On Thu, 17 May 2012 21:30:52 -0700 (PDT), Tommy Joe
> wrote:

>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

Holla... rice and red beans w/pokechops for dinner last night...
nothing could be easier to prepare, all in one pot, and YUMMY:
http://i45.tinypic.com/2jdkeut.jpg