Andy M.
Certified Pretend Chef
Those are some weird looking pork chops, msmofet.
Those are some weird looking pork chops, msmofet.
crumbed cauli-flour coatingThose are some weird looking pork chops, msmofet.
Ever try breaded cauilflower? Try it then we'll talk.
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.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.
You're welcome Z. Let me know what you think.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.
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.
...
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!Ever try breaded cauilflower? Try it then we'll talk.
You're welcome Z. Let me know what you think.
You're welcome Z. I am glad you liked it.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.