Hi Dale,

likely not to be as hot and fresh, or toward the end of
lunchtime, when they're still churning out large quantities
but there's still a line.

That's a toss up. I'd think it better to go at peak times when you
know the turnover on the chicken should be shorter. Going at an off
time means that the chicken has been sitting under the heat lamps (or whatever warmning system) for who knows how long.

A very long time ago, there was a KFC in one of the village centers
near us (Wilde Lake, where you got the peaches for one picnic). It

Those were some really good peaches. (G)

never
seemed to be very popular, i.e. there were no peak times. We went
there *one* time. The chicken was not too bad (for KFC) but the side dishes
looked and tasted like they had been under the heat lamps for several days. (In reality, probably only since the morning and we went there
in the evening). Needless to say, we never went back. That center

UGH! Sounds like KFC had to pull the plug on that place. Have you tried
Boston Market or Bojangles?

has
been remodeled and not the same spot is a Starbucks which does seem to
do a pretty good business at all times of the day.

Seems like wherever a Starbucks pops up, it does good business.

BTW, it looks like the dupe problem has been resolved. I've not had any
dupes in a couple of weeks--thought I'd wait a bit to "test" the system"
before updating you. Whatever was giving the trouble appears to have
been resolved.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... gnorw og... gnorw og... gnorw og nac gnihton

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 11-02-19 15:52, Ruth Haffly <=-
spoke to Dale Shipp about Chicken turnover <=-

A very long time ago, there was a KFC in one of the village centers
near us (Wilde Lake, where you got the peaches for one picnic). It

Those were some really good peaches. (G)

never
seemed to be very popular, i.e. there were no peak times. We went
there *one* time. The chicken was not too bad (for KFC) but the side dishes
looked and tasted like they had been under the heat lamps for several days. (In reality, probably only since the morning and we went there
in the evening). Needless to say, we never went back. That center

UGH! Sounds like KFC had to pull the plug on that place. Have you
tried Boston Market or Bojangles?

Actually, they were still there until Kimco remodeled the entire
shopping center. The building stayed empty for a long time until they refurbished it into a Starbucks.

We have been to Boston Market decades ago -- but they are not on our
radar these days. I also think that we have tried Bojangles, but there
are none in our area that I know of.

Seems like wherever a Starbucks pops up, it does good business.

Not from us!

BTW, it looks like the dupe problem has been resolved. I've not had
any dupes in a couple of weeks--thought I'd wait a bit to "test" the system" before updating you. Whatever was giving the trouble appears to have been resolved.

Good news. I must assume that your uplink got that resolved.

I agree with the person who posted this that the white wine is not
necessary.
When we make French Onion soup, we would use beef broth leftover from a
pot roast done in the crock pot. Might or might not add a bouillon cube
as well, depending.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FRENCH ONION SOUP FROM ELIZABETH RODIER
Categories: Soups
Yield: 4 Servings

1 tb Butter
1 lg Onion, sliced thin
2 ts Flour
1/4 c Dry white wine*
5 c Water
4 ts Beef bouillon, or cubes
Freshly ground pepper
4 sl French bread
1 c Swiss cheese, shredded

*This ingredient is in original recipe for which the food values are
given. See note about how it was actually made at the end.

Melt butter in large saucepan. Add sliced onion, cover, cook over
low heat about 5 min until onion is tender. Remove lid, increase
heat to high. Cook and stir until onions are golden. Reduce heat,
stir in flour and wine. Simmer 1 min. Add water and bouillon cubes.
Bring to a boil, reduce heat and simmer 5 min. Season to taste with
salt and pepper.

Place bread slices in 325F oven 5 min to dry. Pour soup into 4 heated
ovenproof bowls. Place a slice of bread on top of each; allow bread
to soak up soup, then cover with 1/4 cup cheese per bowl. Bake at
325F 25-30 min until cheese is lightly browned.

4 servings - each 1 cup 1 protein choice, 1 1/2 Starch, 1 1/2 fat 20 g
carbohydrate, 11 g protein, 11 g fat (223 Calories)

Choice Cooking, Canadian Diabetes Assoc, shared by Elizabeth Rodier

MY WAY: Start a loaf of French Bread in the bread machine so it is
finished about 15 min. before you want to eat. Slice onion or chop
(not too fine) in a food copper. Use water instead of wine and leave
out the flour. Add 1 tsp extra liquid bouillon (eg. Oxo). If you
don't have fresh bread to serve on the side, dry croutons (bread
cubes) are good on top of the soup. Sprinkle with parmesan. WARNING:
Guests may fill up on the bread/soup and not have room for dinner!
Submitted By ELIZABETH RODIER MSG# 52193 Submitted By JEFF PRUETT On
05-27-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:59:36, 04 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

seemed to be very popular, i.e. there were no peak times. We went
there *one* time. The chicken was not too bad (for KFC) but the side dishes
looked and tasted like they had been under the heat lamps for several days. (In reality, probably only since the morning and we went there
in the evening). Needless to say, we never went back. That center

UGH! Sounds like KFC had to pull the plug on that place. Have you
tried Boston Market or Bojangles?

Actually, they were still there until Kimco remodeled the entire
shopping center. The building stayed empty for a long time until they refurbished it into a Starbucks.

There's a KFC in WF, tucked into a corner of one of the older plazas.
We've not gone there but I have seen traffic so some people must like
it. The last time we got KFC neither of us cared for it that much--been
spoiled by Popeye's, I guess. (G) It sounds like the KFC place near you
wasn't that popular either, and I can understand, if the sides were that
bad.

We have been to Boston Market decades ago -- but they are not on our
radar these days. I also think that we have tried Bojangles, but
there are none in our area that I know of.

Bojangles chicken is similar to Popeye's, but kicked up a level in
spicing. Sides are about the same choices as Popeye's also, also kicked
up a bit. The cole slaw is the finely chopped version, vs the somewhat
more coarsly chopped of Popeye's; I prefer the latter. We've gone to
Boston Market a time or two while travelling but not been overly
impressed with them. There's an outlet on Capital Blvd in Raleigh but
we've never stopped in. Overall, for bone in chicken, we prefer
Popeye's; boneless sandwiches, it's C-F-A.

Seems like wherever a Starbucks pops up, it does good business.

Not from us!

Nor us.

BTW, it looks like the dupe problem has been resolved. I've not had
any dupes in a couple of weeks--thought I'd wait a bit to "test" the system" before updating you. Whatever was giving the trouble appears to have been resolved.

Good news. I must assume that your uplink got that resolved.

Probably so, I just reported the problem but had no ability to diagnose
or fix it. (G)

I agree with the person who posted this that the white wine is not necessary.
When we make French Onion soup, we would use beef broth leftover from
a pot roast done in the crock pot. Might or might not add a bouillon
cube as well, depending.

I don't use the bullion cubes any more, too salty. I used to use the
powdered bullion, then switched to the "Better than....." for a bit. Now
I've got the commercial bases (chicken and beef) and will use a bit of
them whenever I need "bullion".


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 11-04-19 11:45, Ruth Haffly <=-
spoke to Dale Shipp about Chicken turnover <=-

We have been to Boston Market decades ago -- but they are not on our
radar these days. I also think that we have tried Bojangles, but
there are none in our area that I know of.

Bojangles chicken is similar to Popeye's, but kicked up a level in spicing. Sides are about the same choices as Popeye's also, also

I did not know that -- for some reason I thought it was not spicy. I do
recall ordering once at a Popeyes and being asked if I wanted spicy or
mild. My response was "If I'd wanted mild, I might have gone to KFC".
It cracked the guy up.

kicked up a bit. The cole slaw is the finely chopped version, vs the somewhat more coarsly chopped of Popeye's; I prefer the latter. We've

Our standard sides are dirty rice for me and mashed potatoes with Cajun
gravy for Gail. I have tried their red beans and rice, but am not too
fond of it.

Raleigh but we've never stopped in. Overall, for bone in chicken, we prefer Popeye's; boneless sandwiches, it's C-F-A.

Have you tried Popeyes boneless sandwiches? They were there briefly and
sold out quickly across the nation. Now they are back.

When we make French Onion soup, we would use beef broth leftover from
a pot roast done in the crock pot. Might or might not add a bouillon
cube as well, depending.

I don't use the bullion cubes any more, too salty. I used to use the powdered bullion, then switched to the "Better than....." for a bit.
Now I've got the commercial bases (chicken and beef) and will use a bit
of them whenever I need "bullion".

One bouillon cube in 3-4 cups of broth is not too salty for us. But
much of the time we also use the various low- or no-sodium bases. We
call them beef junk:=}}


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BROWN RICE ROYAL
Categories: Sidedish, Rice
Yield: 6 Servings

2 c Sliced fresh mushrooms
1/2 c Finely chopped green onions
-- including tops
1 tb Vegetable oil
3 c Cooked brown rice
-- cooked in beef broth

Cook mushrooms and onions in oil until tender. Add rice. Toss
lightly. Heat thoroughly.

Each serving provides: * 119 calories * 2.7 g. protein * 2.7 g. fat *
20.8 g. carbohydrate * 292 mg. sodium * 0 mg. cholesterol

Source: Brown Rice Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:52:24, 06 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

Our standard sides are dirty rice for me and mashed potatoes with Cajun gravy for Gail. I have tried their red beans and rice, but am not too fond of it.

Popeye's red beenz n rice seem to have a library paste component to them.
I quite like RB&R - but not Popeyes.

Raleigh but we've never stopped in. Overall, for bone in chicken, we prefer Popeye's; boneless sandwiches, it's C-F-A.

Have you tried Popeyes boneless sandwiches? They were there briefly
and sold out quickly across the nation. Now they are back.

And someone has already been killed arguing over a place in line to try
one out. I went to Popeyes last night for my usual Tuesday Specials
(thigh and drumstick - $1.69). I'll probably go there on Thursday eve
for a try on the revised chicken sandwich. Report to follow soon after
that.

Borlotti beenz will work in this recipe. Bv)=

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

Title: Dave's Red Beans & Rice
Categories: Beans, Pork, Rice, Chilies, Herbs
Yield: 12 Servings

1 lb Red beans; rinsed, rocks
- picked out and discarded
1 lg Onion; peeled, chopped
1 lg Bell pepper; cored, chopped
2 Ribs celery; chopped
1 tb Garlic; minced
1 California bay leaf
1/2 ts Thyme
1 tb GFS (Minor's) chicken base
+=AND=+
1 tb White miso paste
+=OR=+
2 tb GFS (Minor's) chicken base
1/2 ts Chilli spice
Salt & pepper
Cayenne
Hot pepper sauce
1 Smoked ham hock
1 lb Ham chunks
+=OR=+
1 lb Smoked sausage; in 1" pcs
1 c White or brown rice
1 bn Green onions; chopped,
- for garnish

You may soak your beans or not. Put beans in a pot
and boil hard for five minutes to get starches to
start converting.

Drain the beans and put them with water, onions,
bell pepper, celery, garlic, seasonings and ham hock
into a large crockpot. Set the pot to high and cover.

Once the pot has come to a good simmer stir in the
rice and soup base(s) recover the crockpot and go
check your email for an hour or so. Then add the ham
or sausage.

Cook until beans are tender. If the dish appears too
"soupy" add a tablespoon or two of arrowroot mixed
with an equal amount of cold water to thicken.

Some people smash some beans on the side of the pot to
thicken gravy.

Serve in bowls and garnish with the chopped green onion.
Pass the hot sauce for those who like some more spice.

Uncle Dirty Dave's Kitchen

MMMMM

... BBS? Yeah, I do bbs. But I can control it ...

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dale,

We have been to Boston Market decades ago -- but they are not on our
radar these days. I also think that we have tried Bojangles, but
there are none in our area that I know of.

Bojangles chicken is similar to Popeye's, but kicked up a level in spicing. Sides are about the same choices as Popeye's also, also

I did not know that -- for some reason I thought it was not spicy. I

Maybe we'll have to bring some next time we head your way. (G) We did
finish the siracha peanuts so that jar has to come back to you also.

do recall ordering once at a Popeyes and being asked if I wanted spicy
or
mild. My response was "If I'd wanted mild, I might have gone to KFC".
It cracked the guy up.

I would imagine so. (G)

kicked up a bit. The cole slaw is the finely chopped version, vs the somewhat more coarsly chopped of Popeye's; I prefer the latter. We've

Our standard sides are dirty rice for me and mashed potatoes with
Cajun gravy for Gail. I have tried their red beans and rice, but am
not too
fond of it.

Steve usually gets the red beans and rice; I'll go for the cole slaw.

Raleigh but we've never stopped in. Overall, for bone in chicken, we prefer Popeye's; boneless sandwiches, it's C-F-A.

Have you tried Popeyes boneless sandwiches? They were there briefly
and sold out quickly across the nation. Now they are back.

They're back but we've not been near Popeye's since they came back.

When we make French Onion soup, we would use beef broth leftover from
a pot roast done in the crock pot. Might or might not add a bouillon
cube as well, depending.

I don't use the bullion cubes any more, too salty. I used to use the powdered bullion, then switched to the "Better than....." for a bit.
Now I've got the commercial bases (chicken and beef) and will use a bit
of them whenever I need "bullion".

One bouillon cube in 3-4 cups of broth is not too salty for us. But
much of the time we also use the various low- or no-sodium bases. We

We've gone low/no salt long enough that a lot of "normally" salted
things taste too salty for us.

call them beef junk:=}}

(G)

Title: BROWN RICE ROYAL
Categories: Sidedish, Rice
Yield: 6 Servings

2 c Sliced fresh mushrooms
1/2 c Finely chopped green onions
-- including tops
1 tb Vegetable oil
3 c Cooked brown rice
-- cooked in beef broth

Better than some recipies I've seen where the rice just white rice,
colored brown from the beef broth. Steve was commenting on that a couple
of weeks ago when he saw a recipe in one of my cook books for "brown"
rice. We agreed that it should have been titled "brown colored white
rice". (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)