Text 32528, 114 rader
Skriven 2013-01-11 08:24:00 av Dave Drum (62708.cooking)
  Kommentar till text 32494 av mark lewis (1:3634/12.42)
Ärende: Chicken brains
======================
-=> mark lewis wrote to Dave Drum <=-

 ml>  MLoo>  Guy Finds Chicken Kidney in His KFC
 ml>  MLoo>  Chain apologizes for 'unsightly' mix-up

 ml> i definitely agree! that is totally stupid... especially since they
 ml> leave the lungs in the breast pieces! i always pull them for treats for
 ml> the kiddies (aka my kitties or those i may be visiting) ;)

 DD> A chicken has brains in direct proportion to its lips.

 ml> yup... i can't say that i've ever seen anyone splitting the head to get
 ml> at the brain, either...

Chickens have lips like a snake has hips.   Bv)= 
 
 DD> As for the lungs left in KFC chicken I have but two comments -
 DD> there is a good reason I prefer dark meat chicken from *any* chain
 DD> chicken place or stupormarkup gondola.

 ml> i always prefer dark meat when it comes to fowl for food ;)

 DD> And who in their right mind would eat at a Kentucky Fried Colonel
 DD> when Popeyes are available?

 ml> there's no popeyes around here... not within "short" driving distance
 ml> (aka 15 or so miles)... i can't say that i've ever had popeyes,
 ml> either... i know that i get extremely tired of that cajun stuff from
 ml> bojangles, though... sometimes you just want chicken without all the
 ml> spice...

Popeyes isn't all spicy chicken. They have a "regular" chicken offering also.
Both the regular and spicy beat Kentucky Fried Colonel's 'Original Recipe' in a
national taste test. "In an independent national bone-in fried chicken taste
test, consumers preferred the taste of Popeyes Spicy and Popeyes Mild over KFC
Original Recipe. KFC and Original Recipe are registered trademarks of KFC
Corporation." (http://www.reuters.com)

Of course Church's Chicken claims to have beaten Popeyes Spicy in yet another
taste-off. <SHRUG> In the battle of press releases "Church's Chicken announced
today that its renowned Spicy Chicken won a national, independent Spicy Chicken
taste test against Popeyes Spicy Chicken." (http://www.reuters.com) However the
LSU discussion board in a thread
(http://www.tigerdroppings.com/rant/p/25792312/Churches-Beats-Popeyes-in-National-Taste-Test.aspx)

says "WTF? I Call BS!" and "News flash: they're owned by the same company
anyway!"

I have had Church's Chicken a few times ... and every time it ranged from
barely edible to gag-a-maggot. And I find KFC to be fairly bland, and overly
greasy. So, PR aside - Popeyes wins my custom. Now, if there was a Lee's Famous
Recipe available (http://leesfamousrecipe.com/) near me I would ditch Popeyes
in favour of Lee's Extra-Crispy - which hits a nice balance between the mild
and spicy.

Can't say I have every been afflicted with a Bo-Jangles as the nearest to me is
in East Tennessee or maybe one of the two stores in Mississippi.

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

      Title: Rose's Fried Gizzards
 Categories: Poultry, Offal, Vegetables
      Yield: 3 servings

  1 1/2 lb Chicken gizzards, washed clean
  1 1/2 ts Salt
      2 ts Garlic granules
      2 ts Celery seed; crushed

MMMMM-------------------------BREADING------------------------------
  1 1/2 c  All-purpose flour
  1 1/2 tb Salt
      2 ts Black pepper
      2 ts Garlic granules
      1 ts Accent (MSG); very optional
      4 c  Oil; to deep fry

  First you want to prep gizzards for cooking. Remove
  gizzards from container and set aside chicken hearts if
  they're present. Cut away excessive fat and gristle, then
  wash gizzards thoroughly under running cold water.

  Using a pressure cooker, add the gizzards and the next 3
  ingredients. Use just enough water to cover the gizzards.
  Bring up to pressure for 10 minutes.

  When done, drain completely in a colander. In another
  bowl, combine the rest of the ingredients, except the oil
  and blend well.

  In a deep fryer or skillet, heat the oil. Dredge the
  gizzard pieces in flour mixture, coating well. Fry in
  batches until golden and crisp.

  Drain on paper towel and serve hot. I prefer to serve
  these with sliced jalapenos or tartar sauce on the side
  for dipping. ENJOY!

  Variation: If you don't have a pressure cooker, another
  option is to boil the gizzards. Boil for about 30 minutes
  to tenderize.

  Recipe by: Rose Chamorita

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... "And just for a second I thought I saw this..." -- Jonathan Winters
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