msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,433
Linguine and Broccoli Aglio e Olio (Garlic and Olive Oil) topped with fresh grated Parmigiano Reggiano & pecorino romano cheeses.
Panic coated pork cutlets? I guess autocorrect was misbehaving, eh? I imagine that was supposed to be Panko coated.We had panic coated pork cutlets, buttered, toasted egg noodles and string beans.
Would you mind posting your recipe for that? One of our exchange students asked me about that (in 1993! ) and I'm still not clear on exactly what it is. He wanted to make a cake with it.We had lentil and veggies soup from a can. I gave it a squirt of lemon juice and it was really good. Thanks for the tip @Kathleen. Since it wasn't a lot of soup, we had egg salad sandwiches with that. The egg salad was a new-to-me recipe for a Polish style of egg salad made with cream cheese (except, I used homemade quark).
That seems to be a problem everywhere in the last day or so. There have been complaints on several forums.Panic coated pork cutlets? I guess autocorrect was misbehaving, eh? I imagine that was supposed to be Panko coated.
It's sort of like yogourt cheese, but with a different lactobacillus, a mesophillic one, rather than the thermophillic lactobacillus used for yogourt. I find it easier to make.Would you mind posting your recipe for that? One of our exchange students asked me about that (in 1993! ) and I'm still not clear on exactly what it is. He wanted to make a cake with it.
Thank you.It's sort of like yogourt cheese, but with a different lactobacillus, a mesophillic one, rather than the thermophillic lactobacillus used for yogourt. I find it easier to make.
Here you go:
How to make Quark (Kvark) at home
Quark is a fresh cheese. It is similar to cream cheese, but usually with a lower fat content. According to Wikipedia, Quark is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries as well as amongst Ashkenazi Jews and various Turkic peoples. I know about it through...www.discusscooking.com