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Old 09-08-2011, 12:13 PM   #21
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Those are some weird looking pork chops, msmofet.
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Old 09-08-2011, 01:17 PM   #22
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They look like they've got cauliflower ear

Those pans are pretty nifty. What size are they? Do they have lids or anything? I use pie tins and don't get much drippage, you want to let the excess egg drip off anyway, but those are pretty cool. Of course in my case I probably wouldn't have the room to set three pans side by side like that anyway
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Old 09-08-2011, 02:04 PM   #23
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Those are some weird looking pork chops, msmofet.


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Old 09-08-2011, 07:23 PM   #24
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Those are some weird looking pork chops, msmofet.
crumbed cauli-flour coating
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Old 09-08-2011, 07:34 PM   #25
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Ever try breaded cauilflower? Try it then we'll talk.
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Old 09-08-2011, 07:44 PM   #26
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I like to stack mine for a few minutes in the refrigerator. with wax paper in between each chop. it presses the crumb coating and makes firms it up.
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Old 09-08-2011, 08:03 PM   #27
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I want those pans......thanks MsM

I swear I learn something new every day here, and I've been around the block a few times.

I know about the 123 method but never heard of letting chops rest first. Can't wait to try that, and I just bought some thick bone in chops!!
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Old 09-08-2011, 08:03 PM   #28
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Ever try breaded cauilflower? Try it then we'll talk.
Sorry, I don't care for cauliflower at all. I'm sure your preparation is great, your stuff always looks great. However, cauliflower is not for me.
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Old 09-08-2011, 08:40 PM   #29
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Sorry, I don't care for cauliflower at all. I'm sure your preparation is great, your stuff always looks great. However, cauliflower is not for me.
Andy, I actually remember reading that a couple years back, and have it in my wicked head to always try and weave cauliflower somehow into my replies to your posts.

MsMo, I saw them trays at my local Sur La Table and almost bought them. I usually use recycled pie tins, too. Speaking of... there are no reactive issues with aluminum and cold egg wash, am I right, or am I a dead man already?
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Old 09-08-2011, 08:58 PM   #30
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Thanks for the breading tips/recipe, MsMofet. Copied and emailed to myself where I'll print it when it gets there.

I've been having problems getting a tasty breading. I'll try it your way. The seasonings sound great.
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