Path: ...!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail From: Jill McQuown Newsgroups: rec.food.cooking Subject: Re: Friday - 02.28.2025 - Dinner Plans Date: Thu, 6 Mar 2025 18:26:47 -0500 Organization: A noiseless patient Spider Lines: 54 Message-ID: References: <4eed58051ae98178a21d0288645353e5@www.novabbs.org> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Date: Fri, 07 Mar 2025 00:26:47 +0100 (CET) Injection-Info: dont-email.me; posting-host="b53e232c5a45f9560344d55bef5b1aa9"; logging-data="3320554"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX1+xKotVtWMwHPR7K3yjPKtEY00vOFR9i4Y=" User-Agent: Mozilla Thunderbird Cancel-Lock: sha1:wamMfCnGTwDpoafAGgH68SiAUSo= In-Reply-To: X-Antivirus: Norton (VPS 250306-6, 3/6/2025), Outbound message Content-Language: en-US X-Antivirus-Status: Clean Bytes: 4217 On 3/6/2025 6:01 PM, Dave Smith wrote: > On 2025-03-06 5:04 p.m., Jill McQuown wrote: >> On 3/4/2025 7:07 PM, Carol wrote: >>> dsi1 wrote: >>> >>>> On Tue, 4 Mar 2025 15:59:30 +0000, Ed P wrote: >>>> >>>>> My wife had some baking recipes that called for margarine. They go >>>>> back many years but supposedly, the texture of the finished product >>>>> was better with it.  There were cookie type things, not a cake. >>>> >>>> That's entirely possible. The modern spreads might be another matter >>>> since they're an emulsion of water and oil - more akin to mayonnaise. >>>> I have seen recipes that use mayo instead of eggs and oil. That might >>>> work pretty good although it might be a little more expensive. >>> >>> I've seen lots.  One is the now classic 'Shake-n-bake' that uses >>> ridiculous amounts of mayo, like 1/2 cup or more.  You just waste 90% >>> of it to the trash. I just put a TB mayo on a plate then smear it on >>> the meat (usually chicken) then dip in seasoned bread crumbs (or >>> crushed corn flakes etc.). >> >> That's odd.  I don't recall Shake N' Bake calling for mayonnaise. >> Then again, I don't recall ever buying Shake N' Bake.  So I looked it up: >> >> https://www.directionsforme.org/product/56390 >> >> The directions say to moisten the chicken pieces with water and put it >> in the shaker bag with 1 packet of the seasoning mix and shake until >> the chicken is coated.  No mention of mayo (or dipping/dredging).  I >> surmise you're referring to an oddball copycat recipe since the whole >> point of Shake N' Bake was to shake the chicken in a bag with the >> seasoning mix, no muss, no fuss. >> > I think we had it once. I later discovered oven fried chicken.  It was a > little more work but a lot cheaper and a lot better. It was a matter of > dredging chicken pieces in seasoned flour then egg and then seasoned > crumbs. Yes, I've done that. I wouldn't call it Shake N' Bake since there was no "shaking" the chicken pieces in a bag are involved. It's oven fried chicken with some oil and/or butter added to the baking pan. > A more interesting version of it was orange chicken. It had the same > seasoned flour dredge but the egg was mixed with some frozen orange > concentrate. Then it was dredged in bread crumbs with salt, pepper and > orange zest.  It was cooked in a 425F oven. The baking pan was > generously brushed with butter and it  cooked for 20 minutes skin side > down and then flipped over for another 20 minutes.   We haven't had that > one in a long time and maybe it's time to put it back in the menu. > If you like it, put it back on the menu. Jill