Legitimate thread

[loisestrad]

you keep this site interesting!!!!!

No, actually he/she doesn't. He/she keeps up the perception that once you're in power, you can do whatever.

 

[Shaddows]

No, actually he/she doesn't. He/she keeps up the perception that once you're in power, you can do whatever.

That's because you let yourself be bothered by this, so I can see why it would be annoying.
But to me, it is just unexpected and funny.

 

[loisestrad]

That's because you let yourself be bothered by this, so I can see why it would be annoying.
But to me, it is just unexpected and funny.

I'm not bothered by it. But it is what it is: Someone in power getting to do whatever.

 

[Deleted member 449757]

I don't understand what is the deal with Drunken Meat Fist.

 

[Khamzat GOAT]

No, actually he/she doesn't. He/she keeps up the perception that once you're in power, you can do whatever.

you are like the kind of guy going to a party and never smile?
bringing his own beverage and not sharing?

 

[Drunken Meat Fist]

"Getting to do whatever you want"... meaning...posting a fucking thread in a mixed martial arts forum in theory occupied by arguably the most masculine demographic you can put together, and a thread being a thread of people who choose to keep talking to one another in a continual fashion.

 

[Drunken Meat Fist]

My name is so important that when you see it, you'd rather not get laid by your old lady or watch a good movie, but you put on your fingerless gloves and ruin you night psychologically over and over, which, isn't that often really, and there's a handful of folks who are in on the joke of a dumb bastard trying to pop a wheelie on a unicycle with an animated 12 year old Jodie Foster prostitute avatar.

The first three letters of "POWER" POW.

 

[BEATDOWNS]

here is a recipe for chicken parm




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Chicken Parmesan

Rating: 5 stars
4.8

• 4,363 Ratings
• 3,041 Reviews
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My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Recipe by Chef John
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How to Make Chicken Parmesan
FW0371
Read the full recipe after the video.

















Recipe Summary
prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Nutrition Info

Skip to Recipe
How to Make Chicken Parmesan That's Never Soggy
Chicken Parmesan is no doubt the most popular non-pasta dish in Italian-American style restaurants. And while this delicious meal may seem fancy, it's actually pretty easy to make at home.

In fact, chicken Parmesan is one of those meals that's often best made in your own kitchen. The main problem I have with most versions of Chicken Parmesan served in restaurants is that they drown the chicken in so much sauce and cheese that it ends up being a big soggy clump of chicken and cheese. But it doesn't have to be that way, not with this method.

Unlike many restaurant preparations, this method doesn't overwhelm the chicken with sauce and cheese. The key to great non-soggy chicken Parmesan? Don't put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. If you like a lot of sauce on your chicken Parmesan, that's fine, you can always serve extra sauce on the side. I also use some actual Parmesan cheese in this recipe! Curiously, most versions of chicken Parmesan only use mozzarella. Here, I'm going with a delicious mixture of fresh mozzarella, tangy Provolone and real Parmesan.

Another little trick I employ here is to add some grated Parmesan to the breadcrumbs, which adds another layer of flavor. You'll fry the breadcrumb and Parmesan crusted chicken breasts just to golden brown before transferring them to a baking pan and adding sauce (but not too much!), cheese, and herbs. Okay, now let's break it down.

Credit: Allrecipes
Chef John's Top Tips for Making Chicken Parmesan
Before we get to the recipe, here's your cheat sheet for making the best baked chicken Parmesan:

1. Pound chicken to an even thickness
Pound the boneless chicken breasts out to an even width so they cook evenly. Basically, you're pounding the thick part down to the size of the thin part, about a half-inch thick.

2. Don't skimp on seasoning
Salt and pepper the chicken well. Then don't bother with salting the flour and bread crumbs.

3. Add Parmesan to the bread crumbs
Use Panko bread crumbs mixed with a little finely grated Parmesan cheese. When you fry the breaded chicken, the Parmesan will give it an extra crunch and exciting flavor.

4. Rest before cooking
Before frying, let the breaded chicken sit on the counter for about 15 minutes to allow the coating to adhere to the chicken breast.

5. Go easy on the sauce
THE KEY: Don't drown the poor breaded and fried chicken in sauce and smother it in cheese. Too much of a good thing is too much. You did all the work creating a crisp coating, why make it soggy with too much sauce and cheese?

6. Make sure your oven is hot, hot, hot
Be sure your oven is completely preheated to 450 F. You'll want the cheese to brown slightly and the breading to crisp up before the chicken gets overcooked, and a nice hot oven is the way to go.

Now find out the best wine to pair with your non-soggy, not-too-saucy baked chicken Parmesan. Enjoy!

 

[Drunken Meat Fist]

Through all the years, not once have I come here with the intention of wrecking somebody's night. There's a joke in my head, and maybe it's not your joke, but humor isn't about volume it's about height,

 

[Drunken Meat Fist]

That looks delicious.

 

[Drunken Meat Fist]

I have a Banquet buffalo-style chicken mac 'n cheese, 26 g of protein, but that might be bullshit

 

[Khamzat GOAT]

I don't understand what is the deal with Drunken Meat Fist.

maybe he is very sick and now he does what he did not do since 2001

 

[Drunken Meat Fist]

The intention of the thread was just conversation, thank you for the recipe

 

[MRT]

once there was this girl who wouldn't go and change with the girls in the change room

 

[hohner]

Alan Partridge, of the Partridge family. That's as good a start as any.

Alan Parsons, of the Parson's Project. That's as mediocre a continuation as any.

 

[Drunken Meat Fist]

maybe he is very sick and now he does what he did not do since 2001

What a shitty thing to say.

 

[VAfan]

it's like a recurring Black Bags Apocalips thread.

 

[VAfan]

Alan Parsons, of the Parson's Project.

in his multiverse, it's of the Partridge Family.

also - 'Eye In the Sky' is one of my absolute favorite tunes. just thought i'd use this as an opportunity to say that.

 

[Deleted member 449757]

The intention of the thread was just conversation, thank you for the recipe

About what though? Precisely?

 

[hohner]

in his multiverse, it's of the Partridge Family.

I can't say I approve of that, but maybe, in time, this will rectify itself.