> Mackeral snappers (Roman and Anglican) were every Sunday. Lutherans -
> once a month. Baptists (in my area) were teetotallers. Presbyterians,
> once a month. Methodists - first Sunday of the month. All mixed 50 - 50
> w/water. Only the Methodists used individual cups for the sacramental
> wine mix. All the others did a single chalice. Before I gave up on belief
> in a supreme being as defined by man I made extensive surveys and many
> readings.

Not honest-to-goodness Catholics. No wine for 
the kids, and what Dad drinks just has to have
a token amount of water in it (I am still
doubtful that this is mandatory - I was told
by a priest whom I had no reason to trust that
it was designed in part to make the pleasure
of drinking secondary, and he never did it.)

>  ML> was). I don't recall whether the watering is
>  ML> an essential part of the procedure or just
>  ML> incidental to the handwashing thing.
> The water is essential. The handwashing water is *not* the water that
> winds up in the wine chalice. Been there, done that. 

Never having been an altered boy and having all 
that stuff beyond the congregation's sightlines,
I have to take your word for it.

> I fear this may be skating close to the strictures in the echo rules
> about religion. Not wantiong to raise the hackles of the moderator I 
> am going to "dummy up".

I will add merely that ritual is interesting
in itself as a phenomenon, though I am very
leery of it. Its symbolism is also
interesting but may well tread on a boundary
or two. Doctrine itself is verboten at all
times, full stop.

>  >       Title: Church's Fried Chicken
>  ML> That looks downright nasty.
> And people ask me why I don't eat Church's Chicken? 

I eat Church's where available. It's almost
as good as Popeye's at a substantially 
lower price. The issue I have is its rarity
where I tend to hang out; it's also a tad
salty, though not so much so as the recipe
you posted is likely to produce.

>       Title: Presbyterian Chicken

Yow. Remind me not to be a Presbyterian.

Judy Hesser's oven-fried chicken
categories: five, main, poultry
servings: 3 or 4

3 tb sea salt (divided, plus more for serving)
8 bone-in, skin-on chicken thighs
2 tb unsalted butter
1/2 c all-purpose flour
1 ts coarsely ground black pepper (plus more for serving)

In the morning, combine 2 tb salt and 1 c warm water in a
large container. Stir to dissolve the salt. Trim the
chicken of excess skin and fat. Add the chicken to the
bowl. Cover with very cold water and add a tray of ice
cubes. Swish around with your hand to disperse them.
Chill in the refrigerator until dinner time.

Preheat your oven to 400F (200C). Remove the chicken
from the fridge and pat dry completely with paper towels.
Put the butter in a roasting pan large enough to fit the
chicken in one layer (But remember, Judy says, "You don't
want to crowd it or then it'll stew, like mushrooms").
Place the pan in the oven. In a 1-gallon freezer bag,
pour in the flour, remaining salt, and the pepper. Give
it a good shake. Add the chicken pieces two at a time
and shake them until thoroughly coated. As you lift them
out of the bag, shake them off vigorously. This is vital.
You do not want a gummy coating. Line them up on a plate,
and repeat with the rest.

Lay the chicken pieces in the roasting pan, skin side
down, and oven-fry until a chestnut brown and crisp on
the bottom, about 40 min (sometimes it takes as long as
1 hr). Use a thin spatula to scrape them up off the pan
and turn them; cook the other side until the bottom is
browned, which will take less time, around 20 min.
Remove the pieces from the oven as they finish cooking,
and place on a plate lined with paper towels. Just
before serving, grind fresh pepper over top and
sprinkle lightly with sea salt.

Genius, 5-Ingredient Fried Chicken - Without the Frying, food52.com