Has anyone here tried Chick=3Dfil-A=AE?

Cheers,
Chuck Kopsho
Oceanside, California

(Chuck Kopsho) writes:
> Has anyone here tried Chick=fil-A®?

Yes. It's much better than most fast-food chicken (which is damning
with faint praise...)

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Richard Kaszeta wrote:
> (Chuck Kopsho) writes:
>> Has anyone here tried Chick=fil-A®?
>
> Yes. It's much better than most fast-food chicken (which is damning
> with faint praise...)

Agreed. And it's nothing new... been around for years. Not bad for a
chicken sandwich, just don't try to go there on a Sunday (they aren't open).

Jill

Jill replied:

>> It's much better than most fast-food chicken (which is damning
>> with faint praise...)
>
> Agreed. And it's nothing new... been around for years. Not bad for a
> chicken sandwich, just don't try to go there on a Sunday (they aren't
> open).

It hasn't been around *here* for years; the first Chick-Fil-A for hundreds
of miles just opened here. But I was already familiar with Chick-Fil-A from
my time in Virginia; it was my post-workout snack of choice (being just a
block from the club).

Bob

Chuck Kopsho wrote:
> Has anyone here tried Chick=3Dfil-A=AE?
>
> Cheers,
> Chuck Kopsho
> Oceanside, California

I love a Chick-Fil-A chicken sandwich with the pickles removed and add
1 1/2 packets of mayo. Two of those with a large lemonade makes for a
great mall lunch. The chicken biscuits are good too.

In article .com>,
"Michael O'Connor" > wrote:

> Chuck Kopsho wrote:
> > Has anyone here tried Chick=fil-A®?
> >
> > Cheers,
> > Chuck Kopsho
> > Oceanside, California
>
> I love a Chick-Fil-A chicken sandwich with the pickles removed and add
> 1 1/2 packets of mayo. Two of those with a large lemonade makes for a
> great mall lunch. The chicken biscuits are good too.
>

Why remove the pickles? ;-)
I alwasy request extra ones......

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article .com>,
> "Michael O'Connor" > wrote:
>
>> Chuck Kopsho wrote:
>>> Has anyone here tried Chick=fil-A®?
>>>
>>> Cheers,
>>> Chuck Kopsho
>>> Oceanside, California
>>
>> I love a Chick-Fil-A chicken sandwich with the pickles removed and
>> add 1 1/2 packets of mayo. Two of those with a large lemonade makes
>> for a great mall lunch. The chicken biscuits are good too.
>>
>
> Why remove the pickles? ;-)
> I alwasy request extra ones......
>
> Cheers!

You can have my pickles; I hate pickles!

Jill

jmcquown wrote:
> OmManiPadmeOmelet wrote:

> >
> > Why remove the pickles? ;-)
> > I alwasy request extra ones......
> >
> > Cheers!
>
> You can have my pickles; I hate pickles!
>
> Jill



You can have my pickles, too. I detest them on any kind of sandwich.
Like to eat them by themselves, though!

In article >,
(Chuck Kopsho) wrote:

> Has anyone here tried Chick=fil-A®?

Yes, before I started eating less carbs, I ate Chick-Fil-A food several
times. Its okay as far as fast food chicken goes; your typical deep
fried chicken sandwiches and french fries. If you're curious, try it for
yourself and see how you like the food there.

In article >,
"jmcquown" > wrote:
>
> You can have my pickles; I hate pickles!

Hah! I like pickles, but not on a sandwich. If I am served a hamburger
or some other sandwich with pickles, I eat the pickles first, then I eat
the sandwich.

OmManiPadmeOmelet wrote:
> In article .com>,
> "Michael O'Connor" > wrote:
>
> > Chuck Kopsho wrote:
> > > Has anyone here tried Chick=3Dfil-A=AE?
> > >
> > > Cheers,
> > > Chuck Kopsho
> > > Oceanside, California
> >
> > I love a Chick-Fil-A chicken sandwich with the pickles removed and add
> > 1 1/2 packets of mayo. Two of those with a large lemonade makes for a
> > great mall lunch. The chicken biscuits are good too.
> >
>
> Why remove the pickles? ;-)
> I alwasy request extra ones......

I never liked pickles. Don't like anything that has pickles in it,
like relish, also I do tolerate some relish in tartar sauce in
restaurants. When I make my own tartar sauce at home I substitute
finely diced jalapeno peppers from the jar.

Michael O'Connor wrote:

> I never liked pickles. Don't like anything that has pickles in it, like
> relish, also I do tolerate some relish in tartar sauce in restaurants.
> When I make my own tartar sauce at home I substitute finely diced jalapeno
> peppers from the jar.

Er...aren't those canned jalapeños pickled? Or are you simply saying that
you don't like pickled CUCUMBERS?

In general, I'm that way about pickled cucumbers, but there are some
exceptions. I think that pickles are an excellent accompaniment to barbecue
of all types, and it doesn't matter all that much to me what kind of pickle
it is: Could be pickled cucumbers, could be pickled peppers, could be
pickled watermelon rind, could be pickled okra, could be pickled
cauliflower...you get the idea. I think chopped picks are good in potato
salad. I like pickles on a Chicago-style hot dog. And I do like the pickles
on a Chick-Fil-A sandwich. But I don't like pickles with cold-cut
sandwiches, nor with fried chicken or fish. I don't really care for tartar
sauce, so whether it contains pickles or not ceases to be an issue for me.

Bob

(Chuck=A0Kopsho)WROTE:
=A0=A0=A0=A0Has anyone here tried Chick=3Dfil-A=AE?
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0Cheers,
=A0=A0=A0=A0=A0=A0=A0Chuck Kopsho
=A0=A0=A0=A0=A0=A0=A0Oceanside,
California------------------------------------------
RESPONSE: Never heard of them, did some googing no locations here in
Michigan.

In article >,
says...
> Michael O'Connor wrote:
>
> > I never liked pickles. Don't like anything that has pickles in it, like
> > relish, also I do tolerate some relish in tartar sauce in restaurants.
> > When I make my own tartar sauce at home I substitute finely diced jalapeno
> > peppers from the jar.
>
> Er...aren't those canned jalapeños pickled? Or are you simply saying that
> you don't like pickled CUCUMBERS?
>
> In general, I'm that way about pickled cucumbers, but there are some
> exceptions. I think that pickles are an excellent accompaniment to barbecue
> of all types, and it doesn't matter all that much to me what kind of pickle
> it is: Could be pickled cucumbers, could be pickled peppers, could be
> pickled watermelon rind, could be pickled okra, could be pickled
> cauliflower...you get the idea. I think chopped picks are good in potato
> salad. I like pickles on a Chicago-style hot dog. And I do like the pickles
> on a Chick-Fil-A sandwich. But I don't like pickles with cold-cut
> sandwiches, nor with fried chicken or fish. I don't really care for tartar
> sauce, so whether it contains pickles or not ceases to be an issue for me.

Oh yeah. Its the vinegar component of the pickling that lots of people
don't like. But here in RI it's not unusual for someone to douse a batch
of french fries in vinegar.

Not only that but pickles, pickled peppers, stuffed cherry peppers, etc.
are pretty popular here.

Michael O'Connor wrote:
> OmManiPadmeOmelet wrote:
>> In article .com>,
>> "Michael O'Connor" > wrote:
>>
>>> Chuck Kopsho wrote:
>>>> Has anyone here tried Chick=fil-A®?
>>>>
>>>> Cheers,
>>>> Chuck Kopsho
>>>> Oceanside, California
>>>
>>> I love a Chick-Fil-A chicken sandwich with the pickles removed and
>>> add 1 1/2 packets of mayo. Two of those with a large lemonade
>>> makes for a great mall lunch. The chicken biscuits are good too.
>>>
>>
>> Why remove the pickles? ;-)
>> I alwasy request extra ones......
>
> I never liked pickles. Don't like anything that has pickles in it,
> like relish, also I do tolerate some relish in tartar sauce in
> restaurants. When I make my own tartar sauce at home I substitute
> finely diced jalapeno peppers from the jar.

My brother used to gross me out by pouring a glass of pickle (yes,
cucumbers, Bob!) juice from the jar and drinking it. Ewwww!

Jill

"jmcquown" > wrote

> My brother used to gross me out by pouring a glass of pickle (yes,
> cucumbers, Bob!) juice from the jar and drinking it. Ewwww!

Oh, pickle juice is the best! Sometimes, instead, I'll cut up fresh
cucumbers and put them in the juice for a couple 3 days.

nancy

"Nancy Young" > wrote in message
...
>
> "jmcquown" > wrote
>
>> My brother used to gross me out by pouring a glass of pickle (yes,
>> cucumbers, Bob!) juice from the jar and drinking it. Ewwww!
>
> Oh, pickle juice is the best! Sometimes, instead, I'll cut up fresh
> cucumbers and put them in the juice for a couple 3 days.
>
> nancy
>
Good hint! Thanks.
Dee Dee

Jill wrote:

> My brother used to gross me out by pouring a glass of pickle (yes,
> cucumbers, Bob!) juice from the jar and drinking it. Ewwww!

Pickle juice has a large following among endurance athletes (e.g., marathon
runners). They believe that it increases their endurance and shields against
cramps.

Bob

_.-In rec.food.cooking, Bob Terwilliger wrote the following -._
> Jill wrote:
>
>> My brother used to gross me out by pouring a glass of pickle (yes,
>> cucumbers, Bob!) juice from the jar and drinking it. Ewwww!
>
> Pickle juice has a large following among endurance athletes (e.g., marathon
> runners). They believe that it increases their endurance and shields against
> cramps.

It is also big with the pot heads. They think it will stop them from
poping on a drug test.

Personally I love the stuff. In small and infrequent quantities.


--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

In article >,
Tony P. > wrote:
>
>Oh yeah. Its the vinegar component of the pickling
>that lots of people don't like.

I've always wondered ... what is *in* "bread and butter
pickles"? I like dill pickles, sweet pickles, Kosher dills,
but those "bread and butter" things are just plain nasty,
with a noxious aftertaste that lingers.

Every now and then someone slips me one of those things in
the guise of a real pickle. Blech.

--
Tagon: "Where's your sense of adventure?" | Mike Van Pelt
Kevyn: "It died under mysterious circumstances. | mvp at calweb.com
My sense of self-preservation found the body, | KE6BVH
but assures me it has an airtight alibi." (schlockmercenary.com)

Mike Van Pelt wrote:

>
> I've always wondered ... what is *in* "bread and butter
> pickles"?


I don't know what's in them either, but they are one of my favorite
pickles, especially if they are home canned! Sorry you don't like
them, but each to his own.

jmcquown wrote:
> Michael O'Connor wrote:
> > OmManiPadmeOmelet wrote:
> >> In article .com>,
> >> "Michael O'Connor" > wrote:
> >>
> >>> Chuck Kopsho wrote:
> >>>> Has anyone here tried Chick=3Dfil-A=AE?
> >>>>
> >>>> Cheers,
> >>>> Chuck Kopsho
> >>>> Oceanside, California
> >>>
> >>> I love a Chick-Fil-A chicken sandwich with the pickles removed and
> >>> add 1 1/2 packets of mayo. Two of those with a large lemonade
> >>> makes for a great mall lunch. The chicken biscuits are good too.
> >>>
> >>
> >> Why remove the pickles? ;-)
> >> I alwasy request extra ones......
> >
> > I never liked pickles. Don't like anything that has pickles in it,
> > like relish, also I do tolerate some relish in tartar sauce in
> > restaurants. When I make my own tartar sauce at home I substitute
> > finely diced jalapeno peppers from the jar.
>
> My brother used to gross me out by pouring a glass of pickle (yes,
> cucumbers, Bob!) juice from the jar and drinking it. Ewwww!
>
> Jill

I like to drink real fermented saurkraut juice, especially from new
kraut... but I have to agree, pickle juice is nasty.

Sheldon

itsjoannotjoann wrote:
> Mike Van Pelt wrote:
>
>
>>I've always wondered ... what is *in* "bread and butter
>>pickles"?
>
>
>
> I don't know what's in them either, but they are one of my favorite
> pickles, especially if they are home canned! Sorry you don't like
> them, but each to his own.
>


They have sliced cucumbers (usually medium-to-large cukes that are too
big to make good whole pickles) vinegar, water, sugar, salt, mustard
seeds, celery seeds, onions, and usually turmeric for color. They are
really good with a little bit of hot pepper in them, but that's not part
of the classic recipe. HTH :-)

Best regards,
Bob

Mike Van Pelt wrote:

> Every now and then someone slips me one of those things in
> the guise of a real pickle. Blech.

Send them to me, I love 'em! I never met a pickle I didn't like.

Becca

In article >,
(Mike Van Pelt) wrote:

> In article >,
> Tony P. > wrote:
> >
> >Oh yeah. Its the vinegar component of the pickling
> >that lots of people don't like.
>
> I've always wondered ... what is *in* "bread and butter
> pickles"? I like dill pickles, sweet pickles, Kosher dills,
> but those "bread and butter" things are just plain nasty,
> with a noxious aftertaste that lingers.
>
> Every now and then someone slips me one of those things in
> the guise of a real pickle. Blech.

What's in them? See below. I like a good one. Not-so-good ones can be
pretty awful. My husband paid $175 for a jar of blue-ribbon winning
bread & butters at a fundraiser for the MN State Fair Foundation. I
only asked him to bid once, but he kept on a'going. Dufus.


* Exported from MasterCook Mac *

Bread & Butter Pickles

Recipe By : posted again to rec.food.cooking by Barb Schaller,
10-11-05
Serving Size : 1 Preparation Time :4:00
Categories : Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts sliced medium cukes (about 25)
3 cups sliced onions (about 4 medium)
2 green peppers -- chopped (or 1 red
and 1 green)
3 cloves garlic -- sliced
1/3 cup canning salt
5 cups sugar
3 cups cider vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed

Combine cukes, onions, pepper, and garlic. Add salt; cover with cracked
ice; mix thoroughly. Let stand three hours, drain well. Combine second
column ingredients, pour over cuke mixture. Heat just to a boil. Seal
in hot, sterilized jars. Yield: 7-8 pints.

Source: Recipe is originally from an old Better Homes & Gardens
cookbook in 1983. I bring the brine mixture to a boil, then add the
cukes to it -- maybe that cooks them a little less? I also process the
jars in a boiling water bath for 10-15 minutes or so to insure a seal;
does not affect the crispness of the product.

- - - - - - - - - - - - - - - - - -

NOTES : Blue Ribbon Winner at the Minnesota State Fair in 1983, 1984,
2001, 2003, 2004, 2005.
Deemed to be Best of the Pickles in 2001 -- Gedney prize.

_____

In article >,
zxcvbob > wrote:

> itsjoannotjoann wrote:
> > Mike Van Pelt wrote:
> >
> >
> >>I've always wondered ... what is *in* "bread and butter
> >>pickles"?
> >
> >
> >
> > I don't know what's in them either, but they are one of my favorite
> > pickles, especially if they are home canned! Sorry you don't like
> > them, but each to his own.
> >
>
>
> They have sliced cucumbers (usually medium-to-large cukes that are too
> big to make good whole pickles) vinegar, water, sugar, salt, mustard
> seeds, celery seeds, onions, and usually turmeric for color. They are
> really good with a little bit of hot pepper in them, but that's not part
> of the classic recipe. HTH :-)
>
> Best regards,
> Bob

You forgot the green bells.

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>itsjoannotjoann wrote:
>>
>>>Mike Van Pelt wrote:
>>>
>>>
>>>
>>>>I've always wondered ... what is *in* "bread and butter
>>>>pickles"?
>>>
>>>
>>>
>>>I don't know what's in them either, but they are one of my favorite
>>>pickles, especially if they are home canned! Sorry you don't like
>>>them, but each to his own.
>>>
>>
>>
>>They have sliced cucumbers (usually medium-to-large cukes that are too
>>big to make good whole pickles) vinegar, water, sugar, salt, mustard
>>seeds, celery seeds, onions, and usually turmeric for color. They are
>>really good with a little bit of hot pepper in them, but that's not part
>>of the classic recipe. HTH :-)
>>
>>Best regards,
>>Bob
>
>
> You forgot the green bells.


No I didn't.

BTW, were those Nita S's pickles that Rob bid on? I *really* like
those; I buy them sometimes at Cub Foods. (Does Nita actually use high
fructose corn syrup and calcium chloride in her pickles, or did Gedney
add that?)

Bob

On Tue 11 Oct 2005 11:20:11a, Melba's Jammin' wrote in rec.food.cooking:

> In article >,
> zxcvbob > wrote:
>
>> itsjoannotjoann wrote:
>> > Mike Van Pelt wrote:
>> >
>> >
>> >>I've always wondered ... what is *in* "bread and butter pickles"?
>> >
>> >
>> >
>> > I don't know what's in them either, but they are one of my favorite
>> > pickles, especially if they are home canned! Sorry you don't like
>> > them, but each to his own.
>> >
>>
>>
>> They have sliced cucumbers (usually medium-to-large cukes that are too
>> big to make good whole pickles) vinegar, water, sugar, salt, mustard
>> seeds, celery seeds, onions, and usually turmeric for color. They are
>> really good with a little bit of hot pepper in them, but that's not part
>> of the classic recipe. HTH :-)
>>
>> Best regards,
>> Bob
>
> You forgot the green bells.

I think that's the part I don't like. I always leave 'em out.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >
> >>itsjoannotjoann wrote:
> >>
> >>>Mike Van Pelt wrote:
(snippage)
> >>They have sliced cucumbers (usually medium-to-large cukes that are too
> >>big to make good whole pickles) vinegar, water, sugar, salt, mustard
> >>seeds, celery seeds, onions, and usually turmeric for color. They are
> >>really good with a little bit of hot pepper in them, but that's not part
> >>of the classic recipe. HTH :-)
> >>
> >>Best regards,
> >>Bob
> >
> >
> > You forgot the green bells.
>
>
> No I didn't.
>
> BTW, were those Nita S's pickles that Rob bid on? I *really* like
> those; I buy them sometimes at Cub Foods. (Does Nita actually use high
> fructose corn syrup and calcium chloride in her pickles, or did Gedney
> add that?)
>
> Bob

No, they were not Nita's pickles; they were MINE!! I was asked to
donate a jar for the auction and got to thinking how humiliated I would
be if no one bid on them so I made him come along to the event to open
the bidding. Turns out they put three jars of different pickles in one
basket for the lot. And he just kept bidding!! LOL!! I told the story
on my website. I think the note is still there. He also got a jar of
pickled beets out of it. Sweet HeyZeus! And I'm pretty sure that Nita
doesn't put calcium chloride or high fructose corn syrup in her pickles.
I can tell you who to ask about it over in Chaska if you want to. :-0)

In article >, Becca >
wrote:

> Mike Van Pelt wrote:
>
> > Every now and then someone slips me one of those things in
> > the guise of a real pickle. Blech.
>
> Send them to me, I love 'em! I never met a pickle I didn't like.
>
> Becca
>
Thought the same myself until I picked up a small bottle of cryptically
labelled pickles at our Mediterranean grocery store. They looked like
baby dills, probably middle eastern, but I don't remember the brand.
They looked crisp, floating in a clean, clear liquid, with some
seasoning spices. But when I opened them . .Gag! I've never smelled a
worse smell, not rancid or spoiled, just OFF! My tastes aren't
sophisticated enough to identify the taste; I didn't even try.

In article .com>,
"itsjoannotjoann" > wrote:

> Mike Van Pelt wrote:
>
> >
> > I've always wondered ... what is *in* "bread and butter
> > pickles"?
>
>
> I don't know what's in them either, but they are one of my favorite
> pickles, especially if they are home canned! Sorry you don't like
> them, but each to his own.

Joann, do you make them? The recipe I posted can easily be reduced and
you would not have to process them if canning seems daunting. Just bring
the brine to boil and add the drained (after covering with ice for 3
hours) ingredients to it (or pour the boiling brine over the drained
ingredients) and refrigerate for eternal storage.
--
http://www.jamlady.eboard.com

In article >,
zxcvbob > wrote:

> > Mike Van Pelt wrote:
> >
> >
> >>I've always wondered ... what is *in* "bread and butter
> >>pickles"?
> >

> They have sliced cucumbers (usually medium-to-large cukes

Hmmm. I like mine no more than about 1.5" diameter -- I'm not using a
slicing cuke. Length's less important.
--
http://www.jamlady.eboard.com

Melba's Jammin' wrote:

> In article >,
> zxcvbob > wrote:
>
>
>>>Mike Van Pelt wrote:
>>>
>>>
>>>
>>>>I've always wondered ... what is *in* "bread and butter
>>>>pickles"?
>>>
>
>>They have sliced cucumbers (usually medium-to-large cukes
>
>
> Hmmm. I like mine no more than about 1.5" diameter -- I'm not using a
> slicing cuke. Length's less important.


I usually make B&B's with pickling cukes that got just a little too
large, or with the smallest diameter slicing cukes I can find. I
haven't had a decent cucumber crop in a few years, so I tend to make
small batches with storebought slicing cukes and slice them *very* thin.

Bob

zxcvbob wrote:

> Melba's Jammin' wrote:
>
>> In article >,
>> zxcvbob > wrote:
>>
>>
>>>> Mike Van Pelt wrote:
>>>>
>>>>
>>>>
>>>>> I've always wondered ... what is *in* "bread and butter
>>>>> pickles"?
>>>>
>>>>
>>
>>> They have sliced cucumbers (usually medium-to-large cukes
>>
>>
>>
>> Hmmm. I like mine no more than about 1.5" diameter -- I'm not using a
>> slicing cuke. Length's less important.
>
>
>
> I usually make B&B's with pickling cukes that got just a little too
> large, or with the smallest diameter slicing cukes I can find. I
> haven't had a decent cucumber crop in a few years, so I tend to make
> small batches with storebought slicing cukes and slice them *very* thin.
>
> Bob
I make B&B's using pickling cukes as well. The canned ones are good but
I have a recipe for freezer B&B's that is really good. The flavour is
excellent and more than comparable to canned unlike freezer jam which I
find runny and lacking compared to canned jams. Those not wanting to go
the canning route can easily do B&B's this way. The only thing is you
have to plan ahead a little to let them thaw instead of just opening a
jar. They keep well in the fridge after opening too.