heidih

kayb is workin on it

I think it is in part genetic - like the cilantro soap taste,

Here is a bit more detail she provides in her book In te Kitchen With a Good Appetite. I visualize a proper ratio between thin cutlet and oil depth, noting her comment about enough room ----so a gentle swirl/wrist rotation.

I am not an Instapot person. All I can think of it that it would perhaps replicate gentle steamingbut avoid sogginess

If you are able - pictures would be appreciated. I'm curious about the whole size thing. In the 80's when my sis interned at Otis in Vienna she swears she put on 20 pounds between the dinnerplate sized Schnitzel and well maybe the Kaffeehaus pastries

Addressing the Der Wienerschnitzel comments - My father was supplying dogs to them early on and confronted one of the owners about the name- not so much because "where's the Schnitzel", but that the "Der" was so gramatically irritatingly wrong. He was told it was a marketing tool to put out an interesting brand name in the burgeoning competitive fast food game. Ironically, years later when I was pregnant, I developed a serious craving for their "schnitzel-like" chicken sandwich. And now they are marketing as such!!! http://www.brandeating.com/2017/05/review-wienerschnitzel-chicken-schnitzel-sandwiches.html

Without getting into an authenicity tangle, I think one has to accept that similar concepts span cultures and continents. I think the average person thinks of the breaded thin cutlet as Schnitzel. The nekked version, often pan-sauced, is referred to as Naturschnitzel. Which then takes you down the rabbit hole of dishes like veal scaloppine. Taking us over to Asia we find the deep fried pork cutlet- tonkatsu; generally not as thin but very crispy. So...the Wienerschnitzel of my Austro-Hungarian influenced youth is a simple pounded piece of veal, pork, or chicken which is pan fried in oil after a classic flour, egg wash, bread crumb treatment. I never got the USA tradition of cold fried chicken at picnics until I flashed back to my youthful stealthy forways into the fridge to eat cold Schnitzel leftovers. A piece I found interesting was Melissa Clark's about trapping the air between the meat and coating to yield succulent flesh contrasted with a shattering crisp crust. http://www.nytimes.com/2009/06/03/dining/03appe.html We did, depending on the cook often get a too greasy leaden crust that peeled right off- not appreciated. My food tastes have changed over time and it is not something I would want to cook anymore, but I will be a happy voyeur for nostalgia's sake.

I have enjoyed this blogger's recounting of her Vietnamese "tamales for Tet". Her "crew"(yes I am word salading with Mardi Gras) includes some of the most innovative young chefs in Los Angeles. https://gastronomyblog.com/2018/02/05/banh-chung-4/

yup- frightening, real, and not sure how to feel about future

I'm not - pretty but quite dominating. I treat it more like bay and use whole sprigs removed after they have served a purpose. I'm fortunate to have bushes of different varieties with varying intensities. I do like the itty bitty blue/lavender flowers as a tasty garnish

I am not a huge fan of the cut but back in my learning to cook days and going through Mastering the Art of French Cooking - my first attempt was tournedos Rossini - bacon wrappd medallions with Fois gras and truffle. Back then the latter 2 were from a "gourmet" market in cans. The folks I served it to eons ago do still mention it. Here are my goofy notes back from around 1980!!! At some point I may have added brined green peppercorns

I have officially moved from disgusted to frightened and am just giving up. Overnight lows in the 40's, daytime highs in the 80's and super low humidity -not working for the plants. Attachd are the bleeping radishes i posted Nov 20- pretty much no growth - they should be growing like noxious weeds. All I want is the greens, but NO! Gonna stick to foraging after rainfall (if that ever happens) and playing with grain sprouting. At least I can control that environment as we enter another horrid drought....not water piggy. On a brighter note for those of you with better growing conditions I enjoyed this Q & A on unusual edibles https://awaytogarden.com/oddball-vegetables-plus-8-heat-proof-spinach-substitutes-niki-jabbour/

Just back from market and shot this

Corn or wheat flour? Here in Los Angeles tortillas are our daily bread (both types). In markets they are stored in plastic bags - unrefrigerated. Its a simple product. What exactly are you serving?

Here it is - hope link works http://www.achefslifeseries.com/episodes/49

Check out Vivian Howard (Eastern North Carolina) - I think the site is no longr free but she did a thing on these sunflower related tubers

The grumpy garbage can guy - right? (Oscar the Grouch) Oh my kids would have been huge fans

Have no inclination towards juicing but the ones I hear about do have the mega blenders.I could be wrong but they may be just getting the juice and losing the fiber- bozos - bezos/bozos oops

Given the choice, other than the salad I remarked on earlier, I would never prefer kale over other more flavorful and texturally pleasing greens. I could eat Swiss chard daily....but that whole juicing trend is driving the market these days. I was behind a guy at the store couple days ago and he had this interesting green on the path (ya know that rolling thing). I leaned over to read the tag: dandelion! but it had dark leaves and maroon veins like beet. I asked bout taste - and the response "I don't know I juice it" I didn't scream...

Sounding quite similar, my intro to kale salad was from Melissa Clark's 2010 "In the Kitchen With a Good Appetite". I'm the kind of nut job that keeps the book on my nightstand in case I need a quick read to fuel sleeplesness/drive inspiration! It must be Lacinto/dino/ kale & not the springy stuff. Raw garlic - well my friends give me a pass cuz they like my cooking. A top 10 on the crave list

I think ideally it is a group activity like making Asian style wrapped dumplings.BUT when no like minded folk are around it can be a zen like thing if you re that kind of cook. Plus they freeze beautifully.

That is famikliar to me as pork butt - in mainstream markets and Asian & Hispanic one but....I'm in the melting pot of Los Angeles.I love it spice rubbed and cooked in the Weber Kettle with fire olffside.

You just set the purple babe right on the burner grate and let it go - do NOT walk too far away/ turn as lower side gets dark. Do not pierce unless you have a well paid cleaner person

Yes! - with a salty funky cheese please

I live in one of the most significant agriculture states in the US. Yes we are your avocados, your citrus, almost all of your almonds- I could go on. This site which seems oddly Brit in language is quite interesting. Mostly odd to me that they felt a need to spend $ and promote the obvious? https://www.cdfa.ca.gov/agvision/docs/AgVision_2017.pdf