hubert liverman wrote:
> "Kilikini" > wrote in message
> om...
>> Pix posted on ABF (alt.binaries.food).........
>>
>> They turned out awesome! I got them already cleaned, but I had to
>> remove the cartiledge on the inside, no big deal. I sliced them
>> into rings, floured-egg washed-panko'd them. In the Panko I added
>> Italian seasoning and garlic. I put them into hot oil and presto!
>> They weren't tough at all! A definite do-over, although my husband
>> protested the fragrance of the kitchen the entire time. Oh well.
>> He likes his grits, peppers, country music, etc., I love my
>> squiddlies. We'll reach a happy medium someday.
>>
>> kili
>
>
> Just tell him that are they are "young,stump whupped chittlins"...
> That, with a Conway& Loretta CD on the stereo should mediate the
> problem... The "hand slung" ain't as tender. :-)
> Try the same seasonings without the flour,and maybe less oil. Add
> Tomato sauce (your favorite), simmer if needed and serve over pasta.
> Not to red, and not to oily is the trick. Adjust to your mutual
> tastes as always.
>
> Enjoy!
>
> Hubert Liverman
>
> Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

kili