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

Title: McDonald's French Fries - Copycat
Categories: Potatoes
Yield: 3 Servings

MMMMM---------------------------BRINE--------------------------------
8 c Cold water
1/2 c Corn syrup
3 tb Salt
1 ts White vinegar

MMMMM---------------------------FRIES--------------------------------
6 lg Russet potatoes; 4.5 lb
1 qt Oil
1/2 c Vegetable shortening
Salt

Combine the brine ingredients and set aside.

Peel and rinse that potatoes.

Slice them into strings just under 1/2". (A french fry
potato cutter makes this easy.)

Place them in the cold brine as you slice them. Ensure
the potatoes are completely submerged. Add more cold
water if needed.

Cover and place the brine in the fridge for 2 hours or
overnight.

Drain and rinse them twice with cold water. Pat them
completely dry.

Heat oil to 300ºF/150ºC. A dutch oven and oil
thermometer is very helpful.

Fry the potatoes in batches for about 5 minutes. Remove
with a slotted spoon and place on a paper towels. They
will be very soft. (This is a good thing.)

Add the vegetable shortening and increase the heat to
400ºF/205ºC. Fry in batches again until golden brown.
(It’s hard to be patient during this part.)

Remove and place on paper towels. Season with salt
right away and serve!

RECIPE FROM: https://thecozycook.com

Uncle Dirty Dave's Archives

MMMMM

... What's the point of having a rapier wit if I can't use it to stab people? --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

Title: DIY Popeyes Chicken Sandwich
Categories: Poultry, Dairy, Herbs, Chilies
Yield: 4 Servings

MMMMM----------------------CHICKEN MARINADE---------------------------
2 Boned, skinned chicken
- breasts
1 c Buttermilk
1 ts (EA) paprika, garlic powder
- black pepper, salt

MMMMM--------------------------BREADING-------------------------------
1 c Flour
1/2 c Corn starch
1 tb (EA) paprika, garlic powder
- onion powder, ground
- cayenne pepper
1 ts (EA) salt & pepper

MMMMM-------------------------SPICY MAYO------------------------------
1/2 c Mayo
1 ts Hot sauce
1 ts Paprika or cajun seasoning
1/2 ts Garlic powder

MMMMM--------------------------ASSEMBLY-------------------------------
4 md Brioche buns
Mayonnaise
Sliced dill pickles
4 c Oil; for frying

TO MARINATE CHICKEN: Pound chicken breasts in between
two pieces of parchment paper or plastic wrap. Cut each
chicken breast in half crosswise to make 2 small pieces
of chicken about the same size as the bun (see video
below).

In a large bowl, buttermilk, paprika, garlic powder,
salt & black pepper. Add the chicken to the mix and
place in the fridge to marinate up to 24 hours or use
right away.

TO COOK CHICKEN: Heat oil in a large heavy-duty skillet
or pot on medium temperature or until the temperature
reaches 350ºF/175ºC.

In a medium shallow bowl, whisk the flour, cornstarch,
and spices. Drizzle 2-3 tablespoons of the buttermilk
batter into the flour mixture and mix it through with a
fork.

Working with 1 piece at a time, dredge chicken the flour
mixture and press flour on the top chicken to form a
thick crust. Transfer chicken to hot oil and fry for 3-5
minutes per side or until the outside is crispy and
golden and the internal temperature reaches 165F.

TO ASSEMBLE: Melt 1 tablespoon butter in a large
saucepan and toast buns face down until golden and
crisp. Whisk all the ingredients for the mayo in a small
bowl and spread a generous layer of mayo on each bun.
Top with pickles and chicken. Enjoy hot!

Serves: 4 sandwiches

RECIPE FROM: https://gimmedelicious.com

Uncle Dirty Dave's Archives

MMMMM

... When you stretch the truth, beware of the snap back.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)