Ok.

Nobody, NOBODY calls me chi....

Wait, I think I missed the reference inferred here....

+1 subby.

Kiev Chicken is delicious

bemis23: +1 subby.

Kiev ChickenChicken Kiev is delicious
FTFM

Kiev Chicken delicious is.
[yodaeatingchicken.jpg]

Thanks a lot, Subby. Now I'm hungry.

FTA:various political parties

That's Unamerican. Or is it UnAmerican? I really don't know with that word.

Sir, we've never gone that fast before...I don't know if the ship can take it

In America, Fark filters Soviet Russia?

For a Ukrainian woman I will cook all night long

Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying
Directions
Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

- Alton Brown

Mmm...Chicken Kiev...

And a huge bowl of zeleni borsch to start, please

What are these protesters hoping to accomplish, anyway?

definitive example found below

Kotleti po Kievski...Ochin kharasho...


/Bad Russian
//Good Food

My butter always squirts out too soon.

KrispyKritter: For a Ukrainian woman I will cook all night long

Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying
Directions
Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

- Alton Brown

I'm always tickled when I see a recipe that calls for unsalted butter and later the same recipe calls for adding a teaspoon of salt. With very few exceptions there is little reason to have unsalted butter in the home. One stick of butter has about 3/4 tsp. of salt. If you're using a stick of salted butter, leave out the salt the recipe calls for.

It should be noted that salted butter lasts longer -- two to three months -- as the salt acts as a preservative; as a consequence, it is likely unsalted butter is "fresher." Sadly, my palate is so unsophisticated that all butter just tastes like butter to me. I don't believe I've ever had "stale" butter.

/I still like chicken Kiev

HOLY COW, I never got that Spaceballs joke until now. Wow, I suck at jokes.

Lt. Cheese Weasel: My butter always squirts out too soon.

Your rubbing too hard.

LordOfThePings: Your rubbing too hard.

You're. Dammit Internet, your making me stupid.

The_Sponge: [i985.photobucket.com image 396x297]

"What's the matter, Colonel Sandurz? CHICKEN?"

Leaving satisfied...

LordOfThePings: LordOfThePings: Your rubbing too hard.

You're. Dammit Internet, your making me stupid.

*facepalm*

Submitted First With a Better Headline: What are these protesters hoping to accomplish, anyway?

Appears it was the idea that Putin is overdoing the two terms allowed by their constitution. They're about to find out it's not their constitution in charge. It's not here either, but the nature of the problem is different there.

HammerHeadSnark:

I'm always tickled when I see a recipe that calls for unsalted butter and later the same recipe calls for adding a teaspoon of salt. With very few exceptions there is little reason to have unsalted butter in the home. One stick of butter has about 3/4 tsp. of salt. If you're using a stick of salted butter, leave out the salt the recipe calls for.

Quick! How much salt in in 8 tbsp of the butter in your fridge? Is the butter salted or lightly salted? Are you sure about that 3/4 tsp?

There's no standards for salt content in buttter. It's just easier to say "use unsalted butter, then add this much salt."

Baking anything with yeast can be *very* picky about how much salt you use, so this is a big deal if you're making bread.

I never realized it was spelled "Sandurz" until this thread. Learn something new everyday. I guess they didn't want to risk getting sued by KFC.

Great headline, subs. Except now I'm hungry.

/mmm, chicken Kiev

krackpipe: Submitted First With a Better Headline: What are these protesters hoping to accomplish, anyway?

Appears it was the idea that Putin is overdoing the two terms allowed by their constitution. They're about to find out it's not their constitution in charge. It's not here either, but the nature of the problem is different there.

Apart from the fact that Kiev is in Ukraine, not Russia...

I think its more to do with RTFA, cutting of some social benefits to Chernobyl survivors...