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Old 09-08-2011, 09:13 PM   #31
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Originally Posted by Zhizara View Post
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.
You're welcome Z. Let me know what you think.
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Old 09-08-2011, 09:36 PM   #32
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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.
...
That would have made your posts as tasteless as cauliflower. ...and I know that's not you.
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Old 09-08-2011, 11:59 PM   #33
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Ever try breaded cauilflower? Try it then we'll talk.
Actually, msmofet, your pic was inspiring me to maybe try shaving crumbled cauliflower directly into the bread crumb... maybe too much moisture, but worth experimenting... maybe as a fritter... oops, back to pork chops!
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Old 09-09-2011, 12:38 PM   #34
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Wink Breaded Pork Chops

Thank you to all for responding to my question. I did the dry, wet, dry method and it worked well.

Happy Cooking
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Old 09-09-2011, 12:53 PM   #35
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Old 09-09-2011, 02:23 PM   #36
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You're welcome Z. Let me know what you think.
Thanks again. MsM. I tried this today with a chicken thigh. It came out gorgeously crunchy and tasty. I also raised the temperature to 375 and set the thigh on a rack I swiped from the toaster oven.

I can see it will work beautifully on pork chops too. Now to put pork chops on the grocery list.
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Old 09-09-2011, 03:03 PM   #37
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Thanks again. MsM. I tried this today with a chicken thigh. It came out gorgeously crunchy and tasty. I also raised the temperature to 375 and set the thigh on a rack I swiped from the toaster oven.

I can see it will work beautifully on pork chops too. Now to put pork chops on the grocery list.
You're welcome Z. I am glad you liked it.
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