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Hmmm... well, I will admit I sometimes use a little of the scallop searing flour my nephew gave me when I'm sear/broiling a steak, but that's usually so there's a little starch left over to help thicken up the juices at the end when I making a roux. But I think most thick cuts aren't improved by breading. Too hard to cook in a way that keeps it all on and the meat is already so overpowering the bread flavor you might as well not have it on anyway.

Breading only really works when you can fry/deep fry something. And that's... not the best way to cook all meat.

I've actually had some pretty good breaded baked chicken. Just the other night, a friend made some baked chicken breaded with potato chips. It was certainly quite unique, and had the novelty effect going for it, but the crispiness and saltiness of the chips really added something to the chicken.

Certainly not a meal to put into your regular rotation, but quite tasty nonetheless.

Just made the most interesting thing. Corn tortillas, between which was two slices of salami, extra sharp cheddar cheese, and Thai chili sauce, sautéed in butter. Amazing.

Pork chops breaded in chips can be good. Also, some fish.

Wait, so you could have fish in chips n chips?

I want to give this a try - http://rhodesbread.com/blog/blog/braide ... etti-bread

Damn... that's not a bad idea at all. I almost have all the shit for that. I might try it myself.

I found a really good way to make tofu last night. Use extra-firm (though I suppose regular firm would work), slice into small strips (about 4 cm x 1 cm x 1 cm or so), toss in a mix of cornstarch, garlic powder, cumin, cayenne, salt, pepper, smoked paprika if you have it. Lay on a foiled, oiled baking sheet, spray with vegetable oil, and bake at 350-400 F for... a while until browned slightly and crispy. They get amazingly crisp and would be a great substitute for, say, chicken nuggets. I used them with a sauteed mix of veggies, salsa, a bit of cheese, and tortillas for... Fauxjitas!

Hmmm... I always fried my tofu to try and get it crisp. Never occurred to me to try and bake it.

Years ago Morgan and I briefly discussed doing a "Lady's Man Cooking" for things to impress the womenfolk. Here's one of mine:

Baked salmon filets maronated in paprika, dill, lemongrass and butter with lemon juice and kosher salt with a roast pepper, asparagus, feta, cottage cheese and parmasan lightly browned topping.

Takes about 15 minutes.

That and a lot of flexing while making it.

Obviously.

I was joking with someone about doing Lady Cooking as well, Brad. We had a bunch of hilarious ideas for it!

I don't know if Lady cooking can get much better than My Drunk Kitchen.

http://www.youtube.com/watch?v=vq7G-Q9ZwC0

Well... except perhaps in actual usefulness

FREDERICK?!

The spaghetti bread sounds like a good idea, but when I had it, the pasta and the bread together was a little overwhelming in the starch department. It was a fun experiment, but it was rather unanimously decided to make it without the pasta and more meat/sauce next time.

You could do like an over the top Chicken or Eggplant parm. You're supposed to bread the meat/veg, and damn if you ever bread the shit of it.

Wait.... bread, spaghetti, meat, cheese, sauce....

Too much starchy carb whatever.... take it out.

Left with.... bread, meat, cheese, sauce...

Just made a pizza roll in disguise as something greater?

I mean, without the spaghetti it is basically a calzone make with regular bread dough

I suggest that we should identify the most carb filled meal, that is still something we'd want to eat, but would still result in carb-coma. After all, the thread was started by an overly carb heavy dish.

Potato pizza.

So gooooooooooooooooooooood.

This... this must be a thing. Get me Idaho and Italy on the phone, Stat!

Oh, it's a thing, all right.

My favorite pizza in the world is from Serious Pie in Seattle. They make a pizza with thinly sliced Yukon Gold potatoes, garlic oil, rosemary, and pecorino cheese. Thin crust, wood fired oven. It is SO amazing.

Edit; HOMG JUST CHECKED THEIR NEW MENU THEY HAVE ONE WITH DUCK CONFIT OMG OMG OMG GET ME TO SEATTLE STAT!

Oh man it's that joint in Chicago that did all their fries and hot dogs cooked in duck fat... they must have a joint restaurant. Somebody make this a thing.

metcarfre wrote:Oh, it's a thing, all right.

My favorite pizza in the world is from Serious Pie in Seattle. They make a pizza with thinly sliced Yukon Gold potatoes, garlic oil, rosemary, and pecorino cheese. Thin crust, wood fired oven. It is SO amazing.

Edit; HOMG JUST CHECKED THEIR NEW MENU THEY HAVE ONE WITH DUCK CONFIT OMG OMG OMG GET ME TO SEATTLE STAT!

My favourite pizza in the whole wide world is Escape-From-New-York's San Francisco style pesto, garlic and potato pizza. But I think take-out food is straying from foods what we have made our selves.

Except of course that no one does San Francisco style pesto pizza over in the UK, so I do have to make it myself when I want some.