I've thawed a package of chicken "drummettes". I'm thinking of dredging
them in an egg wash then in seasoned flour and then dredged in Panko
crumbs with a few tablespoonfuls of sesame seeds. In this case, the
crispness of Panko would make a difference. And the taste of the sesame
seeds, nice.

In this iteration, place the coated chicken in a glass baking pan
brushed with a little neutral oil and bake at about 350F, 20 - 25
minutes - until the chicken is tender and the crust is crispy and the
sesame seed are nicely toasted.

I've never made this before, just came up with the idea because I love
sesame seeds. Also because I am a good cook. Might take pictures of
this sesame chicken. Or not.

Jill

"jmcquown" > wrote in message
...
> I've thawed a package of chicken "drummettes". I'm thinking of dredging
> them in an egg wash then in seasoned flour and then dredged in Panko
> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> crispness of Panko would make a difference. And the taste of the sesame
> seeds, nice.

Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.

https://www.thespruceeats.com/dredge-definition-995648
>
> In this iteration, place the coated chicken in a glass baking pan brushed
> with a little neutral oil and bake at about 350F, 20 - 25 minutes - until
> the chicken is tender and the crust is crispy and the sesame seed are
> nicely toasted.
>
> I've never made this before, just came up with the idea because I love
> sesame seeds. Also because I am a good cook. Might take pictures of this
> sesame chicken. Or not.

Hahaha. You came here to boast of your cooking and yet you used an incorrect
term. Not lightly steaming anything today Jill?

*Cue Gary... Or Bruce...*

wrote:

> "jmcquown" > wrote in message
> ...
> > I've thawed a package of chicken "drummettes". I'm thinking of dredging
> > them in an egg wash then in seasoned flour and then dredged in Panko
> > crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> > crispness of Panko would make a difference. And the taste of the sesame
> > seeds, nice.
> Oooh! Incorrect usage of a cooking term. Dredging means to coat in flour.
>
> https://www.thespruceeats.com/dredge-definition-995648
> >
> > In this iteration, place the coated chicken in a glass baking pan brushed
> > with a little neutral oil and bake at about 350F, 20 - 25 minutes - until
> > the chicken is tender and the crust is crispy and the sesame seed are
> > nicely toasted.
> >
> > I've never made this before, just came up with the idea because I love
> > sesame seeds. Also because I am a good cook. Might take pictures of this
> > sesame chicken. Or not.
> Hahaha. You came here to boast of your cooking and yet you used an incorrect
> term. Not lightly steaming anything today Jill?
>
> *Cue Gary... Or Bruce...*


If I may be allowed, I will venture a comment on Jill's vanity...

"Proverbs 16:18 ESV

Pride goes before destruction, and a haughty spirit before a fall..."

--
Best
Greg

On Friday, December 18, 2020 at 4:26:45 PM UTC-6, wrote:
>
> Also because I am a good cook.
>
Gee, bragging about how good you are. How does that differ...?
Pot and kettle.
>
> Jill

--Bryan

On Friday, December 18, 2020 at 7:49:54 PM UTC-6, GM wrote:
> wrote:
>
> > "jmcquown" > wrote in message
> > ...
> > > I've thawed a package of chicken "drummettes". I'm thinking of dredging
> > > them in an egg wash then in seasoned flour and then dredged in Panko
> > > crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> > > crispness of Panko would make a difference. And the taste of the sesame
> > > seeds, nice.
> > Oooh! Incorrect usage of a cooking term. Dredging means to coat in flour.
> >
> > https://www.thespruceeats.com/dredge-definition-995648
> > >
> > > In this iteration, place the coated chicken in a glass baking pan brushed
> > > with a little neutral oil and bake at about 350F, 20 - 25 minutes - until
> > > the chicken is tender and the crust is crispy and the sesame seed are
> > > nicely toasted.
> > >
> > > I've never made this before, just came up with the idea because I love
> > > sesame seeds. Also because I am a good cook. Might take pictures of this
> > > sesame chicken. Or not.
> > Hahaha. You came here to boast of your cooking and yet you used an incorrect
> > term. Not lightly steaming anything today Jill?
> >
> > *Cue Gary... Or Bruce...*
> If I may be allowed, I will venture a comment on Jill's vanity...
>
> "Proverbs 16:18 ESV
>
> Pride goes before destruction, and a haughty spirit before a fall..."

How did a Pastafarian become so familiar with the Abrahamic sriptures?
>
> --
> Best
> Greg

--Bryan

wrote:
> On Friday, December 18, 2020 at 7:49:54 PM UTC-6, GM wrote:
> > wrote:
> >
> > > "jmcquown" > wrote in message
> > > ...
> > > > I've thawed a package of chicken "drummettes". I'm thinking of dredging
> > > > them in an egg wash then in seasoned flour and then dredged in Panko
> > > > crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> > > > crispness of Panko would make a difference. And the taste of the sesame
> > > > seeds, nice.
> > > Oooh! Incorrect usage of a cooking term. Dredging means to coat in flour.
> > >
> > > https://www.thespruceeats.com/dredge-definition-995648
> > > >
> > > > In this iteration, place the coated chicken in a glass baking pan brushed
> > > > with a little neutral oil and bake at about 350F, 20 - 25 minutes - until
> > > > the chicken is tender and the crust is crispy and the sesame seed are
> > > > nicely toasted.
> > > >
> > > > I've never made this before, just came up with the idea because I love
> > > > sesame seeds. Also because I am a good cook. Might take pictures of this
> > > > sesame chicken. Or not.
> > > Hahaha. You came here to boast of your cooking and yet you used an incorrect
> > > term. Not lightly steaming anything today Jill?
> > >
> > > *Cue Gary... Or Bruce...*
> > If I may be allowed, I will venture a comment on Jill's vanity...
> >
> > "Proverbs 16:18 ESV
> >
> > Pride goes before destruction, and a haughty spirit before a fall..."
> How did a Pastafarian become so familiar with the Abrahamic sriptures?


I have a special dedicated 5G hotline to God's ear, natch...

--
Best
Greg

On 2020-12-18 8:43 p.m., Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> I've thawed a package of chicken "drummettes".Â* I'm thinking of
>> dredging them in an egg wash then in seasoned flour and then dredged
>> in Panko crumbs with a few tablespoonfuls of sesame seeds.Â* In this
>> case, the crispness of Panko would make a difference.Â* And the taste
>> of the sesame seeds, nice.
>
> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.

No. Dredging means to coat in flour. I don't know what dreding is. Did
you mean dreading?

>
> https://www.thespruceeats.com/dredge-definition-995648
>>
>> In this iteration, place the coated chicken in a glass baking pan
>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>> minutes - until the chicken is tender and the crust is crispy and the
>> sesame seed are nicely toasted.
>>
>> I've never made this before, just came up with the idea because I love
>> sesame seeds.Â* Also because I am a good cook.Â* Might take pictures of
>> this sesame chicken.Â* Or not.
>
> Hahaha. You came here to boast of your cooking and yet you used an
> incorrect term. Not lightly steaming anything today Jill?
>

Big ****ing deal that she said that she dredged the chicken in egg. You
knew what she meant. You, OTOH, missed the fact that she reversed the
order, putting it in egg and then flour, rather than flour first
followed by the egg.

Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> I've thawed a package of chicken "drummettes".* I'm thinking of
>> dredging them in an egg wash then in seasoned flour and then
>> dredged in Panko crumbs with a few tablespoonfuls of sesame
>> seeds.* In this case, the crispness of Panko would make a
>> difference.* And the taste of the sesame seeds, nice.
>
> Oooh! Incorrect usage of a cooking term. Dreding means to coat in
> flour.
>
> https://www.thespruceeats.com/dredge-definition-995648
>>
>> In this iteration, place the coated chicken in a glass baking pan
>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>> minutes - until the chicken is tender and the crust is crispy and
>> the sesame seed are nicely toasted.
>>
>> I've never made this before, just came up with the idea because I
>> love sesame seeds.* Also because I am a good cook.* Might take
>> pictures of this sesame chicken.* Or not.
>
> Hahaha. You came here to boast of your cooking and yet you used an
> incorrect term. Not lightly steaming anything today Jill?
>
> *Cue Gary... Or Bruce...*

It's actually MASTER bruce now. I'm "dreding" that.

Take good care of your famous squirting pussy. We don't want to
disappoint Popeye.

On Friday, December 18, 2020 at 7:59:18 PM UTC-6, Dave Smith wrote:
> On 2020-12-18 8:43 p.m., Julie Bove wrote:
> >
> > "jmcquown" > wrote in message
> > ...
> >> I've thawed a package of chicken "drummettes". I'm thinking of
> >> dredging them in an egg wash then in seasoned flour and then dredged
> >> in Panko crumbs with a few tablespoonfuls of sesame seeds. In this
> >> case, the crispness of Panko would make a difference. And the taste
> >> of the sesame seeds, nice.
> >
> > Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
> No. Dredging means to coat in flour. I don't know what dreding is. Did
> you mean dreading?
> >
> > https://www.thespruceeats.com/dredge-definition-995648
> >>
> >> In this iteration, place the coated chicken in a glass baking pan
> >> brushed with a little neutral oil and bake at about 350F, 20 - 25
> >> minutes - until the chicken is tender and the crust is crispy and the
> >> sesame seed are nicely toasted.
> >>
> >> I've never made this before, just came up with the idea because I love
> >> sesame seeds. Also because I am a good cook. Might take pictures of
> >> this sesame chicken. Or not.
> >
> > Hahaha. You came here to boast of your cooking and yet you used an
> > incorrect term. Not lightly steaming anything today Jill?
> >
> Big ****ing deal that she said that she dredged the chicken in egg. You
> knew what she meant. You, OTOH, missed the fact that she reversed the
> order, putting it in egg and then flour, rather than flour first
> followed by the egg.

MY GOD! The egg probably just ran right off, perhaps with the bacon, like
the dish did with the spoon. I bet they eloped without the blessing of the
hen. Ah, but too late. They's done hitched. Maybe the rooster will insist
on an annulment, or <gasp> maybe we'll have a good ol' fashioned honor
killing. She'll end up scrambled, and all the king's horses...

Yeah, let the horses try to separate the yolk from the white. ****ing
smart, what with their hooves and lack of opposable thumbs, they are
bound to fail. That egg's goose is cooked, even if it wasn't a goose egg.
That marriage had zero chance from the get go.

--Bryan

wrote:
> On Friday, December 18, 2020 at 7:59:18 PM UTC-6, Dave Smith wrote:
> > On 2020-12-18 8:43 p.m., Julie Bove wrote:
> > >
> > > "jmcquown" > wrote in message
> > > ...
> > >> I've thawed a package of chicken "drummettes". I'm thinking of
> > >> dredging them in an egg wash then in seasoned flour and then dredged
> > >> in Panko crumbs with a few tablespoonfuls of sesame seeds. In this
> > >> case, the crispness of Panko would make a difference. And the taste
> > >> of the sesame seeds, nice.
> > >
> > > Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
> > No. Dredging means to coat in flour. I don't know what dreding is. Did
> > you mean dreading?
> > >
> > > https://www.thespruceeats.com/dredge-definition-995648
> > >>
> > >> In this iteration, place the coated chicken in a glass baking pan
> > >> brushed with a little neutral oil and bake at about 350F, 20 - 25
> > >> minutes - until the chicken is tender and the crust is crispy and the
> > >> sesame seed are nicely toasted.
> > >>
> > >> I've never made this before, just came up with the idea because I love
> > >> sesame seeds. Also because I am a good cook. Might take pictures of
> > >> this sesame chicken. Or not.
> > >
> > > Hahaha. You came here to boast of your cooking and yet you used an
> > > incorrect term. Not lightly steaming anything today Jill?
> > >
> > Big ****ing deal that she said that she dredged the chicken in egg. You
> > knew what she meant. You, OTOH, missed the fact that she reversed the
> > order, putting it in egg and then flour, rather than flour first
> > followed by the egg.
> MY GOD! The egg probably just ran right off, perhaps with the bacon, like
> the dish did with the spoon. I bet they eloped without the blessing of the
> hen. Ah, but too late. They's done hitched. Maybe the rooster will insist
> on an annulment, or <gasp> maybe we'll have a good ol' fashioned honor
> killing. She'll end up scrambled, and all the king's horses...
>
> Yeah, let the horses try to separate the yolk from the white. ****ing
> smart, what with their hooves and lack of opposable thumbs, they are
> bound to fail. That egg's goose is cooked, even if it wasn't a goose egg.
> That marriage had zero chance from the get go.


'Ole Dave "Canadian Bacon" Smith is a bit too much of a dullard to grok that...

--
Best
Greg

"Dave Smith" > wrote in message
...
> On 2020-12-18 8:43 p.m., Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> I've thawed a package of chicken "drummettes". I'm thinking of dredging
>>> them in an egg wash then in seasoned flour and then dredged in Panko
>>> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
>>> crispness of Panko would make a difference. And the taste of the sesame
>>> seeds, nice.
>>
>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>
> No. Dredging means to coat in flour. I don't know what dreding is. Did you
> mean dreading?

Dredging. You make typos all the time.

*Cue whoever is posting the annoying biblcal stuff*
>
>>
>> https://www.thespruceeats.com/dredge-definition-995648
>>>
>>> In this iteration, place the coated chicken in a glass baking pan
>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>> minutes - until the chicken is tender and the crust is crispy and the
>>> sesame seed are nicely toasted.
>>>
>>> I've never made this before, just came up with the idea because I love
>>> sesame seeds. Also because I am a good cook. Might take pictures of this
>>> sesame chicken. Or not.
>>
>> Hahaha. You came here to boast of your cooking and yet you used an
>> incorrect term. Not lightly steaming anything today Jill?
>>
>
> Big ****ing deal that she said that she dredged the chicken in egg. You
> knew what she meant. You, OTOH, missed the fact that she reversed the
> order, putting it in egg and then flour, rather than flour first followed
> by the egg.

No. I didn't know what she meant. I had never heard of dredging in egg
before. maybe it's a Hawaiian thing?

I don't know anything about using egg. I never use egg.

jmcquown wrote:
> I've thawed a package of chicken "drummettes". I'm thinking of dredging
> them in an egg wash then in seasoned flour and then dredged in Panko
> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> crispness of Panko would make a difference. And the taste of the sesame
> seeds, nice.

You should coat the chicken with the flour first. Let it sit for a few
minutes, then coat with the egg wash then the panko. The panko won't
stick to flour.

The sesame seed taste is good but you won't taste it with seeds mixed
with the panko. And at 350f for 20-25 minutes, I doubt they would brown
in the oven. At least brown them in a dry pan first. They won't burn in
that oven.

> In this iteration, place the coated chicken in a glass baking pan
> brushed with a little neutral oil and bake at about 350F, 20 - 25
> minutes - until the chicken is tender and the crust is crispy and the
> sesame seed are nicely toasted.

The chicken sounds good but here's how I would make that:

- brush the chicken with a little sesame *OIL* first
(save the seeds for something else)
- coat with the seasoned flour
- wait a few minutes then dredge in egg wash
- coat with your panko (or instead, just more seasoned flour)

> I've never made this before, just came up with the idea because I love
> sesame seeds. Also because I am a good cook.

I like the sesame taste too and I'm also a good cook. Your combination
of flavors sound good but your method sounds wrong.

> Might take pictures of
> this sesame chicken. Or not.

You probably already made this last night.
No doubt picture will look good but how about the taste?

"Julie Bove" wrote in message ...


"jmcquown" > wrote in message
...
> I've thawed a package of chicken "drummettes". I'm thinking of dredging
> them in an egg wash then in seasoned flour and then dredged in Panko
> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> crispness of Panko would make a difference. And the taste of the sesame
> seeds, nice.

Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.

Correct!

https://www.thespruceeats.com/dredge-definition-995648
>
> In this iteration, place the coated chicken in a glass baking pan brushed
> with a little neutral oil and bake at about 350F, 20 - 25 minutes - until
> the chicken is tender and the crust is crispy and the sesame seed are
> nicely toasted.
>
> I've never made this before, just came up with the idea because I love
> sesame seeds. Also because I am a good cook. Might take pictures of this
> sesame chicken. Or not.

Hahaha. You came here to boast of your cooking and yet you used an incorrect
term. Not lightly steaming anything today Jill?

*Cue Gary... Or Bruce...*

On 12/18/2020 5:26 PM, jmcquown wrote:
> I've thawed a package of chicken "drummettes".Â* I'm thinking of dredging
> them in an egg wash then in seasoned flour and then dredged in Panko
> crumbs with a few tablespoonfuls of sesame seeds.Â* In this case, the
> crispness of Panko would make a difference.Â* And the taste of the sesame
> seeds, nice.
>
> In this iteration, place the coated chicken in a glass baking pan
> brushed with a little neutral oil and bake at about 350F, 20 - 25
> minutes - until the chicken is tender and the crust is crispy and the
> sesame seed are nicely toasted.
>
> I've never made this before, just came up with the idea because I love
> sesame seeds.Â* Also because I am a good cook.Â* Might take pictures of
> this sesame chicken.Â* Or not.
>
> Jill

What I did (and no, I didn't read anyone's comments until a few minutes
ago):

Dipped the chicken in an egg wash, then dredged in seasoned flour, then
a dip in the egg wash again and then dredged in panko crumbs mixed with
a few tablespoons of sesame seeds.

So what if I used the word dredge when I mentioned the egg? Dip,
dredge, who cares? At least it was a cooking post that didn't involve a
whine about canned food delivery problems.

BTW, the chicken was delicious!

Jill

On 12/18/2020 8:43 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> I've thawed a package of chicken "drummettes".Â* I'm thinking of
>> dredging them in an egg wash then in seasoned flour and then dredged
>> in Panko crumbs with a few tablespoonfuls of sesame seeds.Â* In this
>> case, the crispness of Panko would make a difference.Â* And the taste
>> of the sesame seeds, nice.
>
> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>
> https://www.thespruceeats.com/dredge-definition-995648
>>
>> In this iteration, place the coated chicken in a glass baking pan
>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>> minutes - until the chicken is tender and the crust is crispy and the
>> sesame seed are nicely toasted.
>>
>> I've never made this before, just came up with the idea because I love
>> sesame seeds.Â* Also because I am a good cook.Â* Might take pictures of
>> this sesame chicken.Â* Or not.
>
> Hahaha. You came here to boast of your cooking and yet you used an
> incorrect term. Not lightly steaming anything today Jill?
>
> *Cue Gary... Or Bruce...*

Yes, let's cue your cheerleaders! Coming up with an idea for cooking
isn't boasting, it's what people who know how to cook are able to do.
Get back to me when you cook something that doesn't involve a opening a can.

Jill

On 2020-12-18 11:56 p.m., Julie Bove wrote:
>
> "Dave Smith" > wrote in message
> ...
>> On 2020-12-18 8:43 p.m., Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I've thawed a package of chicken "drummettes". I'm thinking of
>>>> dredging them in an egg wash then in seasoned flour and then dredged
>>>> in Panko crumbs with a few tablespoonfuls of sesame seeds. In this
>>>> case, the crispness of Panko would make a difference. And the taste
>>>> of the sesame seeds, nice.
>>>
>>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>>
>> No. Dredging means to coat in flour. I don't know what dreding is. Did
>> you mean dreading?
>
> Dredging. You make typos all the time.
>
> *Cue whoever is posting the annoying biblcal stuff*
>>
>>>
>>> https://www.thespruceeats.com/dredge-definition-995648
>>>>
>>>> In this iteration, place the coated chicken in a glass baking pan
>>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>>> minutes - until the chicken is tender and the crust is crispy and
>>>> the sesame seed are nicely toasted.
>>>>
>>>> I've never made this before, just came up with the idea because I
>>>> love sesame seeds. Also because I am a good cook. Might take
>>>> pictures of this sesame chicken. Or not.
>>>
>>> Hahaha. You came here to boast of your cooking and yet you used an
>>> incorrect term. Not lightly steaming anything today Jill?
>>>
>>
>> Big ****ing deal that she said that she dredged the chicken in egg.
>> You knew what she meant. You, OTOH, missed the fact that she reversed
>> the order, putting it in egg and then flour, rather than flour first
>> followed by the egg.
>
> No. I didn't know what she meant. I had never heard of dredging in egg
> before. maybe it's a Hawaiian thing?

Maybe if you had a couple clues to rub together you could have figured
it out. She was breading the chicken. You were quick to jump on Jill's
case about the misuse of the term dredge and were so busy crowing over
your chance to take a shot at Jill that you never noticed that the order
was wrong. You need to be careful throwing stones when you live in a
glass house.


> I don't know anything about using egg. I never use egg.

On Sat, 19 Dec 2020 10:10:07 -0500, jmcquown >
wrote:

>On 12/18/2020 8:43 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> I've thawed a package of chicken "drummettes".* I'm thinking of
>>> dredging them in an egg wash then in seasoned flour and then dredged
>>> in Panko crumbs with a few tablespoonfuls of sesame seeds.* In this
>>> case, the crispness of Panko would make a difference.* And the taste
>>> of the sesame seeds, nice.
>>
>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>>
>> https://www.thespruceeats.com/dredge-definition-995648
>>>
>>> In this iteration, place the coated chicken in a glass baking pan
>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>> minutes - until the chicken is tender and the crust is crispy and the
>>> sesame seed are nicely toasted.
>>>
>>> I've never made this before, just came up with the idea because I love
>>> sesame seeds.* Also because I am a good cook.* Might take pictures of
>>> this sesame chicken.* Or not.
>>
>> Hahaha. You came here to boast of your cooking and yet you used an
>> incorrect term. Not lightly steaming anything today Jill?
>>
>> *Cue Gary... Or Bruce...*
>
>Yes, let's cue your cheerleaders! Coming up with an idea for cooking
>isn't boasting, it's what people who know how to cook are able to do.
>Get back to me when you cook something that doesn't involve a opening a can.
>
>Jill

I'd say Dredging with eggwash and crumbs is a correct *combining+
term... simply saves key strokes.
I like toasted sesame but I normally would marinate in toasted sesame
oil, soy sauce, garlic, and orange marmalade and omit the seeds and
not use panko because neither of us cares for anything breaded, we'd
just peel off the breading. I don't keep sesame seeds because they
tend to go rancid and they get stuck in our teeth, Toasted sesame oil
is more flavorful, and keeps a long time in the fridge, and no seeds
stuck in our teeth. It's really silly to argue over the use of
dredging, anyone who knows how to cook would know about egg wash and
coating with panko being a combined form of dredging because the panko
wouldn't adhere well without the eggwash. I sometimes use eggwash on
pork chops and lightly dust with seasoned Wondra. I use Wondra often,
very good for thickening soups/stews... a very different result from
using cornstarch. I find Wondra much better for dredging than
ordinary flour. I don't use panko, I prefer saltine cracker or matzo
crumbs... we buy saltine crackers without the surface salt, pretzels
likewise. At Passover time friends bring us a delivery of matzo and
other Jewish foods that are far less expensive in NYC. We get a five
pound box of Israeli matzo, only $5 in NYC, here it's close to $5/lb,
and most Jewish foods are difficult to find here, like egg matzo,
practically unheard of around here. We use egg matzo to make matzo
brie, we like it better than pancakes or french toast. I use my meat
grinder to make some coarse matzo meal, better than bread crumbs for
meat loaf. Most all ethnic foods are rare around here, and when
located are very expensive. I do much better buying Asian cooking
ingredients on Amazon. Of course we email our list to our friends who
live in NYC. Most of my wife's knitting friends live in NYC and a
couple do visit. They met commuting on the LIRR (Lung Guyland Rail
Road), I dubbed them the Rail Knitters, ten senior women all alive and
knitting, they meet once a year at a yarn store for a Knit-In.

On 12/19/2020 10:31 AM, Dave Smith wrote:
> On 2020-12-18 11:56 p.m., Julie Bove wrote:
>>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2020-12-18 8:43 p.m., Julie Bove wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> I've thawed a package of chicken "drummettes". I'm thinking of
>>>>> dredging them in an egg wash then in seasoned flour and then
>>>>> dredged in Panko crumbs with a few tablespoonfuls of sesame seeds.
>>>>> In this case, the crispness of Panko would make a difference. And
>>>>> the taste of the sesame seeds, nice.
>>>>
>>>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in
>>>> flour.
>>>
>>> No. Dredging means to coat in flour. I don't know what dreding is.
>>> Did you mean dreading?
>>
>> Dredging. You make typos all the time.
>>
>> *Cue whoever is posting the annoying biblcal stuff*
>>>
>>>>
>>>> https://www.thespruceeats.com/dredge-definition-995648
>>>>>
>>>>> In this iteration, place the coated chicken in a glass baking pan
>>>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>>>> minutes - until the chicken is tender and the crust is crispy and
>>>>> the sesame seed are nicely toasted.
>>>>>
>>>>> I've never made this before, just came up with the idea because I
>>>>> love sesame seeds. Also because I am a good cook. Might take
>>>>> pictures of this sesame chicken. Or not.
>>>>
>>>> Hahaha. You came here to boast of your cooking and yet you used an
>>>> incorrect term. Not lightly steaming anything today Jill?
>>>>
>>>
>>> Big ****ing deal that she said that she dredged the chicken in egg.
>>> You knew what she meant. You, OTOH, missed the fact that she reversed
>>> the order, putting it in egg and then flour, rather than flour first
>>> followed by the egg.
>>
I corrected that when I actually MADE the chicken. I was typing an idea
for cooking the chicken, not writing a step by step 'how to' blog.

>> No. I didn't know what she meant. I had never heard of dredging in egg
>> before. maybe it's a Hawaiian thing?
>
Hawaiian? Oh, did dsi1 get snipped here somehow?

> Maybe if you had a couple clues to rub together you could have figured
> it out. She was breading the chicken. You were quick to jump on Jill's
> case about the misuse of the term dredge and were so busy crowing over
> your chance to take a shot at Jill that you never noticed that the order
> was wrong.Â* You need to be careful throwing stones when you live in a
> glass house.
>
>> I don't know anything about using egg. I never use egg.
>
Then don't bitch about an egg wash. It's all too silly. Anyone who
knows how to cook could figure out what I was talking about. At least
the post was about cooking, not some whine about not getting the right
canned food delivered. This criticism came from a woman who buys canned
lentils, was upset when they wanted to substitute *dried* lentils, then
said she already had dried lentils. Apparently she can't cook unless it
involves a can opener or rice (which she also has problems with).

Jill

On Sat, 19 Dec 2020 10:03:15 -0500, jmcquown >
wrote:

>On 12/18/2020 5:26 PM, jmcquown wrote:
>> I've thawed a package of chicken "drummettes".* I'm thinking of dredging
>> them in an egg wash then in seasoned flour and then dredged in Panko
>> crumbs with a few tablespoonfuls of sesame seeds.* In this case, the
>> crispness of Panko would make a difference.* And the taste of the sesame
>> seeds, nice.
>>
>> In this iteration, place the coated chicken in a glass baking pan
>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>> minutes - until the chicken is tender and the crust is crispy and the
>> sesame seed are nicely toasted.
>>
>> I've never made this before, just came up with the idea because I love
>> sesame seeds.* Also because I am a good cook.* Might take pictures of
>> this sesame chicken.* Or not.
>>
>> Jill
>
>What I did (and no, I didn't read anyone's comments until a few minutes
>ago):
>
>Dipped the chicken in an egg wash, then dredged in seasoned flour, then
>a dip in the egg wash again and then dredged in panko crumbs mixed with
>a few tablespoons of sesame seeds.
>
>So what if I used the word dredge when I mentioned the egg? Dip,
>dredge, who cares? At least it was a cooking post that didn't involve a
>whine about canned food delivery problems.
>
>BTW, the chicken was delicious!
>
>Jill

I'm sure it was delicious, the drumbsticks are my favorite part of a
chicken. I leave the skin on, marinate them, and bake til the skin is
crispy. Sometimes I marinate them in my Asian style marinade,
sometimes in Wishbone Italian salad dressing. I don't like breaded
chicken because the breading prevents the skin from crisping... why I
despise KFC... under the breading the skin is raw and slimey.

On 12/19/2020 11:15 AM, Sheldon Martin wrote:
> On Sat, 19 Dec 2020 10:10:07 -0500, jmcquown >
> wrote:
>
>> On 12/18/2020 8:43 PM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I've thawed a package of chicken "drummettes".Â* I'm thinking of
>>>> dredging them in an egg wash then in seasoned flour and then dredged
>>>> in Panko crumbs with a few tablespoonfuls of sesame seeds.Â* In this
>>>> case, the crispness of Panko would make a difference.Â* And the taste
>>>> of the sesame seeds, nice.
>>>
>>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>>>
>>> https://www.thespruceeats.com/dredge-definition-995648
>>>>
>>>> In this iteration, place the coated chicken in a glass baking pan
>>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>>> minutes - until the chicken is tender and the crust is crispy and the
>>>> sesame seed are nicely toasted.
>>>>
>>>> I've never made this before, just came up with the idea because I love
>>>> sesame seeds.Â* Also because I am a good cook.Â* Might take pictures of
>>>> this sesame chicken.Â* Or not.
>>>
>>> Hahaha. You came here to boast of your cooking and yet you used an
>>> incorrect term. Not lightly steaming anything today Jill?
>>>
>>> *Cue Gary... Or Bruce...*
>>
>> Yes, let's cue your cheerleaders! Coming up with an idea for cooking
>> isn't boasting, it's what people who know how to cook are able to do.
>> Get back to me when you cook something that doesn't involve a opening a can.
>>
>> Jill
>
> I'd say Dredging with eggwash and crumbs is a correct *combining+
> term... simply saves key strokes.

Thank you, Sheldon. Dip, dredge... who cares about exact terminology.
I'm not here to teach people how to cook.

> I like toasted sesame but I normally would marinate in toasted sesame
> oil, soy sauce, garlic, and orange marmalade and omit the seeds and
> not use panko because neither of us cares for anything breaded, we'd
> just peel off the breading.

Then I don't recommend you cook anything with breading.

> I don't keep sesame seeds because they
> tend to go rancid and they get stuck in our teeth,

I don't have a problem with them getting stuck in my teeth. I like
sesame toast - cooked under the broiler using nice thick slices of bread
spread with butter and sprinkled with sesame seeds. As for the seeds
going rancid, I store the container in the freezer.

> Toasted sesame oil
> is more flavorful, and keeps a long time in the fridge, and no seeds
> stuck in our teeth. It's really silly to argue over the use of
> dredging, anyone who knows how to cook would know about egg wash and
> coating with panko being a combined form of dredging because the panko
> wouldn't adhere well without the eggwash.

It is silly and you're exactly right about the crumbs not adhering well
without the egg wash. There have been times in the past when I've
breaded things (yes, I dredged them) after just rinsing in water. The
egg wash as a binder makes a HUGE difference.

> I sometimes use eggwash on
> pork chops and lightly dust with seasoned Wondra. I use Wondra often,
> very good for thickening soups/stews... a very different result from
> using cornstarch. I find Wondra much better for dredging than
> ordinary flour.

I've heard of Wondra, never used it.

> I don't use panko,

I only use panko when I want a really crisp result. In this case, I
did. This chicken was akin to "oven fried".

> I prefer saltine cracker or matzo
> crumbs... we buy saltine crackers without the surface salt, pretzels
> likewise.
(snippage)

I've never used matzo meal and saltines are for snacking or crumbled
into a bowl of soup in my house. Salty saltines.

Jill

Sheldon Martin wrote:
> On Sat, 19 Dec 2020 10:10:07 -0500, jmcquown >
> wrote:
>
>> On 12/18/2020 8:43 PM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I've thawed a package of chicken "drummettes".* I'm thinking of
>>>> dredging them in an egg wash then in seasoned flour and then dredged
>>>> in Panko crumbs with a few tablespoonfuls of sesame seeds.* In this
>>>> case, the crispness of Panko would make a difference.* And the taste
>>>> of the sesame seeds, nice.
>>>
>>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>>>
>>> https://www.thespruceeats.com/dredge-definition-995648
>>>>
>>>> In this iteration, place the coated chicken in a glass baking pan
>>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>>> minutes - until the chicken is tender and the crust is crispy and the
>>>> sesame seed are nicely toasted.
>>>>
>>>> I've never made this before, just came up with the idea because I love
>>>> sesame seeds.* Also because I am a good cook.* Might take pictures of
>>>> this sesame chicken.* Or not.
>>>
>>> Hahaha. You came here to boast of your cooking and yet you used an
>>> incorrect term. Not lightly steaming anything today Jill?
>>>
>>> *Cue Gary... Or Bruce...*
>>
>> Yes, let's cue your cheerleaders! Coming up with an idea for cooking
>> isn't boasting, it's what people who know how to cook are able to do.
>> Get back to me when you cook something that doesn't involve a opening a can.
>>
>> Jill
>
> I'd say Dredging with eggwash and crumbs is a correct *combining+
> term... simply saves key strokes.
> I like toasted sesame but I normally would marinate in toasted sesame
> oil, soy sauce, garlic, and orange marmalade and omit the seeds and
> not use panko because neither of us cares for anything breaded, we'd
> just peel off the breading. I don't keep sesame seeds because they
> tend to go rancid and they get stuck in our teeth, Toasted sesame oil
> is more flavorful, and keeps a long time in the fridge, and no seeds
> stuck in our teeth. It's really silly to argue over the use of
> dredging, anyone who knows how to cook would know about egg wash and
> coating with panko being a combined form of dredging because the panko
> wouldn't adhere well without the eggwash. I sometimes use eggwash on
> pork chops and lightly dust with seasoned Wondra. I use Wondra often,
> very good for thickening soups/stews... a very different result from
> using cornstarch. I find Wondra much better for dredging than
> ordinary flour. I don't use panko, I prefer saltine cracker or matzo
> crumbs... we buy saltine crackers without the surface salt, pretzels
> likewise. At Passover time friends bring us a delivery of matzo and
> other Jewish foods that are far less expensive in NYC. We get a five
> pound box of Israeli matzo, only $5 in NYC, here it's close to $5/lb,
> and most Jewish foods are difficult to find here, like egg matzo,
> practically unheard of around here. We use egg matzo to make matzo
> brie, we like it better than pancakes or french toast. I use my meat
> grinder to make some coarse matzo meal, better than bread crumbs for
> meat loaf. Most all ethnic foods are rare around here, and when
> located are very expensive. I do much better buying Asian cooking
> ingredients on Amazon. Of course we email our list to our friends who
> live in NYC. Most of my wife's knitting friends live in NYC and a
> couple do visit. They met commuting on the LIRR (Lung Guyland Rail
> Road), I dubbed them the Rail Knitters, ten senior women all alive and
> knitting, they meet once a year at a yarn store for a Knit-In.
>

Popeye, I bet there are 20 enormous titties at those Knit-ins!

Julie Bove wrote:

>
> "jmcquown" > wrote in message
> ...
> > I've thawed a package of chicken "drummettes". I'm thinking of
> > dredging them in an egg wash then in seasoned flour and then
> > dredged in Panko crumbs with a few tablespoonfuls of sesame seeds.
> > In this case, the crispness of Panko would make a difference. And
> > the taste of the sesame seeds, nice.
>
> Oooh! Incorrect usage of a cooking term. Dreding means to coat in
> flour.

No biggie, we knew what she meant. It's common to combine and use the
term dredging if it's milk or eggs then flour.

> > In this iteration, place the coated chicken in a glass baking pan
> > brushed with a little neutral oil and bake at about 350F, 20 - 25
> > minutes - until the chicken is tender and the crust is crispy and
> > the sesame seed are nicely toasted.
> >
> > I've never made this before, just came up with the idea because I
> > love sesame seeds. Also because I am a good cook. Might take
> > pictures of this sesame chicken. Or not.

It's a fairly well known recipe but that doesn't mean she hadn't heard
of it before so recreated it 'on her own'. It's not an average one for
her area.

jmcquown wrote:

> On 12/18/2020 5:26 PM, jmcquown wrote:
> > I've thawed a package of chicken "drummettes".Â* I'm thinking of
> > dredging them in an egg wash then in seasoned flour and then
> > dredged in Panko crumbs with a few tablespoonfuls of sesame
> > seeds.Â* In this case, the crispness of Panko would make a
> > difference.Â* And the taste of the sesame seeds, nice.
> >
> > In this iteration, place the coated chicken in a glass baking pan
> > brushed with a little neutral oil and bake at about 350F, 20 - 25
> > minutes - until the chicken is tender and the crust is crispy and
> > the sesame seed are nicely toasted.
> >
> > I've never made this before, just came up with the idea because I
> > love sesame seeds.Â* Also because I am a good cook.Â* Might take
> > pictures of this sesame chicken.Â* Or not.
> >
> > Jill
>
> What I did (and no, I didn't read anyone's comments until a few
> minutes ago):
>
> Dipped the chicken in an egg wash, then dredged in seasoned flour,
> then a dip in the egg wash again and then dredged in panko crumbs
> mixed with a few tablespoons of sesame seeds.
>
> So what if I used the word dredge when I mentioned the egg? Dip,
> dredge, who cares? At least it was a cooking post that didn't
> involve a whine about canned food delivery problems.
>
> BTW, the chicken was delicious!
>
> Jill

Sounds good and that's how it's done. Other related methods are to
'marinate' in buttermilk for a few hours then lightly dredge in flour
then egg (or buttermilk) then panko. Sesame seeds are not unknown in
this at all but it's not that common in the south.

Gary's method speaks to a stronger sesame oil and caution as it can be
*too strong* if a 100% type.

I suspect if you added 4-5 drops of a 100% sesame roasted oil to the
egg (which I'd tend to mix with a TB buttermilk but I'm weird) then
flour then egg again and in panko, it would work. I like better using
the seeds.

"jmcquown" > wrote in message
...
> On 12/18/2020 8:43 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> I've thawed a package of chicken "drummettes". I'm thinking of dredging
>>> them in an egg wash then in seasoned flour and then dredged in Panko
>>> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
>>> crispness of Panko would make a difference. And the taste of the sesame
>>> seeds, nice.
>>
>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>>
>> https://www.thespruceeats.com/dredge-definition-995648
>>>
>>> In this iteration, place the coated chicken in a glass baking pan
>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>> minutes - until the chicken is tender and the crust is crispy and the
>>> sesame seed are nicely toasted.
>>>
>>> I've never made this before, just came up with the idea because I love
>>> sesame seeds. Also because I am a good cook. Might take pictures of this
>>> sesame chicken. Or not.
>>
>> Hahaha. You came here to boast of your cooking and yet you used an
>> incorrect term. Not lightly steaming anything today Jill?
>>
>> *Cue Gary... Or Bruce...*
>
> Yes, let's cue your cheerleaders! Coming up with an idea for cooking
> isn't boasting, it's what people who know how to cook are able to do. Get
> back to me when you cook something that doesn't involve a opening a can.

"Also because I am a good cook." That's boasting.

Someone would say that what I made for dinner tonight is Hamburger Helper. I
don't care. Browned ground beef and onions, added to mac and cheese. No cans
were involved.

I also used up fresh Ciabatta bread because it goes moldy quickly. Made
little pizzas from it. There was a can of tomato sauce involved with that.

On Sunday, December 20, 2020 at 12:20:14 AM UTC-6, wrote:
> "jmcquown" > wrote in message
> ...
> > On 12/18/2020 8:43 PM, Julie Bove wrote:
> >>
> >> "jmcquown" > wrote in message
> >> ...
> >>> I've thawed a package of chicken "drummettes". I'm thinking of dredging
> >>> them in an egg wash then in seasoned flour and then dredged in Panko
> >>> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> >>> crispness of Panko would make a difference. And the taste of the sesame
> >>> seeds, nice.
> >>
> >> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
> >>
> >> https://www.thespruceeats.com/dredge-definition-995648
> >>>
> >>> In this iteration, place the coated chicken in a glass baking pan
> >>> brushed with a little neutral oil and bake at about 350F, 20 - 25
> >>> minutes - until the chicken is tender and the crust is crispy and the
> >>> sesame seed are nicely toasted.
> >>>
> >>> I've never made this before, just came up with the idea because I love
> >>> sesame seeds. Also because I am a good cook. Might take pictures of this
> >>> sesame chicken. Or not.
> >>
> >> Hahaha. You came here to boast of your cooking and yet you used an
> >> incorrect term. Not lightly steaming anything today Jill?
> >>
> >> *Cue Gary... Or Bruce...*
> >
> > Yes, let's cue your cheerleaders! Coming up with an idea for cooking
> > isn't boasting, it's what people who know how to cook are able to do. Get
> > back to me when you cook something that doesn't involve a opening a can.
> "Also because I am a good cook." That's boasting.
>
> Someone would say that what I made for dinner tonight is Hamburger Helper. I
> don't care. Browned ground beef and onions, added to mac and cheese. No cans
> were involved.
>
> I also used up fresh Ciabatta bread because it goes moldy quickly. Made
> little pizzas from it. There was a can of tomato sauce involved with that.

You are White trash. You were raised to be White trash. When White trash
eats like White trash, it is unremarkable.

--Bryan

"jmcquown" > wrote in message
...
> On 12/19/2020 10:31 AM, Dave Smith wrote:
>> On 2020-12-18 11:56 p.m., Julie Bove wrote:
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>> On 2020-12-18 8:43 p.m., Julie Bove wrote:
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> I've thawed a package of chicken "drummettes". I'm thinking of
>>>>>> dredging them in an egg wash then in seasoned flour and then dredged
>>>>>> in Panko crumbs with a few tablespoonfuls of sesame seeds. In this
>>>>>> case, the crispness of Panko would make a difference. And the taste
>>>>>> of the sesame seeds, nice.
>>>>>
>>>>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in
>>>>> flour.
>>>>
>>>> No. Dredging means to coat in flour. I don't know what dreding is. Did
>>>> you mean dreading?
>>>
>>> Dredging. You make typos all the time.
>>>
>>> *Cue whoever is posting the annoying biblcal stuff*
>>>>
>>>>>
>>>>> https://www.thespruceeats.com/dredge-definition-995648
>>>>>>
>>>>>> In this iteration, place the coated chicken in a glass baking pan
>>>>>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>>>>>> minutes - until the chicken is tender and the crust is crispy and the
>>>>>> sesame seed are nicely toasted.
>>>>>>
>>>>>> I've never made this before, just came up with the idea because I
>>>>>> love sesame seeds. Also because I am a good cook. Might take pictures
>>>>>> of this sesame chicken. Or not.
>>>>>
>>>>> Hahaha. You came here to boast of your cooking and yet you used an
>>>>> incorrect term. Not lightly steaming anything today Jill?
>>>>>
>>>>
>>>> Big ****ing deal that she said that she dredged the chicken in egg. You
>>>> knew what she meant. You, OTOH, missed the fact that she reversed the
>>>> order, putting it in egg and then flour, rather than flour first
>>>> followed by the egg.
>>>
> I corrected that when I actually MADE the chicken. I was typing an idea
> for cooking the chicken, not writing a step by step 'how to' blog.
>
>>> No. I didn't know what she meant. I had never heard of dredging in egg
>>> before. maybe it's a Hawaiian thing?
>>
> Hawaiian? Oh, did dsi1 get snipped here somehow?
>
>> Maybe if you had a couple clues to rub together you could have figured it
>> out. She was breading the chicken. You were quick to jump on Jill's case
>> about the misuse of the term dredge and were so busy crowing over your
>> chance to take a shot at Jill that you never noticed that the order was
>> wrong. You need to be careful throwing stones when you live in a glass
>> house.
>>
>>> I don't know anything about using egg. I never use egg.
>>
> Then don't bitch about an egg wash. It's all too silly. Anyone who knows
> how to cook could figure out what I was talking about. At least the post
> was about cooking, not some whine about not getting the right canned food
> delivered. This criticism came from a woman who buys canned lentils, was
> upset when they wanted to substitute *dried* lentils, then said she
> already had dried lentils. Apparently she can't cook unless it involves a
> can opener or rice (which she also has problems with).

I'm not. You said you dredged in egg then went on to boast about what a good
cook you were. You used the term incorrectly. Dredging is what you do with
flour.

Oh **** you. I was *not* upset that they wanted to sub the dried lentils.
You seem to always want me to have angst, be upset, worried, whatever. Must
suck to be you. If you think I'm that way, it's probably because *you're*
that way.

There is nothing wrong with canned lentils. I keep canned food for those
times when we are snowed in, have a power outage, etc. I keep a lot of
canned beans because it's not economical to cook small amounts of beans.
When I make bean/corn chili, I use three different kinds of beans. Different
beans have different cook times. Would take all day to cook three separate
kinds of beans to make chili.

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> > I've thawed a package of chicken "drummettes". I'm thinking of
>> > dredging them in an egg wash then in seasoned flour and then
>> > dredged in Panko crumbs with a few tablespoonfuls of sesame seeds.
>> > In this case, the crispness of Panko would make a difference. And
>> > the taste of the sesame seeds, nice.
>>
>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in
>> flour.
>
> No biggie, we knew what she meant. It's common to combine and use the
> term dredging if it's milk or eggs then flour.


I knew what she meant too. I just found it comical that she was boasting
about what a good cook she was and then used the term incorectly.

On Sun, 20 Dec 2020 02:04:42 -0800 (PST), Bryan Simmons
> wrote:

>On Sunday, December 20, 2020 at 12:20:14 AM UTC-6, wrote:
>> "jmcquown" > wrote in message
>> ...
>> > On 12/18/2020 8:43 PM, Julie Bove wrote:
>> >>
>> >> "jmcquown" > wrote in message
>> >> ...
>> >>> I've thawed a package of chicken "drummettes". I'm thinking of dredging
>> >>> them in an egg wash then in seasoned flour and then dredged in Panko
>> >>> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
>> >>> crispness of Panko would make a difference. And the taste of the sesame
>> >>> seeds, nice.
>> >>
>> >> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>> >>
>> >> https://www.thespruceeats.com/dredge-definition-995648
>> >>>
>> >>> In this iteration, place the coated chicken in a glass baking pan
>> >>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>> >>> minutes - until the chicken is tender and the crust is crispy and the
>> >>> sesame seed are nicely toasted.
>> >>>
>> >>> I've never made this before, just came up with the idea because I love
>> >>> sesame seeds. Also because I am a good cook. Might take pictures of this
>> >>> sesame chicken. Or not.
>> >>
>> >> Hahaha. You came here to boast of your cooking and yet you used an
>> >> incorrect term. Not lightly steaming anything today Jill?
>> >>
>> >> *Cue Gary... Or Bruce...*
>> >
>> > Yes, let's cue your cheerleaders! Coming up with an idea for cooking
>> > isn't boasting, it's what people who know how to cook are able to do. Get
>> > back to me when you cook something that doesn't involve a opening a can.
>> "Also because I am a good cook." That's boasting.
>>
>> Someone would say that what I made for dinner tonight is Hamburger Helper. I
>> don't care. Browned ground beef and onions, added to mac and cheese. No cans
>> were involved.
>>
>> I also used up fresh Ciabatta bread because it goes moldy quickly. Made
>> little pizzas from it. There was a can of tomato sauce involved with that.
>
>You are White trash. You were raised to be White trash. When White trash
>eats like White trash, it is unremarkable.

Strange, nobody behaves more like white trash than you here.

On Sunday, December 20, 2020 at 4:25:53 AM UTC-6, Master Bruce wrote:
> On Sun, 20 Dec 2020 02:04:42 -0800 (PST), Bryan Simmons
> > wrote:
>
> >On Sunday, December 20, 2020 at 12:20:14 AM UTC-6, wrote:
> >> "jmcquown" > wrote in message
> >> ...
> >> > On 12/18/2020 8:43 PM, Julie Bove wrote:
> >> >>
> >> >> "jmcquown" > wrote in message
> >> >> ...
> >> >>> I've thawed a package of chicken "drummettes". I'm thinking of dredging
> >> >>> them in an egg wash then in seasoned flour and then dredged in Panko
> >> >>> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
> >> >>> crispness of Panko would make a difference. And the taste of the sesame
> >> >>> seeds, nice.
> >> >>
> >> >> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
> >> >>
> >> >> https://www.thespruceeats.com/dredge-definition-995648
> >> >>>
> >> >>> In this iteration, place the coated chicken in a glass baking pan
> >> >>> brushed with a little neutral oil and bake at about 350F, 20 - 25
> >> >>> minutes - until the chicken is tender and the crust is crispy and the
> >> >>> sesame seed are nicely toasted.
> >> >>>
> >> >>> I've never made this before, just came up with the idea because I love
> >> >>> sesame seeds. Also because I am a good cook. Might take pictures of this
> >> >>> sesame chicken. Or not.
> >> >>
> >> >> Hahaha. You came here to boast of your cooking and yet you used an
> >> >> incorrect term. Not lightly steaming anything today Jill?
> >> >>
> >> >> *Cue Gary... Or Bruce...*
> >> >
> >> > Yes, let's cue your cheerleaders! Coming up with an idea for cooking
> >> > isn't boasting, it's what people who know how to cook are able to do. Get
> >> > back to me when you cook something that doesn't involve a opening a can.
> >> "Also because I am a good cook." That's boasting.
> >>
> >> Someone would say that what I made for dinner tonight is Hamburger Helper. I
> >> don't care. Browned ground beef and onions, added to mac and cheese. No cans
> >> were involved.
> >>
> >> I also used up fresh Ciabatta bread because it goes moldy quickly. Made
> >> little pizzas from it. There was a can of tomato sauce involved with that.
> >
> >You are White trash. You were raised to be White trash. When White trash
> >eats like White trash, it is unremarkable.
> Strange, nobody behaves more like white trash than you here.

You don't know what White trash means. It's an American thing. You
wouldn't understand. You should sneak off to Hungry Jack's. Just be
sure to floss. You wouldn't want to get caught.

--Bryan

On Sun, 20 Dec 2020 03:30:57 -0800 (PST), Bryan Simmons
> wrote:

>On Sunday, December 20, 2020 at 4:25:53 AM UTC-6, Master Bruce wrote:
>> On Sun, 20 Dec 2020 02:04:42 -0800 (PST), Bryan Simmons
>> > wrote:
>>
>> >On Sunday, December 20, 2020 at 12:20:14 AM UTC-6, wrote:
>> >> "jmcquown" > wrote in message
>> >> ...
>> >> > On 12/18/2020 8:43 PM, Julie Bove wrote:
>> >> >>
>> >> >> "jmcquown" > wrote in message
>> >> >> ...
>> >> >>> I've thawed a package of chicken "drummettes". I'm thinking of dredging
>> >> >>> them in an egg wash then in seasoned flour and then dredged in Panko
>> >> >>> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
>> >> >>> crispness of Panko would make a difference. And the taste of the sesame
>> >> >>> seeds, nice.
>> >> >>
>> >> >> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.
>> >> >>
>> >> >> https://www.thespruceeats.com/dredge-definition-995648
>> >> >>>
>> >> >>> In this iteration, place the coated chicken in a glass baking pan
>> >> >>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>> >> >>> minutes - until the chicken is tender and the crust is crispy and the
>> >> >>> sesame seed are nicely toasted.
>> >> >>>
>> >> >>> I've never made this before, just came up with the idea because I love
>> >> >>> sesame seeds. Also because I am a good cook. Might take pictures of this
>> >> >>> sesame chicken. Or not.
>> >> >>
>> >> >> Hahaha. You came here to boast of your cooking and yet you used an
>> >> >> incorrect term. Not lightly steaming anything today Jill?
>> >> >>
>> >> >> *Cue Gary... Or Bruce...*
>> >> >
>> >> > Yes, let's cue your cheerleaders! Coming up with an idea for cooking
>> >> > isn't boasting, it's what people who know how to cook are able to do. Get
>> >> > back to me when you cook something that doesn't involve a opening a can.
>> >> "Also because I am a good cook." That's boasting.
>> >>
>> >> Someone would say that what I made for dinner tonight is Hamburger Helper. I
>> >> don't care. Browned ground beef and onions, added to mac and cheese. No cans
>> >> were involved.
>> >>
>> >> I also used up fresh Ciabatta bread because it goes moldy quickly. Made
>> >> little pizzas from it. There was a can of tomato sauce involved with that.
>> >
>> >You are White trash. You were raised to be White trash. When White trash
>> >eats like White trash, it is unremarkable.
>> Strange, nobody behaves more like white trash than you here.
>
>You don't know what White trash means. It's an American thing. You
>wouldn't understand. You should sneak off to Hungry Jack's. Just be
>sure to floss. You wouldn't want to get caught.

Don't worry. There's plenty of white trash in Australia.

In article >, says...
> I'm not. You said you dredged in egg then went on to boast about what a good
> cook you were. You used the term incorrectly. Dredging is what you do with
> flour.
>

Nope, you can dredge with any dry material: sugar, breadcrumbs,
cornmeal, herbs, seeds. It's not specific to flour. As any educated cook
knows.

Dredge literally means, to drag.

In cooking "dredge " means to drag something through ANY wet then
ANY dry ingredients, to make the dry ingredients stick.

https://en.wikipedia.org/wiki/Dredging_(cooking)

"Dredging is a cooking technique used to coat wet or moist foods with
a dry ingredient prior to cooking. Put most simply, dredging involves
little more than pulling or rolling the wet food through the dry
material to provide an even coating."

Janet UK

On Sat, 19 Dec 2020 22:19:37 -0800, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> On 12/18/2020 8:43 PM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I've thawed a package of chicken "drummettes". I'm thinking of dredging
>>>> them in an egg wash then in seasoned flour and then dredged in Panko
>>>> crumbs with a few tablespoonfuls of sesame seeds. In this case, the
>>>> crispness of Panko would make a difference. And the taste of the sesame
>>>> seeds, nice.
>>>
>>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in flour.

Actually "Dreding" is more a hair style (dreadlocks)... next time you
want to belittle someone's usage make sure you use correct spelling.

On Sun, 20 Dec 2020 02:21:58 -0800, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
...
>> Julie Bove wrote:
>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>> > I've thawed a package of chicken "drummettes". I'm thinking of
>>> > dredging them in an egg wash then in seasoned flour and then
>>> > dredged in Panko crumbs with a few tablespoonfuls of sesame seeds.
>>> > In this case, the crispness of Panko would make a difference. And
>>> > the taste of the sesame seeds, nice.
>>>
>>> Oooh! Incorrect usage of a cooking term. Dreding means to coat in
>>> flour.
>>
>> No biggie, we knew what she meant. It's common to combine and use the
>> term dredging if it's milk or eggs then flour.
>
>
>I knew what she meant too. I just found it comical that she was boasting
>about what a good cook she was and then used the term incorectly.

She didn't use the term incorrectly, in your haste to belittle you
deciphered it incorrectly... and learn to clean up your posts, they
are always disgustingly filthy, cluttered with unnessesary trash...
you write like a demented three year old... if your home is as
disgustingly unkempt as your posts I'd not want eat there.

Ocshenk wrote:
> Gary's method speaks to a stronger sesame oil and caution as it can be
> *too strong* if a 100% type.

I always use pure sesame oil.
I only suggested brushing the chicken with sesame oil. And yes, use it
sparingly as it's a very strong taste.

Julie Bove wrote:
>
> "jmcquown" wrote:
>> Yes, let's cue your cheerleaders! Coming up with an idea for cooking
>> isn't boasting, it's what people who know how to cook are able to do.
>> Get back to me when you cook something that doesn't involve a opening
>> a can.
>
> "Also because I am a good cook." That's boasting.
>
> Someone would say that what I made for dinner tonight is Hamburger
> Helper. I don't care. Browned ground beef and onions, added to mac and
> cheese. No cans were involved.

lol The princess wars.

On Sun, 20 Dec 2020 09:44:04 -0500, Gary > wrote:

> Julie Bove wrote:
>>
>> "jmcquown" wrote:
>>> Yes, let's cue your cheerleaders! Coming up with an idea for cooking
>>> isn't boasting, it's what people who know how to cook are able to do.
>>> Get back to me when you cook something that doesn't involve a opening
>>> a can.
>>
>> "Also because I am a good cook." That's boasting.
>>
>> Someone would say that what I made for dinner tonight is Hamburger
>> Helper. I don't care. Browned ground beef and onions, added to mac and
>> cheese. No cans were involved.
>
>lol The princess wars.
>
>
You just gave me my morning smile :-)

On Sun, 20 Dec 2020 09:40:41 -0500, Gary > wrote:

>Ocshenk wrote:
>> Gary's method speaks to a stronger sesame oil and caution as it can be
>> *too strong* if a 100% type.
>
>I always use pure sesame oil.
>I only suggested brushing the chicken with sesame oil. And yes, use it
>sparingly as it's a very strong taste.

I use toasted sesame oil often in marinades, I never brush it directly
on meats as it's too potent.

Gary wrote:
> Ocshenk wrote:
>> Gary's method speaks to a stronger sesame oil and caution as it can be
>> *too strong* if a 100% type.
>
> I always use pure sesame oil.

there is quite a bit of difference between toasted and
untoasted sesame oil. go light with toasted sesame oil.


> I only suggested brushing the chicken with sesame oil. And yes, use it
> sparingly as it's a very strong taste.

yes, a little bit goes a long ways.


songbird

On 2020-12-20 1:19 a.m., Julie Bove wrote:
>
> "jmcquown" > wrote in message
ue Gary... Or Bruce...*
>>
>> Yes, let's cue your cheerleaders!Â* Coming up with an idea for cooking
>> isn't boasting, it's what people who know how to cook are able to do.
>> Get back to me when you cook something that doesn't involve a opening
>> a can.
>
> "Also because I am a good cook." That's boasting.

That is much better than your constant whining that no one likes your
cooking.

>

On 2020-12-20 5:19 a.m., Julie Bove wrote:
>

> I'm not. You said you dredged in egg then went on to boast about what a
> good cook you were. You used the term incorrectly. Dredging is what you
> do with flour.

\And then you commented on how she "dreded". It's pretty bad form to
criticize someone's spelling and grammar when you make one in your
criticism.


>