Replying mostly to let people know that I'll be away the next couple of
days, so no messages for a while... and the time I thought I had to do
some tonight was taken up by my sister calling me from MD instead...

Thanks. At our age any unexplained absence can be
worrisome to the rest of us. Consider this a sort of
request for sort of doctors' notes.

I did not use to know that they were kidneys since they bear no physical resemblence to any other kidney I had ever seen. I believe that you are the one who told me what they were. In any case, it has always been one of my favored part of the chicken since I was a pre-teen, along with the oyster.

There was some discussion about that here near on a
quarter century ago. My father, whom subsequent bitter
experience tells me made up stuff whenever he didn't know
something (not unlike the rest of us, but I do resent it),
taught me they were ovaries, but in fact they are kidneys.

I quite like them as well... grabbing them when they show up in fried
chicken and such... ;)

Not all kidneys look like kidney beans, same as not
all hearts are heart-shaped (are any?).

One thing I like about Popeye's is that almost all the
thighs have intact kidneys. And (thinking about Ruth's
posts) I like Popeye's best and Church's next; Bojangles's
food is way too salty, and the only time I eat it is in
the Charlotte airport, where the food choices though
abundant are mostly not very good.

My sister and I used to call them, along with the real
ovaries, assorted glands, and the stray lung piece,
"livery stuff" and shared them carefully, one piece for
you, one piece for me.

She had the right idea, too... :)

I thought so.

... It's Ethnic Holiday X So Lets Make Ethnic Dish Y.

Now that's a Wellerism. Question: isn't everything
ethnic in some context?

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Obst-Krapfen
Categories: Cyberealm, Ethnic, Desserts, Kooknet
Yield: 16 servings

18 oz Flour
3 1/2 oz Sugar
1/2 c Milk
1 pk Yeast
4 tb Butter
2 Eggs
2 oz Coctail Cherries
4 sl Pineapple
3 tb Raisins
Oil, for deep frying
Powdered sugar to roll in

1. Pour flour and sugar in a bowl, make a well in the middle. 2. Warm
half of the milk until lukewarm; dissolve yeast in it. 3. Pour into
flour well and let stand, 15 minutes, in warm place. 4. Melt butter
in the rest of the milk; add the eggs and mix well. 5. Add to the
flour-yeast mix and stir well. Knead to a smooth
dough, cover and let rise, on a warm place until dough has
doubled. 6. Chop the cherries and the pineapple finely, mix with
raisins
and mix carefully under the dough. 7. Heat oil in a deep fryer or
pot to 175 Celsius. 8. With two tablespoons cut of Krapfen and drop
into the hot oil
and fry until golden brown. 9. Dry on papertowl and roll, still
warm, in the powdered sugar.
Out of "Funk Uhr" magazine
Typed by Brigitte Sealing

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