Text 36696, 96 rader
Skriven 2010-04-12 06:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Popeye's connection
===========================
-=> Michael Loo wrote to Dave Drum <=-

 ML> Or else it could be sneaky pricing. Buy one at $19.99, get one
 ML> free. But there could also be a recurring $11.99 for one special.
 DD> That's sort-of the deal here ... a pretty consistent "special" of 11
 DD> pieces mixed for U$9.99. Which gives the effect of Dale's BOGO @
 DD> U$19.99 for a penny less.

 ML> Um. I thought they had bigger families in the midwest, not
 ML> smaller ones. Not that 22 pieces of the appropriate flavor
 ML> of chicken would last that long with me.

Took me a minute to realise that you were referring to something following -
not something already said. All that being said - chooken was not the only
thing on offer at the gathering. My Sister-in-law is a pretty good cook - and
there was a groaning spread. But, there was not time/space/will to fry up a
bunch of chicken. Without the Popeye's we'd have had to subsist on ham,
meatballs in a dandy gravy, roasted sirloin (more done than I like but still
tasty), Brussels sprouts, green beans in a whitish, flavourful sauce with some
nuts in it, a smushed potato, corn, cheese, and whatever casserole. The spudato
casserole was the least successful dish on the table - being heavy, pretty
bland and gluey. 
 
 DD> I got a double deal the other week-end for a gathering at my brother's
 DD> place. Oddly it was mostly breasts and thighs ... two wing and two legs
 DD> out of 22 pieces.

 ML> I'd go for (and have asked for) as many thighs as possible. Though
 ML> the breasts at Popeye's (not Popeye's breasts) tend to be reasonably
 ML> juicy and nonovercooked. Plus the breast meat skin is the best.

Once in a while I get the 11 piece mixed and make three meals of it. But,
usually I get one of the all dark deals. And if the owner is not present and I
ask or go inside (where the staff recognise me) I usually get all or heavy
majority thighs.  Bv)= 
 
 DD> Last night on the way home I stopped at Popeye's for a quick take-away
 DD> meal. They had a special of a po-boy, side and medium drink for U$5. I
 DD> got the gulf shrimp po' boy and RB&R. Right tasty.

 ML> Not a bad deal at all.

There could have been a bigger serve of the RB&R - both rice and beenz are ...
inexpensive. Other than that - well, it's Popeye's.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Coca-Cola Basted Ham
  Categories: Pork, Beverages, Breads
       Yield: 12 servings
  
     10 lb Ham *
      6 c  Coca-Cola; not diet
      1 c  Dark brown sugar; packed
      1 tb Dry Mustard
      2 tb Sharp prepared mustard
      2 c  Fine bread crumbs; dry
 
 * Ham should be one of the standard bone in hams in the
 meat counter. Not a canned or specialty ham.

  Preheat oven to 325øF.  

  Place ham, fat side down, in a shallow baking pan. Pour coke
  into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or
  until ham can be easily pierced with a fork, basting with
  the Coca-Cola every 15 to 20 minutes. (Center of ham will
  read 140øF on a meat thermometer when properly cooked.)
  Remove ham from the pan and cool. 

  Cut away rind and fat with a sharp knife. Combine sugar,
  mustards, bread crumbs, and enough Coke to form a thick
  paste. Place ham on roasting rack in pan and pat all over
  with the paste. Add remaining coke to the bottom of the pan.

  Increase the temperature to 375øF and bake the ham 45
  minutes longer, basting every 20 to 15 minutes until
  sugar-mustard paste has melted to a dark glaze. Let stand at
  room temperature 30 minutes before slicing.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Health food makes me sick! - Calvin Trillin
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)