations of the British Royals.
8<----- XXXXX ----->8
It's also handy if I am hospitalised. Since I network my Meal Monster
with the desktop tower my recipe bases are pretty much up to date.
I'm not saving nearly as much as I was when I first got on the echo.
Noe I look for something specific.
My "Echomail" database in MealMaster is over 23K recipes - all I have either downloaded or uploaded from/to the echo over the years. My
Taste of Home base is approaching 6K and the NYT base is over 4K.
I don't have nearly that many, and never will, because I only grab ones that I'm pretty sure I'll make, sooner or later. The past couple of
years I've pulled out some I've had for a while and made them up,
wondered why I didn't try them earlier as they're now keepers.
Since I post a recipe with every message and the daily "bulk" recipes
like the five related to each date's "food" or event and 10 from a list
of topical recipes ..... like the 40 waiting to be posted as "Best of
2025". Even though I already have many of those in my archives I still
bang in a fair amount of new stuff.
Here's a copykat from a joint you like ...
Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings
Actually, I like my CFA fairly plain. If I'm getting a sandwich, I'll
just get a packet of mayo for it; if I'm getting strips, I'll ask for a side of pickles and also get some mayo. Basic but good; I'm not big
into ketchup or bbq sauce.
Chick Filly has never been one of my go-to places. It's OK but Lee's
Famous and Popeyes are better - ofthe fats food chicken joints. Then
there are Track Shack and Ritz' lil Fryer local to me.
Certainly CF is popular. The local store is on a "out lot" for the
local maul. The out lots also have a Texas Roadhouse and Mission BBQ.
But CF isthe one with 2drive-up lanes *alway* so full of hungey diners
that the lines back up well into the street. And my mental voice says
"No way we'll wait that long" Bv)= Fast food my patootie.
Popeyes is currently offering a 3-piece forU$5. Leg, thigh and wing is
my usual selection. And with a side of coleslaw or mash & gravy it's a
nice evening meal.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Popeyes Famous Fried Chicken Recipe
Categories: Poultry, Herbs, Chilies
Yield: 8 Pieces
6 c Oil
2/3 c A-P flour
1 tb Salt
2 tb White pepper
1 ts Cayenne pepper
2 ts Paprika
3 lg Eggs
3 1/2 lb Frying chicken w/skin;
- cut-up (2 breasts, 2 legs,
- 2 thighs, 2 wings)
Heat oil over medium heat in a deep fryer or in a deep
cast-iron skillet on the stove. Combine the flour, salt,
peppers, and paprika in a bowl. In another bowl, break
eggs and beat until well-blended. Check temperature of
oil by dropping a pinch of flour mixture in pan. If the
oil bubbles rapidly around the flour, it will be the
right temperature. Dip each piece of chicken into eggs;
then coat generously with the flour mixture. Drop each
piece into the hot oil and fry for 15 to 25 minutes or
until the chicken is a dark golden brown. Drain chicken
on paper towels and serve warm.
Makes 8 pieces.
UDD NOTES: This recipe is *much* closer to the real
deal than the late Gloria Pitzer's "recipe detective"
version. When I make it I make the cayenne and paprika
equal (1 1/2 ts ea). I also eschew the white meat
parts in favour of legs and thighs.
Serves 2 normal people
RECIPE FROM:
http://www.recipe4living.com
Uncle Dirty Dave's Kitchen
MMMMM
... Here's Your sauerkraut. The wurst is yet to come.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)