Text 14401, 74 rader
Skriven 2011-08-06 02:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: stuff & nonsense 718
============================
 ML> claiming that Chile has made them into a "national institution"
 JW> I guess it's similar to the situation with hotdogs or hamburgers:
 JW> they are eaten in many countries, they are eaten quite often in
 JW> Canada, but they are American institutions.

Not a-really. Hot dogs and burgers have a certain Americanness
that is pretty universally (except, it is said, in the Soviet
Union of the 1960s) acknowledged, despite their foreign origins.

Empanadas carry no such special aura and are as important in
other Hispanic cuisines as to Chile. If the author had written
the article substituting Mexico or Argentina for every incidence
of Chile, it would have been more accurate. Which to me puts it
into the category of bullshit. Which I think should be minimized,
hence the rant.

==

 ML> Mobile homes, indeed.
 JW> I was initially skeptical but it's actually true according to
 JW> Snopes.

Um. Read the Snopes article carefully and click on all
the links. I used to respect Barbara Mikkelsen but no
longer do, as that section of the site is an extraordinary
case of bad judgment and bad net citizenship on her part.

It's very like tips being to insure prompt service - despite
their changing hands after the service and the people who
are supposed to have invented the term never using the word
insure, which is a USA term.

This recipe, despite its name, is more common eating in
Spanish-speaking countries (as milanesa), especially South
America, than it is in Milan. It's the cheese that distinguishes
it from Viennese or chicken-fried.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Chicken Milanese
Categories: Chicken
  Servings:  4

      4 ea Chicken breast halves; skin       3/4 c  Parmesan; freshly grated
      2 T  Parmesan; freshly grated          3/4 c  Breadcrumbs; fresh white
      1 T  Parsley; minced fresh             1/8 t  Salt
    1/8 t  Pepper; freshly ground              1 ea Egg
    1/2 c  Milk                                2 c  Olive oil
      2 T  Butter; unsalted                    2 T  Lemon juice; fresh
      1 ea Lemon; quartered                    1 x  Parsley springs; fresh

  Flatten chicken breasts between sheets of waxed paper to thickness of
  3/8 inch, using meat mallet or rolling pin.  Mix cheese, breadcrumbs,
  minced parsley, salt and pepper in large bowl.  Whisk egg with milk in
  medium bowl to blend.  Dip chicken into egg, then into breadcrumb
  mixture, coating completely and pressing to adhere.  Shake off excess
  breadcrumbs.  Heat oil in heavy large deep skillet to 375 degrees. Add
  chicken and cook until golden brown and cooked through, about 4
  minutes per side. Using tongs, transfer to paper towels and drain.
  Transfer chicken to platter. Melt butter in small saucepan. Mix in
  lemon juice and pour over chicken.  Garnish with lemon wedges and
  parsley sprigs. *** My notes:  I found that 3/4 cup each parmesan and
  breadcrumbs makes too much coating for 4 chicken breasts, so I reduced
  the amounts to 1/2 cup each- which is still about enough for 6
  breasts. I use Bertolli Extra Light olive oil for frying, and just
  enough to cover the bottom of the skillet.

  Source: cyberealm bbs

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