生活随笔

• have their proponents too
  
  The breaded meat cutlet goes by many names. For Germans and Austrians, it’s schnitzel. Italians call it cotoletta alla milanese—or milanesa for short. At our current favorite Mexican restaurant, it’s milaneza, and our favorite Polish spot calls its schnitzel schabowy. In Japan, it’s katsu (tonkatsu when it’s made with pork).
  
  The breaded cutlet is also well-traveled. You’ll find variations on the theme from Denmark to Namibia, Iran to Korea, New Zealand to the Republic of Macedonia—and many other points in between.
  
  It’s no surprise that, by any name, this preparation is so popular. It’s delicious—crunchy on the outside and tender within. It’s quick and easy to make: dredge cutlets in flour, dip them in beaten egg, coat with breadcrumbs and fry. And it literally stretches your animal protein dollar. Sliced or pounded thin, then beefed up with breading, each cutlet seems to contain more meat than it does.
  
  The choice of meat is up to you. Wiener Schnitzel, the Austrian classic that started it all, is always made with veal. Pork is the most common choice for Japanese katsu—it’s also popular for Polish schabowy. Beef, turkey and chicken all have their proponents too.
  
  For this recipe, I opted for chicken and took a mostly tradition schnitzel approach: Dijon mustard beaten into the egg (whole grain mustard would work too) and fresh parsley to finish. But I mixed things up a bit. I dredged the chicken cutlets in cornstarch instead of flour, a kind of makeshift Chinese velveting technique that kept the meat moist and tender. I used Japanese panko breadcrumbs for their extra crunchiness. And I tossed some Italian Parmesan with those breadcrumbs for added umami.
  PR
  • 生活随笔
  • 2015/09/14 15:56
  • 0
• As a reminder
  All right, startups in sub-Saharan Africa, you can now breathe a little easier. We’re giving you a one-week extension, and you now have until next Friday, July 21, to apply to TechCrunch’s inaugural Startup Battlefield Africa .
  
  We’re excited to be partnering with Facebook to bring our illustrious startup competition, the Startup Battlefield, to Nairobi, Kenya later this year. The Battlefield will feature several prominent startups from the region, each vying to be crowned the most promising startup in sub-Saharan Africa .
  
  , startups can apply to one of three categories: social good, productivity and utility or gaming and entertainment. As long as your company fits into one of these categories and you meet the eligibility criteria at the bottom of this post, you are encouraged to apply before the new deadline mentioned above.
  
  The application page can be found here, and you’ll definitely want to apply soon, as we won’t be giving you another extension beyond next week. Companies selected to participate will be notified by August 21 Miramar Travel.
  • 生活随笔
  • 2014/10/29 17:27
  • 0
• then cut those in half
  
  Food on sticks is irresistible to me! This is a fun, flavorful, simple snack that is sure to impress. You can throw some of these together for a party or get together and watch them disappear. It’s just two fresh ingredients you can feel good about hong thai travel.
  
  First very carefully peel your mango. I say very carefully because I took off the tip of a finger once peeling a mango. True story. I just couldn’t wait to eat it! Peel carefully. Then cut the bottom off so it can stand up right. Look at the bottom, you may or may not see a seed. The seed is oval and has two flat sides. Set the mango on the flat bottom that you cut. Slide your knife down a flat side of the seed, if you feel resistance you are likely getting close to the seed, just slide your knife a little farther away. Repeat on the opposite side. Now cut the rest of the fruit from the sides. Then, find a private place where no one can see you and gnaw the rest of the fruit off the seed. That is my favorite part! Okay now slice your mango so that you have long slices about ½ inch thick, then cut those in half hong thai travel.
  
  Separate out some good looking washed basil leaves. Wrap your mango in the basil and put a stick through them! If you don’t have small skewers you could do them individually with toothpicks. That would probably be easier! I don’t have any tooth picks, can you believe it hong thai travel?
  • 生活随笔
  • 2014/09/18 15:57
  • 0
• are their areas of expertise
  
  Food blogging can be a funny profession at times. Once, I had someone unsubscribe from my newsletter, citing that my recipes are “too healthy.” Pastor Alaska, in the humorous and encouraging way that only Pastor Alaska can, was quick to suggest that it was probably the quinoa recipes that had scared them off. Bless their heart. That same week, I got another comment that my recipes “aren’t healthy enough.” Bless their heart, too. Truly, I am thankful. I decided right then and there, that if I’m getting comments on both ends of the health spectrum, that I’m probably just exactly where I want to be as a food writer and recipe developer.
  
  Quinoa & Egg Enchilada SkilletI’m about honest, wholesome food from scratch for the family table. What you see here on the blog is what my family of five in Alaska is actually eating. I post healthy recipes often (while fully acknowledging that each person defines healthy differently) – some gluten free, some meatless or even vegan, some dairy free, some low calorie – not because I’m striving to be any of those things in particular, but because the dishes are delicious and approachable, and they are recipes I enjoy and am willing to stand behind. There are many other outstanding bloggers out there developing recipes in the specific areas I mentioned above because those are their areas of expertise HKUE ENG.
  
  I’m of the mind that if we’re getting into our kitchens and cooking food with our own hands, from real, honest ingredients, and gathering together around the table, then we’re already eating better. Way better.
  
  I love a green smoothie, a kale salad, a plate of roasted brussels sprouts, or a bowl of lentils or quinoa. Because, when prepared well, they are both yummy and nutritious. It’s just plain good food HKUE ENG.
  
  Quinoa & Egg Enchilada SkilletI also love lots of sweet creamer in my highly-caffeinated coffee, carbs like pasta and bread, real butter, lots of salt, pizza oozing with cheese, and something dessert-like every night after dinner. I post decadent, sweet, rich, stick-to-your-ribs food, too. I don’t write about those because I’m trying to be specifically those things as a cook, either, but because the food is tasty and memorable and the recipes are keepers.
  
  I’m just an all-around girl posting all-around recipes for all-around everyday families. More important to me than any food trend or diet restriction is that people are nourished and satisfied by my recipes, that folks are discovering that cooking from scratch can be accessible and affordable, and that families are getting together around the table more than before. I’m completely ok with falling right in the middle of the nutrition spectrum, a little too healthy for some and a little too decadent for others. That’s just me HKUE ENG, guys.
  • 生活随笔
  • 2014/07/28 13:09
  • 0
• the hall started going off
  
  It’s a good thing this pesto chicken pasta was outrageously delicious because I almost burned the house down while making it. I cooked the pasta, and then realized I was missing an ingredient for another dish I’d be making that afternoon. So I turned off the stove and ran to the store. Two stores in fact.
  
  I pulled into the garage, put the car in park, and was just glancing over my grocery receipt when – wait, what is that smell?? Is smells terrible. Like, something’s burning. Ohmygoshthepasta! I ran in the house to find that the stove was still on, all of the water had boiled out of the pot, and my beloved penne noodles were ON FIRE. Yes, a real live flame was crackling in the middle of the pot and you wouldn’t believe how much smoke there was in the house. I turned off the stove, threw the pot in the sink and turned the faucet on full-blast cold water.
  
  I ran around the house opening every single window and door I could find. I grabbed a towel and began waving it around like a lunatic trying to get the darn smoke detector in the kitchen to shut up. When it wouldn’t, I detached it and ran it out to the back deck Maggie Beauty.
  
  That’s when the one down the hall started going off.
  
  I detached the smoke detector in the hall, ran it out to the deck and wouldn’t ya know it, the one in the bedroom was going off. Heaven almighty. Once all of the smoke was gone and the flaming pot of pasta was under control, I sat down and took a deep breath – only to wish immediately afterwards that I hadn’t. Ah, that stench! My house smelled to high heaven of smoke. As if we lit a bonfire inside. Except that we didn’t. My hair, my clothes, the walls. That smells sticks.
  
  I soaked lemons in vinegar in the hallway and in the kitchen and my husband scrubbed everything in the upstairs with pinesol but I can still detect a bit of that dreadful smoke-smell. It’s been a few days now and I’m just thankful it’s been warming up around here because we’ve had every window open for three days. I’d be a human popsicle by now if it were still snowing.
  
  I gave up that day on making any pasta, but the next day I went for round two. Don’t worry, there were no flames this time. the pasta you see in these pictures was cooked perfectly without a single scorch mark. The second time around, this pasta was painstakingly easy. No fuss, done in less than 30 minutes, and my husband is already begging me to make it again. I’m not complaining – I am in love with this Creamy Pesto Chicken Pasta. I’d light my kitchen on fire a million more times to have this pasta Maggie beauty.
  • 生活随笔
  • 2014/06/23 16:05
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