Jonathan

Hey Kat, I guess I've never thought of substituting something for the wine, but I'm thinking that grape juice and/or ginger ale would work well with the other flavors in this particular recipe. Best, J

Seeing Rand's recipe for Stroganoff here reminds me of one of my favorite dishes to prepare and share with others. With its sour cream sauce, you could say that Rahmschnitzel is a somewhat lighter, German version of Stroganoff. It's often prepared with a breading much like that described in Ciro's breaded pork chop recipe listed in this section, but I prefer this version's lighter coating. It's delicious and very easy to make. Ingredients: 4 large slices of veal (or pork) 1/2 cup of flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 1/3 cup butter 1/3 cup dry white wine 4 o

I thought this bit from Linz on the SOLOP PARC thread was interesting: "What also incensed me yesterday was the suggestion that because debate on this matter flourishes, the rest of SOLO is stagnating." He's right. SOLOP isn't stagnating ~because~ of the PARC debate, it's stagnating ~in spite of~ the temporary, minor attention that the PARC debate has brought to SOLOP. Ciro wrote a post on the same thread which came very close to nailing it: "Holly, pleaseeee, I though that this forum was created with the intent to change the world, and not to have you and your associates standing on pride roc