-=> Shawn Highfield wrote to Dave Drum <=-

 DD> I ignored my high BP until it damaged my kidneys. You can bet your
 DD> bippy I pay attention to it now. When your kidneys die so do you.

 SH> I'm not ignoring it, it's under control with medication.

Same here - I just left mine a little late.   

 DD> ain't ready to go just yet. Lot's of people left I haven't ticked
 DD> off.

 SH> I'm okay with shuffling off, I've done what I wanted and now I just
 SH> go through the motions.  Not that I'm suicidal or anything, just bored.

I still enjoy people - for the most part. And I like to h'ep out. So my
gig at AutoZone is great because A> it gives me something to do besides
bang on this keyboard, B> paye me $$$ to pad out my pension and C> lets
me help[ others.

Seen too many of my chums pull the plug on their 9 to 5 gig, come home
and plop down in front of the boob tube and fall over dead (probably of
boredom).  

 DD> So, no Popeyes chicken for you (at home anyway)

 SH> Nope, none of it.  It all has gluten anyway, so if I want fried chicken
 SH> and am not cooking it, I will grab some out of the house. :)

I don't do fried chicken at home any longer. I'm more liable to make a
nice thick chicken soup or a roast chicken (sometimes on the FarberWare
rotissiere) which usually provides a nice supply of left-overs and the
bare bones for stock making.  Bv)=  And the dripping in the catch pan 
are a wonderful basis for gravy to put over the taters you'll side the
bird with.

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

      Title: Buttermilk-Brined Rotisserie Chicken
 Categories: Poultry, Dairy, Herbs, Chilies,  
      Yield: 4 servings

           Salt
    1/4 c  (packed) lt brown sugar
      6 cl Garlic; smashed
      1 tb Coriander seeds
      2 ts Smoked paprika
    1/2 ts + 1/8 ts Cayenne pepper
      4 lb Whole roasting chicken
      3 c  Buttermilk
      2 tb Unsalted butter
      2 tb Apple cider vinegar
    1/2 ts Ground coriander
    1/4 ts Garlic powder

  Recipe courtesy Amy Stevenson for Food Network Kitchen

  Make the brine: Heat 1 cup water, 1/4 cup salt, the
  brown sugar, garlic, coriander seeds, 1 1/2 teaspoons
  paprika and 1/2 teaspoon cayenne in a small saucepan
  over low heat, stirring, until the salt dissolves. Let
  cool completely.

  Put the chicken in a large resealable plastic bag. Pour
  in the brine and buttermilk; seal the bag. Refrigerate
  at least 4 hours or overnight, turning once or twice. 

  About 30 minutes before grilling, remove the chicken
  from the brine and pat dry. Let sit at room temperature.

  Prepare a grill with a rotisserie attachment according
  to the manufacturer's instructions. Preheat the grill to
  medium and prepare for indirect cooking: On a gas grill,
  turn off the center burner(s); on a charcoal grill, bank
  the coals to the sides.

  Or use a Farberware or Ronco (as seen on TV) electricc
  grill w/rotissiere and drip pan. - UDD

  Combine the butter, vinegar, ground coriander, garlic
  powder and the remaining 1/2 teaspoon paprika and 1/8
  teaspoon cayenne in a saucepan. Cook over low heat,
  stirring, until the butter is melted. Set aside.

  Truss the chicken with kitchen twine: Tie the legs
  together and tie the wings close to the body so the
  chicken is a round shape. Once the grill registers 
  350oF/175oC, slide the chicken onto the rotisserie spit.
  Insert the prongs on the rod into the chicken so it's
  snug; secure with the thumbscrews. (If the twine
  loosens, tie again.) Place the rod onto the rotisserie
  with a drip pan underneath; turn the rotisserie on. 

  Cover the grill and cook, basting the chicken with the
  butter mixture every 30 minutes, until a thermometer
  inserted into the thigh registers 165o and the skin is
  browned and crisp, 2 to 2 1/2 hours. (If using a
  charcoal grill, add coals as needed to maintain a
  temperature of 325oF/165oC to 350oF/175oC)

  Turn off the rotisserie. For a gas grill, turn off the
  grill and let the chicken rest on the rod for 10 minutes
  before carving. For charcoal, lay the chicken, on the
  rod, on a foil-lined baking sheet and let rest 10
  minutes before carving.

  Printed in: Food Network Magazine

  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Useless Invention: Non-intrusive alarm clock (raises flag; no ringing).
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