On May 18, 12:16*am, (Steve Pope) wrote:


By all means include bacon, andouille, and/or ham. *The recipe should
> not need any adjustment other than watching the sodium level.


My question now is this: If you had the formula for Popeye's
chicken (which no doubt includes plenty of salt - as does just about
all fast foods, even those not thought of as salty) - if you had that
formula, do you believe it would be possible to make that dish with a
bit less salt and still retain a good deal of the flavor? I'm not
sure. I'm not sure it would suffer all that greatly. Perhaps in the
sense of always comparing one to the other - a nostalgia type thing
maybe - yes, in that case it may never measure up. But, to make their
recipe just as they make it, but with lets say half the salt, I wonder
how people would react to it's taste in a comparison test between
people who have never had either the mix either way - yours or the
original. Yeah, they might go with the salty one because they're used
to it. But we don't know that for a fact. Here we go again with the
blindfold test thing from me. Can't help it, it intrigues me. I
can't believe the popeyes recipe would suffer that much if made
exactly as is but with a bit less salt. But of course as always I
could be wrong.

TJ