Subj : Today in History - 2004
To   : All
From : Dave Drum
Date : Thu May 18 2023 04:30:00

18 May 2004 - RANDY JOHNSON THROWS PERFECT GAME AT AGE 40: On Tuesday,
May 18, 2004, Randy Johnson, pitching for the Major League Baseball
(MLB) Arizona Diamondbacks, threw a perfect game, beating the Atlanta
Braves 2-0 at Turner Field in Atlanta before a crowd of 23,381.

Johnson, at 40 years, was the oldest pitcher in MLB history to throw a
perfect game, surpassing Cy Young who was 37 when he threw his perfect
game in 1904. This was baseball's 17th perfect game, with David Cone's
perfect game having been the 16th in 1999. Johnson's perfect game was
the seventh in National League history (the predecessor being Dennis
Martínez in 1991) and the first ever Diamondbacks' no-hitter.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baseball Chicken
 Categories: Poultry, Breads, Herbs
      Yield: 4 Servings
 
    1/2 c  Biscuit mix; Bisquick, etc.
      3 tb Cornmeal
  1 1/2 ts Fine chopped fresh rosemary
           +=OR=+
      1 ts Crushed dry rosemary
      1 ts Salt
      1 ts Sweet paprika
    1/4 ts Garlic powder
    1/2 ts Fresh ground black pepper
      4 tb Unsalted butter; in small
           - pieces
      3 lb Chicken; in 8 to 10 pieces
 
  Place a rack in the middle of the oven and set @
  375ºF/190ºC.
  
  Place a paper bag inside another paper bag to reinforce
  it. Then, in the inner paper bag combine the biscuit
  mix, cornmeal, rosemary, salt, paprika, garlic powder
  and pepper. (You may also use a food container with a
  tightfitting lid rather than the bags.)
  
  Spray the rack of a broiler pan with nonstick spray.
  
  In a shallow microwave-safe bowl, melt butter in the
  microwave on HIGH for about 1 minute. Working with a few
  pieces at a time, dip the chicken in the melted butter.
  Gently shake the chicken pieces and use your fingers to
  remove excess butter, allowing it to drip back into the
  bowl.
  
  Place the buttered chicken in the bag, or container,
  and gently shake to coat.
  
  Shake off the excess coating from each piece, then place
  the pieces on the broiler rack, so they are not touching.
  Breasts and thighs should be bone-side down.
  
  Bake, uncovered, for 1 hour until golden brown and skin
  is crisp.
  
  Let the chicken rest 5 minutes before serving.
  
  By Manuel Roig-Franzia, adapted from a recipe by his
  mother, Norma Roig.
  
  RECIPE FROM: https://www.washingtonpost.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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