MSGID: 1:229/452 4A3D72E1
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Jim's from Canadia where Kentucky Fried Chicken changed to KFC to
 DD> avoid having the have their signage read "Poulet Frit du Kentucky".

 JW> Thanks to the language police (and yes that's a real thing in
 JW> Quebec which is not a bit bilingual) it's really called PFK (yes,
 JW> short for Poulet Frit Kentucky) even though in France it is called
 JW> KFC without any problems.

 JW> The company went with the initials during their re-branding to avoid
 JW> the word "fried". It's not true that they were raising mutant
 JW> chemically engineered birds and forced to drop the word "chicken".

 JW> Craig, I live in Yellowknife in the Northwest Territories. It was
 JW> above zero in the Great White North today for the first time since
 JW> last October.

In furry-hypes or centipedes?
 
 JW>       Title: Athens Market's Avgolemono Soup
 JW>  Categories: Soups, Chicken, Greek, Eggs , Rice
 JW>       Yield: 9 Servings

 JW>       1    Frying chicken, whole

Making soup out of it converts it to a "stewing" chicken.  Bv)=

Here's the recipe I use for Greek chicken soup:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hank's Avgolemono Soup
 Categories: Soups, Poultry, Citrus, Rice, Eggs
      Yield: 7 Servings
 
      2 tb Olive oil
      1 c  Chopped yellow onion
      5 c  Chicken stock
           +=PLUS=+
      1 c  Water
    1/2 c  Orzo or rice
      1 lb Chicken; 1/4" cubes
           Salt
      3 tb Lemon juice
      3 lg Eggs
           Fresh parsley to garnish
 
  Heat the olive oil in a medium pot and saute the onions
  over medium-high heat 'til they are soft & translucent,
  4-5 minutes. While the onions are cooking, bring another
  pot of salted water to a boil and add the orzo or rice.
  
  When the onions are ready, add the chicken stock and
  water and bring to a bare simmer. When the orzo or rice
  is nearly done - firm, but mostly cooked - drain the
  boiling water and add the pasta or rice to the chicken
  broth. Add the diced chicken to the pot. Let this cook
  5-8 minutes, then taste the soup for salt.
  
  Beat the eggs in a bowl. Whisking constantly, add the
  lemon juice to the eggs. You will need to temper the
  eggs before you add the egg-lemon mixture to the soup.
  It takes both hands to do this. With one hand, whisk the
  egg-lemon mixture vigorously. With the other, slowly
  pour in a ladle's worth of hot broth. Do this at least
  twice, and you can add as many ladle's worth of broth
  as you want to the mixture.
  
  Turn the heat off the soup. Whisk the soup with one
  hand while you pour the hot egg-lemon mixture in with
  the other. Serve at once, garnished with parsley.
  
  Yield: Serves 6-8.
  
  From: http://simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Destiny is for people too lazy to create alternate timelines" - R. Stevens

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