the menu is essentially a modular one. Build your meal to suit yourself. There’s a good selection of appetizers; we had the deep fried oysters (good), deep fried onion rings (good, good), and blue corn-dredged calamari... (5 replies, last updated by dhenderson April 5, 2002)

Chelly’s recipe sounds awesome! I usually just pat dry chicken breasts, then dredge them in flour, then beaten egg, then flour again. (Season the flour with salt, pepper, garlic powder). Then I pan fry them in a cast-iron... (28 replies, last updated by Boccone Dolce March 26, 2009)

Good with olive oil on toasted pita I’ve also dredged fish fillets in it. (27 replies, last updated by nofunlatte July 25, 2009)

and Basil panino I roast them halved, and place on a ricotta, egg and basil mixture atop puff pastry...bake and serve Or, the ultimate: Out of hand w/ a salt shaker in the other. I’m sure I’ll think of more and I just may... (23 replies, last updated by Tom Hall May 31, 2006)

be in season soon. Comice would work but are extra juicy so use a bit more thickening agent in the sugar-flour-cinnamon dredge mix. Add ground toasted nuts of choice to the crust—try hazelnut—and a T or two of either... (75 replies, last updated by Procrastibaker November 19, 2006)

's the signature dish of Texas and nobody does it up here. It’s not that hard: Dredge a cube steak, mash some potatoes, steam a side veg, make a cream gravy, fry a couple thick slices of the pain de mie from Clear Flour for... (23 replies, last updated by okra September 25, 2007)

before you even get yourself to a table the wait staff has already placed a bowl of sliced lemons on the table for your use with the cruets of oil and vinegar and shakers of salt and pepper. The high turnover here keeps the... (36 replies, last updated by zemilideias November 20, 2009)

With you all the way on this one. Hailing from Annapolis, I dredge my ss’s in light corn meal with flour, s&p, saute in butter and sometimes throw in some chopped or sliced almonds. I just want to taste the crab –... (29 replies, last updated by Sandy June 11, 2003)

Around my 6th birthday, I actually bothered to notice my mom soaking the chicken in buttermilk before dredging them in Old Bay dusted panko breadcrumbs and frying them in lard. I thought, "Maybe THAT’S why it tastes so... (53 replies, last updated by Johnresa March 18, 2009)

. It is called furikake and the main is ingredient is flakes of dried nori seaweed, the seaweed used in wrapping for sushi. It comes in little shaker jars or single serving packets. Wakame seaweed can be found at all Japanese,... (13 replies, last updated by nancy June 21, 2003)

taste of the merguez sausage which he dredged in the pistachio-mint pesto for me. Divine. I had the harissa-spiced local monk fish. The fish was cooked perfectly. (Our server told us that the chef has a way with fish.) I even... (76 replies, last updated by HelenB September 17, 2009)

add some salt – it spreads the flavor throughout your sauce or whatever else you’re making. And here’s one I learned from my father, a great lover of fresh, home-grown tomatoes: he always had a salt shaker labled... (68 replies, last updated by davidknowshow August 5, 2006)

, but the Mean Green and simple Hot Sauce are great. I seldom go through a whole bottle of anything, but I use these down to the last dredge. (60 replies, last updated by Passadumkeg January 29, 2009)

calls for sour milk and you don’t have any add a teaspoon of vinegar per cup of regular milk. 6) Keep a few grains of raw rice in the salt shaker so the salt won’t clog up in humid weather. 7) You can improvise a... (31 replies, last updated by Lightsuprooms March 30, 2007)

Yup. I’m convinced salt was the culprit. I noticed years ago that when I dredge stew meat in flour, salt, and pepper the meat in the final stew, bit it boeuf Burguignon or Irish stew, is MUCH tougher and dryer than it is... (110 replies, last updated by Soop March 3, 2009)