Page 3 of 3 FirstFirst 123
Results 41 to 46 of 46

Thread: Steak Milanese

  1. #41
    [email protected] Guest

    Default Re: Steak Milanese

    On Wednesday, October 10, 2012 2:34:21 PM UTC-4, spamtrap1888 wrote:
    > On Oct 10, 10:48*am, medav...@gmail.com wrote:
    >
    > > On Wednesday, October 10, 2012 9:33:02 AM UTC-4, ViLco wrote:

    >
    > > > John John wrote:

    >
    > >

    >
    > > > >> Why don't you shut the **** up and let the first-worlders

    >
    > >

    >
    > > > >> talk? If we need advice on how savages do things,

    >
    > >

    >
    > > > >> you'll be the first person we contact.

    >
    > >

    >
    > > > > Notice who comes last

    >
    > >

    >
    > > > >http://simple.wikipedia.org/wiki/First_World:

    >
    > >

    >
    > > > > List of First World nations

    >
    > >

    >
    > > > The trademark of these no-balls fakes is ignorance, a strong and wellrooted

    >
    > >

    >
    > > > ignorance

    >
    > >

    >
    > > > --

    >
    > >

    >
    > > > Firma predefinita

    >
    > >

    >
    > > Jam it, you filthy wop.

    >
    >
    >
    > If you're that lonely, try volunteering at a soup kitchen.


    And run into half-wits like you? No thanks. What happened? You run out of food stamps again "you dolt"?

  2. #42
    Janet Wilder Guest

    Default Re: Steak Milanese

    On 10/10/2012 12:38 PM, Brooklyn1 wrote:
    > Janet Wilder wrote:
    >>
    >> The Milanese is a local cut of meat here.

    >
    > Actually Milanese is NOT a cut of meat, Milanese is a cooking method;
    > a la Milan.
    >


    I won't argue with you that your version is correct. It's just that they
    don't know that here and call the cut of meat "Milanese"

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  3. #43
    spamtrap1888 Guest

    Default Re: Steak Milanese

    On Oct 10, 11:53*am, medav...@gmail.com wrote:
    > On Wednesday, October 10, 2012 2:34:21 PM UTC-4, spamtrap1888 wrote:
    > > On Oct 10, 10:48*am, medav...@gmail.com wrote:

    >
    > > > On Wednesday, October 10, 2012 9:33:02 AM UTC-4, ViLco wrote:

    >
    > > > > John John wrote:

    >
    > > > > >> Why don't you shut the **** up and let the first-worlders

    >
    > > > > >> talk? If we need advice on how savages do things,

    >
    > > > > >> you'll be the first person we contact.

    >
    > > > > > Notice who comes last

    >
    > > > > >http://simple.wikipedia.org/wiki/First_World:

    >
    > > > > > List of First World nations

    >
    > > > > The trademark of these no-balls fakes is ignorance, a strong and well rooted

    >
    > > > > ignorance

    >
    > > > > --

    >
    > > > > Firma predefinita

    >
    > > > Jam it, you filthy wop.

    >
    > > If you're that lonely, try volunteering at a soup kitchen.

    >
    > And run into half-wits like you? No thanks. What happened? You run out offood stamps again "you dolt"?


    You're obviously desperate for human interaction of any kind, so why
    not help those less fortunate than you? Beats holding the door open at
    McDonald's for tips, right?

    And, "Brooklyn" was rather pointlessly arguing with how a meat
    department chose to label a cut of beef. While still stupid, he could
    have more profitably asked for the grocery store's number so he could
    call and berate them.

  4. #44
    Ema Nymton Guest

    Default Re: Steak Milanese

    On 10/9/2012 8:59 PM, Janet Wilder wrote:

    >> It was Los Gallos Taqueria on International Boulevard. I noticed they
    >> also had a butcher shop, which was located up the street.
    >>
    >> Becca

    >
    > thanks. I might just check it out. Was hoping it was in Nuevo Progreso
    >
    > I'll have a house guest in early November and we will go to Nuevo
    > Progreso one day. I thought I'd take her to lunch there. I like Angel's
    > all the way upstairs, and the Red Snapper. Arturo's has the nicest
    > ambiance.



    We ate lunch at Arturo's on Friday, I had enchiladas with salsa verde.
    We went to Angel's one night and it was very good, nobody else was there
    but us; they must have a busy lunch crowd. I like Red Snapper, too.

    I had a wonderful pedicure at Mariel's, I had Ely and he was the
    greatest. I got his card and I will go back to him, for sure. It was
    $15, which is high for Nuevo Progeso, but it was well worth it. They do
    not have a good polish selection, but I can bring my own.

    Becca

  5. #45
    Ema Nymton Guest

    Default Re: Steak Milanese

    On 10/10/2012 8:38 AM, ViLco wrote:
    > Ema Nymton wrote:
    >
    >> We went to the dentist in Mexico and we tried Steak Milanese, which
    >> tasted pretty good. I have never made it, but I would love to. If
    >> anyone has a recipe, I would love to see it. For now, it is nice be
    >> home.

    >
    > How rude, I read all the thread and also participated but forgot to answer
    > your question.
    >
    > Grated dried-up bread
    > A slice of veal lombata* with bone
    > Clarified butter or peanut oil
    > beaten eggs
    > Optional: grated aged cheese
    >
    > Beat the eggs, wash the slices of meat into it, pass them into a bowl with
    > the grated dried bread, toss into frying pan in 1/2 inch of oil/butter until
    > golden to brown on both sides. Serve as hot as you can and make sure to have
    > a lemon ready at the table.
    > Someone seasons the breadcrumbs with grated aged cheese or minced garlic
    > and/or parsley.
    >
    > * lombata:


    Thank you!

    Becca


  6. #46
    sf Guest

    Default Re: Steak Milanese

    On Wed, 10 Oct 2012 15:56:11 -0500, Janet Wilder
    <[email protected]> wrote:

    > On 10/10/2012 12:38 PM, Brooklyn1 wrote:
    > > Janet Wilder wrote:
    > >>
    > >> The Milanese is a local cut of meat here.

    > >
    > > Actually Milanese is NOT a cut of meat, Milanese is a cooking method;
    > > a la Milan.
    > >

    >
    > I won't argue with you that your version is correct. It's just that they
    > don't know that here and call the cut of meat "Milanese"


    Do you know what they create the Milanese cut from in your area? If
    you've already said upthread, please forgive me because I've
    forgotten.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

Page 3 of 3 FirstFirst 123

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32