Another copy of a post to Rex Parker

Copy of the comment for the puzzle of Jan. 22nd. I had to post this in two separate pieces because I violated a length limit of 4,000 plus characters.

This was fun. I put ANDERSEN because I couldn't think of anything other than INURE that might fit. ~SONs and ~SeNs are always a problem, or almost always. I don't have any of the complaints that @Rex has. THESWITCH didn't bother me at all, in fact, I think I've seen that movie. The rebuses (rebi?) surprised me because this isn't Thursday but then, who said that all Thursdays have to have rebuses and no other days can have them? Empirically, that's not true at all and I like surprises.

Now, as for @Rex: he's a tad young to be a curmudgeon but nobody will deny that he's the Andy Rooney of Crossworld. Whether he truly believes, in his heart, what he says, he always stirs lively debate and, given the degree to which I digress, he believes, to a fault, in free speech as he's not banned me from his comments. I don't always agree with him but he always gives me something to think about where I may not have thought at all.

And now, I shall digress.

I thought about yesterday's answer, ARTOO. Y'all know the origin of that? I recognized it immediately I heard it thirty-some years ago, Artoodeetoo. In Australia I was a film editor but when I came home and needed to get into the union, my Australian experience didn't qualify me for that job. I needed work and eventually got an offer to be a music editor at Hanna-Barbera.
That's a sound job. Sound FX etc. When we would go to a dub, that's when we'd mix all of the sound tracks down to a single track so it could be married to the image, producing a single cohesive unit called a "movie," we would all, sound FX editors, music editors, foley editors, and dialogue editors would assemble the fruits of our labors on reels to be mixed together. My tracks might be labled R1 Mx1 and R1 Mx2, meaning reel one, music tracks one and two. George Lucas was looking at the tracks for a "dub" and saw R2 D2 and thought that would be a good name for that droid. Reel two, dialogue two. And oh boy, is he chatty, nearly worse than C3PO.

Digression continued:

Okay, so nobody ponied up. Well, I will. @Questinia, I have a breadcrumb recipe. My daughter spent a year studying at the University of New South Wales or, Sydney Uni. While there, she needed to work. Her work experience in the U. S. qualified her for a job at a local Subway. Did you know that there are a ton of Subway franchises in Australia? Anyway she told us about a sandwich they have there that we don't have here but that reminded her of food that I'd cooked and that she enjoyed. Mostly she doesn't like any meat other than chicken and the occasional turkey. The sandwich they have there is a chicken schnitzel subway. I make a wiener schnitzel that she likes which is a surprise. When she described the sandwich to us, we decided to try it. Oh boy, yummy! This won't exactly be a recipe but possibly more a discussion of schnitzel. When I googled schnitzel I discovered that it was a way of cooking, not that it had anything specifically to do with veal. In fact, any meat will do as long as it's cut thin enough.

So, here's schnitzel:

Some meat
Some flour
Some beaten up egg
Some bread crumbs (you can buy bread crumbs or make them. Bread toasted on Monday and used on Tuesday is usually better than freshly toasted bread but it all works. Just toss it in a blender and crunch it all up.)Panko works too
Some oil for frying
Some fresh lemons

Take the meat and, if it's a chicken breast, slice it horizontally into two or three thin pieces, depending on how how sharp your knife is and how good you are using it. With veal, ask the butcher for scalopini slices as thin as possible. You could try slicing horizontally as per above but I'd suggest getting it to nearly freezing first.
Real schnitzel is meant to be paper-thin. I knew of an Austrian guy who would order wiener schnitzel, then hold it up and if he couldn't see light through it, send it back. So, if you can't get it that thin and you want it to be that way, get out the old hammer and beat it to death. I don't care and maybe prefer the meat to be a little thicker. Once you have satisfactory slices, dredge them in some of the flour insuring that they are completely covered. Then dip them into some of the beaten eggs or eggs, again, insuring they are completely wet. Next, dredge them in the breadcrumbs. They may need coaxing to get the bread crumbs to adhere to the entire surface of the meat.
Heat oil in a frying pan or skillet. Olive oil seems best to me but you need a lot. A quarter inch deep in the pan. Squeeze lemon juice onto the schnitzels before you place them, lemoned side down, into the hot oil. They should nearly float. If they don't, you'll peel the bread crumbs off no mater how you try to turn them, tongs, spatula, whatever. Squeeze more lemon juice on the top, un-lemoned side as they cook. Really thin schnitzels don't need much cooking, a couple minutes per side. You be the judge based on the thickness of the meat.
Serve with whatever vegetables you like and quarters or eights of lemon so your guests can add flavor or not.

I'm not fond of chicken though I'll eat it. In my past I had more chickens for dinner than I liked and got fed up with it. Four or five nights a week for years? Gimme a break, I had a lifetime of chicken. Chicken schnitzel? I love it and will make it whenever the occasion arises. But schnitzel can be made with almost any meat. I've made it with beef, veal and chicken. Pork is possible. Buffalo, deer, elk, moose; all are possible. I've even used that precise method cooking sole for another daughter of mine.

So, @Qustinia, bread crumbs are an essential ingredient of one particular style of cooking. Just as fairy tales are an essential ingredient in this particular puzzle.
10:41 PM