Within Your Reach

Friday, January 13, 2006

Trés Klassé

I like to cook from scratch, but I didn't think of myself as a kitchen adventurer until I had a conversation with a couple of people who had never:

• Used a spice other than garlic powder;
• Tasted Dijon mustard;
• Cooked a fresh vegetable; or
• Made pancakes without the aid of Bisquick.

If you hid all the Stove-Top Stuffing, Shake'n Bake and Campbell's cream soups in the world, those two would starve to death.

I thought of them the other day when I saw a recipe for "Fast Onion Chicken." I assumed it was the ol' "bread a chicken with dried onion soup mix" routine. But no, this had a unique twist. You were supposed to take perfectly lovely chicken breasts and coat them with crushed FRENCH-FRIED ONIONS. Yes, the same thing you use to top your green bean casserole. Just reading about it made my gallbladder do the mambo. I assume the "fast" in the title of the recipe refers to the speed at which I would be admitted to the emergency room after eating it.o

1 Comments:

  • HAHAHAHHAHAHAHA! It's funny you should mention certain cream-soup chefs, because I told Comic Book Guy and Vintage Girl the story about the chicken breasts that were so dry that a certain spouse nearly choked on them. They thought that was hilarious.

    By Blogger Foxy Knitter, at 11:31 AM  

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