On Tue, 16 Sep 2014 19:52:56 -0700, The Other Guy
> wrote:

> On Tue, 16 Sep 2014 19:31:11 -0700, "Julie Bove" >
> wrote:
>
> >The recipe as given on Facebook did not give amounts. I used cheese and
> >even at that, I could not get that small amount that I did use to stick to
> >the chicken.
>
> I can't see how 'milk, cheese, ritz' would NEED amounts. Just DO it.
>
>
They don't, but the amounts called for were ridiculously high.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Karen" > wrote in message
...
> On Wed, 17 Sep 2014 00:22:04 -0400, in rec.food.cooking, jmcquown
> > wrote:
>
>>On 9/16/2014 10:31 PM, Julie Bove wrote:
>>> If someone is going to put a recipe on Facebook, they should either give
>>> the entire recipe and instructions *or* give a link.
>>
>>If "someone" is going to rely on Facebook for recipes... "someone" needs
>>to get a grip. There is no guarantee they know WTF they're talking about.
>>
>>Jill
>
> There are some good recipes posted on Facebook. The problem here is
> that they want her to click on the link, and she won't do that. Had
> she done that she would have found the complete recipe.

It's not that I won't do that. I didn't see the link. But even if I had,
it wouldn't have made the cheese and crumbs stick. As I have said several
times now, several of the reviewers had this same complaint.
>
> I have done a similar recipe, but used panko bread crumbs and shaved
> parmesan cheese and paprika. Those in my household love that.

And you dipped it in only milk? I'm glad that your family liked it. We
don't like Panko. And I don't normally even make breaded foods but I had
some Ritz that I wanted gone.

"jinx the minx" > wrote in message
...

> It's interesting that if a shred of cheese so much as touches her salad
> greens that she'll get deathly sick from its "residue" even if removed
> from
> the salad, yet she has no problems dredging her hands through it to make
> chicken (another allergen).

More lies! I have never gotten deathly ill from any food and I would never
ever dredge my hands through anything! Again, I have what is known as IgG
allergens or intolerances. Not IgE allergies which are the ones that could
be deathly. I guess you missed the part about using the tongs? I also have
plastic gloves that I will use if I have to touch meat. I don't like to
touch meat no matter what kind it is.

On Wed, 17 Sep 2014 00:22:04 -0400, jmcquown >
wrote:

> On 9/16/2014 10:31 PM, Julie Bove wrote:
> > If someone is going to put a recipe on Facebook, they should either give
> > the entire recipe and instructions *or* give a link.
>
> If "someone" is going to rely on Facebook for recipes... "someone" needs
> to get a grip. There is no guarantee they know WTF they're talking about.
>

Jill, the deal with recipes like that is

1. the good ones are stolen from another web site (although that one
is so bad, I doubt it).

2. They are "Like Harvesting" (AKA: Like Farming) and people
perpetrate it by liking and sharing to their friends list.

If you don't know what that is, it's easily Googled... include the
word: Facebook with your "what is" queried. Basically it's money.
They are building up a page with a lot of likes so they can sell it
and the new owners can pretend they generated all those likes.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 22:58:25 -0700, "Julie Bove"
> wrote:

> And you dipped it in only milk? I'm glad that your family liked it. We
> don't like Panko. And I don't normally even make breaded foods but I had
> some Ritz that I wanted gone.

I do a panko and parmesan crust sometimes. I don't dip the chicken in
anything. The crust is not thick and that's exactly the way I want
it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 19:52:56 -0700, The Other Guy
> wrote:

> On Tue, 16 Sep 2014 19:31:11 -0700, "Julie Bove" >
> wrote:
>
> >The recipe as given on Facebook did not give amounts. I used cheese and
> >even at that, I could not get that small amount that I did use to stick to
> >the chicken.
>
> I can't see how 'milk, cheese, ritz' would NEED amounts. Just DO it.
>
>
They don't, but (IMO) the amounts called for were ridiculously high.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 20:54:11 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> >>
>> >>
>> > I'm more concerned she's reading posts on FB about soaking your feet in
>> > Listerine. At least she wrote, "I'll bet that thing about soaking your
>> > feet in Listerine won't make your feet calluses fall off miraculously
>> > either." Whew!
>>
>> That one is all over Facebook. I wouldn't try that even if I needed to,
>> which I don't, because Listerine contains things that would give me a
>> rash.
>
> I haven't seen it, so it's not ALL over Facebook. That said, I wonder
> why people repost stupid stuff like that without trying it first? Are
> they *that* in need of traffic on their news feed?

I have no idea why people repost what they do. I think in the case of
something like that they think they are being helpful. I have people post a
lot of diabetic things to me which may or may not be true. I tend to only
repost things that I think are very beautiful, interesting, cute or funny.

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 19:52:56 -0700, The Other Guy
> > wrote:
>
>> On Tue, 16 Sep 2014 19:31:11 -0700, "Julie Bove" >
>> wrote:
>>
>> >The recipe as given on Facebook did not give amounts. I used cheese and
>> >even at that, I could not get that small amount that I did use to stick
>> >to
>> >the chicken.
>>
>> I can't see how 'milk, cheese, ritz' would NEED amounts. Just DO it.
>>
>>
> They don't, but the amounts called for were ridiculously high.
>
Yes. I also realized after the fact that I had the Fresh stacks of
crackers. The recipe didn't specify which kind of sleeve.

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 22:58:25 -0700, "Julie Bove"
> > wrote:
>
>> And you dipped it in only milk? I'm glad that your family liked it. We
>> don't like Panko. And I don't normally even make breaded foods but I had
>> some Ritz that I wanted gone.
>
> I do a panko and parmesan crust sometimes. I don't dip the chicken in
> anything. The crust is not thick and that's exactly the way I want
> it.
>
Okay.

"sf" > wrote in message
...
> On Wed, 17 Sep 2014 00:22:04 -0400, jmcquown >
> wrote:
>
>> On 9/16/2014 10:31 PM, Julie Bove wrote:
>> > If someone is going to put a recipe on Facebook, they should either
>> > give
>> > the entire recipe and instructions *or* give a link.
>>
>> If "someone" is going to rely on Facebook for recipes... "someone" needs
>> to get a grip. There is no guarantee they know WTF they're talking
>> about.
>>
>
> Jill, the deal with recipes like that is
>
> 1. the good ones are stolen from another web site (although that one
> is so bad, I doubt it).
>
> 2. They are "Like Harvesting" (AKA: Like Farming) and people
> perpetrate it by liking and sharing to their friends list.
>
> If you don't know what that is, it's easily Googled... include the
> word: Facebook with your "what is" queried. Basically it's money.
> They are building up a page with a lot of likes so they can sell it
> and the new owners can pretend they generated all those likes.

I only tried it because I know the person who posted it is a very good cook.
So I assumed she must have made it. But apparently not. I saw another post
some time ago that I did repost here that had glaring errors in the recipe.
It was to make the little dog head shaped bun for hot dogs. The person who
posted that works in a bakery. Turns out that she posted it because it was
cute. And yes it was cute. But it was a very, very bad recipe.

On 2014-09-17 2:00 AM, Julie Bove wrote:

>
> I guess you missed the part about using the
> tongs? I also have plastic gloves that I will use if I have to touch
> meat. I don't like to touch meat no matter what kind it is.


No wonder your husband spends so much time away.

On 2014-09-17 1:58 AM, Julie Bove wrote:

> And you dipped it in only milk? I'm glad that your family liked it. We
> don't like Panko.


Of course not. That Panka has such a strong, funky taste.

On Wed, 17 Sep 2014 07:09:26 -0400, Dave Smith
> wrote:

>On 2014-09-17 2:00 AM, Julie Bove wrote:
>
>>
>> I guess you missed the part about using the
>> tongs? I also have plastic gloves that I will use if I have to touch
>> meat. I don't like to touch meat no matter what kind it is.
>
>
>No wonder your husband spends so much time away.

That was naughty, Dave. :-)

Doris

On Tue, 16 Sep 2014 23:27:27 -0700, sf > wrote:

>On Tue, 16 Sep 2014 22:58:25 -0700, "Julie Bove"
> wrote:
>
>> And you dipped it in only milk? I'm glad that your family liked it. We
>> don't like Panko. And I don't normally even make breaded foods but I had
>> some Ritz that I wanted gone.
>
>I do a panko and parmesan crust sometimes. I don't dip the chicken in
>anything. The crust is not thick and that's exactly the way I want
>it.

I make Heroin chicken occasionally. (It's called Heroin chicken
because it's highly addictive.) The chicken pieces are dipped in
melted butter first, then panko and parmesan.

Doris

Dave, that was naughty, too. LOL. (Panko taste)

N.

Julie, coating first with flour...note the word "first"...isn't a substitute for anything, it is done
in order to make the rest of the coating, whatever it is, stick. And it is very basic cooking
knowledge, which you apparently were never told.

So you first lightly coat the meat (or whatever food you are coating) with flour, and then
follow with the egg, milk, or batter....let rest on a rack for about 20 minutes...then continue
With the recipe.

N.

On 9/17/2014 1:53 AM, sf wrote:
> On Tue, 16 Sep 2014 23:18:34 -0400, jmcquown >
> wrote:
>
>> Jill
>
> One of my FB friends made that recipe and reported back today. She
> didn't have any problems making it, but she thought it was Meh and
> said she'd rather use Shake & Bake.
>
> IOW: It's not a very good recipe, so forget it.
>
>
Yeah, I read the link to the actual recipe and it sounded pretty dull to
me. Also, I can't see how it could come out "crispy". I certainly
wouldn't want to make it once a week, not even if I adored boneless
skinless chicken breasts.

Jill

"Nancy2" > wrote in message
...
> Julie, coating first with flour...note the word "first"...isn't a
> substitute for anything, it is done
> in order to make the rest of the coating, whatever it is, stick. And it
> is very basic cooking
> knowledge, which you apparently were never told.
>
> So you first lightly coat the meat (or whatever food you are coating) with
> flour, and then
> follow with the egg, milk, or batter....let rest on a rack for about 20
> minutes...then continue
> With the recipe.

+1

--
http://www.helpforheroes.org.uk/shop/

On Wed, 17 Sep 2014 08:31:38 -0400, Doris Night
> wrote:

> On Tue, 16 Sep 2014 23:27:27 -0700, sf > wrote:
>
> >On Tue, 16 Sep 2014 22:58:25 -0700, "Julie Bove"
> > wrote:
> >
> >> And you dipped it in only milk? I'm glad that your family liked it. We
> >> don't like Panko. And I don't normally even make breaded foods but I had
> >> some Ritz that I wanted gone.
> >
> >I do a panko and parmesan crust sometimes. I don't dip the chicken in
> >anything. The crust is not thick and that's exactly the way I want
> >it.
>
> I make Heroin chicken occasionally. (It's called Heroin chicken
> because it's highly addictive.) The chicken pieces are dipped in
> melted butter first, then panko and parmesan.
>

Butter is a great idea, thanks! Everything is better with butter.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wednesday, September 17, 2014 12:19:39 AM UTC-4, jmcquown wrote:
> On 9/16/2014 11:54 PM, Julie Bove wrote:
>
> >
>
> > "jmcquown" > wrote in message
>
> > ...
>
> >>> On 2014-09-16 22:25, Julie Bove wrote:
>
> >>>>
>
> >>>>> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>
> >>>>>>
>
> >>>>>> To be fair, Julie, if you change a recipe around, you can't expect
>
> >>>>>> it to
>
> >>>>>> behave in the way the writer suggests.
>
> >>>>>
>
> >>>>
>
> >>>> Again, I did follow the recipe save for such a small amount of salt and
>
> >>>> pepper that it wouldn't have mattered. There is no way I could have
>
> >>>> put
>
> >>>> 3 cups of shredded cheddar onto 4 chicken breasts. As it was, I only
>
> >>>> used what cheese would stick. And reviewers of the recipe also said
>
> >>>> this was a problem.
>
> >>>
>
> >>> You followed the recipe? You said that it did not list all the
>
> >>> ingredients. You never followed the link the the detailed recipe. Now
>
> >>> you are saying that you followed.
>
> >>>
>
> >>>
>
> >> I'm more concerned she's reading posts on FB about soaking your feet
>
> >> in Listerine.
>
> >
>
> > That one is all over Facebook.
>
>
>
> I'm sure it's all over FB because those people friggin idiots. IMHO.
>
>
>
> Face it, in your original post you stated you modified the recipe.
>
> Another poster finally found the link and I read it. Yes, you could
>
> complain if you'd followed it to the letter and it was bad. (And you
>
> should have done that to the person who posted it to FB, not to RFC.)
>
> But you modified the recipe and expected it to turn out... who knows how.
>
>
>
> To further exacerbate the problem you aren't willing to taste the food
>
> you're cooking. It seems you're too freaked out by many foods. It's no
>
> wonder no one in your house knows what to expect. Please don't tell us
>
> you *love to cook*. People who love to cook generally taste the food
>
> they make. If for no other reason than to adjust seasonings. I
>
> honestly don't know how you can cook anything for your family since
>
> there are so many things you claim you cannot or will not even taste.
>
> All the more reason for them to learn to fend for themselves.
>

Just nominate the Bove as idiot of the century and let it go at that. You could reason better with a retarded oyster.

On 9/17/2014 1:55 AM, Julie Bove wrote:
> It has nothing to do with being willing or not. I can't eat cheese or
> chicken. Both make me very ill. And I *do* love to cook. I am not the
> only person who doesn't taste everything that they eat.
>
> And what in the HELL does any of this have to do with the coating not
> sticking or not being crisp? That is what the problem was.

The recipe is flawed right from the start. Anyone who knows how to cook
could figure out it won't be "crispy". Do you believe everything you read?

The coating won't stick? The chicken needs to be wet. That's what the
milk is for. (And no, it is not the milk's fault.) An egg wash would
be better.

You're afraid to touch chicken so how could you possibly press the
[ridiculous, even reduced amount] of cheddar cheese and then crumbs into
the chicken? Oh right, gloves.

Cheddar cheese melts. It doesn't get crisp unless you fry it. The
recipe was misnamed. Covering it with foil then uncovering it for the
last 10 minutes certainly won't make it come out crispy. This is all
basic cooking 101.

Jill

On Wednesday, September 17, 2014 6:26:30 AM UTC-6, Doris Night wrote:
> On Wed, 17 Sep 2014 07:09:26 -0400, Dave Smith
>
> > wrote:
>
>
>
> >On 2014-09-17 2:00 AM, Julie Bove wrote:
>
> >
>
> >>
>
> >> I guess you missed the part about using the
>
> >> tongs? I also have plastic gloves that I will use if I have to touch
>
> >> meat. I don't like to touch meat no matter what kind it is.
>
> >
>
> >
>
> >No wonder your husband spends so much time away.
>
>
>
> That was naughty, Dave. :-)
>
>
>
> Doris

Yes it was...but apt.
============

On 9/17/2014 2:16 AM, sf wrote:
> On Wed, 17 Sep 2014 00:22:04 -0400, jmcquown >
> wrote:
>
>> On 9/16/2014 10:31 PM, Julie Bove wrote:
>>> If someone is going to put a recipe on Facebook, they should either give
>>> the entire recipe and instructions *or* give a link.
>>
>> If "someone" is going to rely on Facebook for recipes... "someone" needs
>> to get a grip. There is no guarantee they know WTF they're talking about.
>>
>
> Jill, the deal with recipes like that is
>
> 1. the good ones are stolen from another web site (although that one
> is so bad, I doubt it).
>
I don't need a lesson in harvesting recipes, sf. Foodbanter does
exactly that with posts to rfc. Notice how long the foodbanter posters
actually stick around when they find the link to rfc? Not long at all.
They have no clue they're using a web portal to Usenet. Oh but yes,
Usenet is dying!

> 2. They are "Like Harvesting" (AKA: Like Farming) and people
> perpetrate it by liking and sharing to their friends list.
>
Liking, sharing... whatever. I don't use FB. Tried it, didn't like it,
been done with it for years.

> If you don't know what that is, it's easily Googled... include the
> word: Facebook with your "what is" queried. Basically it's money.
> They are building up a page with a lot of likes so they can sell it
> and the new owners can pretend they generated all those likes.
>
Yeah...

Jill

On 9/17/2014 2:52 AM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Wed, 17 Sep 2014 00:22:04 -0400, jmcquown >
>> wrote:
>>
>>> On 9/16/2014 10:31 PM, Julie Bove wrote:
>>> > If someone is going to put a recipe on Facebook, they should either
>>> > give
>>> > the entire recipe and instructions *or* give a link.
>>>
>>> If "someone" is going to rely on Facebook for recipes... "someone" needs
>>> to get a grip. There is no guarantee they know WTF they're talking
>>> about.
>>>
>>
>> Jill, the deal with recipes like that is
>>
>> 1. the good ones are stolen from another web site (although that one
>> is so bad, I doubt it).
>>
>
> I only tried it because I know the person who posted it is a very good
> cook.

How do you know this? Have you tasted anything she cooked?

Jill

"jmcquown" > wrote in message
...
> On 9/17/2014 2:52 AM, Julie Bove wrote:

>> I only tried it because I know the person who posted it is a very good
>> cook.
>
> How do you know this? Have you tasted anything she cooked?
>
> Jill

I've never tasted koko's cooking, but I believe she's a wonderful cook, same
with Pandora.

Cheri

On Tue, 16 Sep 2014 22:58:25 -0700, in rec.food.cooking, "Julie Bove"
> wrote:

>
>"Karen" > wrote in message
.. .
>> On Wed, 17 Sep 2014 00:22:04 -0400, in rec.food.cooking, jmcquown
>> > wrote:
>>
>>>On 9/16/2014 10:31 PM, Julie Bove wrote:
>>>> If someone is going to put a recipe on Facebook, they should either give
>>>> the entire recipe and instructions *or* give a link.
>>>
>>>If "someone" is going to rely on Facebook for recipes... "someone" needs
>>>to get a grip. There is no guarantee they know WTF they're talking about.
>>>
>>>Jill
>>
>> There are some good recipes posted on Facebook. The problem here is
>> that they want her to click on the link, and she won't do that. Had
>> she done that she would have found the complete recipe.
>
>It's not that I won't do that. I didn't see the link. But even if I had,
>it wouldn't have made the cheese and crumbs stick. As I have said several
>times now, several of the reviewers had this same complaint.
>>
>> I have done a similar recipe, but used panko bread crumbs and shaved
>> parmesan cheese and paprika. Those in my household love that.
>
>And you dipped it in only milk? I'm glad that your family liked it. We
>don't like Panko. And I don't normally even make breaded foods but I had
>some Ritz that I wanted gone.

I dipped it in milk. Truthfully, I hadn't ever heard about the
dusting of flour before hand either. I prefer parmesan over cheddar
for most things. It has been a while since I made this. I had three
somewhat finicky teenagers and a husband who isn't finicky about food
at all, and we all liked this recipe.

Karen

On Wed, 17 Sep 2014 07:09:26 -0400, Dave Smith
> wrote:

>On 2014-09-17 2:00 AM, Julie Bove wrote:
>
>>
>> I guess you missed the part about using the
>> tongs? I also have plastic gloves that I will use if I have to touch
>> meat. I don't like to touch meat no matter what kind it is.
>
>
>No wonder your husband spends so much time away.

How did she get one to begin with? From the asylum?

On Wed, 17 Sep 2014 11:31:51 -0700, "Cheri" >
wrote:

>
>"jmcquown" > wrote in message
...
>> On 9/17/2014 2:52 AM, Julie Bove wrote:
>
>>> I only tried it because I know the person who posted it is a very good
>>> cook.
>>
>> How do you know this? Have you tasted anything she cooked?
>
>I've never tasted koko's cooking, but I believe she's a wonderful cook, same
>with Pandora.
>
>Cheri

I've never tasted anything cooked by any of the food tv cooks but I
bet many cook wonderfully well, I can tell simply by looking at the
dish on the screen... same as I can here from those who post pictures.

On Tuesday, September 16, 2014 3:04:00 PM UTC-5, Roy wrote:
> On Tuesday, September 16, 2014 1:02:47 PM UTC-6, Paul M. Cook wrote:
>
> > "Julie Bove" > wrote in message
>
> >
>
> > ...
>
> >
>
> > > Someone posted this recipe to Facebook and she is a good cook so I assumed
>
> >
>
> > > that she had tried it. I also thought it was too good to be true, and it
>
> >
>
> > > was.
>
> >
>
> > >
>
> >
>
> > > https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>
> >
>
> > >
>
> >
>
> > > As you can see, no amounts are listed. And I did not make the sauce as I
>
> >
>
> > > know that my husband and daughter wouldn't have liked it.
>
> >
>
> > >
>
> >
>
> > > So what went wrong? Nothing would stick to the chicken. I wondered about
>
> >
>
> > > dipping it in milk. Normally when I make things like this (which isn't
>
> >
>
> > > often), I use an egg to make the stuff stick. I know that buttermilk can
>
> >
>
> > > be used too. But the regular milk was just too thin, I think. I also
>
> >
>
> > > only used a small amount of cheese as daughter isn't big on cheese and
>
> >
>
> > > meat together.
>
> >
>
> > >
>
> >
>
> > > I did manage to force the crumbs and cheese onto the chicken and baked it.
>
> >
>
> > > Nothing stuck to the bottom of the chicken. Not much stuck to the top and
>
> >
>
> > > it certainly wasn't crispy at all. So... Disappointed as there are two
>
> >
>
> > > chicken breasts left.
>
> >
>
> > >
>
> >
>
> > > I also wondered about the lack of seasoning but reasoned that the salt in
>
> >
>
> > > the Ritz would be enough. I have since looked up these ingredients and
>
> >
>
> > > see other recipes, most of them similar to this:
>
> >
>
> > >
>
> >
>
> > > http://www.epicurious.com/recipes/me...ICKEN-52127001
>
> >
>
> > >
>
> >
>
> > > I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
>
> >
>
> > > have to press the stuff on, but it still didn't stick. Maybe because I
>
> >
>
> > > used not enough cheese and 2% milk. I would assume that whole is thicker.
>
> >
>
> > > Not sure I've ever actually seen what whole looks like.
>
> >
>
> > >
>
> >
>
> > > The good thing is that the chicken came out moist and tender, but... What
>
> >
>
> > > can I do with the remaining two breasts? I thought about putting them on
>
> >
>
> > > Cibatta bread, maybe with some mustard or something because they are
>
> >
>
> > > woefully lacking in seasoning.
>
> >
>
> > You need to dust the chicken with flour first or you cannot expect the
>
> > coating to stick. That's cooking 101.
>
> >
>
> I really believe that Julie plans for failure very time she modifies a recipe...that way she can bitch and complain.
>
Julie's conception was a failure of human genetics. Luckily, she only
bred once.
>
--Bryan

On 9/17/2014 12:27 AM, sf wrote:
> On Tue, 16 Sep 2014 22:58:25 -0700, "Julie Bove"
> > wrote:
>
>> And you dipped it in only milk? I'm glad that your family liked it. We
>> don't like Panko. And I don't normally even make breaded foods but I had
>> some Ritz that I wanted gone.
>
> I do a panko and parmesan crust sometimes. I don't dip the chicken in
> anything. The crust is not thick and that's exactly the way I want
> it.
>
>
Good stuff, ever add any freshly chopped marjoram?

On 9/17/2014 6:31 AM, Doris Night wrote:
> On Tue, 16 Sep 2014 23:27:27 -0700, sf > wrote:
>
>> On Tue, 16 Sep 2014 22:58:25 -0700, "Julie Bove"
>> > wrote:
>>
>>> And you dipped it in only milk? I'm glad that your family liked it. We
>>> don't like Panko. And I don't normally even make breaded foods but I had
>>> some Ritz that I wanted gone.
>>
>> I do a panko and parmesan crust sometimes. I don't dip the chicken in
>> anything. The crust is not thick and that's exactly the way I want
>> it.
>
> I make Heroin chicken occasionally. (It's called Heroin chicken
> because it's highly addictive.) The chicken pieces are dipped in
> melted butter first, then panko and parmesan.
>
> Doris
>

Hmm...that's not so far off Julia Child's "French-fried" over roast chicken.

On 9/17/2014 2:40 PM, Bryan-TGWWW wrote:
> Julie's conception was a failure of human genetics. Luckily, she only
> bred once.

> --Bryan

Well aren't you the nicest person...

"Nancy2" > wrote in message
...
> Julie, coating first with flour...note the word "first"...isn't a
> substitute for anything, it is done
> in order to make the rest of the coating, whatever it is, stick. And it
> is very basic cooking
> knowledge, which you apparently were never told.
>
> So you first lightly coat the meat (or whatever food you are coating) with
> flour, and then
> follow with the egg, milk, or batter....let rest on a rack for about 20
> minutes...then continue
> With the recipe.
>
> N.

If that were the case then it should have been mentioned in the recipe. As
I said before, I did not grow up eating breaded food nor was I ever taught
to make it. Nor am I likely to make it again.

"jmcquown" > wrote in message
...
> On 9/17/2014 1:55 AM, Julie Bove wrote:
>> It has nothing to do with being willing or not. I can't eat cheese or
>> chicken. Both make me very ill. And I *do* love to cook. I am not the
>> only person who doesn't taste everything that they eat.
>>
>> And what in the HELL does any of this have to do with the coating not
>> sticking or not being crisp? That is what the problem was.
>
> The recipe is flawed right from the start. Anyone who knows how to cook
> could figure out it won't be "crispy". Do you believe everything you
> read?
>
> The coating won't stick? The chicken needs to be wet. That's what the
> milk is for. (And no, it is not the milk's fault.) An egg wash would be
> better.
>
> You're afraid to touch chicken so how could you possibly press the
> [ridiculous, even reduced amount] of cheddar cheese and then crumbs into
> the chicken? Oh right, gloves.
>
> Cheddar cheese melts. It doesn't get crisp unless you fry it. The recipe
> was misnamed. Covering it with foil then uncovering it for the last 10
> minutes certainly won't make it come out crispy. This is all basic
> cooking 101.

The little cheese that was on there just melted and mostly dripped off.

"jmcquown" > wrote in message
...
> On 9/17/2014 2:52 AM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Wed, 17 Sep 2014 00:22:04 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/16/2014 10:31 PM, Julie Bove wrote:
>>>> > If someone is going to put a recipe on Facebook, they should either
>>>> > give
>>>> > the entire recipe and instructions *or* give a link.
>>>>
>>>> If "someone" is going to rely on Facebook for recipes... "someone"
>>>> needs
>>>> to get a grip. There is no guarantee they know WTF they're talking
>>>> about.
>>>>
>>>
>>> Jill, the deal with recipes like that is
>>>
>>> 1. the good ones are stolen from another web site (although that one
>>> is so bad, I doubt it).
>>>
>>
>> I only tried it because I know the person who posted it is a very good
>> cook.
>
> How do you know this? Have you tasted anything she cooked?

Um... Yes! And I have seen a lot more than I have tasted. She's an
Italian American and her family makes Easter pie too.

On 2014-09-17 1:58 PM, wrote:
> On Wed, 17 Sep 2014 07:09:26 -0400, Dave Smith
> > wrote:
>
>> On 2014-09-17 2:00 AM, Julie Bove wrote:
>>
>>>
>>> I guess you missed the part about using the
>>> tongs? I also have plastic gloves that I will use if I have to touch
>>> meat. I don't like to touch meat no matter what kind it is.
>>
>>
>> No wonder your husband spends so much time away.
>
> Your wife will spank your meat for that
>

If I am lucky ;-)

On 2014-09-17 2:09 PM, jmcquown wrote:
> On 9/17/2014 2:52 AM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Wed, 17 Sep 2014 00:22:04 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/16/2014 10:31 PM, Julie Bove wrote:
>>>> > If someone is going to put a recipe on Facebook, they should either
>>>> > give
>>>> > the entire recipe and instructions *or* give a link.
>>>>
>>>> If "someone" is going to rely on Facebook for recipes... "someone"
>>>> needs
>>>> to get a grip. There is no guarantee they know WTF they're talking
>>>> about.
>>>>
>>>
>>> Jill, the deal with recipes like that is
>>>
>>> 1. the good ones are stolen from another web site (although that one
>>> is so bad, I doubt it).
>>>
>>
>> I only tried it because I know the person who posted it is a very good
>> cook.
>
> How do you know this? Have you tasted anything she cooked?
>

She never wrote that ;-)

On Wed, 17 Sep 2014 15:24:07 -0700, "Julie Bove"
> wrote:

>"jmcquown" > wrote in message
...
>> On 9/17/2014 2:52 AM, Julie Bove wrote:

>>> I only tried it because I know the person who posted it is a very good
>>> cook.
>>
>> How do you know this? Have you tasted anything she cooked?
>
>Um... Yes! And I have seen a lot more than I have tasted. She's an
>Italian American and her family makes Easter pie too.

Easter pie. Well, I guess that settles it. She must be a good cook.

Doris

On Wednesday, September 17, 2014 4:32:10 PM UTC-5, Mayo wrote:
> On 9/17/2014 2:40 PM, Bryan-TGWWW wrote:
>
> > Julie's conception was a failure of human genetics. Luckily, she only
>
> > bred once.
>
>
>
> > --Bryan
>
>
>
> Well aren't you the nicest person...
>
I have suggested that she could make it alright by convincing Tubby in
a Tutu to undergo a tubal ligation. She hasn't been receptive to that
idea.
>
--Bryan

On Wed, 17 Sep 2014 18:31:34 -0400, Dave Smith
> wrote:

>On 2014-09-17 1:58 PM, wrote:
>> On Wed, 17 Sep 2014 07:09:26 -0400, Dave Smith
>> > wrote:
>>
>>> On 2014-09-17 2:00 AM, Julie Bove wrote:
>>>
>>>>
>>>> I guess you missed the part about using the
>>>> tongs? I also have plastic gloves that I will use if I have to touch
>>>> meat. I don't like to touch meat no matter what kind it is.
>>>
>>>
>>> No wonder your husband spends so much time away.
>>
>> Your wife will spank your meat for that
>>
>
>If I am lucky ;-)

Please. I'm still having breakfast here.