-
New here? Register here now for access to all the forums, download game torrents, private messages, polls, Sportsbook, etc. Plus, stay connected and follow BP on Instagram @buckeyeplanet and Facebook.
- Thread starter Oh8ch
- Start date
stxbuck
Woody wore Sambas
The school I worked at got Chick Fil-A in the cafeteria weekly starting two years ago and I thought I would be going hog wild, but I actually got tired of it fairly quickly when it was readily available. I think the idea of going to the mall when you were totally jonesing for a sandwich and some nuggets every couple of months was part of the appeal.
Upvote
0
jimotis4heisman
Banned
one in tutle, i think one at polaris too...I don't have one of those places around here
Upvote
0
jimotis4heisman;910300; said:
One in Grove City and another in the Eastland shopping center....
Upvote
0
Deety
Head Coach
I know how much you like the copy 'n' paste... so here ya go.Taosman;910312; said:What is Utah style fry sauce?
The serve this everywhere out there. It's both scary and addictive... like meth for teatotalers... okay, actually one more step back from teatotaling. :p
LINK
Fry Sauce
From Theresa Husarik,
Your Guide to Salt Lake City, UT.
FREE Newsletter. Sign Up Now!
One of Utah's Unique Culinary Treasures
One of the many things visitors to Utah can get confused about (besides our lingo, our street grid system, and our liquor laws) is the delicacy know as Fry Sauce. It came into being in about 1949 when it's inventor--also the founder of Arctic Circle-- went into the fast food business, and while experimenting with hamburger sauces, came up with this treat that complimented fries perfectly. It has been a staple of Utah fast food ever since, and has recently started expanding out to other states and other countries. Seems that visitors to Utah get used to having it with their fries, and take the idea home with them.
So, what is it? The original (Arctic Circle) version of it is, as expected, a carefully guarded secret recipe, which is actually patented.
Some say it is like thousand island salad dressing, but real aficionados argue that the pure version is smooth and creamy and not chunky like the dressing. But many have tried to come up with a recipe for this orange-colored marvel that is served with french fries and/or onion rings, and there are many optional ingredients to try and make it your very own specialty. The basic recipe
- 1 part ketchup
- 2 parts mayonnaise
- Mix together until thoroughly blended.
- Substitute barbecue sauce for ketchup.
- Use buttermilk or half & half to thin the sauce.
- Pickle juice (either dill or sweet) for a little zing (rumor has it the official recipe includes pickle juice)
- Chopped pickles minced very tiny, so the sauce is a little chunky (this makes the sauce look suspiciously like thousand island dressing)
- Seasoning salt
- Horseradish
- Garlic
- Whatever exotic spices you have on your shelf--go ahead, experiment
Or, if you have to have the original version, contact Arctic Circle.
Upvote
0
OCBucksFan
I won a math debate
Step One: Catch the Chicken
This part can be rather tricky. If you've never caught a chicken before, my experience is that the easiest way is to catch them off guard in the coop. Just grap the chicken by the legs and lift it off the ground holding the chicken upside down by the legs. The chicken may flap around a bit, but if you're careful, and have a good grip on the legs the chicken won't get away. The important thing to remember is not to let the chicken go, because its going to be really hard to catch it again now that its on its guard.
Step two: Kill the Chicken
There are two methods that I've seen to kill a chicken. One is to simply lie the chicken on a chopping block and cut off its head. This can be rather bloody, but its a sure way to be positive that the chicken is dead.
The second method (and the one I'm going to discuss here) is to wring the chicken's neck. If this is done correctly it's a lot less messy.
So, take your chicken by the legs (you are still holding it right?). In your other hand pull down on the neck and then bend it upward very quickly. If you've done it correctly, then you will feel a snap, and the chicken will reflexivly begin to flap its wings. At this point my great grandmother would drop the chicken and let it run around the yard until it's body finished dying.(hence the term run around like chickens with their head cut off)
If you've broken the neck, then the next step is to drain out some of the blood. Hang the chicken upside down over a bucket. Then with a sharp knife reach into the mouth slightly down the throat and cut across cutting the jugular. Be very careful not to cut through the back of the neck.
Step Three: Pluck the Chicken
This step can be quite time consuming, but it's quite simple. Hang the chicken (preferably over something to catch the feathers). It's best to begin with the larger wing feathers, and simply pull in a downward motion. Take care not to try pulling in large clumps, if you try to pull too many at a time, then you risk tearing the skin. Be sure to get all the large feathers and as many of the small ones from the areas of the chicken that you plan to eat.
After you've plucked as much as you can stand, singe off the remaining feathers. Simply hold the chicken over an open flame.
Step Four: Dressing the Chicken
This step is not for the weak of stomach.
With a sharp knife, cut around the anus. Take care not to cut the intestines. Once you've cut all the way around the anus and freed the intestines from its connecting membranes move to the head of the chicken.
At this point you'll need a heavy knife or a pair of clippers. Cut off the head at the base of the neck. Reach your hand into the chicken from the neck, and try to loosen as many of the internal organs as possible. Now simply remove the internals from the anus end. If necessary reach inside the chicken to be certain that you've removed all the insides.
Step Five: Finishing up
To finish up cut off the feet, and pull out any remaining feathers. If you so desire, now is the time to skin the chicken. Then wrap the chicken and refrigerate it as soon as possible. REMEMBER, wash the chicken thoroughly before preparing.
That's it... you have yourself a fresh chicken. Now, go find yourself a good recipe.
This part can be rather tricky. If you've never caught a chicken before, my experience is that the easiest way is to catch them off guard in the coop. Just grap the chicken by the legs and lift it off the ground holding the chicken upside down by the legs. The chicken may flap around a bit, but if you're careful, and have a good grip on the legs the chicken won't get away. The important thing to remember is not to let the chicken go, because its going to be really hard to catch it again now that its on its guard.
Step two: Kill the Chicken
There are two methods that I've seen to kill a chicken. One is to simply lie the chicken on a chopping block and cut off its head. This can be rather bloody, but its a sure way to be positive that the chicken is dead.
The second method (and the one I'm going to discuss here) is to wring the chicken's neck. If this is done correctly it's a lot less messy.
So, take your chicken by the legs (you are still holding it right?). In your other hand pull down on the neck and then bend it upward very quickly. If you've done it correctly, then you will feel a snap, and the chicken will reflexivly begin to flap its wings. At this point my great grandmother would drop the chicken and let it run around the yard until it's body finished dying.(hence the term run around like chickens with their head cut off)
If you've broken the neck, then the next step is to drain out some of the blood. Hang the chicken upside down over a bucket. Then with a sharp knife reach into the mouth slightly down the throat and cut across cutting the jugular. Be very careful not to cut through the back of the neck.
Step Three: Pluck the Chicken
This step can be quite time consuming, but it's quite simple. Hang the chicken (preferably over something to catch the feathers). It's best to begin with the larger wing feathers, and simply pull in a downward motion. Take care not to try pulling in large clumps, if you try to pull too many at a time, then you risk tearing the skin. Be sure to get all the large feathers and as many of the small ones from the areas of the chicken that you plan to eat.
After you've plucked as much as you can stand, singe off the remaining feathers. Simply hold the chicken over an open flame.
Step Four: Dressing the Chicken
This step is not for the weak of stomach.
With a sharp knife, cut around the anus. Take care not to cut the intestines. Once you've cut all the way around the anus and freed the intestines from its connecting membranes move to the head of the chicken.
At this point you'll need a heavy knife or a pair of clippers. Cut off the head at the base of the neck. Reach your hand into the chicken from the neck, and try to loosen as many of the internal organs as possible. Now simply remove the internals from the anus end. If necessary reach inside the chicken to be certain that you've removed all the insides.
Step Five: Finishing up
To finish up cut off the feet, and pull out any remaining feathers. If you so desire, now is the time to skin the chicken. Then wrap the chicken and refrigerate it as soon as possible. REMEMBER, wash the chicken thoroughly before preparing.
That's it... you have yourself a fresh chicken. Now, go find yourself a good recipe.
Upvote
0
OCBucksFan
I won a math debate
Taosman;910355; said:
My grandfather had a farm in Gordon, Ohio. Population of like 125, When I was a kid, seeing a chicken make those 30 or so steps without it's head was a treat.
Upvote
0
Many times. It was always the best of times to see how long the chicken could run and go without a head. If anyone has not seen it I recommend it you will laugh and laugh.Taosman;910355; said:
Upvote
0
