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Old 03-09-2014, 10:36 PM   #1
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What is the difference between Schnitzel and Chicken-fried-steak?
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Old 03-10-2014, 06:24 AM   #2
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Schnitzel has breadcrumbs in the breading and can be made from different meats. Chicken fried steak only uses a batter for the breading and is only made from beef steak.
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Old 03-13-2014, 07:33 PM   #3
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Schnitzel has breadcrumbs in the breading and can be made from different meats. Chicken fried steak only uses a batter for the breading and is only made from beef steak.
i've never used a batter when making chicken-fried.. more of a milk-dip/seasoned-flour/egg-dip/panko-crumb using cube steak. I need to look more into using a batter. Hmm
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Old 03-13-2014, 07:33 PM   #4
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What is the brown sauce/gravy in poutine?
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Old 03-13-2014, 09:27 PM   #5
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What is the brown sauce/gravy in poutine?
Per Wiki, traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec.
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Old 03-14-2014, 10:22 AM   #6
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(this thread is intended for general foodee asks, questions, how-to-etc.)

What is the difference between Schnitzel and Chicken-fried-steak?
Schnitzel is fancy European socialist food. Chicken fried steak is God-blessed American food.
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Old 03-16-2014, 01:08 PM   #7
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What day am I supposed to make corned beef and cabbage? I bought a couple because they were on sale and were a low-sodium version.
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Old 03-16-2014, 01:37 PM   #8
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What day am I supposed to make corned beef and cabbage? I bought a couple because they were on sale and were a low-sodium version.
Well, tomorrow is St. Patrick's Day and traditionally a day to eat corned beef and cabbage, but you can be flexible about it. The pubs around here (there are only a few really good ones as I'm in the US not the UK) have been serving it all weekend.
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Old 03-17-2014, 10:05 AM   #9
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I had mine Saturday, with leftovers for today! Yummmm....
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Old 03-17-2014, 04:20 PM   #10
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Make yourself a reuben (sp?) whenever the heck you want to. Fix the low sodium with lots of sauerkraut.
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Old 03-20-2014, 10:20 PM   #11
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I've acquired a large bottle of coconut oil. It solidifies below 75F. So its like a large bottle of wax. I've mostly been using it in place of vegetable/canola oil in stir-fry.

DAK (Does anyone know) what I really should be using this for?
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Old 03-21-2014, 09:20 AM   #12
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I've acquired a large bottle of coconut oil. It solidifies below 75F. So its like a large bottle of wax. I've mostly been using it in place of vegetable/canola oil in stir-fry.

DAK (Does anyone know) what I really should be using this for?
I only know non-culinary uses for it.
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Old 03-21-2014, 12:56 PM   #13
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I've acquired a large bottle of coconut oil. It solidifies below 75F. So its like a large bottle of wax. I've mostly been using it in place of vegetable/canola oil in stir-fry.

DAK (Does anyone know) what I really should be using this for?
Use it to give me a back massage.
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Old 03-21-2014, 03:51 PM   #14
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I've acquired a large bottle of coconut oil. It solidifies below 75F. So its like a large bottle of wax. I've mostly been using it in place of vegetable/canola oil in stir-fry.

DAK (Does anyone know) what I really should be using this for?
Coconut oil is used in a lot of Cuban cooking, much the same way Southern Americans use lard. A Cuban coworker of mine makes the most delicious friend plantains ever using it.

Since it's the consistency of butter, why not try homemade caramels and substitute the coconut oil for the butter in the recipe? Or use it in a fudge recipe?

Sorry, I'm on a sweet kick right now.
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Old 03-22-2014, 11:15 AM   #15
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I've acquired a large bottle of coconut oil. It solidifies below 75F. So its like a large bottle of wax. I've mostly been using it in place of vegetable/canola oil in stir-fry.

DAK (Does anyone know) what I really should be using this for?
Fuzzy my hubby uses it to pop real old fashioned popcorm..it's really good. Someone told him it was what they used in theaters back in the day..LOL
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Old 03-24-2014, 10:32 PM   #16
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Use it to give me a back massage.
Oh is that all I needed?
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Old 03-25-2014, 03:05 PM   #17
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I've acquired a large bottle of coconut oil. It solidifies below 75F. So its like a large bottle of wax. I've mostly been using it in place of vegetable/canola oil in stir-fry.

DAK (Does anyone know) what I really should be using this for?
I sauté carrots, onion and celery in raw coconut oil, mix them into quinoa, top with toasted almonds and toast coconut, and serve it with fish.
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Old 03-25-2014, 07:14 PM   #18
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Oh is that all I needed?
I hope this is a rhetorical question..
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Old 03-25-2014, 07:14 PM   #19
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I sauté carrots, onion and celery in raw coconut oil, mix them into quinoa, top with toasted almonds and toast coconut, and serve it with fish.
This sounds delicious.
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Old 04-01-2014, 04:38 PM   #20
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This sounds delicious.
If you can find dried, sweetened hibiscus flowers, and I've only seen them once at Trader Joe's, a couple of them chopped and added to the whole thing makes it even better.
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