On Mon, 18 Apr 2016 19:56:53 -0400, jmcquown >
wrote:

> On 4/17/2016 10:28 PM, sf wrote:
> > On Sun, 17 Apr 2016 18:42:52 -0700, "taxed and spent"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >>> On 17 Apr 2016 21:14:54 GMT, notbob > wrote:
> >>>
> >>>> I'm gonna have me some!
> >>>>
> >>>> But, I've never made 'em b4. Does this look like a decent recipe,
> >>>> representative of the genre?:
> >>>>
> >>>> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
> >>>>
> >>>> I've already mixed my breading flour. I added onion salt and wht
> >>>> pepper to kick it up. I've got the rest, too.
> >>>>
> >>>> nb
> >>>
> >>> Everything about it is good except that d*mn breading. No need to add
> >>> more carbs when they aren't necessary. No wonder Americans are so
> >>> fat.
> >>>
> >>>
> >>
> >> There is no "breading" in that recipe, let alone "damn breading".
> >>
> >> And what percentage of the calories in that dish are due to the dusting of
> >> flour?
> >>
> > Knee jerk reaction to anything labeled Southern and a picture of fried
> > chicken above it.
> >
> Yes, it certainly was a knee jerk reaction. Not everything Southern is
> fried, despite the picture of chicken that recipe site.
>
> Jill

I hope it's not covered in flour and cooked to death either.

--

sf