Quote:
Originally Posted by Leingod
Made chicken francaise last night for a dinner date. Showed the GF how to make a slurry to thicken the sauce. Pounded the chicken very thin and reverse dredged in flour followed by egg. (Creates a fluffier coating). Used lemon olive oil to enhance everything. All in all, restaurant quality.
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Every time I read your posts about food I start drooling. Not enhancing my professional demeanor! Reps going out. Morning all!
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2014 370z Touring Sport Magma Red MT // BP Single Turbo 6467 // 63mm TB's // Z1 Ported Upper Mani // RJM Pedal // Zspeed Stage 3 Clutch // 526 WHP, 451 WTQ
2006 350z (Sold) // 1990 300zx (Sold) // 1985 300zx 2+2 (Sold)
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