Dale Shipp wrote to Dave Drum <=-

Have you ever had Nashville hot chicken? We had a small sample of it
on a recent trip around TN that started and ended there. It is quite different, and is pretty good, and fairly hot.

How does Nashville Hot Chicken compare with Popeye's or Lee's
Famous Extra-Crispy? I've never experienced the Nashville Hot
since whenever I was in Nashville I was pretty restricted to the
truck stops near the intersections of I-24/40/65.

I think that I have heard of Lee's, but never been anywhere near one
that I knew of. Closest to me is in Richmand, VA -- about 120 miles
away. So -- no comment.

If you get the chance I recommend it. We used to have two Lee's Famous
stores here - they are but a fond memory. I think that, like Corky's
BBQ they went through a downsizing. I miss both.

As to Popeye's, as you know I am a big fan of Popeye's (spicy only please). I have to say that the Nashville hot seems a bit hotter.
Its heat is mostly on the outside coating, whereas Popeye's heat
is both in the coating and in the chicken (to some degree). That
said, If I had equal access to both, I don't know that I would
always choose one over the other but would probably alternate.

I've never experienced the chicken from Popeyes (no apostrophe) having
heat in the meat. I have found, a couple times, patches of red from the
coating not being well enough mixed and cayenne getting on the meat.

Those times the breading/skin would have the occasional "light me up"
surprise from pockets of chile.

I think Lee's Famous heat comes mostly from big doses of black pepper.
At least I've never seen red/cayenne beyond a "pinch" in any of their
copycat recipes - just larger than "usual" calls for black pepper.

TWO (2) Recipes

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

Title: Popeyes Dirty Rice
Categories: Five, Copycat, Pork, Rice, Poultry
Yield: 5 Servings

1 lb Spicy bulk breakfast sausage
14 oz Can clear chicken broth
1/2 c Long-grain rice
1 ts Dry minced onion

Brown sausage in skillet until pink color disappears,
crumbling with fork. Stir in broth, rice and minced
onion. Simmer gently, covered, 18 to 20 minutes or
until rice is tender and most of broth is absorbed.

Source: Gloria Pitzer's Make Alike Recipes.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapeños; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry (orange
container) Products and Tony Chachere's (green container)
Creole Seasoning - whichever I find in the cabinet first.

Cook the rice according to the package instructions, but use
chicken broth for one third of the cooking liquid. So, for
example, if the package says to use 3 cups of water for 1
1/2 cups of rice, use 2 cups of water and 1 cup of chicken
broth. Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a sheet
pan and drizzle 1 tablespoon of olive oil over it. Mix to
combine and let cool.

While the rice is cooking, finely chop the chicken gizzards,
or purée briefly in a blender. In a large pan that can
eventually hold the rice plus everything else, put 1 tb of
oil plus the bacon in and cook over medium-low heat until
the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon as
the pork starts to brown, add the final tablespoon of oil
and add the celery, jalapeños, and onions.

Brown them all over medium-high heat.

You will notice that the bottom of the pan getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the pan
by scraping the bottom of the pan with a wooden spoon. Add
the Cajun seasoning and turn the heat to high. Boil away
most of the chicken stock and then add the cooked rice. Toss
to combine.

Turn off the heat and add the green onions. Toss once more
to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

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... I used to live in the real world, but I got evicted
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)