And Texas stayed red this time, like a prime sirloin!
And Texas stayed red this time, like a prime sirloin!
“It’ll make a turd...” is now on my list of phrases to use at every opportunity.
Growing up in Borger there was a place called the Nu-Way Cafe that operated a lot like what you described. Had fantastic chicken and dumplings.
Finally a good use for boneless pork chops.
I'm not even sure it should be called a pork chop unless it has a bone in.
On one hand, I want to feel smug that even as a Canadian I've been following 95% of this process on all chicken/steak/pork frying. But that remaining 5% (seasoning the meat and not adding it to the flour) has me mad about the flavour I've lost along the way. This will not happen again.
I made this for my family tonight. They loved it. Thank you.
The instructions in the video were great. Everyone here enjoyed watching, cooking and then eating!
Thanks to Glenn Reynolds for linking to us from Instapundit.