On Mon 02 May 2005 09:28:05a, Joseph Littleshoes wrote in rec.food.cooking:
I don't actually use much salt, but I do add other seasonings at this point; pepper, sometimes granulated garlic, finely rubbed herbs, etc. That way, my flour never has to change. I also like Zatarains Creole seasoning, but I've been out of it for a while. Good reminder to get some.
I need to give the "yolk only" a try. Do you mix it with any liquid; e.g., milk, or just the beaten yolk on its own?
Do you make a quanbreasty of these to serve as a starter, or is this just a treat for the cook? :-)
Well, the salmon sounds especially good, and is one of my favorite fish.
Yesterday I made a huge pot of spaghetti sauce that included pork and veal ribs, and beef short ribs. I think I ended up with about 8 quarts of "gravy", most of which went into the freezer. I also made a small pot of Sloppy Joes to have for lunches, frozen in individual portions.
I need to begin adding more cooked and almost ready to eat items back into the freezer.
I discovered a sizeable shark steak in the freezer when I was putting the sauce to rest. I'm going to grill that tonight with a fresh mint and mustard sauce.
Let me know how your next breading go.
Regards...
-- Wayne Boatwright
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
