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Uh, no. But I will soon! That sounds tasty.
I usually steam them with garlic and onions but I'm gonna give that a try. Be a great addition to a filet or fish.
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Uh, no. But I will soon! That sounds tasty.
I usually steam them with garlic and onions but I'm gonna give that a try. Be a great addition to a filet or fish.
They are so damn good. I actually could make a how-to...lol I cook a lot. I grow zucchini, among other things, in my vegetable garden in my gf's back yard. You can get them at any grocery store though.
I peal the outside skin off with a potato peeler, though this is not absolutely necessary.
Next, slice the zucchini up into round pieces like potato chips, about 1/4" thick.
This part is optional: press slices into a plate of panko bread crumbs until they are nicely crusted. (I don't do this very often, but it is good.)
Heat up a saute pan and add your choice cooking oil. I use grilling olive oil and a 1" cube of butter. Do not use virgin olive oils, the smoking point of the oil is too low. Canola oil for example is good.
I season my slices with garlic powder, minced onions, sea salt and coarse ground black pepper.
The oil and butter shouldn't be deep in the pan, just enough to coat the bottom so nothing sticks.
Cook the slices till each side is golden brown. Remove from pan and let cool. Some people like to dip them in things like ranch dressing but I like them just the way they are and sometimes I dip them in the pan oil/butter.
Any questions? Maybe if I make some later I'll take pics for you guys.
I peal the outside skin off with a potato peeler, though this is not absolutely necessary.
Next, slice the zucchini up into round pieces like potato chips, about 1/4" thick.
This part is optional: press slices into a plate of panko bread crumbs until they are nicely crusted. (I don't do this very often, but it is good.)
Heat up a saute pan and add your choice cooking oil. I use grilling olive oil and a 1" cube of butter. Do not use virgin olive oils, the smoking point of the oil is too low. Canola oil for example is good.
I season my slices with garlic powder, minced onions, sea salt and coarse ground black pepper.
The oil and butter shouldn't be deep in the pan, just enough to coat the bottom so nothing sticks.
Cook the slices till each side is golden brown. Remove from pan and let cool. Some people like to dip them in things like ranch dressing but I like them just the way they are and sometimes I dip them in the pan oil/butter.
Any questions? Maybe if I make some later I'll take pics for you guys.
That sounds rather interesting.
Alin
Diehard Car Enthusiast!
Pictures for sure!!! :tup:
I poured the whole pan, juice and all onto the plate while hot and sprinkled on some shredded parmesan asiago cheese to finish it off.
Mmmmmmmm...it was great.
Mmmmmmmm...it was great.
Its so easy to make, even JJ can do it. LMAO
How much to ship?
Alin
Diehard Car Enthusiast!
I dont/cant drive fast so i take turns hard. Is that what this has resorted from? Hard turns?
Like how hard?
Alin
Diehard Car Enthusiast!
Alin
Diehard Car Enthusiast!
:lol:
Looks like im going to autozone tomorrow to buy new ones. I have whiteline rear end links but the cocksucker who sent them to me never told me one wasnt completely in tact....
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