Text 35001, 96 rader
Skriven 2010-02-19 21:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: drugs 822
=================
 HN> yup, new bottle every year.
 HN> whether I use em or not.
 HN> I "try" to remember to replace
 HN> the little container that I carry
 HN> with fresh pills every month...but
 HN> often forget.

I keep the bottle shut as tight as possible.
Problem with transferring the pills to a little
container is that this increases the exposure
to humid air.

 ->  HN> 10/$1...Even Anne would eat em!!
 -> Cuz they didn't taste like fish, hello.
 HN> Tasted like breading (grin)...but we ate em!!
 
Greasy breading. Yum. Not kidding.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pan-fried Chicken Breasts
 Categories: Main dish, Poultry, Cyberrealm
      Yield: 4 servings

      4 md Chicken Breast 1/2's or
           Boneless Breast 1/2's
      1 c  Vegetable oil
      1 c  Flour
    3/4 c  Breadcrumbs, plain or
           Italian flavored
    3/4 c  Instant Potato flakes
      1 c  Milk
      1    Egg
    1/2 t  Sage or Poultry Seasoning
           Salt / Pepper to taste
           Any other favorite seasoning
           You like in your breading

  :       BONE-IN BREASTS:  'Finger-bone' the breasts... you don't need
  a knife to bone out a chicken breast... tear the skin off, turn over
  (rib side up) and work fingers under 'keel' (breast) bone and tear
  off.  Work fingers between rib section and meat and pull away, ending
  up at wing joint.  Pull out wing joint section.  One bone is left
  buried in upper edge of meat (wishbone, or collar bone of chicken).
  Pull bone towards bottom tip of breast, tearing it from meat and
  yanking remaining cartilage away (left from keel bone).  Voila!
  Perfectly boned breast.
  :       On underside (rib side) of breast there's a long strip of
  meat in center that can be pulled away.  This is the 'tenderloin' of
  the breast, or also known as the 'chicken tender'.  Tear these off
  whole.  Remaining breast is flat.  Cut lengthwise in half.
  Carefully, with knife horizontal to cutting board, slice the
  thickness in half for each piece.  You should have 20 pieces... 4
  from each breast and 4 tenders.

  OIL:  Heat the cup of vegetable oil on high in large skillet or frying
  pan.

  BREADING:
  :       Mix dry ingredients in a plastic bag, shaking well.
  Increase/decrease/add/subtract as your tastebuds and preferences
  warrant. Whip egg and milk 'til smooth in large bowl.  Put all pieces
  in bowl to thoroughly wet.  Scoop out all meat and put in plastic
  bag, don't bother draining, the more the merrier.  Shake vigorously.
  Well, shake the bag vigorously, you can stand still if you like.

  FRYING:  Place 4-6 pieces of meat in pan, frying 'til golden brown,
  turning occasionally.  Turn the meat...don't have your back to the
  stove! Drain on paper towels.

  SERVING:  Eat at least one of the first pieces fried while frying the
  rest, no one will ever know.  Serve remaining pieces with any other
  dishes you deserve... er, like.  Asparagus and potatoes, spaghetti
  and sauce, etc.  (I had etc. the other night... it's only good when
  picked fresh!)

  NOTE:  Breading mixture is great with fish fillet, liver,
  chicken-fried steak, or anything else you like to panfry.  You can
  pre-mix in a large quantity and store in tightly covered jar or
  canister and have ready to use.  Be sure to shake well before
  removing some for use (if in California, just leave on porch or under
  a doorway..)

  ENJOY!

  :       Typed especially for YOU from Fassett's Fumbling Foodery for
  Cyberealm BBS, Watertown, NY, Home of Kook-Net! (315) 786-1120.

  Fat and Caloric Content:  YES!!

MMMMM


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