Path: news.nzbot.com!not-for-mail
From: Wm James <wrjames.remove@spamreaper.org>
Newsgroups: alt.surrealism
Subject: Re: Frosty the Chicken - with plasticine porters now
Date: 30 Dec 2004 18:21:25 -0600
Lines: 58
Message-ID: <io69t0la4vc036t1qeb3qhs4k8dsgk491n@4ax.com>
References: <3eb46bbb.0304221832.21209fe9@posting.google.com> <419FC33C.7EF75748@sympatico.ca> <41A064AB.9841505@hotmail.com> <41A0BC58.F9ACF273@sympatico.ca> <77BF63AF.B25E40A2@sympatico.ca> <41D3649A.A8359A34@sympatico.ca>
Reply-To: wrjames.remove@spamreaper.org
Cancel-Lock: sha1:8IvRMgPwwdCsgLSMO49oUDtI8Xg=
X-Newsreader: Forte Agent 1.8/32.548
MIME-Version: 1.0
Content-Type: text/plain; charset=ISO-8859-1
Content-Transfer-Encoding: 8bit
X-NFilter: 1.2.1-b1
Xref: news.nzbot.com alt.surrealism:1463
But you did repeately post your whining about it to the wrong group
like an typical ignorant dumbass. Your mother must be proud of
you....
William R. James
On Wed, 29 Dec 2004 21:14:50 -0500, Robert Morpheal
<morpheal@sympatico.ca> wrote:
>Not the originator of this post either.
>
>Robert Morpheal wrote:
>>
>> 1cup parmesan, 1cup romano
>> Seasoned bread crumbs mixed with
>> parmesan
>> romano
>> salt
>> pepper
>> oregano
>> garlic powder
>> chopped parsley
>> Flour
>> eggwash (eggs and milk)
>> Peanut oil for frying.
>>
>> Pound the cutlets.
>> Dredge in flour, eggs, then the bread crumb mixture.
>> In a baking pan, place a layer of gravy,
>> then one of meat, gravy, and cheese.
>> Another layer each of meat, gravy, and cheese.
>> Serve on hot pasta with romano cheese.
>>
>> Southern Fried Small-fry
>>
>> Tastes like fried chicken, which works just as well.
>> In fact you may want to practice cutting up whole chickens
>> for frying before you go for the real thing.
>> Whole chicken is much more efficient and inexpensive than buying pieces.
>>
>> 1 tiny human, cut into pieces
>> 2 cups flour
>> Onion, garlic
>> Salt
>> pepper
>> garlic powder
>> cayenne pepper
>> hot sauce, etc.
>> Oil for frying
>>
>> Mix milk, eggs, hot sauce in a bowl, add chopped onion and garlic.
>> Season the meat liberally, and marinate for severa
|
|