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Re: Supper tonight

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01 / Original postRe: Supper tonightWayne Boatwright · 6 Aug 2005 02 / This pagePosts 1–9Page 1 of 1 · chronological order 03 / Latest replyPost #9~patches~ · 9 Aug 2005

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General fitness, health and nutrition
Published
6 August 2005
Last activity
9 August 2005
Original author
Wayne Boatwright
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  1. Original post
    Wayne Boatwright
    Archived post
    #1

    On Sat 06 Aug 2005 02:21:56p, Mr Libido Incognito wrote in
    rec.food.cooking:

    Quoted message said:

    Well I marinaded some spears of zucchuni in a zip lock bag for about 20
    minutes in: Canola oil, apple cider vinegar, toasted sesame oil, various
    herbs and Maggi Sauce. I turned the bag over several times.

    I'm always amazed at the lengths to which people go to make zucchini
    palatable. :-) Personally, I hate the stuff.

    Quoted message said:

    I grilled the spears (outside) and convection roasted (inside) 2 chicken
    quarters (on that little jelly roll pan I got several weeks ago).

    I posted previously on the breading mixture I coated the chicken parts
    in.

    I used your breading mixture one night on some chicken breasts and we were
    delighted!

    Quoted message said:

    Who else uses maggi sauce and what do you use it for?

    --
    Wayne Boatwright *¿*
    ____________________________________________

    Give me a smart idiot over a stupid genius any day.
    Sam Goldwyn, 1882-1974

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    Report
  2. sf
    Archived post
    #2
    Wayne Boatwright said:

    I'm always amazed at the lengths to which people go to make zucchini
    palatable. :-) Personally, I hate the stuff.

    LOL! OTOH, I love zucchini and don't do much more than steam and put
    butter on it (when I'm feeling like I want to do more, I sprinkle a
    little grated Parmesan or Romano. Anything else is "fancy" cooking...
    I like to stuff larger ones occasionally and put them (the -ini's not
    the -iggies) in soups. Heck, I even grate zucchini and add it to
    bubble & squeak.

    Report
  3. sf
    Archived post
    #3
    Wayne Boatwright said:

    I'm always amazed at the lengths to which people go to make zucchini
    palatable. :-) Personally, I hate the stuff.

    LOL! OTOH, I love zucchini and don't do much more than steam and put
    butter on it (when I'm feeling like I want to do more, I sprinkle a
    little grated Parmesan or Romano. Anything else is "fancy" cooking...
    I like to stuff larger ones occasionally and put them (the -ini's not
    the -iggies) in soups. Heck, I even grate zucchini and add it to
    bubble & squeak.

    Report
  4. sf
    Archived post
    #4
    Mr Libido Incognito said:

    Wayne Boatwright wrote on 06 Aug 2005 in rec.food.cooking

    Quoted message said:

    I used your breading mixture one night on some chicken breasts and
    we were delighted!

    I don't really follow that recipe. Oh I use the corn meal, corn flakes,
    sesame seeds and the parm cheese but from there on in it varies as to my
    imagination at the time I make a batch. I use differing herbs and spices
    and I might even change up the quantities of the staples.

    I used leftover tortilla chips (granulated garlic, thyme, s & p) last
    week and it was GREAT, but no cheese on chicken - yet.

    Report
  5. sf
    Archived post
    #5
    Mr Libido Incognito said:

    Wayne Boatwright wrote on 06 Aug 2005 in rec.food.cooking

    Quoted message said:

    I used your breading mixture one night on some chicken breasts and
    we were delighted!

    I don't really follow that recipe. Oh I use the corn meal, corn flakes,
    sesame seeds and the parm cheese but from there on in it varies as to my
    imagination at the time I make a batch. I use differing herbs and spices
    and I might even change up the quantities of the staples.

    I used leftover tortilla chips (granulated garlic, thyme, s & p) last
    week and it was GREAT, but no cheese on chicken - yet.

    Report
  6. Dee Randall
    Archived post
    #6

    "sf" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Wayne Boatwright said:

    I'm always amazed at the lengths to which people go to make zucchini
    palatable. :-) Personally, I hate the stuff.

    LOL! OTOH, I love zucchini and don't do much more than steam and put
    butter on it (when I'm feeling like I want to do more, I sprinkle a
    little grated Parmesan or Romano. Anything else is "fancy" cooking...
    I like to stuff larger ones occasionally and put them (the -ini's not
    the -iggies) in soups. Heck, I even grate zucchini and add it to
    bubble & squeak.

    This is the way I like zuccini. Slice about a 6" zucchini about 3/8" to
    1/2" thick. Fry medium to medium-high heat it in very good olive oil until
    brown. Serve on plate, adding a little 'very good' extra-virgin olive oil,
    and a little grated Parmesan.
    Serve with spaghetti, ravioli, or any other pasta dish made with tomato
    sauce. Yum.
    Dee Dee

    Report
  7. Dee Randall
    Archived post
    #7

    "sf" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Wayne Boatwright said:

    I'm always amazed at the lengths to which people go to make zucchini
    palatable. :-) Personally, I hate the stuff.

    LOL! OTOH, I love zucchini and don't do much more than steam and put
    butter on it (when I'm feeling like I want to do more, I sprinkle a
    little grated Parmesan or Romano. Anything else is "fancy" cooking...
    I like to stuff larger ones occasionally and put them (the -ini's not
    the -iggies) in soups. Heck, I even grate zucchini and add it to
    bubble & squeak.

    This is the way I like zuccini. Slice about a 6" zucchini about 3/8" to
    1/2" thick. Fry medium to medium-high heat it in very good olive oil until
    brown. Serve on plate, adding a little 'very good' extra-virgin olive oil,
    and a little grated Parmesan.
    Serve with spaghetti, ravioli, or any other pasta dish made with tomato
    sauce. Yum.
    Dee Dee

    Report
  8. ~patches~
    Archived post
    #8
    Dee Randall said:

    "sf" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Wayne Boatwright said:

    I'm always amazed at the lengths to which people go to make zucchini
    palatable. :-) Personally, I hate the stuff.

    LOL! OTOH, I love zucchini and don't do much more than steam and put
    butter on it (when I'm feeling like I want to do more, I sprinkle a
    little grated Parmesan or Romano. Anything else is "fancy" cooking...
    I like to stuff larger ones occasionally and put them (the -ini's not
    the -iggies) in soups. Heck, I even grate zucchini and add it to
    bubble & squeak.

    This is the way I like zuccini. Slice about a 6" zucchini about 3/8" to
    1/2" thick. Fry medium to medium-high heat it in very good olive oil until
    brown. Serve on plate, adding a little 'very good' extra-virgin olive oil,
    and a little grated Parmesan.
    Serve with spaghetti, ravioli, or any other pasta dish made with tomato
    sauce. Yum.
    Dee Dee


    We add in thinly sliced onions and serve it as a side dish.

    Report
  9. ~patches~
    Archived post
    #9
    Dee Randall said:

    "sf" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Wayne Boatwright said:

    I'm always amazed at the lengths to which people go to make zucchini
    palatable. :-) Personally, I hate the stuff.

    LOL! OTOH, I love zucchini and don't do much more than steam and put
    butter on it (when I'm feeling like I want to do more, I sprinkle a
    little grated Parmesan or Romano. Anything else is "fancy" cooking...
    I like to stuff larger ones occasionally and put them (the -ini's not
    the -iggies) in soups. Heck, I even grate zucchini and add it to
    bubble & squeak.

    This is the way I like zuccini. Slice about a 6" zucchini about 3/8" to
    1/2" thick. Fry medium to medium-high heat it in very good olive oil until
    brown. Serve on plate, adding a little 'very good' extra-virgin olive oil,
    and a little grated Parmesan.
    Serve with spaghetti, ravioli, or any other pasta dish made with tomato
    sauce. Yum.
    Dee Dee


    We add in thinly sliced onions and serve it as a side dish.

    Report

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