Re: Friday - 02.28.2025 - Dinner Plans

Carol wrote:

Jill McQuown wrote:

...

I have no idea what you're recalling.  It doesn't make much sense
that a store brand Shake N' Bake would say you should coat the meat
in mayo first, which undoubtedly is more expensive than water and the
seasoning packet.  Store brands generally strive to be less expensive
than the name brand.

...

Either way Jill, I'm not lying.  I often try new things then later
replicate them from scratch.  The internet has oodles of examples where
mayo is used as a binding agent.  Top of the list on one article was
egg.  Next were mayo, milk, buttermilk, olive oil and some other
oddball things like BBQ and Tonkasu sauce.  Mentioned was mustard!
They listed several mustard types and I plan to try them.
>
I have a head of cauliflour that I plan to experiment with.  Binding
agent match would be a mild brown honey mustard I think for the trial.
I'll season the crumbs just with salt and pepper.
>
The rest of the cauliflour is set aside for a cream of mushroom and
cauliflour soup with thin chopped green onions as a garnish.

  all sounds ok to me, but i'd not bother with Shake and
Bake anything.  too much fuss and bother for a coating.
i would go for a sprinkle with buttered and seasoned
crumbs instead and that's good enough.  we're just not
into those kinds of dishes and neither of us care about
deep frying or baking things.

  about the only thing i really miss is browned cheeses
and potatoes.  i like those with some color.  Mom doesn't
like anything even slightly burned so we do have to adjust
toaster settings.  if she burns the toast i'll probably
eat it just fine, etc.


  songbird