Because I really wanna know.
To begin let me clear up some ambiguity in the title: this is about making small schnitzel, not about how to make schnitzel out of babies. If you're here for the latter, I'm sorry you have to leave disappointed. So: I discovered today why my mom and grandma always made these little bitty schnitzel barely big enough... Continue Reading →
These were born of "I have no idea what to cook for breakfast" and "leftovers are overrunning the fridge." I'm sorry to say I have no well-defined recipe to offer because I winged that mother. I had cooked rice, so I tossed a few handfuls of rice in the bowl. Leftover pork chop, so I... Continue Reading →
So today (Wednesday the 3rd of this brave new world of 2018) I had a mental healthcare appointment to keep (no emergencies -- in fact, I've been feeling better than I have for the past 3 or 4 years). I first set up these appointments when the family car was working, but because I am... Continue Reading →
... you make a cheese and egg noodles omelet so the carbohydrate is built into your breakfast. The topping is parmesan, smoked paprika, and celery salt.
I cut the bread an inch and a half thick and *soaked* it in the egg & milk & probably more vanilla extract than *you* would add & dark brown sugar & cardamom & a teeny pinch of salt mix so it'll be nice and custardy and delicious all the way through. Use medium heat... Continue Reading →
So, whole pork loin, if you can catch a decent price or sale, weighs in at less than a buck and a half per pound. Good price for good lean meat. Mine, above, is a little shorter than when I bought it because I cut about a pound off the end to make delicious schnitzel.... Continue Reading →
Oh, look. A tray of raw beef garnished with... a sprig of juniper for some reason? Who eats raw beef with juniper? What the hell is going on here? Less than two years ago, laboratory-grown beef made a big splash in the news. The scientists who grew the first hamburger not carved from the flank... Continue Reading →