This is good stuff.

[Kimtown]

I wish I had the amount of free time you do when you make your pics buggaboo lol

P.s that looks like glossblacky to me

Cruiser.jpg

This got a real life laugh out of me :rofl: . Well done glossblack

[Bugatti]

To try and get this back on topic

Cheers bug.

Gonna make some parmas tonight I'll give this a go.

On chicken do you go flower > egg > tandaco or just dip the fillets straight in the tandaco?

Cheers

All easy as, easiest way to make Schnitzels , , , , no need for flour or egg (The Tandaco must have a flour content in it already which does it all) , , , , just dip straight into the Tandaco. Helps if whatever you are coating is wet first, but not dripping wet.

Sounds like dinner should be at your place tonight

Hope they come out a treat for you

Cheers, Bug

As someone who has literally made thousands of chicken parma's IMO you cant really go past Japanese panko crumbs. I know its a little more fiddly than a straight up flour & crumb mix but i think the end result speaks for itself.

Anyway, sorry.. back to the topic of squid.....

I always prefer to cut the tubes open, nothing wrong with fried calamari strips instead of rings. But i have never tried the sand method.. always the tumbler bag for me.

I have used Panko Crumbs and you are right Steveo, they do make a "great texture and bring the Schnittie to a whole new level" as those judges on the Cooking programs say. Well. not sure about the new level thing, but they are nice and a good change to the norm.

The Tandaco, is more a time saver than anything else but still keeping the Shnitties flavoursome.

Steveo, not sure if you have tried this but it is similarly rustic like Panko crumbs (probably yes and I am talking to the informed) but I have only recently been wrapping prawns (single prawns with a short skewer to keep it straight) in Kataifi Pastry , , , , then deep fried , , , , great fancy finger food , , , , if you don't mind running the vacuum cleaner over the floor after dinner

Cheers, Buggaboo