Text 24117, 88 rader
Skriven 2009-05-16 08:53:06 av Michael Loo (1:18/200.0)
  Kommentar till text 23989 av Ruth Haffly (1:396/45.28)
Ärende: healthy 599
===================
 ML> life by a thresher accident or a hand grenade.
 RH> Those sort of things still happen.  As long as man is involved in crop
 RH> harvest or war, they will occur.

With advances in technological efficiency, the thresher
accidents should become more infrequent. One hopes against
all odds that wars should become more infrequent, too, but
there seems to be no abatement of that.

 ML> Surullitos - Cheese corn sticks
 RH> Looks good, wonder what adding more cheese to the mix would do.
 RH> Probably make the cheese ooze out all over the place when frying. 

Most likely.

 RH> But, is fried cheese a bad thing?  (G)

You're asking ME?

Anyhow, the issue is "is burned cheese a bad thing," to which
the answer is yes.

 ML> Now that would have been a dilemma: a big plate of German
 ML> food with my throat too swollen to swallow.
 RH> That would have really been bad.  No improvement, even with
 RH> antibiotics? 

A vast improvement, followed by relapse. I think that in addition
to the expected viral opportunism there have also been some
resistant bacteria coming back, but not in such quantity that my
immune system shouldn't be able to beat them handily, assuming I
get enough rest and not too much stress. Tonight will be one of
the most stressful nights of my young life.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Schnitzel a la Holstein
 Categories: Veal, German
      Yield: 2 Servings

      2    (4 oz.) slices of veal
           - inside round
           Salt and pepper
           Flour for dredging
           Egg wash for dipping:
      1    egg, beaten with
    1/4 c  milk
           Seasoned bread crumbs,
           for coating
           Oil for pan frying
      2    eggs
      4    anchovies, rinsed
      2 Tb unsalted butter
      1    lemon, split
      1 Tb chopped parsley
      1 ts capers, rinsed

  Working with one piece of veal at a time, place the veal slice between
  two large pieces of plastic wrap. Using the flat side of a meat
  mallet, pound the meat until 1/4 in. thick, being careful not to make
  any tears in the meat. Repeat with the remaining piece of veal. Season
  the veal with salt and pepper. Dredge in the flour, shake off excess.
  Dip into the egg wash, allow excess to drip off. Coat in the bread
  crumbs.

  Heat 3/4 cup of oil in a large skillet until very hot. Place the veal
  pieces into the oil. (A sign of a good schnitzel is when the breading
  "bubbles" up while pan frying.) Cook until golden brown, about 2
  minutes. Flip and cook until golden. Remove and keep warm on a service
  platter. Remove the excess oil from the skillet.

  Crack the eggs into the skillet, season and cook perfect sunny side up
  eggs. Place a cooked egg on top of each veal schnitzel. Criss cross
  the egg with 2 anchovies each. In the same pan, brown the butter,
  squeeze in the lemon juice, add the parsley and capers and pour the
  sauce over the entire platter.

  SOURCE: Essence of Emeril Cooking Show

  That's way too much oil! You can do schnitzel in 1-2 tb oil.

  Jim Weller

MMMMM
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