How are you saucing that?Originally Posted by Sir C
How are you saucing that?
I'm going in dry. Spritz of lemon juice.
Ooof! Not sure I can endorse that. Dry chips and a dry schnitzel? You need some culinary lube in there for my money or you'll get gastronomic chafing.
Nonsense. The schnitzel is generally served dry in Germany, Austria, my house, the Delaunay and The Wolseley. It's a whole plateful of crispness balanced by the yeilding veal and fluffy chipinteriors.
I know it is, but the chips are adding an extra level of dryness into the equation for me. I'd need a little dab of something Heinz related to help things flow more easily.
Or you could just do the decent thing and make a Jägerschnitzel like a good chap.
I've got no cream and no mushrooms. I'll have to do it Holstein; I have eggs and anchovies.
That would do. The egg yolk will transform matters, particularly as the chips are dipped therein.
And lashings of beer, of course.
"Plenty of strikers can score goals," he said, gesturing to the famous old stands casting shadows around us.
"But a lot have found it difficult wearing the number 9 shirt for The Arsenal."
Beer? With dinner? We're not animals in this country, r.
I have a rather nice, light Malbec which will be ideally suited, I think.
I am an animal. I'd drink beer with beer, if I could.
"Plenty of strikers can score goals," he said, gesturing to the famous old stands casting shadows around us.
"But a lot have found it difficult wearing the number 9 shirt for The Arsenal."
Posting Permissions
Reply With Quote