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OT: Coronavirus Resources - and other things to not worry about

Today we go classic.

Cover one plate in grated parmesan, the other in breadcrumbs.

Whisk 2-3 eggs together, add finely chopped parsley and garlic. Mix well.

Take fastfry sliced beef or veal or pork or chicken, put it all in the bowl with eggs and cover well.

Take each piece, roll in parmesan, then roll in breadcrumbs, then fry on high-ish for a couple minutes on either side.

Voila, perfect cutlets.

Note: no flour.
 
Palermo is beautiful. Haven't been back to Sicily for a long ass time but it's on the shortlist.

I was supposed to go back to my old town and end the trip in Napoli this summer. But that ain't happening.
 
Preston said:
I respect French cuisine but I don't love it. Too much cream/butter for me. The underlying flavor of every cuisine is based on the fat they primarily use for cooking. For me, I'll take olive oil any day over butter and 3 tons of heavy cream. But I can respect the technique required to create some of those dishes.
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and that's just it. It's a technique (or series of) and doctrine more than it's just a national style of food. It's influence on contemporary cuisine is fucking immense, more so than any other national cuisine. Every time you go for the steak and it comes with a deadly pan sauce, that's a french technique at work. Look across the menu of basically any generalist high end resto and almost every dish will have a component of it that is either directly french or was derived from french classical methods.
 
Preston said:
I respect French cuisine but I don't love it. Too much cream/butter for me. The underlying flavor of every cuisine is based on the fat they primarily use for cooking. For me, I'll take olive oil any day over butter and 3 tons of heavy cream. But I can respect the technique required to create some of those dishes.
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It all comes down to olive oil and garlic for me. That's it that's all.
 
hockeylover said:
Agreed. But my nana's sunday roast and yorkshire pudding was the bomb and you'll never convince me otherwise.
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As a guy who grew up in an uber-WASPy family, agreed that it’s very hard to beat a classic Sunday roast made by an authentic white-cake grandmother.

Especially when followed by tea biscuits and other amazingly good baked goods.
 
MindzEye said:
and that's just it. It's a technique (or series of) and doctrine more than it's just a national style of food. It's influence on contemporary cuisine is fucking immense, more so than any other national cuisine. Every time you go for the steak and it comes with a deadly pan sauce, that's a french technique at work. Look across the menu of basically any generalist high end resto and almost every dish will have a component of it that is either directly french or was derived from french classical methods.
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Yup. I hate how it sits in my stomach after eating an "elegant" french meal but the technique required is fucking mindblowing. If you're a french trained chef, you're remarkably talented. Much tougher than basically any other cuisine on the planet. Certainly tougher than Italian.

But yeah. It's not something I ever crave.
 
MindzEye said:
and that's just it. It's a technique (or series of) and doctrine more than it's just a national style of food. It's influence on contemporary cuisine is fucking immense, more so than any other national cuisine. Every time you go for the steak and it comes with a deadly pan sauce, that's a french technique at work. Look across the menu of basically any generalist high end resto and almost every dish will have a component of it that is either directly french or was derived from french classical methods.
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Yep. Just like our laws and governments owe everything to the Greeks and romans!
 
Preston said:
Palermo is beautiful. Haven't been back to Sicily for a long ass time but it's on the shortlist.

I was supposed to go back to my old town and end the trip in Napoli this summer. But that ain't happening.
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This whole thing has really just made me want to go back to Italy more than ever. All these videos of little old Italian nonnas in their kitchen giving pasta making lessons online. All the balcony parties. They'll get a bunch of my money when this is all over.
 
zeke said:
Yep. Just like our laws and governments owe everything to the Greeks and romans!
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I mean, it's like you're not aware that the Italians haven't improved a single one of their classics in a couple hundred years either and are violent towards anyone who tries.
 
zeke said:
It all comes down to olive oil and garlic for me. That's it that's all.
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And if you grew up french you'd be a butter whore. If you grew up in Pakistan you'd prefer ghee. At the end of the day, a lot of it depends on your childhood and what you grew up with.

With that said, I agree with you entirely.
 
LeafGm said:
As a guy who grew up in an uber-WASPy family, agreed that it’s very hard to beat a classic Sunday roast made by an authentic white-cake grandmother.

Especially when followed by tea biscuits and other amazingly good baked goods.
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I remember going to wasp friends houses and a kid and wondering how the fuck to eat asparagus. I decided to eat it like pepperoni stick.
 
Preston said:
And if you grew up french you'd be a butter whore. If you grew up in Pakistan you'd prefer ghee. At the end of the day, a lot of it depends on your childhood and what you grew up with.

With that said, I agree with you entirely.
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Olive oil, garlic, salt, pepper and lemon and I can get by with any protein.
 
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